Blood pressure is now 140/110.

Goooooodbye steak thread, it's been real.

deros,

That reminds me, I'm long overdue to repeat this experiment in a more controlled cooking environment:

Guys,

Speaking of roasts, I need to write up a trip report on our UFC prime rib dinner:

fap fap fap

lol everything in moderation

except steak.

From everything I have read online this seems to be the best method which uses flaxseed oil:

http://sherylcanter.com/wordpress/20...ing-cast-iron/

george foreman grill until it's well done lol

costco has these buffalo filet mignons that i love, here is one i just did now for lunch, i use a garlic spread from wholefoods as a dipping sauce, sometimes i mix it with a bbq sauce or type of hot sauce, its delicious, if u like garlic i highly recommend it, they have all different flavors from regular garlic, dill, creamy, cayenne (pictured here)...buffalo medium rare only, all game meat medium rare imo

you need some tater or something, bro.

holy **** thats rare


my mom bought a ribeye roast (ship itttttt)... she wants to know the most efficient way to cook it. its about 4-4.5 lbs.

im trying to convince her to keep it as a roast but she was debating cutting steaks out of it. pros/cons of this?

hopefully ill be able to get some pics.

uh, isn't prime rib a ribeye roast? just use the good eats method

prime rib ribeye is 15$ a KG right now.. but it's a little brownish in air vacuumed plastic. Buy or not?

I'd cut a hole in that and take it to bed.

and yeah btw the one my mom bought looks nothing like el d's haha

nah im good bro for lunch i just like meat dunno why, for dinner though im with ya!


it really isnt, the one picture makes it look really rare, but i think the one where i cut them all and have them laid out looks much like they actually were

yeota,

http://www.seriouseats.com/2009/12/t...prime-rib.html

Makin some italian beefs. Forgot the before pictures. CHICAGO DELICACY Y'ALL.

Here's a juicy juicy preview.

nice, will try to see how it comes out. ill be at work when the cooking begins so i wont be monitoring her, haha

anyone know if there's a delay when you upload pictures from your iphone to your imageshack using the imageshack app...got some good steak pics from the other night I want to contribute

Anybody know where I can get a decent iron skillet? Or a decent brand? I'm on the border or Bergen county, nj and rockland county and want to try this tomorrow.

go get a lodge from anywhere that sells pans i imagine

Did a ribeye the el d way.

Cooked perfectly even, medium. Thin brown ring and lots of mouthwatering pink. Overall though it might be the best steak I've ever cooked, though a bit too salty as the sea salt kinda melted into the steak and wouldn't come off.

My steak lost a lot of juice while it was resting, before the sear. Standard?

Misohoni,
You can get a lodge logic cast iron pan pretty much anywhere, heck even a lot of sporting goods stores carry them since many people use them for cooking when they camp. I think Macy's also carries them.

Long time lurker of this thread, but have only contributed a few pictures and comments along the way. The other night I finally took some pictures to add to the massive steak pron already in this thread. Enjoy!

steak is 14-16 oz ribeye from Whole Foods here in Scottsdale, AZ. Nice marbling and good thickness for the cast iron sear.

steak was rested for 1 hour, salt/pepper, mushrooms simmered in cast iron while warming up and then removed, steak cooked for 1.5 mins on each side in cast iron with just a touch of safflower oil. after first flip I layered on some blue cheese and put it in the oven under the broiler at 450F for approx 5 minutes. the steak came out a perfect med/rare plus so the fat had a great taste to it and really had a chance to liquidfy somewhat into the meat.

mushrooms were added back into pan as steak was rested so they could soak up some of the flavor of the meat. baked potatoe is pretty standard butter, sour cream, fresh bacon and cheese. my favorite move for the potatoe is to simmer some fresh bacon and then use the bacon grease to coat the potatoe and then salt/pepper before i put it in the oven for an hour or so at 400F. pretty much the absoulte nuts way to cook a baked potatoe as the skin comes out nice and crispy and holds up to all the butter, cheese, etc that I slop on.

also added some other random steak pics I had on my phone, most of which are before cooking as I started drinking and forgot about pics.






















bonus pics

above is a prime top sirloin

a previous whole foods ribeye, great red color on this fresh steak

last two pics are pics of the best steak I have ever bought here in phoenix from hobe meats. prime filet that was absolutely buttery smooth, couldn't believe how tender it actually turned out.