I'm almost just down for a random draw of the top contributors to this thread over the last 2-3 years and then they must obv cook and post full report as well as maybe even write a review to help Snake River Farms somewhere to give back? A testimonial of sort?


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durango,

Not strange that a web / social media person would be monitoring mentions of their brand. However, there's always a possibility of it being a troll. In this case, it's very easy to verify. Sean can just post here what SRF's twitter is going to tweet in an hour.

Edit: random draw totally fine way to do it too!

Exactly diablo, just throwing it out there in case someone is trolling but answers have been legit so far


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Just wanted to contribute a couple of steaks I've had in the last few weeks. Don't have any pictures of the prep or cooking process unfortunately.

This first one was an approx 2" thick piece I cut from a 20 pound bone in ribeye roast. Did this as a reverse sear. Can't remember particulars of the oven cook temp/time. Finished and seared in a cast iron skillet. Thickness being uneven may have resulted in the more middle part being more rare. Still a very tasty steak that the wife enjoyed..

This second one is a ribeye. A friend was in town so we went to this funky bar/restaurant where they only sell raw steaks. From there, they have an indoor grill with a hood where you can cook your own steaks. A wide variety of seasonings allow for your choice of flavors. Definitely not ideal in terms of being able to control your steak and your prep conditions, but they have quality Angus steaks for relatively cheap since you have to cook them yourself, so it makes it worth it. Steak comes with a baked potato and I added the onions with garlic and butter. No thermometer so this was all by eye on a rather high heat. Delicious steak for the price...

I'm definitely not on the same level as a lot you guys ITT, but I still like to cook and eat some good steaks and I don't mind contributing and getting come constructive criticism. Happy steaking!

Getting this competition going seems harder than home dentistry. Not a big fan of the two-week window, it seems part of the fun is the pressure to perform on one confirmed cook. Can we at least limit it to a single day, all submissions coming in on say a Saturday or Sunday? You post your steak pics with a newspaper (whatever those are) or some other way to confirm you did it on that day? How about Sunday Aug 13th? Also suggest we submit them to an independent party for posting, so the judging is blind.

Whoa, thread blew up overnight. LDO I'd take the free steak as those who suggested my name, but competing for it seems way more fun. How about a 2 day submission window followed by judging: any cut, any technique, highest score/most votes wins?

The ribeye contest idea sounds great to me. Why not allow a 48 hour submission window, but put it a week or two down the road, so everyone has a shot to cook if they want to?

Otherwise, I can defer on rules to you guys, including contest times/windows and voting setup.

Also, I totally found the thread because of all the SRF mentions in the last few days. I don't respond to all of them, but I liked your thread.

Can't promise we won't post a retweet or other piece of news if it comes up, but our next scheduled tweet is at 10 am MST tomorrow about a restaurant called 256 North in the Bay Area. Hope that alleviates some worries.

Finally, I'm cooking a couple of those SRF ribeye filets tonight, so I'll do my best to post results tomorrow.

You guys need my venmo#? I started this shill account 13 years ago for this exact moment. That $20 you guys promised me back then could really help pay the bills.

Steak lovers,

Enough talk, let's just do it!

Steak cooking contest on now through the end of the weekend.

GOGOOGOGOGOGOGOGOGO!!!!!!!!!!!

YES.

For accountability purposes, number your entry based on the order in which you submit. We'll compile and judge starting Monday.

Oh my that looks incredible

I've never made prime rib before but those pics make me want to try

Any quick tips?


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Everything you need to know:

http://www.seriouseats.com/recipes/2...us-recipe.html

Thank you!


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I'm doing this beast tonight from Belcampo in Los Angeles (angus/wagyu hybrid, too). 100% #teamgrill.

Yes. And Yes!!!

I'm in.

Do I really need to prove it's today? Doesn't Metadata cover that or something? Any suggestions without a paper?


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The big thing is proving it's your work and not sniping a Kenji pic from Google images.

First time using a cast iron skillet.

Well let me know if you want me to do something like hold up x fingers in front of y slices etc.


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AA,

LOL, no, ignore the proof-of-cook talk from Sparks.

Randal,

Is that a strip?

Overall looks great. Suffers a bit from the common "spotty sear in the middle of steak" problem I often have, but the inside looks absolutely perfect.

Boneless ribeye

Miami,

I have a cheater electric smoker so I just smoked a Costco prime grade boneless rib roast at 225F with cherry/oak wood chips until internal temp around 115-120. Rested and let it coast up to 125ish and then I putt it on a scorching hot grill for 6-8 minutes to further build crust and then rest again for 5-10 minutes and slice to serve.

Nothing overly complicated and very similar to serious eats reverse sear except delicious smoke flavor. Main thing is a reliable thermometer (thermapen for me)


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Looks pretty good to me. 100% skillet? What kind of steak you working with?

Thank you- one of these weekends I'm going to try this


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