nice work dogsballs.

Diablo: that one was perfect!

Freakin: sorry that yours came out too rare. I must have spent more time trying to get a crust than you.

Couldn't find any ghee so I clarified some butter. Not cooking with normal butter ever again

Let steaks come up to room temp w/ herbed salt & pepper

seared on almost max high until I had a nice crust, finished in teh oven around 175F
served with a great port wine pan sauce

Sorry for the crappy iphone pics


Extreme Meat Closeup!


*edit* and crust was really pretty awesome

glorious ^^

Steak looks quite rare there, but it was actually a hair above medium rare

Freakin, approximately how long did you leave it in the oven at 175F?

Guessing it was about 30 minutes or so, maybe more.

Usually I monitor the doneness of the smallest steak and once that comes out I may up to temp to 225 or 250 to get the others out quickly. Before cooking I press all the steaks to a fairly even thickness so they cook about the same time.

Also, this time I cooked the steaks in the oven on their edge to preserve the crust and it worked out well.

Thanks for the tips. I'm going to try this instead of finishing them off at 350F like I normally do.

1.15 lb choice top sirloin. cheap, but never cooked a sirloin b4. used same method i did for my my last ribeye, cast iron skillet in rendered fat, with some butter at the end. with horseradish deviled eggs, and side salad

Much awesome and win itt.

I used what was left of my tax refund and bought a new Weber E-330 last night (to help stimulate the economy obviously). I'm usually a charcoal guy but the deal was too good to pass up.

It has lots of bells and whistles and allows one (should he so desire) to cook an entire meal on it, so that's what I'm gonna do. Here's what I plan to do with it this weekend:

-Potatoes

I will start these first as they take the longest to cook. I will wash four large baking potatoes and cut each one in half. I will wrap each inside aluminum foil and place a slice of butter and some garlic powder inside. I will cook them on the grill for about 50-55 minutes or until done.

-Veggies

I will heat 1/4 of a stick of butter, some olive oil and minced garlic in a skillet on my side burner. I will then add sliced red and green bell peppers, onions, yellow squash, zucchini, and asparagus, cooking until veggies are tender and hot. Once they're done I will transfer the pan to the upper rack to keep them warm. I will then add cherry tomatoes (these will turn to mush rather quickly if I try to cook them along with the rest of the veggies so they will go in last).

-Mushrooms

Before starting I will have marinated four cleaned and trimmed (stems removed) large portobello mushroom caps in Worcestershire sauce for one hour. I will grill these on the upper rack for approx. 6-8 minutes each side, brushing each turn with a mixture of melted butter, olive oil, lemon juice and garlic powder.

-Meat

After moving my veggies from my side burner to the grill, I will melt one stick of butter in a small saucepan along with what is left of my bottle of Worcestershire. I will take care not to boil this mixture...I only want the butter to be melted. I will take four large UNMARINATED delmonico ribeyes and place them on my grill. (I never marinate - see previous post itt). On each turn, I will liberally brush each steak with the mixture of melted butter and Worcestershire. I will cook these to my guests' order, but I prefer mine medium rare.

I will serve my feast on the patio next to the pool as the sun sets with either a bottle of bordeaux or a petite sirah. I will eat until my eyes bleed and count my blessings.

/blog off

So do your guests, they just don't know it yet

Had a big week at work so asked my wife to pick up a TBone for me and something for her. Now I like my steaks medium rare so was a little disappointed to see how thin the TBone was, however it had some nice marbling going on and she did get it from my regular butcher..

First off at 4 pm I hand cut some fries, gave them a first frying in peanut oil at 160 f then into the fridge for later. Got my cast iron pan to smoking then placed the Tbone on for a 2 min cook on first side. When I turned it I placed my wifes smaller bib eye beside it.
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I then placed the steaks on a timber board to rest while I gave the chips the second fry up, this time at a slightly hotter 170 f. I noticed that some of the fries were browner but this was due to poor knife skills on my part as a mate borrowed my chip cutter and not returned it! Anyway chips were placed in a bowl to drain on paper , paper was removed and chips tossed with fine sea salt.
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Although being medium rather than medium rare, the steak was VERY tasty and moist. I had to make a compromise between crust and cooking time due to the thin cut, but that is what happens when you send a woman to buy a mans steak!!!!!
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We enjoyed our steaks with a nice bottle of 2009 DeBortolli South Australian Shiraz which turned out to be a very nice match after a long hard week.
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bovva,

nice work

This is by far my favorite 2+2 thread...
Every time i'm high i just have to come here lust over these juicy steaks

lol, great spoiler. Your steak looks like it came out nice.

Maybe teach your wife to choose steaks; looks like she chose hers specifically to NOT have marbling.

lol. n1





(....& true)

thanks.... she knows damn well how to buy a steak but doesnt like buying big ones coz she isnt a big meateater and doesnt think I need a bigsteak(she is actually kinda right there), so she doesn't understand that I want a huge steak. In fact when she brought these ones home she said "here is your $9.50 steak and my $3.50 one".

women, cant live with em cant shoot em!

lol awesome spoiler. First thought was "oh great another blurry EMC coming up"

This had to be quoted again.

It's time to eat steaks for a week now that we might lose our jobs or a big chunk of our income with no more americano fishes

Hey guys i have seen on a lot of picture, some of you use olive oil for the steaks.. how do u manage not to burn it? do you cook at just medium-high temp for 2-3mins or super hot even with olive oil?

edit: is there any classy way to use a little wostechire? Do you guys use it anyways when you use cheaper quality meat for a quick lunch?

I sometimes make a quick steak sauce with equal quantities of butter, worcester sauce & balsamic vinegar cooked quickly in a medium hot pan. Don't overcook or it separates and has to be chucked. ez & quick.

I just bought a 14lb Prime Rib Subprimal from the restaurant I work at. I got it for $8 a pound! I'm going to age it for 4 weeks. I'll take some pics when I have the chance

Hey steak lovers,

I have a fully refrigerated 20oz bone-in ribeye (~1 inch thick) that I plan to cook tonight after I get back from a movie.

Is it OK to take it out before the movie and leave it for ~2.5 hours to warm up? It will be in the paper wrapper and it's fresh from the store today.

sounds fine to me. I'd do it.

My grandparents house, which is a very high end house with lots of valuables inside, was recently broken into. They were in Florida like always in the winter for 5 or so months, which is when this story happened. Which was 2 weekends ago.

My family and I check every couple of days the house. One day we see the door is kicked in. Me and my dad and uncle were there. There are 2 cars w/ keys in it in the garage, 3 flat screen tv's, lots of valuable other stuff inside was not touched. They stole 3 freezers worth of a Whole Cow meat, steaks, etc. We get a cow slaughtered every year, worth around $1,500 or more by the time you pay for processing and the cow.

On a side note, my friend's dad's house was broken into at night. All they stole was meat from the freezer. This was a year or so ago.