I pledge to post more pictures of this STEAK

[futureman 22698]

On 8/22/2023 at 8:48 AM, luke duke said:

Did you stick your head up a cow’s ass or just take the butcher’s word?

it’s gotta be your bull.  here’s the deal…

[solamente73 1147]

Game steaks allowed here?  Ribeyes from the elk I took last season.  Served with a blueberry balsamic reduction and a Gorgonzola cream sauce.  Interestingly, the sauces needed each other.

 

Edited August 24, 2023 by solamente73

[brown water 3788]

Dry brined most of the day and now butter poaching in the sous vide. 

[Sam Lin 3597]

Have you tried without the butter? Guga found it actually dilutes the meat flavor, and my limited testing seems to agree. Baste with butter on the sear, but sous vide without added fats.

[brown water 3788]

I usually do without butter. Think this is the second time I’ve tried with butter.  I’ll use it for the sear too.  Report back…

[brown water 3788]

Letting it rest for a bit before a finishing smoke

 

 

[deft 7059]

I mean….I guess I’d eat it.

[brown water 3788]

Ready to go 

[deft 7059]

Ok yes, would eat for sure.

[Sam Lin 3597]

Is that Jack Straw's dog?

[brown water 3788]

Certainly reflective of the genre but that’s our oldest vizsla. No doubt with worse manners that straw’s pup 

[dcbc 14644]

I've been under the weather and missed this weekend's trip to the lake. So I treated myself. Dry brined for about six hours. Added some pepper and garlic powder. Cooked indirect on a Weber Kettle to 119F internal. I rested it, seared it over the coals for 90 seconds per side, and finished it in a pan of butter, rosemary, and garlic.

Edited September 30, 2023 by dcbc

[ERhine 1938]

[brown water 3788]

On 8/29/2023 at 6:05 PM, Sam Lin said:

Have you tried without the butter? Guga found it actually dilutes the meat flavor, and my limited testing seems to agree. Baste with butter on the sear, but sous vide without added fats.

Forgot to circle back. Agree on the above.  Thx for mentioning. Hadn’t watched Guga and am finding some interesting stuff on his channel. 

[SurlyBDR 23153]

[Texzilla58 4790]

I’ll take that rib cap off your hands if no o e else is gonna eat it.

[SurlyBDR 23153]

1 hour ago, Texzilla58 said:

I’ll take that rib cap off your hands if no o e else is gonna eat it.

Bottom picture. I dont think you'd want it at this point 

[futureman 22698]

9 hours ago, SurlyBDR said:

Bottom picture. I dont think you'd want it at this point 

texzilla will take it hot carl style.

[huge 3831]

14 hours ago, futureman said:

texzilla will take it hot carl style.

or possibly in a steamer basket

[Sam Lin 3597]

Thick cowboy ribeye from Costco. (Pic doesn't show how thicc, was ~2".) Last minute decision to thaw and cook, thawed in water bath, no dry brine time, Smoked an hour over some pecan.

 

Made sure to get the perfect crisscross grill marks on the sear though!

 

That'll do.

[NWBuck 8629]

SIAP- What chimichurri recipe are y'all using? It seems pretty straightforward, but if I know the Surl, there's someone here with a fantastic twist or some specific ingredient that kicks all kinds of ass.

'preciate it.

[Rip76 5022]

[HeHateMe 916]

Kids are at their moms and tomahawks were $12.50 a pound at AJs.  Steak and green beans it is.  Sadly there were leftovers.  

[SurlyBDR 23153]

Kids are here with me and "wagyu" was $39.99/lb at HEB. Steak and potatoes it was. Sadly, there were no leftovers.

[tigol 2482]

3 hours ago, HeHateMe said:

Kids are at their moms and tomahawks were $12.50 a pound at AJs.  Steak and green beans it is.  Sadly there were leftovers.  

And them two green beans still didn't get et.

[VirginiaLonghorn 4909]

30 minutes ago, tigol said:

And them two green beans still didn't get et.

Priorities …

[solamente73 1147]

Experimenting with elk continues.  This time, marinaded top sirloin steaks with chimichurri.  

Leftovers made great tacos out at the farm.

