I pledge to post more pictures of this STEAK

[solamente73 1,132]

On 11/1/2023 at 6:35 PM, pops said:

Dumb question but what does SRF have to do with CA other than they think they own the state of Idaho?   I'm no help in your quest but SRF is solid. Their prime shit shows up in the grocery stores up here for basically the same price as store brand choice. Easy decision. And their pre-packaged hamburger is great. 

I think it was just a case of a CA fucktard trying to throw shade at Texas for the sake of throwing shade at Texas, as in "Texas beef sucks - SNF is way better than anything Texas has."  I have nothing against SNF, as they put out some incredible product, but I'm sure Texas can produce equal or better, and fuck CA fucktards. 

To meet this "challenge," we went with Akaushi steaks out of HeartBrand Beef in Harwood, Texas.  Easy, repeatable ordering process and they can ship to CA.  I might order some to try myself.

My family and I are flying out to visit between X-Mas and New Years.  BIL bought a new kamado, and I'm supposed to teach him how grill and smoke on it.  Will post pics if we do steaks.

[solamente73 1,132]

Weeknight steaknight.  Over oak lump with a chunk of mesquite thrown in for flavor.

[52-80 19,142]

Great crosssection for that level of charring

[immamac 42,833]

Special ordered this bad boy from HEB. Marbling is awesome for prime. 15.75LB feeding 16 adults. 

Wet rub is 1 cup of garlic, 1+oz of rosemary, pepper, salt, sugar, paprika, coriander, allspice and a little more than a 1/2 cup of extra virgin olive oil. 

On the smoker @250 will check on it at around 100-105 IT then pull it off and crank it to inferno and sear for crusty crust. Planning on resting it for 45-60 minutes. 
 

[immamac 42,833]

Fucking slammed and went hard. 
 

doneness was perfect for everyone. Some liked it well done and others more traditional and I like mine rare. I was shocked at how well I nailed the whole gamut. 

[Trey3216 15,343]

Just did some prime NYStrips and Ribeyes this year instead of Prime Rib like usual.   
 

Didn’t even take before pics because I thought I was cooking them at M-I-L’s house but had to drive my ass back to my house to cook them and then bring them over.  But damnit if they didn’t come out beautiful.   
 

 

[Buzzrock 14,901]

Turns out that steaks sous vide in duck fat and seared are legit.

[Buzzrock 14,901]

Fucking slammed and went hard. 
 
doneness was perfect for everyone. Some liked it well done and others more traditional and I like mine rare. I was shocked at how well I nailed the whole gamut. 

Did you wrap it in foil at some point? I’m confused by the pics.

[immamac 42,833]

1 hour ago, Buzzrock said:

Did you wrap it in foil at some point? I’m confused by the pics.

The ribs were in foil after I cut them away from the rib roast. 

[Anastasis 23,454]

Into the fridge for a salt rest. 

[South Austin 52,431]

21 hours ago, Anastasis said:

Into the fridge for a salt rest. 

It’s been one hell of a long rest.

[Anastasis 23,454]

31 minutes ago, South Austin said:

It’s been one hell of a long rest.

Someone may have over served the cook and he forgot to post follow-up. Also grilled a little sirloin up to stretch it to feed the family. 

 

 

[SurlyBDR 22,762]

Edited January 7 by SurlyBDR

[RMac5 1,551]

Any hangar steak fans? I love steak frites but I’m trying to lose weight so we just had steak san frites, I miss the frites. Anyway, found me a hangar steak, or butcher steak as it’s also known. Just salt, pepper and a little garlic powder and it was fantastic.

 

[tigol 2,395]

14 minutes ago, RMac5 said:

Any hangar steak fans? I love steak frites but I’m trying to lose weight so we just had steak san frites, I miss the frites. Anyway, found me a hangar steak, or butcher steak as it’s also known. Just salt, pepper and a little garlic powder and it was fantastic.

 

Yep, it's my favorite cut.  I stock up when they run a special.  https://www.flannerybeef.com/product/hanger-steak/

[RMac5 1,551]

So damn flavorful. Good ol beefy juicy goodness.

[tx 3 putt 76,862]

Late to the game, but uw v ut meal …

[tx 3 putt 76,862]

HEB on sale lobster tails = not bad at all 

[PantsTent 2,002]

Any hangar steak fans? I love steak frites but I’m trying to lose weight so we just had steak san frites, I miss the frites. Anyway, found me a hangar steak, or butcher steak as it’s also known. Just salt, pepper and a little garlic powder and it was fantastic.
 

Where do you get it? Never seen it at H‑E‑B at least. Flat Iron is another one that has good flavor and is cheaper.

[DDD Dad 14,324]

4 minutes ago, PantsTent said:

Where do you get it? Never seen it at H‑E‑B at least. Flat Iron is another one that has good flavor and is cheaper.

Central Market has it fairly often. Be sure to ask the butcher to cut out the tendon in the middle or you’ll need to before cooking. 
 

it’s a fantastic cut that used to be a secret bargain. No more, sadly. 

[RMac5 1,551]

I

48 minutes ago, PantsTent said:

Where do you get it? Never seen it at H‑E‑B at least. Flat Iron is another one that has good flavor and is cheaper.

I’m in Amarillo, have a local processor that has them in the frozen section.  He didn’t used to keep them available but you could call and request they hold you one. They are popular enough now he keeps them on hand. Each steer only has one of these. Yes, you need to cut it in half length wise to remove the gristle or whatever. 

