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  • 2 weeks later...
  • 2 weeks later...
Posted
On 5/21/2023 at 10:50 PM, dcbc said:

Nice little Sunday dinner before the older kid heads to Britain/Spain/Portugal for 3 weeks.

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This shit is a man’s man steak! 

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Posted
32 minutes ago, Frank The Tank said:

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Wife and kids gone for the night.

Steak on plate. 

Fuck. 

Yes. 

The solo steak may be the best steak

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Posted
51 minutes ago, Bogeywon said:

NY strips from my butcher. Small spot all natural shit organic. Cuts like butter 70794924516__1DFEC600-97FC-4699-94FF-9E543CDCF92B.thumb.jpeg.e346c123701ae2bd04accf6d8ae5a8db.jpeg

One and three look great.  But, I’d wager number two was not a pleasant chew due to that inedible connective tissue down the middle.

Posted
4 hours ago, VirginiaLonghorn said:

One and three look great.  But, I’d wager number two was not a pleasant chew due to that inedible connective tissue down the middle.

They were all delicious.. cut like butter too… but I don’t know shit about fuck when picking them 

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Posted
19 minutes ago, Bogeywon said:

They were all delicious.. cut like butter too… but I don’t know shit about fuck when picking them 

The butcher should have known.  Take them a picture of that middle one next time and let 'em know you don't want one with that membrane running down the middle.

 

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Posted


 

19 minutes ago, Bogeywon said:

They were all delicious.. cut like butter too… but I don’t know shit about fuck when picking them 

No doubt they were flavorful.  That strip of connective tissue doesn’t affect the taste .. just makes an otherwise great steak more chewy than you might prefer.

My observation is to not let your butcher sell you a strip steak with that connective tissue.  It occurs in only the end cuts of the loin.

https://nationalpost.com/appetizer/the-meat-lessons-the-secret-to-beef-striploin/

Posted
39 minutes ago, Bogeywon said:

I will keep in mind thanks everyone

Additionally, with strips, Look for a little star of fat on the steaks.  If they're cutting it for you, ask for a cut off the end without the star.

  • 3 weeks later...
  • 2 weeks later...
  • 2 weeks later...
Posted

finally cooked these bad boys last weekend.  

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The daughter and i share a birthday and a love of steaks so splurged on some A5 as a 'her' gift.

Just pan-seared and finished in oven.  Used the drippings the next day for the base of cheese enchilada gravy.

 

 

 

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Posted
5 hours ago, BHMCruiser said:

fantastic after shots

no money shot.  busy cooking for the non-steak eating members of the family and forgot to snap a pic before digging in.  one side had good sear, the other not as deep a sear as i wanted, but i did not want to overcook them as they came sliced thin (about a 1lb each)

Posted
18 minutes ago, gyroprotagonist said:

no money shot.  busy cooking for the non-steak eating members of the family and forgot to snap a pic before digging in.  one side had good sear, the other not as deep a sear as i wanted, but i did not want to overcook them as they came sliced thin (about a 1lb each)

It's like I'm there

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  • 2 weeks later...
  • 2 weeks later...
Posted (edited)

I bought a 6# ribeye roast and cut it into four >1-1/2” thick, almost 24 ounce (after a bit of trimming) ribeyes. Grilled them over mesquite.

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4 hours later, and I’m still stuffed.

Edited by ImissWallyPryor
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Posted
Back home in the 956. Grabbed some Sam’s Prime ribeyes (and some strips for a couple non-fatchewers). Just grill, serve with blue cheese chive butter and a baked sweet potato. 
 
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Steaks look freak. I love blue cheese and beef.

You sound like my mama with those sweet potatoes though. “You’ll love them baked!” My old man and I tried one but kept sweet potatoes in any form on the “I ain’t eating that shit” list.
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Posted

I hate the “oh you’ve never had them
Like this!” push on certain things. I don’t give a shit what folks like or don’t. I know I don’t like it. Some like liver. I don’t like any innards. I don’t like plain white milk, or beets, or wine, or mushrooms. I also will eat things many others won’t, like stinky cheeses.

Posted
20 hours ago, Texzilla58 said:


Steaks look freak. I love blue cheese and beef.

You sound like my mama with those sweet potatoes though. “You’ll love them baked!” My old man and I tried one but kept sweet potatoes in any form on the “I ain’t eating that shit” list.

I started making compound butters to serve on steak a few years back and now I almost never do without, even if it’s just butter salt and a bit of garlic. Blue cheese butter is a favorite. Also amazing— anchovy butter. A few salt-cured anchovy filets smashed into a stick. It does NOT taste like fish, it just tastes like beef but…more once it melts in.

You do you on the sweet taters. We eat them a lot. 

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Posted

I love the compound butters as well. When I grow herbs those are good on them. I do one with tarragon that tastes like bearnaise without the hassles. I like a garlic parsley pequin chile one as well.

When I do blue cheese crumbles on a steak it’s great with a balsamic vinegar reduction.

This one is a bit weird but tasty on a lesser cut like a top sirloin. It’s a dust of brown sugar, black pepper, wasabi powder, garlic. About a minute before steaks done cooking drag thru the dust and return to the fire where it makes a glaze and then put butter on them to melt while they rest. I had a request for teriyaki one night and just thru it together.

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