Marinade:

3 tablespoons canola oil

2 tablespoons dried minced onion

1 tablespoon lemon juice

1 tablespoon Worcestershire sauce

1 tablespoon soy sauce

1 teaspoon garlic powder

½ teaspoon ground black pepper

(I doubled the recipe above)

On 9/25/2023 at 2:46 PM, NWBuck said:

SIAP- What chimichurri recipe are y'all using? It seems pretty straightforward, but if I know the Surl, there's someone here with a fantastic twist or some specific ingredient that kicks all kinds of ass.

'preciate it.

Probably not the Surlified recipe you are looking for, but I go fresh and simple so that the meat can do the talking:

1/2 cup parsley - chopped

4 cloves garlic - chopped

1 shallot - chopped

1 tsp dried oregano

2 tsp red pepper flakes 

3 tbsp red wine vinegar

1 tsp salt

1/2 tsp fresh ground pepper

2/3 cup quality evoo

Combine everything but the evoo in a food processor and process until finely minced but NOT a paste.  Move to a bowl and pour the evoo over the mixture.  Gently mix to combine.  Stand at room temp for 15 minutes and serve.

 

 

 

Edited October 2, 2023 by solamente73

[pops 7142]

On 9/25/2023 at 12:46 PM, NWBuck said:

SIAP- What chimichurri recipe are y'all using? It seems pretty straightforward, but if I know the Surl, there's someone here with a fantastic twist or some specific ingredient that kicks all kinds of ass.

'preciate it.

I doubt mine is very surl'd but it's what I like. 

I go cilantro and parsley (flat leaf)  at about a 2 to 1 ratio in favor of the cilantro

Garlic

Shallot

Fresno  Chile 

Oregano

Red wine vinegar

Olive oil- I go about 3 parts oil to 2 parts vinegar.... sometimes getting closer to 1:1

Salt

Pepper

It's a bit of a beating but I hand chop everything as finely as I can. I just gets too pasty for me in a food processor or blender. I much prefer the texture this way. I also use all fresh and no dried ingredients. And I go heavier on the vinegar than most recipes call for because I like the tang, especially on a rich,  fatty cut.  

[Texzilla58 4790]

I am close to your recipe but if I have fresh tarragon I’ll add that too. I like lots of shallots.

[elfenix 34749]

11 hours ago, pops said:

I doubt mine is very surl'd but it's what I like. 

I go cilantro and parsley (flat leaf)  at about a 2 to 1 ratio in favor of the cilantro

Garlic

Shallot

Fresno  Chile 

Oregano

Red wine vinegar

Olive oil- I go about 3 parts oil to 2 parts vinegar.... sometimes getting closer to 1:1

Salt

Pepper

It's a bit of a beating but I hand chop everything as finely as I can. I just gets too pasty for me in a food processor or blender. I much prefer the texture this way. I also use all fresh and no dried ingredients. And I go heavier on the vinegar than most recipes call for because I like the tang, especially on a rich,  fatty cut.  

 

 

[Dutch 4577]

On 10/2/2023 at 3:53 PM, solamente73 said:

Experimenting with elk continues.  This time, marinaded top sirloin steaks with chimichurri.  

Marinade:

3 tablespoons canola oil

2 tablespoons dried minced onion

1 tablespoon lemon juice

1 tablespoon Worcestershire sauce

1 tablespoon soy sauce

1 teaspoon garlic powder

½ teaspoon ground black pepper

(I doubled the recipe above)

Probably not the Surlified recipe you are looking for, but I go fresh and simple so that the meat can do the talking:

1/2 cup parsley - chopped

4 cloves garlic - chopped

1 shallot - chopped

1 tsp dried oregano

2 tsp red pepper flakes 

3 tbsp red wine vinegar

1 tsp salt

1/2 tsp fresh ground pepper

2/3 cup quality evoo

Combine everything but the evoo in a food processor and process until finely minced but NOT a paste.  Move to a bowl and pour the evoo over the mixture.  Gently mix to combine.  Stand at room temp for 15 minutes and serve.

[solamente73 1147]

Figured this is where to ask.  Texas pride at stake here.
 

BIL and fam moved to CA when his wife got a job there that she couldn’t refuse.  One of her partners is bragging that Snake River ribeyes (and prime rib) beat anything that Texas can produce.  She called bullshit and is asking for recommendations for ribeyes that can be shipped from TX to CA that would whoop Snake River’s ass.  
 

