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Cooking A Good Steak Cooking A Good Steak

07-11-2021 , 04:16 PM
I love my pellet grill, but I've never used a wood smoker, so can't really compare them.
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07-11-2021 , 07:57 PM
Having company. Sous Vide ribeyes to 130 with garlic/salt/pepper in the bag.

Seared in beef fat in my outdoor propane wok. If I ever open Bigdaddy’s Steak Emporium, I would make every steak this way. Super easy and super consistent deliciousness.



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07-11-2021 , 08:09 PM
Looks so good!
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07-11-2021 , 08:14 PM
Quote:
Originally Posted by Da_Nit
Fair, probably not doing seafood at a steakhouse in which I don’t trust to even cook a steak. A lot steakhouses will also have an interesting duck dish. A lot Italian steakhouses will obviously have some interesting pasta dishes, osso buco etc.
I feel like a burger is probably the answer. I love duck and would definitely order it, but rarely see it on most menus.
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07-11-2021 , 08:16 PM
Can't wait for the invite to the Bigdaddy's Steak Emporium soft open.
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07-11-2021 , 08:17 PM
Quote:
Originally Posted by Randall Stevens
I feel like a burger is probably the answer. I love duck and would definitely order it, but rarely see it on most menus.

Yes steakhouse burgers is a good choice but somewhat obvious.
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07-11-2021 , 08:22 PM
Quote:
Originally Posted by Bigdaddydvo
Having company. Sous Vide ribeyes to 130 with garlic/salt/pepper in the bag.

Seared in beef fat in my outdoor propane wok. If I ever open Bigdaddy’s Steak Emporium, I would make every steak this way. Super easy and super consistent deliciousness.



How long in the wok? I feel like I SV my steaks at 128 or lower, then sear in cast iron and it almost comes out looking more medium than yours (I assume there is a flash/lighting that makes yours look a little less red).
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07-11-2021 , 08:27 PM
Quote:
Originally Posted by Bigdaddydvo
Having company. Sous Vide ribeyes to 130 with garlic/salt/pepper in the bag.

Seared in beef fat in my outdoor propane wok. If I ever open Bigdaddy’s Steak Emporium, I would make every steak this way. Super easy and super consistent deliciousness.




Wow BDV great as always.
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07-11-2021 , 08:37 PM
Quote:
Originally Posted by Randall Stevens
How long in the wok? I feel like I SV my steaks at 128 or lower, then sear in cast iron and it almost comes out looking more medium than yours (I assume there is a flash/lighting that makes yours look a little less red).

I think it’s because I basically flash fried these steaks. In and out probably 90 seconds total per steak.
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07-11-2021 , 08:51 PM
I've been absent a while, but I finally found the ribeye caps at Costco yesterday and the Suns are going to win a title, so...

https://imgur.com/a/x5TpTux



ec_outlaw, if you see this, holler at your homeboy; I don't have your number anymore.

Last edited by froegg; 07-11-2021 at 08:57 PM.
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07-11-2021 , 09:03 PM
Quote:
Originally Posted by froegg
I've been absent a while, but I finally found the ribeye caps at Costco yesterday and the Suns are going to win a title, so...

https://imgur.com/a/x5TpTux



ec_outlaw, if you see this, holler at your homeboy; I don't have your number anymore.

Hot damn, that looks good.
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07-11-2021 , 09:06 PM
Typical Sunday evening on the grill.







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07-11-2021 , 09:07 PM
Want to eat all that Nit
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07-11-2021 , 09:15 PM
Quote:
Originally Posted by Bigdaddydvo
Want to eat all that Nit
What he said ^^
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07-11-2021 , 09:25 PM
Generally the best or I should say best step change in flavor by grilling is a well marinated whole spatchcock chicken. This is a achiote spice recipe I saw on food and wine in the skillet. So far my favorite grilled chicken recipe is a bunch of fish sauce, garlic, cilantro, jalapeños in the blender and marinated overnight.
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07-11-2021 , 09:39 PM
Quote:
Originally Posted by Da_Nit
Typical Sunday evening on the grill.

Nit, awesome crust and interior!
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07-11-2021 , 09:58 PM
Quote:
Originally Posted by Randall Stevens
Nit, awesome crust and interior!

Thanks Randall.
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07-11-2021 , 10:16 PM
Outdoor is best door. Nice spread.
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07-25-2021 , 08:10 AM
Waygu strip steak- forgot to take a before picture. At an air bnb so definitely wasn’t used to their electric stove or the pans, but results were pretty solid. The crust came out really well.







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07-26-2021 , 04:36 PM
Quote:
Originally Posted by miamicheats
Waygu strip steak- forgot to take a before picture. At an air bnb so definitely wasn’t used to their electric stove or the pans, but results were pretty solid. The crust came out really well.







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Awsum looking. Would smush!
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07-26-2021 , 07:00 PM
Quote:
Originally Posted by Bigdaddydvo




One of my dry aged ribeyes reverse seared at 175 in the oven and finished in peanut oil and butter.
Your steak cooking prowess is simply incredible. WOW
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07-26-2021 , 10:30 PM
Quote:
Originally Posted by miamicheats
Waygu strip steak- forgot to take a before picture. At an air bnb so definitely wasn’t used to their electric stove or the pans, but results were pretty solid. The crust came out really well.







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Very very nice Miami Cooking A Good Steak

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07-27-2021 , 03:56 AM
Wow epic steak.
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08-01-2021 , 07:50 PM
been awhile since i've had steak guys, missed this thread! picked up some ribeyes for sunday dinner





EMC
Spoiler:
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08-01-2021 , 08:13 PM
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