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Posted (edited)

Let me slum it for a second. HEB skirt steak. 2 mins each side in cast iron. 

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Tacos be getting expensive, and that was like a $6 steak with enough left overs to chop up for some naoch! mañana. 

Edited by Blotto
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Posted

Never cook on charcoal. Sear on cast iron. Usually finish to temperature in the oven. Charcoal and /or some wood chunks to smoke more for flavor than actually cooking.  It’s an intermediate step that’s nice but not essential. 

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Posted
Denver steaks with a Maytag blue cheese sauce.  I’ve found a place that does prime Denver cuts and it’s become the weekend go-to because it’s 1/2 the cost of ribeye and less than 3/4 of strip. 
 
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The smooth criminal knew something was going down on the patio. 
 
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What is a Denver steak? What part of the steer is it cut from?
Posted
8 hours ago, Texzilla588 said:


What is a Denver steak? What part of the steer is it cut from?

It’s one of these newer cuts where they find new ways to Tetris a cow to get more steaks. It comes from straight under the shoulder blade and would ordinarily be part of a chuck. 

Posted
59 minutes ago, Texzilla588 said:


Ahh the old “let’s cut something off the chuck and call it a steak!” Switcheroo. My preparation is different. I call it ground chuck.

shut up old man

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Posted

In case any of you use the Anova Sous Vide cooker to cook their steaks, Anova is implementing two major changes:

#1 - they are going to start charging $10 a year for Anova app access for any accounts created after 8/21:

https://anovaculinary.com/blogs/blog/update-existing-users-grandfathered-in-new-users-will-pay-a-small-app-subscription-fee?srsltid=AfmBOor0R0kHCR4_qHtOBxkGCHzhZH-T_VIfBK3an4L3XL8gx-zdF94P

#2 - they are going to disable Bluetooth/WiFi access from the app to older cooker models next September. You’ll be able to manually set the cooker on the cooker display but not through the app: 

https://support.anovaculinary.com/hc/en-us/articles/27322197681165-The-Original-Anova-Precision-Cooker-Bluetooth-Bluetooth-WIFI-remote-connectivity-sunsetting#:~:text=Anova will be shutting down,Cooker on September 28th%2C 2025.

I’m really disappointed as the product worked perfectly & they are only making changes to try & squeeze in a few extra bucks. It will still function but in a degraded state. 

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Posted
58 minutes ago, smokebomb said:

In case any of you use the Anova Sous Vide cooker to cook their steaks, Anova is implementing two major changes:

#1 - they are going to start charging $10 a year for Anova app access for any accounts created after 8/21:

https://anovaculinary.com/blogs/blog/update-existing-users-grandfathered-in-new-users-will-pay-a-small-app-subscription-fee?srsltid=AfmBOor0R0kHCR4_qHtOBxkGCHzhZH-T_VIfBK3an4L3XL8gx-zdF94P

#2 - they are going to disable Bluetooth/WiFi access from the app to older cooker models next September. You’ll be able to manually set the cooker on the cooker display but not through the app: 

https://support.anovaculinary.com/hc/en-us/articles/27322197681165-The-Original-Anova-Precision-Cooker-Bluetooth-Bluetooth-WIFI-remote-connectivity-sunsetting#:~:text=Anova will be shutting down,Cooker on September 28th%2C 2025.

I’m really disappointed as the product worked perfectly & they are only making changes to try & squeeze in a few extra bucks. It will still function but in a degraded state. 

Good reason to never buy another one of their products ever again. 

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Posted

Yeah that seems like a strange move. The sous vide cooker is not such a mysterious new device that there aren’t a dozen other competitors out there.

Posted (edited)
1 hour ago, freyguy said:

some cowboy cuts and filets from over the weekend.

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Pos. Rep for Morton's Nature Seasons.  That was our house blend when I was growing up, and it's great on steaks and veggies alike.

 

The steaks look good too!

Edited by dcbc
Posted

Y’all know I cook over fire.  But up here, near my farm in NE Texas, my neighbor had me over for dinner last night, and thus made me appreciate cooking steak on a griddle:

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Hard to tell in that pic, but the steak was medium rare and seasoned to perfection.  It was… incredible…

So from a pure fire guy to y’all who griddle or sous vide or whatever… perfect your method and appreciate the results.  There are many ways to get a great steak, and perhaps that is part of the greatness that is ‘STEAK.”

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Posted

Tbone isn’t my usual cut.

But I saw this and had to have it.

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Cooked to internal 125. Rested 10 min. Seared on cast iron at 595 with a little grapeseed oil.

Great success.

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Posted
On 9/8/2024 at 12:21 PM, solamente73 said:

Y’all know I cook over fire.  But up here, near my farm in NE Texas, my neighbor had me over for dinner last night, and thus made me appreciate cooking steak on a griddle:

IMG_5310.thumb.jpeg.84f5749851918736448ca051c45166d1.jpeg

Hard to tell in that pic, but the steak was medium rare and seasoned to perfection.  It was… incredible…

So from a pure fire guy to y’all who griddle or sous vide or whatever… perfect your method and appreciate the results.  There are many ways to get a great steak, and perhaps that is part of the greatness that is ‘STEAK.”

Uhh guess you didn’t notice but there is fungus on your steak

Posted
15 hours ago, DalTxHornFan said:

That's not wrong.  Lard and bacon grease!

Maybe if you are searing outside in a field...

Bacon grease does not like 600F.

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