Bigsaddy, are you seeking any adoptees?

BDV is still the king. The combination of perfect sear to idea to great internal temp is uncanny.

TY Sir. I swear by beef tallow for my pan cooks.



Throw a heavy helping in the cast iron, med high heat, flip every minute, and drop in a couple of tbsp of butter toward the end to liven up the sear. Works every time for thicker cuts.

Heading to the grill. Wish me luck.

A choice boneless ribeye and a couple Snake River Farms sirloins. Standard grocery store stuff.



Not my best ever but the family was plenty happy.

BDV tell me you have the 50lb container.

ec,

I can not abide by lemonade in my beer.

Otherwise everything looks great!

yup, meat looks highly edible

Legit lol’d but no, I buy these 7 lbs at a time and they last me 6 months or so. Great for pan cooks and beef stew.

Looks really great EC, especially since it looks like you weren’t working with super high heat/chimney.

What Cowboy wrote. Leinie's a good start, but not a fan of shandies.

Steak, however, looks great!

All of this!

What about beer in your lemonade?

Thanks guys. Even as someone who has posted several steaks over the years, posting in here is always a bit scary given the elite steaks we've seen. But that's why I made that fist post before I started grilling...to make sure I didn't back out. If the biggest critique I'm getting is about the beer and not the meat, I'll take it! But man, if you guys don't like a cold Summer Shandy(or 8 as was the case last night) on a warm spring day(80+ here), you're missing out.

Thanks. Definitely wasn't using super high heat. On thinner steaks I'll go high heat for just 3-4 minutes per side, but on thicker ones like these I'll go a little lower and slower. I typically try to keep the grill around 350, flipping every 2 minutes with a 1/4 turn on every other flip. After 16 minutes and a full 360 turn I'll stand them up and hit the edges for a few minutes, then check the temps and adjust from there. Without an open flame(I suppose I could take one of the deflectors out from under the grates) it's hard to get a great sear while still nailing the interior temps but I've gotten better at it over the years...though they got a little overcooked this time.

I would’ve lost money betting BDV ordered 50pound tubs of tallow. Stepped my game up, and ordered a 7pounder.

Awesome. Post your first pan cook.

Grabbed my Dutch oven since it was handy, threw a dollop of beef fat in, and got to work.

Concur. I find most steaks have enough fat to trim and render. Bonus of ensuring pan is properly heated before main steak goes in.

Been liking my wagyu tallow for cooks. Looking forward to doing fries eventually, just don't make them much at home.

Just looked at Prime's menu at the Bellagio, $720 for a wagyu steak. I can eat 72 NY strips from Costco for that price. Never cooked steak in a pan. Out here in the wild west it's over a mesquite fire or nothing.

This is my pile o' wood



my grill



now I'm off for Costco!