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02-17-2018 , 10:43 PM
#29951
BrianTheMick2
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Long way to go and a short time to get there.
Join Date: May 2012 Posts: 19,410
Quote:
Originally Posted by BrianTheMick2
I left out that it was the wrong end of the T-bone. Who knew that a T-bone had so many different muscles in it. The other side of it (which I unfortunately didn't take a pic of) only had a hint of the middle bone of the T-bone.

That pic was after a day of very heavy drinking that I was probably going to do anyway, but I'm going to blame it on the deep depression brought on upon seeing that some cattle are clearly mistreated.



She was very excited about her purchase. "I bought us steak for Valentine's Day!!!" she texted me in the same sort of way a child is excited when it gives you some ****ty macaroni art or a really ugly tie for Father's Day, except that she is supposed to be an adult and that a child wouldn't think it was going to get some excellent loving after giving you a ****ty present.

I think I did that analogy incorrectly.


I did make the outside of it look like this:

Never mind what the inside looked like.

(pic does show perfectly where the T-bone ends.)
Last edited by BrianTheMick2; 02-17-2018 at 10:49 PM.
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02-17-2018 , 11:33 PM
#29952
BrianTheMick2
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Long way to go and a short time to get there.
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The method I used was drinking a 12 pack and then switching to whiskey using 50% ghee and 50% butter on medium heat and then drinking until a neighbor complained to the authorities.
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02-17-2018 , 11:42 PM
#29953
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mullen
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Quote:
Originally Posted by Bigdaddydvo
So slight topic change until I try my next Ducasse (that I’m determined to perfect).

https://youtu.be/l9mvXwQg6ew

Though I’ve never had one, the Peter Luger’s porterhouse for 2 is one of the most iconic steaks in the US. Because the cooking technique of cutting up the steak midway through cooking defies all conventional steakhouse logic (to include that espoused ITT), I wonder

1) Does it work because of or in spite of this technique?

2) Any use in trying their technique at home? Bobby Flay seems to think so.

https://www.bonappetit.com/test-kitc...se-steak-rules

3) Is PL’s overrated compared to what is produced ITT? I’ve never eaten there but it is somewhat of a bucket list item for me.


In terms of pure steak quality, Luger’s is objectively worse than all the top posters itt and imo, overpriced. I like a few other steakhouses in NY better. Def still a good steak and experience to go there.

They do a thick cut bacon that’s amazing though.
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02-18-2018 , 04:16 AM
#29954
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El Diablo
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Brian: getting that exterior is success, for real. Hopefully you salted the hell out of it!

Bdv: Lugers go for the experience. But for that style porterhouse for 2/4/6 go to Wolfgang’s instead imo. And lots of bacon to start!
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02-18-2018 , 04:23 AM
#29955
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El Diablo
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Team grill,

I grilled tonight!

Costco ftw!




Grill!


Grill more!


Sparks fire!


Ribeye cap




Tomahawk ribeye


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02-18-2018 , 08:19 AM
#29956
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Great grilling El D! IYO how does it compare to Team Pan?
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02-18-2018 , 10:01 AM
#29957
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El D,
Quote:
Originally Posted by El Diablo
Team grill,

I grilled tonight!
Nice work! Can’t wait to get outside again.

Quote:
Costco ftw!
It kills me that none of the Costcos in my area have this set up. Everything is wrapped and I’ve never once seen a tomahawk.
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02-18-2018 , 11:16 AM
#29958
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Quote:
Originally Posted by BrianTheMick2


If you look closely, you can see that the steak my wife bought had exactly one marbling


At first thought it was a pork chop.
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02-18-2018 , 11:18 AM
#29959
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Bdv: grilled steaks are my favorite, I just love the flavor off the grill.

Ibd: there’s a giant packaged meat section at this Costco too. It’s a really great store as long as you don’t let them trick you with the pallets.

These $7.99/lb tri-tips looked great:
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02-18-2018 , 11:49 AM
#29960
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**** you Monday
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ducasse, like many things french, just seems like a lot of work for no improvement in results
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02-18-2018 , 12:25 PM
#29961
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Tbh,

I (and the thread) tend to agree, just based on the fact that so many of us tried it and nobody ended up sticking with that as their primary method.

However, there is one actual benefit to the method. Done properly it results in a thick crunchy crust better than all the other methods I’ve tried. But that gain is not worth the extra time/effort imo.
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02-18-2018 , 01:31 PM
#29962
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Quote:
Originally Posted by IBeDrummin
El D,

Nice work! Can’t wait to get outside again.



It kills me that none of the Costcos in my area have this set up. Everything is wrapped and I’ve never once seen a tomahawk.
Same here, jealous of El D's Costco.
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02-18-2018 , 01:45 PM
#29963
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Or you could just buy whole prime sub-primals from any Costco, butcher, then freeze for the same results Cooking A Good Steak
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02-18-2018 , 04:52 PM
#29964
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Quote:
Originally Posted by Bigdaddydvo
Or you could just buy whole prime sub-primals from any Costco, butcher, then freeze for the same results Cooking A Good Steak
I’ve been debating doing this for awhile, but always too risk adverse and only eat steak about once a month. How much quality do you think I would loose by butchering and freezing in ziploc (I don’t have vacuum sealer) and eating them over the course of about a year?
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02-18-2018 , 05:10 PM
#29965
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Tightly wrapped in freezer paper, foil, and a ziplock bag, I’d say 6 months. A Vacuum sealer is a great investment (makes Sous Vide easy when you go that route) and your beef should last up to a year just fine.

Edit to add, you can usually get prime strips or ribeye for $8-11/lb buying whole, while individual prime steaks are typically in the $15-$20/lb range. It’s a great value if you set yourself up to do it right.
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02-18-2018 , 07:41 PM
#29966
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Quote:
Originally Posted by Bigdaddydvo
Or you could just buy whole prime sub-primals from any Costco, butcher, then freeze for the same results Cooking A Good Steak
You know I already do this! But the whole ribeye is boneless. I just want a tomahawk for the grill, dammit!
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02-18-2018 , 07:48 PM
#29967
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El Diablo
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Ibd,

$13.99/lb prime tomahawk! Just rubbing it in...
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02-18-2018 , 07:55 PM
#29968
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Quote:
Originally Posted by El Diablo
Ibd,

$13.99/lb prime tomahawk! Just rubbing it in...
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02-18-2018 , 08:53 PM
#29969
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IBeDrummin
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Got annoyed. Cooked a steak.





Close:


Closer:


Closest:
Spoiler:
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02-18-2018 , 09:12 PM
#29970
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IBD, wow.
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02-18-2018 , 09:27 PM
#29971
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El Diablo
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Ibd,

That’s missing a sweet tomahawk bone!
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02-18-2018 , 09:27 PM
#29972
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Quote:
Originally Posted by capone0
IBD, wow.


Wow.
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02-18-2018 , 09:49 PM
#29973
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LKJ
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Despite everyone being friendly and constructive, the sheer greatness of the images that get posted always leaves me intimidated and not wanting to post mine.

Still, I'm happy with the strides that I've made since first seeking advice ITT. Tonight's steak was delicious.

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02-18-2018 , 09:57 PM
#29974
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Jesus Christ nice work
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02-18-2018 , 09:57 PM
#29975
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Lkj,

A+. Perfect interior for my taste.
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