@pete - beaut!

@rep - same basic prep. My folks have a nice gas range (18,000 BTU) and hood. So I just preheated cast iron and did them on the range. I think the difference in appearance is because of the cuts.



The top cut above is from the big side of the cap and looks similar to my last outting. The bottom two pieces are from the small side of the cap and were butchered differently.

Yak: COOLER, that's what we call that in the land of the free.

Chris: I don't know anyone who has ever bothered extra-seasoning a pre-seasoned pan before use except prob a few super nerds here ITT.

Stinky: looks awesome, and wow @ 6 fake dollars/lb for that! Your method is actually pretty similar to the key concepts here/serious eats/etc. Key point is 350 then 300 oven instead of the 400-500 oven old school recipes recommend bringing to temp in. As for the doneness, the bigger/thicker the internal veins of fat are, the closer to medium I believe is ideal. Looks excellent, though I would have hit it with 30 secs a side of butter at the end for extra crust and get that fat all nice and browned.

Haha had forgotten about this, but just saw it on my phone while trolling MLY: Guy I know was TALKING A BIG GAME about what a grillmaster he is and had 3 pretty nice looking NY Strips he wanted to dazzle us with. This was the only image I could get, but as I was taking this picture he was saying something like "Now that is how you cook a steak..."

27,

Well, it's certainly cooked.

Just terrible. Did you educate him at all?

Hell no.

Stinky: looks perfect, and I don't know about the rest of the thread, but that's pretty much my normal method (although I did the reverse sear this year).

Here's this year's. I got delivery from Pat Lafrieda's since you can't buy decent meat in lolStLouis where my in-laws live. It was amazing. Great dry-age funk and lots of fat.

I don't know why you'd need a 12" chef for loins or single ribeyes. Your day-to-day chef or even a smaller blade would work just as well.

A long blade might come in handy for an an actual roast, but a slicer would be better for that than a chef, in addition to being a lot cheaper. Something like these.

Nootka,

Awwww yeah.

(Edit: pretty sure big was talking about ribeye roasts)

Yep.

Here's one I'm looking at:

https://www.victorinox.com/us/en/Pro...fe/p/5.7303.31

@bd:

Here's the other knife I got this Xmas. My dad has had one for a billion years and swears by it for slicing of all types.

https://www.amazon.com/Victorinox-12..._1482878494373

I'll likely get a big hunk o meat from Costco before new years and break it down with this blade...Will report back.

not my best outing, but it was pretty solid. as a bonus, the garlic mashed potatoes had some rendered wagyu fat mixed into them


let's show some love to one of the perks of holiday roasts- leftover sandwiches! some garlic butter and wasabi mayo tend to liven things up a bit

that's more or less how mine looked when i separated it from the ribs (butcher trussed it together), but i ended up with a touch of grey band and a little gradient around the top on one end, either from an oven that was too hot or from some chimney flames that got out of control while searing.

your crust looks awesome

some great holiday entries all around here

Ahh I see. Yeah, I really prefer a slicer with hollows for that job. Costs a lot less too.

@Nootka: That looks frigging delicious.
@rep_lol: goddamnit, it's annoying to type your handle because of the underline but you make up for it by consistently good meats: that crust looks flat-out superior.
@27: You should educate the man; so too should you educate us as to why GSDs are a bottom-three breed. But your obvious disdain for that steak and for the man that ruined it means you have hope, dog opinions aside.

We got a Mauviel 1830 steel skillet as a family gift, so I'm working on seasoning it this afternoon. The damn thing has been dipped in beeswax to prevent rust between manufacture and use, and the instructions say to melt it with hot water before seasoning. The tap in our kitchen doesn't deliver water hot enough to melt the stuff, so thirteen small pans of boiled hot water and about an hour later, I'm done! Now on to step two -- heating, oil, wiping.

The thing is pretty, and lighter than cast iron for its size. I do not think I can clean it with chain link, however.

Howard,

I already gave my reasons. I forget where, but want to say the Festivus thread. Someone also confirmed everything I listed while trying to defend everything I listed har.

You also can't educate a man on steaks. He needs to want to educate himself for that. None of my business really. This guy is also a wicked meathead and way more an acquaintance than a friend. 'Meathead' in the figurative sense obv...

This. Pretty much every man that has ever owned a grill thinks they're God's gift to steak preparation. They don't even know what it is that makes them great, they just are.

Its all their ****** family members heaping undeserved praise on them when they screw up their cooks, much like mine did on xmas eve. And these dumbasses actually believe them, because they know nothing and the meat is still edible

Howard,

27 is absolutely correct. You can't educate a man like that, and certainly shouldn't attempt to in his domain. Just not appropriate.

However, if you have him at a BBQ of yours and grill him up a steak, he'll likely have some questions for you over beers!

Just water to clean, and I use a brush sometimes on my Matfer Bourgeat pan, then wipe with a thin coat of oil.

I seasoned it with about 6 coats of flaxseed oil recently, and the inside of the pan is good, but the underside is chipping off already.

That looks terrible looks like some type of blackened tofu or something.

Stinkpete that ribeye looks perfect to me.

Dude this thread is for steak, take whatever this is (pork belly?) elsewhere.

In his book, Kenji recommends doing this. Of course, he is the king of the super nerds when it comes to this stuff.

Picked these up at the grocery store across the street. $4.99 lb for Choice NY strip roast. Asked the butcher to cut into 1.5" cuts. He complied, think his boss came by afterwards to bitch at him as the had the same cut at 1.5" for $8.99 lb and I could basically hear her tell the butcher how I hustled them. It was kind of ridiculous and guy behind the meat counter essentially had who cares response.