44 Farms came to mind, but are there any boutique Texas places out there that can ship superior ribeyes etc out to CA that could be better?  We aren’t talking exotic A5-like stuff or anything - just excellent grilling steaks.  I shop CM and our local DFW Market Street (don’t sleep on them!) but don’t know the high end shipping market.  Yes, I know cooks and method matter, but we are just talking sources on the ribeye cut.  TIA.

Edited October 14, 2023 by solamente73

[dcbc 14644]

22 minutes ago, solamente73 said:

Figured this is where to ask.  Texas pride at stake here.
 

BIL and fam moved to CA when his wife got a job there that she couldn’t refuse.  One of her partners is bragging that Snake River ribeyes (and prime rib) beat anything that Texas can produce.  She called bullshit and is asking for recommendations for ribeyes that can be shipped from TX to CA that would whoop Snake River’s ass.  
 

44 Farms came to mind, but are there any boutique Texas places out there that can ship superior ribeyes etc out to CA that could be better?  We aren’t talking exotic A5-like stuff or anything - just excellent grilling steaks.  I shop CM and our local DFW Market Street (don’t sleep on them!) but don’t know the high end shipping market.  Yes, I know cooks and method matter, but we are just talking sources on the ribeye cut.  TIA.

I have no personal experience with them, but Cut Beef in Tyler is very small and gets its beef from one ranch.  I should try it soon.  Its storefront is about a mile from my house.  Not sure if you can buy individual steaks, but worth a look.

 

https://www.cutbeef.com/

Edited October 14, 2023 by dcbc

[Texzilla58 4790]

Find a source for prime Iowa corn fed beef and go with that. Ship to you then you ship to her. No one will know.

[Sam Lin 3597]

SRF is good stuff.

[tigol 2482]

Go to Salt and Time. Explain the situation and get the best cut they have.

[Anastasis 23717]

^this or this if that doesn’t work out: https://texasbeeftraders.com

[creeper 100]

39 minutes ago, tigol said:

Go to Salt and Time. Explain the situation and get the best cut they have.

This is your best option.  Also, Snake River Farms is awesome.

[luke duke 6449]

^this or this if that doesn’t work out: https://texasbeeftraders.com

Not falling for that. It probably redirects to aggylemonparty.xxx

[956 Worldwide 35592]

Prime ribeye, mushroom-Parmesan cream sauce. I know fungi and sauce are controversial, fuck the haters. 

Edited October 21, 2023 by 956 Worldwide

[tigol 2482]

12 minutes ago, 956 Worldwide said:

Prime ribeye, mushroom-Parmesan cream sauce. I know fungi and sauce are controversial, fuck the haters. 

I'd put the sauce on the green stuff.  Win-win.

[RMac5 1557]

On 9/3/2023 at 5:44 PM, dcbc said:

I've been under the weather and missed this weekend's trip to the lake. So I treated myself. Dry brined for about six hours. Added some pepper and garlic powder. Cooked indirect on a Weber Kettle to 119F internal. I rested it, seared it over the coals for 90 seconds per side, and finished it in a pan of butter, rosemary, and garlic.

Looks perfect!

[SurlyBDR 23153]

[Napoleon 8830]

On 10/21/2023 at 6:40 PM, 956 Worldwide said:

Prime ribeye, mushroom-Parmesan cream sauce. I know fungi and sauce are controversial, fuck the haters. 

“Mushroom” is just the name. It doesn’t mean that you on use one mushroom in the cream sauce. 

Shroom it up, dude!!

[Texzilla58 4790]

The biggest issue with mushroom sauce: fucking mushrooms.

[dcbc 14644]

25 minutes ago, Texzilla58 said:

The biggest issue with mushroom sauce: fucking mushrooms.

You don't sound like a very fun guy.

[VirginiaLonghorn 4909]

32 minutes ago, Texzilla58 said:

The biggest issue with mushroom sauce: fucking mushrooms.

Sounds like a friend of mine who calls them congealed dust ..

[Cajun 11776]

Ranch grub.  Seared on a chimney starter and finished on the firebox grill of an offset...

Edited October 25, 2023 by Cajun

[dcbc 14644]

5 hours ago, VirginiaLonghorn said:

Sounds like a friend of mine who calls them congealed dust ..

I don't want to live in a world without fungal "dust," such as mushrooms and yeast.

Edited October 25, 2023 by dcbc

[Cajun 11776]

Neither do airline pilots, apparently.