I pledge to post more pictures of this STEAK

[VirginiaLonghorn 4777]

On 1/8/2023 at 9:20 PM, Dutch said:

Prime strips, grilled over B&B lump and hickory.

A tip … that white line cutting thru the middle of your beautifully cooked steak is an inedible nerve found in the end cut of the loin.  The butcher typically pawns it off as a NY strip although not nearly the quality.  That nerve is bad regardless of USDA grade.  Don’t waste your money on a NY strip if it looks like the one on the right.

[Dutch 4474]

2 hours ago, VirginiaLonghorn said:

A tip … that white line cutting thru the middle of your beautifully cooked steak is an inedible nerve found in the end cut of the loin.  The butcher typically pawns it off as a NY strip although not nearly the quality.  That nerve is bad regardless of USDA grade.  Don’t waste your money on a NY strip if it looks like the one on the right.

Costco…

Thanks for the tip. 

[VirginiaLonghorn 4777]

21 minutes ago, Dutch said:

Costco…

Thanks for the tip. 

You’re welcome.  I buy much of my beef (and pork) at Costco.  I find the quality quite good and the pricing very competitive, especially Prime.

[Tailgate 3022]

[immamac 42864]

xposting, not a ribeye per-say but I think it'll be fine in this thread Wagyu in tact rib primal. Could have been tomahawked, but I decided fuck it, 275 for 3 hours and then throw it right into the coals.

The beef ribs were insane, and the meat cut with a butter knife. 

[Hank Scorpio 17729]

Think how many tight ends that could have fed. 

[ERhine 1894]

Per-say? Really?

[immamac 42864]

11 hours ago, Hank Scorpio said:

Think how many tight ends that could have fed. 

This many? 

[immamac 42864]

11 hours ago, ERhine said:

Per-say? Really?

I went to aggy so I still have remnants of the stupid. Per se

[Lurch 5931]

36oz bone in rib-eye, dry brined, smoked with pecan at 225* then reverse seared.  

[dcbc 14487]

Nothing special, but it was pretty tasty.

[elfenix 34308]

2.5" thick strip cut myself from a whole strip loin

[Sam Lin 3559]

Browsed Costco and the prime ribeye looked amazing. Look at this marbling, esp the bottom piece.

 

Dry brine, reverse sear, it was so so good. Nothing special about the seasoning or cook, the beef itself was just incredible.

[tfoolry 8218]

NY strip with peppercorn cognac sauce. 
 

[speed817 19379]

Prime Ribeyes were on sale at Sam's.....

[tfoolry 8218]

Ossobucco 

 

[tfoolry 8218]

Bone marrow. 
 

[BHMCruiser 1814]

That's awesome, but definitely not a steak. 

[VirginiaLonghorn 4777]

On 2/18/2023 at 9:46 PM, tfoolry said:

Bone marrow. 
 

There were bones with marrow in almost every cut of meat when I was growing up.  Now, you can't find anything with a marrow bone.  I wish the butchers were as adapt at removing silver skin and excess fat ...

[tigol 2398]

[Frank The Tank 1497]

21 minutes ago, tigol said:

Looks awesome but that is a metric fuck ton of salt on the front end. Can you learn me a little about what’s going on there?

[tigol 2398]

1 minute ago, Frank The Tank said:

Looks awesome but that is a metric fuck ton of salt on the front end. Can you learn me a little about what’s going on there?

It's a dry brine.  I coat the steak in salt and let it brine at RT for 30-45 minutes.  I then rinse the salt off, dry with paper towels, and crack pepper on both sides.  It brings the moisture to the surface and makes a nice sear.  No additional salt needed.

[Texzilla58 4738]

There were bones with marrow in almost every cut of meat when I was growing up.  Now, you can't find anything with a marrow bone.  I wish the butchers were as adapt at removing silver skin and excess fat ...

The question is where do they go? I don’t see them sold in most grocery’s meat sections.

[SurlyBDR 22805]

 

Fully sliced for Surly:

[fwtxbevo 91]

On 2/26/2023 at 9:41 AM, tigol said:

It's a dry brine.  I coat the steak in salt and let it brine at RT for 30-45 minutes.  I then rinse the salt off, dry with paper towels, and crack pepper on both sides.  It brings the moisture to the surface and makes a nice sear.  No additional salt needed.

What type of salt is best?

[tigol 2398]

26 minutes ago, fwtxbevo said:

What type of salt is best?

https://www.amazon.com/Diamond-Crystal-Kosher-Salt-lbs/dp/B0011BPMUK/ref=asc_df_B0011BPMUK/?tag=hyprod-20&linkCode=df0&hvadid=242043030412&hvpos=&hvnetw=g&hvrand=10882375575534029236&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9028274&hvtargid=pla-347405736902&psc=1

[futureman 22484]

5 hours ago, SurlyBDR said:

how much for that cap?

[SurlyBDR 22805]

2 hours ago, futureman said:

how much for that cap?

