Jump to content

I pledge to post more pictures of this STEAK

Landomatic

By Landomatic
in Food and Travel

 Share

Recommended Posts

  • Replies 2.8k
  • Created
  • Last Reply

Top Posters In This Topic

Popular Days

Top Posters In This Topic

Popular Days

Popular Posts

Da Fino
Da Fino

My first contribution. HEB Ribeye.

Anastasis
Anastasis

Bone in ribeye. Sous vide @ 128, crusted with crushed peppercorns, seared, au poivre sauce, asparagus with hollandaise, salet.   

brown water
brown water

In honor of the Masters opening round. 2 lb bone in ribeye over pimento cheese mashed potatoes   

Posted Images

  • 2 weeks later...
956 Worldwide

956 Worldwide 34907

Posted
Posted
30 minutes ago, RMac5 said:

Yeah me too, we have a local processing house but like you said, they do run out. It’s such a great cut of meat.

Yeah, there’s only one per cow that you can cut it the two lobes. One of my absolute favorites, and while not cheap they are still about a third less than ribeye and a quarter less than a strip.  
 

They go really well with the chimichurri.  In Europe that’s what you get as a bistro steak with frites although I rarely have the energy to grill and do fries. 

Link to comment
Share on other sites
solamente73

solamente73 1132

Posted
Posted

Tried a new butcher shop that recently opened up nearby.  Quality meats at local grocery prices.  Pre-made sides were spot-on.  Fillets for the wife and kids, and they were excellent.  The prime strip was very good but seemed to equate to what I can get at my favorite grocery butcher counter - but that’s OK.  Looking forward to supporting this place.

IMG_5828.thumb.jpeg.4f105b95dce65598f932e2defe3f8e87.jpeg
IMG_5834.thumb.jpeg.8765121569e3614c726b0ee68922fd90.jpeg

IMG_5843.thumb.jpeg.c2c3b2ac9509b584792de971613bfbb2.jpeg

  • Hook 'Em 5
  • Like 2
Link to comment
Share on other sites
Texzilla58

Texzilla58 4745

Posted
Posted
30 minutes ago, SurlyBDR said:

Rain snuffed my idea of a normal charcoal grill-cooked steak tonight, so I reverted to the old method of oven first and then pan searing. 

20241117-183504.jpg

20241117-183512.jpg

20241117-191526.jpg

20241117-201054.jpg

20241117-202343.jpg

Is that a steak for just you or for a family?  We got invited over to a colleague’s home some years ago.  My wife called his wife to see if there was anything we could bring. “ No, Jim’s cooking steak!”  We got there and it was four adults and two teenage boys.  
 

his wife told him it was time to put the steak on.  He came out to the patio with a single strip about that size. When she said steak she meant one fucking steak.  This dude made probably $250k in the early 00’s.  We got like three slices each.  A plain salad and some instant mashed taters.  
 

we had to stop and pick up burgers on the way home. B

  • Like 1
  • Haha 3
  • Rage+1 1
Link to comment
Share on other sites
dcbc

dcbc 14568

Posted
Posted
11 hours ago, Texzilla58 said:

Is that a steak for just you or for a family?  We got invited over to a colleague’s home some years ago.  My wife called his wife to see if there was anything we could bring. “ No, Jim’s cooking steak!”  We got there and it was four adults and two teenage boys.  
 

his wife told him it was time to put the steak on.  He came out to the patio with a single strip about that size. When she said steak she meant one fucking steak.  This dude made probably $250k in the early 00’s.  We got like three slices each.  A plain salad and some instant mashed taters.  
 

we had to stop and pick up burgers on the way home. B

We have some good friends, who, despite plenty of other great qualities, do this regularly.  My wife and I and our two kids go to their place.  They have 3 boys.  5 strips go on.  Maybe two get sliced up for nine people, and 2 or 3 remaining strips go into the fridge.  I need to have them over again and cook strips for everyone to model good behavior.

  • Hook 'Em 1
Link to comment
Share on other sites
El Tri

El Tri 412

Posted
Posted
2 hours ago, dcbc said:

We have some good friends, who, despite plenty of other great qualities, do this regularly.  My wife and I and our two kids go to their place.  They have 3 boys.  5 strips go on.  Maybe two get sliced up for nine people, and 2 or 3 remaining strips go into the fridge.  I need to have them over again and cook strips for everyone to model good behavior.

next time show up with extra steaks and tell them those are for you since they never grill enough of them. that'll teach them

  • Like 1
  • Haha 2
  • Drool 1
  • Fuck Around and Find Out 1
Link to comment
Share on other sites
956 Worldwide

956 Worldwide 34907

Posted
Posted

Some of ya’ll have some psycho friends.  If I don’t want to feed everyone steak, I invite you over for chicken or burgers. 
 

If I have preteens or younger kids coming over I will cut a strip in half or buy some sirloins for them kids though. I do that for my own kids too. 

  • Hook 'Em 2
Link to comment
Share on other sites
brown water

brown water 3780

Posted
Posted (edited)
19 hours ago, SurlyBDR said:

Myself and 2 children. 1.15lbs of prime from HEB, and I have a tiny bit left. It was about 1 3/4" cut.  

Ugh. I’m making that for me tonight.  Had one left from a (presumably non psycho) gathering Friday night.  Indirect heat then sear then finish in oven / smoker to medium rare minus.  Round 1 indirect heat 
 

IMG_5277.jpeg

IMG_5280.jpeg

IMG_5282.jpeg

IMG_5288.jpeg

IMG_5289.jpeg

Edited by brown water
  • Hook 'Em 1
Link to comment
Share on other sites
Bert Orange

Bert Orange 1125

Posted
Posted

I have serious doubts about many of you on what constitutes prime and a proper cook on a steak. Thankfully, a few have it figured out. I’ve stopped eating at a steakhouse touting perfect and overpriced steak as it’s only overpriced. This isn’t rocket science. Pick good meat. Right cook. Then you don’t need Pappas.  And if you aren’t reverse searing, you aren’t honoring your steak. 

  • Hook 'Em 2
Link to comment
Share on other sites
huge

huge 3798

Posted
Posted
12 hours ago, Bert Orange said:

I have serious doubts about many of you on what constitutes prime and a proper cook on a steak. Thankfully, a few have it figured out. I’ve stopped eating at a steakhouse touting perfect and overpriced steak as it’s only overpriced. This isn’t rocket science. Pick good meat. Right cook. Then you don’t need Pappas.  And if you aren’t reverse searing, you aren’t honoring your steak. 

I dont spend my own money at a steakhouse if I can possibly avoid it.  

  • Hook 'Em 1
Link to comment
Share on other sites
dcbc

dcbc 14568

Posted
Posted (edited)
2 hours ago, Steamboat1874 said:

This.

Reverse sear is overrated.

Give me a good tenderloin in my blazing hot grill pan cooked a few minutes on each side and finished in the oven.

 

The thing about reverse sear is that it's easy to get right and you get a good rest in between pulling the steaks off the grill (or oven) while your grill or pan comes up to blazing hot temp.  I used to try to combine my sear with a butter braise, but the butter braise is actually the last step for me. 

My method (as if anyone asked):

1.  Dry brine the steak for at least an hour with kosher salt.  Season further with fine-ground, black pepper and garlic powder (maybe some Lawry's) and cook on grill offset from coals and wood until internal hits 119F (flip half way through).  Rest while I get the grill roaring hot.  On a Weber Kettle, this involves opening the vents all the way and cracking the lid.  This will peg the lid thermometer.  Coat the steak with oil (I use either Avocado oil, Grapeseed oil or beef tallow; the latter is preferred).

2.  Sear for 1:15 per side (adjust up or down).  This is probably based on a 1" thick steak.  Not that it matters because I'm not trying to cook it more at this point, just adding maillard reaction on the surface.  The internal temp dropped during the rest and it won't show much more than surface color/caramelization on the surface. after all is said and done  I have the lid on, but cracked while the steak is on.

3.  In a cast iron or carbon steel pan (or stainless at this point), on medium-low temp, melt butter.  Add whole garlic and rosemary if it suits you.  When the butter melts, add the steak to the pan and spoon the butter over both side.

4.  Add coarse-ground, black pepper to the buttery steak and serve.

 

I've never salted before plating (see post above) and have never felt like it was under-salted, but I might try this because salt.  I definitely hit it with pepper at the end because doing the coarse pepper before the cook just left me with less pepper and burnt pepper at that.  You still get the crust-effect.  You never were going to get a bark.

 

Anyway, . . .

 

 

 

6f346e026076e64f5c9836e28175bf17.jpg

 

d140e472e9182f5b63901efc8288c8dc.jpg

 

Edited by dcbc
  • Hook 'Em 5
  • Drool 1
Link to comment
Share on other sites
dcbc

dcbc 14568

Posted
Posted
35 minutes ago, Steamboat1874 said:

Some of the reverse sear photos here look as though the steak is cold in the middle.

I am all about rare to medium rare but not cold rare in the center.

Hot red center.

Link to comment
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

×
 Share
Go to topic listing


Football ... Basketball ... Baseball ... Other Sports ... Futbol ... 🤫995🤫 ... Gambling ... Movies & TV ... Music ... Hobbies ... Lulz ... Food & Travel ... Daily Texan ... Business and Markets ... Cloak Room ... Help ... For Sale ... Board Discussion ... Subscribe!... Donate!... Advertise... COOKIE MONSTER!

×
×
  • Create New...