I pledge to post more pictures of this STEAK

[tx 3 putt 76862]

Love me some reverse sear …

 

[Anastasis 23455]

23 hours ago, tx 3 putt said:

Love me some reverse sear …

 

agree

 

[Jerry Callo 8695]

[Rimbo 25908]

I seem to have found myself in possession of a few pounds worth of "shoulder rib roast" or something.

Wondering how to cook it.

Suggestions?

[956 Worldwide 34696]

Dry-aged ribeye for me (NY strip cut into smaller steaks for the urchins and one extra for steak sammiches). Brought mostly to temp over the lower tier of the fire and then seared. Roquefort and chive butter.

[956 Worldwide 34696]

5 hours ago, Rimbo said:

I seem to have found myself in possession of a few pounds worth of "shoulder rib roast" or something.

Wondering how to cook it.

Suggestions?

It’s probably a cross rib roast or a “chuck rib roast.”  You could smoke it but the fail safe is to treat it like a nice roast and don’t take it past 135.  Serve with some roasted veggies and potatoes and gravy. 

[Rimbo 25908]

10 hours ago, 956 Worldwide said:

It’s probably a cross rib roast or a “chuck rib roast.”  You could smoke it but the fail safe is to treat it like a nice roast and don’t take it past 135.  Serve with some roasted veggies and potatoes and gravy. 

That's basically what I did. Made a paste of salt, pepper, mustard seed, rosemary, garlic and olive oil (4 tsp of everything but salt and rosemary, which are 2 tsp), rubbed it in, roasted at tree-fiddy, served with dip (sour cream and mayo 50/50 with chopped fresh green onions and prepared horseradish).

I pull it out at 120 and let it go the rest of the way outside the oven.

Was damn good for a cheap piece of cow.

[ztejas 43411]

I house/dog-sit for my pops and evil step mom a good bit so I've gotten a little experience with his outdoor gas Blaze and have had varied results.

He left me a pound of petite wagyu sirloin this week.

I finally got this bitch dialed in.

Perfect med rare. He had some perini ranch rib rub that had never been opened that I gave em a light rub with. Didn't overpower it at all - great flavor. Little smoke/heat on the back end.

Here's the middle one cut up. Probably gonna save the one of the left for tomorrow. 

Hands down best steak I've ever made. We'll need to have an iron-chef style throwdown in the backyard now. 

One more pic - not trying to brag I'm just excited. I almost always fuck steaks up in one direction. 

Edited March 13 by ztejas

[Sam Lin 3550]

That looks effing amazing.

[hobbes2702 13028]

On 3/12/2024 at 7:56 PM, ztejas said:

I house/dog-sit for my pops and evil step mom a good bit so I've gotten a little experience with his outdoor gas Blaze and have had varied results.

He left me a pound of petite wagyu sirloin this week.

I finally got this bitch dialed in.

Perfect med rare. He had some perini ranch rib rub that had never been opened that I gave em a light rub with. Didn't overpower it at all - great flavor. Little smoke/heat on the back end.

Here's the middle one cut up. Probably gonna save the one of the left for tomorrow. 

Hands down best steak I've ever made. We'll need to have an iron-chef style throwdown in the backyard now. 

One more pic - not trying to brag I'm just excited. I almost always fuck steaks up in one direction. 

[ztejas 43411]

Ironically, the one I cut up the next day wound up being a little on the rare side. Could have used another min. 

[solamente73 1132]

On 12/20/2023 at 12:22 PM, solamente73 said:

My family and I are flying out to CA 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.

@pops  Ha, I completely forgot to post.  
 

As a refresher, my BIL got a Kamado Joe last Dec and his wife was wanting Texas beef to rival Snake River Farms for a smack talking fest with a CA colleague of hers. We had a good family visit, I taught my BIL how to grill and smoke on his kamado, and we cooked up SRF on the maiden voyage because they never followed through on the HeartBrand beef.  SRF Wagyu black and gold label ribeyes plus a cowboy ribeye.  Slammed and went hard.

I used to wonder at those who post “couldn’t get any pics because everyone ate it before I could take ‘em.” but after this experience, I get it - the natives were brutal and they devoured faster than we could slice.  Decent product for the first time on a new pit.

L to R, Black, Cowboy, Gold.  Just salt and pepper.

Cooked over oak and mesquite:

 

The (very, very spoiled) kids were devouring everything in sight, and we adults had to fend them off.  All was excellent, but the gold label was like heavenly meat butter.

No fancy plating, no sit down dinner, just a bunch of people having a good time.

I guess it’s up to me to order some HeartBrand, now.  Got to compare.

Edited March 15 by solamente73

[bborange 10043]

Decided to have a steak this evening.   20oz Ribeye  

Edited March 17 by bborange

[Frank The Tank 1496]

The wife bought a New Zealand grass fed ribeye she said was on sale. I cooked and we ate it. Tasted great, not noticeably different than other prime ribeyes we’ve had though. 

 

[brown water 3775]

The struggle is real. 3 months into a remodel with no kitchen or table. Nice weather for the backyard tonight. Dogs made good company. 

[dcbc 14465]

Kicking off the weekend

 

Edited March 30 by dcbc

[956 Worldwide 34696]

18 minutes ago, dcbc said:

Kicking off the weekend

That crust is outstanding. 

[dcbc 14465]

That crust is outstanding. 

Good old Weber Kettle reverse sear with a butter bath in a medium-low pan in the house before the plate. Tasty

[ztejas 43411]

45 minutes ago, dcbc said:

Kicking off the weekend

Those brussels look great. 

(I mean obviously the steak looks great too)

[futureman 22440]

[Dutch 4465]

[Slacks 6819]

Smoked then seared this ribeye last night.

[Slacks 6819]

Did em again today... I'm starting to really dig smoked ribeye. I'm going to try to run it around 225 next time. I've been going with 250-275 and it's great.

 

 

[futureman 22440]

take better pictures please.  get up close on that juicy pink warm meat, that’s what we want. 

[Slacks 6819]

18 hours ago, futureman said:

take better pictures please.  get up close on that juicy pink warm meat, that’s what we want. 

Yeah, that pic sucked. I wasn't really trying to take pics. I was ready to bust 

[Pam Cummings 9639]

[Slacks 6819]

On 4/7/2024 at 8:51 AM, futureman said:

take better pictures please.  get up close on that juicy pink warm meat, that’s what we want. 

I'll try to get it together this time.

[Slacks 6819]

I have a problem

[tigol 2395]

I have a problem

Not seeing one.

[Sam Lin 3550]

Erection lasting more than 6 hours?

[Slacks 6819]

5 hours ago, Sam Lin said:

Erection lasting more than 6 hours?

That's a blessing.

[huge 3793]

Amen!

[dcbc 14465]

Left to my devices tonight with family away. This was at Walmart of all places for $20. Who was I to refuse.

[dcbc 14465]

Double Post.  Holding this one for cooked pictures.

Edited April 13 by dcbc

[deft 6833]

Only $20? Finest horse meat I ever seent.

[Rimbo 25908]

NY Steak in Peppercorn Sauce.

I can make this myself now; no need to go to fancy restaurants.

i might have made more sauce than i need but idgaf

[Rimbo 25908]

i ate all the sauce

[Slacks 6819]

On 3/18/2024 at 7:28 PM, brown water said:

The struggle is real. 3 months into a remodel with no kitchen or table. Nice weather for the backyard tonight. Dogs made good company. 

If this is struggling, I need to do a lot worse.

[Slacks 6819]

8 hours ago, Rimbo said:

i ate all the sauce

My sauce he is non-existent. A sauce thread might be incoming.

[Rimbo 25908]

2 hours ago, Slacks said:

My sauce he is non-existent. A sauce thread might be incoming.

I don't normally do sauce. This was special.

[Rimbo 25908]

I almost hate to say it, but I need to use less butter in the sauce next time. And maybe not bother adding broth and reducing. If I can get the green peppercorns, and do that fancy trick like Chef Rick did at the Amarillo Club where he burns off the sherry's alcohol, it might be perfect just like that.

[4th&Five 41506]

Steak night over here. Everyone has their preferred cut these days…

[Slacks 6819]

I had to talk myself out of smoked and seared ribeye today....

 

So I'm taking 2 out of the freezer for tomorrow.

[Slacks 6819]

6 hours ago, Rimbo said:

I almost hate to say it, but I need to use less butter in the sauce next time. And maybe not bother adding broth and reducing. If I can get the green peppercorns, and do that fancy trick like Chef Rick did at the Amarillo Club where he burns off the sherry's alcohol, it might be perfect just like that.

Yeah, I hate that you said "less butter," too...

But I accept the observation.

[SurlyBDR 22763]

[Slacks 6819]

I'm actually somewhat angry that I didn't find this sooner...

Smoked Ribeye again...

The fat just melts. The hour of smoke is just right. 

Even at medium, it's juicy tender and delicious. 

I've been smoking too 123, letting it rest while the cat iron heats up (or finishes cooking other things) then searing for 69sec per side (because duty old black man) 

I didn't know if you can do smoked ribeye at a restaurant. I didn't need to 

 

 

[Slacks 6819]

Also shown...

Chicken Apple Sausage... OLANO homemade sausage... Billy's Crawfish Boudin.

An easy Monday night with Four Roses back.

 

[Trey3216 15343]

Some NY Strips w/ homemade scalloped Yukons.   Forgive me for the canned green beans as my fresh green beans sat for a day too long in the fridge and fucking froze.   

[Slacks 6819]

I'm so fn hungry right now 

[tfoolry 8201]

On 4/7/2024 at 8:51 AM, futureman said:

take better pictures please.  get up close on that juicy pink warm meat, that’s what we want.