[shnsajax 3,591]

On 1/7/2024 at 7:19 PM, tigol said:

Yep, it's my favorite cut.  I stock up when they run a special.  https://www.flannerybeef.com/product/hanger-steak/

Albertsons will have Snake River Farms hanger steaks frequently here for $12.99 a lb. Always stock up on those weeks. 

[RMac5 1,551]

Bought 3 more today at the meat processor. $4.50/lb all day errday!  

[Bozo_Casanova 26,432]

On 1/7/2024 at 10:28 PM, PantsTent said:

Flat Iron is another one that has good flavor and is cheaper.

Flat iron is my favorite cut, along with Teres Major.

Sierra cut is another good one.

[Frank The Tank 1,496]

A quick Friday night steak, topped with garlic herb butter served with roasted potatoes and a pear salad. As it turns out, my wife left the grill on all night while I was out of town and ran it all the way out of gas. So, this venture was completed in the oven and on the stove. An entirely indoor steak…my first. 

[Dutch 4,465]

14 hours ago, Bozo_Casanova said:

Flat iron is my favorite cut, along with Teres Major.

Sierra cut is another good one.

[fwtxbevo 91]

On 1/12/2024 at 9:54 PM, Frank The Tank said:

A quick Friday night steak, topped with garlic herb butter served with roasted potatoes and a pear salad. As it turns out, my wife left the grill on all night while I was out of town and ran it all the way out of gas. So, this venture was completed in the oven and on the stove. An entirely indoor steak…my first. 

That looks great! Can you give me time and temperature in the oven, and how long you seared on the stove?

[luke duke 6,412]

That looks great! Can you give me time and temperature in the oven, and how long you seared on the stove?

You want him to fuck your wife for you too?

[dcbc 14,465]

11 minutes ago, luke duke said:

You want him to fuck your wife for you too?

[fwtxbevo 91]

30 minutes ago, luke duke said:

You want him to fuck your wife for you too?

No, I was just wondering his reverse sear time and temp numbers since I could see myself running out of propane accidentally too.

[Frank The Tank 1,496]

5 hours ago, fwtxbevo said:

That looks great! Can you give me time and temperature in the oven, and how long you seared on the stove?

It was right around an hour in the oven at 200, temp checking it to hit 120°. Then seared on a hot ass cast iron with some grape seed oil for 2 minutes on each side, basting it with the compound butter on side two and the fat side. 
 

…your wife on the other hand, should only take 1-2 minutes total. 

[fwtxbevo 91]

10 hours ago, Frank The Tank said:

It was right around an hour in the oven at 200, temp checking it to hit 120°. Then seared on a hot ass cast iron with some grape seed oil for 2 minutes on each side, basting it with the compound butter on side two and the fat side. 
 

…your wife on the other hand, should only take 1-2 minutes total. 

Thanks. That's what I was looking for, however, I guess I'm sorry I asked.🤣

[SurlyBDR 22,762]

Edited January 21 by SurlyBDR

[Trey3216 15,343]

H‑E‑B had a sale on these Grass Fed tenderloins the other day.  50% off.   Did a flash marinade of olive oil, butter, jalapeño juice, minced garlic and soy (15-20 minutes).   Then cooked with pepper and salt.   
 

absolutely delicious 

 

 

 

[Mac8111 2,105]

Oh hello


$12.99 Lb

[deft 6,831]

Gorgeous

[Tonesky 932]

Picked up some local beef at the farmers market this morning. 

[Frank The Tank 1,496]

That’s a Valentine’s steak if I ever saw one. 

[Tonesky 932]

2 hours ago, Frank The Tank said:

That’s a Valentine’s steak if I ever saw one. 

It’s two ribeyes back to back. And, the seller commented that the packaging was for Valentine’s Day. 

[futureman 22,440]

On 2/11/2024 at 12:05 AM, Tonesky said:

It’s two ribeyes back to back. And, the seller commented that the packaging was for Valentine’s Day. 

no shit?  seem unlikely.

[markstanco 12,570]

Ordered some steaks in December and they came in today. Cooking next weekend. And yea, vacuumed them since 10 days away.

[speed817 19,250]

Was finally able to get some of the fables Costco wagyu ribeye cap. Best steak I've ever had. Sous vide at 137F for two hours, ice bath for two minutes, pat dry and then seared 1 minute on each side in a stainless skillet.

[TonyTexas 10,504]

11 minutes ago, speed817 said:

Was finally able to get some of the fables Costco wagyu ribeye cap

Looks absolutely orgasmic. How much was that per pound?

[speed817 19,250]

5 minutes ago, TonyTexas said:

Looks absolutely orgasmic. How much was that per pound?

$36.99.....so not something I would do all the time but worth splurging on for an occasion 

[TonyTexas 10,504]

6 minutes ago, speed817 said:

$36.99.....so not something I would do all the time but worth splurging on for an occasion 

That’s a lot less than I thought. Hell, Heb’s wagyu ribeyes are $40/lb. For a cap, I’d buy that in a heartbeat. 

Edited February 14 by TonyTexas

[tx 3 putt 76,862]

Reverse Sear is the way …

 

also, uncle chris’s steak seasoning is very tasty 

[UTexasFight 9,427]

HEB prime thick (2”) cowboy cut ribeye.

salted 24 hrs before cook

reverse sear on WSM

finished in Ooni

 

 

 

[Don Johnson 4,752]

[956 Worldwide 34,695]

Ribeye, brought to temp over a medium open fire and then seared in cast iron with butter and garlic. Balsamic bacon sprouts and mushroom Parmesan cream sauce. My man approved.

[SamsCorner 395]

On 2/19/2024 at 10:13 AM, Don Johnson said: