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Posted
On 1/18/2021 at 1:05 PM, Bender Bending Rodriguez said:

Ribeye. Cast iron for 4-5 minutes, then 425° oven for another 5-7. 69602B49-7D57-4BA1-AC70-35A1BEB89C9C.thumb.jpeg.023e93b728449084c588ac238d1b0b68.jpeg 

This might not be the thread for you....

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Posted
On 1/20/2021 at 6:28 AM, Landomatic said:

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Dick steak turned out pretty damn good...

 

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I mean you really should have added a little garlic aoili  towards the tip of the plate. Just for presentation.

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Posted
2 hours ago, Mac8111 said:

Frozen section of Costco


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Hard pass.  I'm reminded of my UT Economics 301 discussion of utils -- no fucking way that 1.73 pounds of fatty steak would be better than about 15 pounds of Prime NY Strip from Costco.

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Posted
1 hour ago, DalTxHornFan said:

Hard pass.  I'm reminded of my UT Economics 301 discussion of utils -- no fucking way that 1.73 pounds of fatty steak would be better than about 15 pounds of Prime NY Strip from Costco.

Who wants to tell him?

Posted
15 hours ago, Anastasis said:

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

A2-E2-AA76-97-D0-4764-AE0-B-8-A8-B1184-A

C9-A84-BE5-EBAA-44-BB-A714-DAB675043-AD7

43-D45304-D291-4-BA8-99-F8-A0-E4039-A6-D

0508012-F-F2-C2-414-D-A5-E1-6-C1077652-A

5-F05-CD4-D-C9-AD-4-A99-8507-393-C972343

1-A3-B42-E9-1-C54-4740-B471-789-D02-AA6-

 

I don't understand half of what you said, but in my opinion you ruined a great looking steak by putting a bunch of crap on it. Ha!

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Posted
1 hour ago, fwtxbevo said:

I don't understand half of what you said, but in my opinion you ruined a great looking steak by putting a bunch of crap on it. Ha!

Man, that’s about as good as a birth certificate proving you’re a Texan ... 😉

Posted
2 hours ago, fwtxbevo said:

I don't understand half of what you said, but in my opinion you ruined a great looking steak by putting a bunch of crap on it. Ha!

I too am not much for a sauce with my steak.  Usually don't stray much further than a chimichurri on the side. But au poivre is stupid easy to make and brings it. Better with game than steak, imo.   

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Posted
34 minutes ago, Anastasis said:

I too am not much for a sauce with my steak.  Usually don't stray much further than a chimichurri on the side. But au poivre is stupid easy to make and brings it. Better with game than steak, imo.   

 

Ain't nothing wrong with a steak au poivre now and then.  

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Posted

I too have been a staunch "no sauce on steaks" guy my entire life. Just because I was raised that way and told all my life that, like BBQ, "a good steak doesn't need it". But I'll be damned if the few times I've had sauce on my steak, it hasn't been some of the better steaks I've had.  So, fuck the "rules" and eat what tastes good.

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Posted
17 hours ago, 4th_and_18 said:

Found a nice little prime tenderloin at H-E-B. 024ac67899956b0e41312835edf0b4ea.jpg
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Not my best, but really fucking good.

I guess next time, pour some tricked-up mayonnaise sauce over it like everyone here seems to prefer. JK. Lol!

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Posted
I would enjoy that steak.

It was tasty. I would’ve liked a little more crust in the outside. I was experimenting with the low and slow. And then my fucking torch head broke. So no good sear to finish.
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Posted
1 hour ago, Anastasis said:

That line never did make sense to me. 

at the time cube was muslim/practicing muslim...so no hog= no bacon or pork fat/sausage= good day for the cube.

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Posted
1 hour ago, Anastasis said:

That line never did make sense to me. 

He just don’t dig on swine that’s all.  Sewer rat may taste like pumpkin fickin pie, but he wouldn’t know cuz he never eats the filthy mother fuckers

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Posted (edited)
33 minutes ago, DCA_HORN said:
1 hour ago, Anastasis said:
pichanha

Did you get the butcher to cut it specifically or did you go to somewhere la michoacana?

That’s what I was wondering.  You can’t find culottes or proper sirloin cuts that I’ve seen in grocery stores.  Or I guess you could buy a bunch of larger cuts and butcher them yourself, saving the scraps for stew or stroganoff or something.  

Edited by Judge Roybeanbag
Posted (edited)

They just had it in the case at whole foods. It did require some extra trimming.  The fat cap was a little thick. Even for SA's mom. 

Edited by Anastasis
Posted
6 minutes ago, Anastasis said:

They just had it in the case at whole foods. It did require some extra trimming.  The fat cap was a little thick. Even for SA's mom. 

I have seen them off and on at HEB and at Salt & Time in Austin

Posted (edited)

They get spotted at Costco around the country fairly often, but inconsistently. And the Costco one it isn't a proper picanha trimmed to the correct vein, it's a sirloin rump cap and is sold as such.

Random image posted by Sivan Kroitoru-Greenberg on FB explaining - rump cap contains the picanha but the picanha is not the entire rump cap. Picanha is the meat from tip up to the third vein.

309065666_picanhaveins.thumb.jpg.f55b39ea1eb26d7ae206554b8943de00.jpg

 

Guga has a nice YT video showing this and explaining how to cut as well. Note the cut direction varies depending if you are grilling and serving as steaks, or are skewering and slicing off the skewer churrasco-style.

Edited by Sam Lin
Guga
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Posted
The Costco business center up here (Dallas) has the proper cut for a very good price. There’s a lot of brazilian businesses in DFW.


Yes it does. That place is a nice little secret.

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