[luke duke 6413]

[Texzilla58 4738]

Great looking steak but why did you cut off the handle?

[luke duke 6413]

Great looking steak but why did you cut off the handle?

It was a bit hard to chew.

[shnsajax 3591]

Forgot to get the after shot, but bavette steaks are becoming a favorite of ours now.

[brown water 3778]

On 2/27/2023 at 11:26 PM, luke duke said:

We are tracking. Just started the dry brine on this 38 oz ribeye for dinner with a friend on Friday when Mrs. Brownwater is leaving me unsupervised. 

[Anastasis 23475]

The shit posted in this thread is legit top tier steak food prons. I feel like Surly steak game is quite fucking strong. If there is a collection of assholes anywhere else on the planet that can compete with this shit, I'd love to fucking see it. 

[cam4mav 771]

18 hours ago, shnsajax said:

Forgot to get the after shot, but bavette steaks are becoming a favorite of ours now.

We sell SRF Bavette at the restaurant I work at and it's by far my favorite value for flavor/oz/$ 

It's basically super tender skirt / flank and super marbled awesomeness. Wish it was more commonly seen at grocery store.

[Dutch 4474]

17 hours ago, brown water said:

We are tracking. Just started the dry brine on this 38 oz ribeye for dinner with a friend on Friday when Mrs. Brownwater is leaving me unsupervised. 

Edited March 2, 2023 by Dutch

[Anastasis 23475]

Some straight grill work. No sous vide or reverse sears harmed with this meal. Picanha. 

[brown water 3778]

On 3/1/2023 at 6:43 PM, brown water said:

We are tracking. Just started the dry brine on this 38 oz ribeye for dinner with a friend on Friday when Mrs. Brownwater is leaving me unsupervised. 

This morning 

 

And this evening 

 

[Anastasis 23475]

On 3/2/2023 at 7:52 PM, brown water said:

This morning 

 

And this evening 

 

[Mo Horn 8849]

So we decided to splurge and bought some dry-aged rib-eyes for dinner tonight. Sous vide them and then seared them. Outstanding. 

[brown water 3778]

9 hours ago, Anastasis said:

I allowed myself to over serve myself. No money shot sadly 

[ERhine 1894]

then seared them.

Those don’t look seared at all.

[Mo Horn 8849]

3 minutes ago, ERhine said:

 

Those don’t look seared at all.

 

More than the picture shows. 

[Frank The Tank 1497]

13 hours ago, brown water said:

I allowed myself to over serve myself. 

I hate it when the bartender and waitstaff can’t be trusted. 

[Lurch 5931]

Are Omaha Steaks always a rip-off? Someone gave us a $100 gift card and I’m pretty sure I’m still overpaying even if I use it during their half off sale.

[956 Worldwide 34715]

14 minutes ago, Lurch said:

Are Omaha Steaks always a rip-off? Someone gave us a $100 gift card and I’m pretty sure I’m still overpaying even if I use it during their half off sale.

If you live anywhere there’s an HEB, Sam’s Club, Costco, or good independent butcher— yeah. Omaha Steaks are mostly marketing gimmicks. The breakdown for how they advertise their steaks:

1. Black Angus: Black Angus is marketed as a premium product but here’s the thing: you cannot tell a difference between the taste of different types of cow.  Really just one thing matters, which I’ll get to. (Leaving out Wagyu, that’s for another time). Seeing something marketed by breed of cow is almost always a rip-off in the U.S. 

2. “Aged”: They wet age their meat in vacuum bags. The real aging you want is dry aging. It’s expensive because it needs really precise temp and humidity control and you lose a lot of the meat due to the aging process. In exchange you develop all these great funky flavors.  A producer WILL tell you if their meat is dry aged, so if you see just “aged,” it’s wet aged. 
 

3. Grain-finished: Almost all the beef in the U.S. is grain finished. Unless your meat is marketed as grass-fed, it’s almost certainly beef grain-finished. You can taste a difference, some people like the leaner taste of grass-fed. 
 

4. Hand-cut: Eh, this doesn’t make a shit to how your beef tastes. 
 

Finally, the one thing that really matters: USDA grade. Omaha uses Choice, which is fine for weekend steak night and matches what you can find in your grocery cooler, usually pre-packed. At HEB, Costco, or Sams you can usually find Prime for cheaper or at most almost the same cost as Omaha and it will be a better piece of meat. Unless you’re shopping for exotic Japanese beef, your usual best bet is to pick the best looking purses graded Prime at the butcher counter for a fancy meal. 
 

It used to be much harder to get Prime outside of steakhouses, and the high-end places still get a slightly better level of Prime because it’s a range. Omaha might be a better deal if you’re in some small town a long way from a good butcher. 

[elfenix 34308]

Iirc all CAB is at least Choice graded. Back when select or ungraded was more common at grocery stores that was probably important.

[SurlyBDR 22805]

[ERhine 1894]

[futureman 22484]

without a money shot we can only assume you left them on too long.