STEAKS!!!!!!!

[beargonefishing]

What do you salt your steaks with?

Not saltboiballs.

 

[te0o]

I'm still trying to improve. Taking the steak out of the oven earlier (at 38 degrees celsius) when reverse searing gives you better control over the final temp when searing on a cast iron skillet. More time on the fire, better crust, same final temp.

A Galician ribeye and a delicious Barbera D'Alba.

 

[Texasmade]

I'm still trying to improve. Taking the steak out of the oven earlier (at 38 degrees celsius) when reverse searing gives you better control over the final temp when searing on a cast iron skillet. More time on the fire, better crust, same final temp.

A Galician ribeye and a delicious Barbera D'Alba.

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Looks a little lean. Needs more fat.

 

[edmorel]

That’s some thick meat you’re holding (TWSS). Those fries are nice, do you make them or buy them?

 

[te0o]

That’s some thick meat you’re holding (TWSS). Those fries are nice, do you make them or buy them?

Thanks! Can’t take the credit for the fries, I buy them frozen and do them in the oven. I add a bit of salt, pepper, dried herbs and whatever fat manages to drip from the steak during the time it stays in the oven before the reverse sear.

 

[venividivicibj]

I'm still trying to improve. Taking the steak out of the oven earlier (at 38 degrees celsius) when reverse searing gives you better control over the final temp when searing on a cast iron skillet. More time on the fire, better crust, same final temp.

A Galician ribeye and a delicious Barbera D'Alba.

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that thing is thick!

 

[te0o]

I turned 27 yesterday so to mark the occasion I had an excellent Bistecca Fiorentina with some friends at Trattoria Brutto in London. Excellent atmosphere, delicious food and the steak was on point.

 

[beargonefishing]

Slap my a-s and call me Billy.

 

[Omega Male]

Noice.

 

[JohnMRobie]

Soon.

 

[JohnMRobie]

Update:

 

[esoxm]

3 cuts of wagyu, done 3 ways. Ribs smoked, one strip and ribeye reverse seared after an hour of smoke, one strip and ribeye seared on the induction burner’s “turbo” setting.

 

[Lizard23]

I may or may not have mentioned this here but I prefer strip to ribeye and it follows that I prefer a strip loin roast to prime rib.


Despite this my wife has decided to get a prime rib for dinner tomorrow night and I have an idea. What if I butcher it to get rid of the giant pockets of fat I find off putting and make a roast from the eye, smoke the ribs on their own, and roll and tie the spinalis into a little roast of its own (like a porchetta). I could render the fat into tallow and use for popovers.

Anyone hear of or done anything like this? I feel like it could be great but could also be a disaster.

 

[Lizard23]

Here goes nothing...

 

[Texasmade]

I may or may not have mentioned this here but I prefer strip to ribeye and it follows that I prefer a strip loin roast to prime rib.


Despite this my wife has decided to get a prime rib for dinner tomorrow night and I have an idea. What if I butcher it to get rid of the giant pockets of fat I find off putting and make a roast from the eye, smoke the ribs on their own, and roll and tie the spinalis into a little roast of its own (like a porchetta). I could render the fat into tallow and use for popovers.

Anyone hear of or done anything like this? I feel like it could be great but could also be a disaster.

Go fvck youreelf. GO…FVCK… YOURSELF