I'm speechless

HOLY ****!!!! WTF!?!?!?

How the hell did he think THAT idea up?!?!?!

How could nusr NOT include an interior view?... even if it was completely blue? I mean, come on man; that's just not fair!

I couldn't stand the idea of that steak(?)/side of beef(!) not being visible itt without clicking a link so I made a gif of it.

HOLY ****. smh

Smh at the nonstick pan as well. No way that was cooked through.


Sent from my iPhone using Tapatalk

looks like a carbon steel pan; nothing wrong with that

I think that's a well used but not perfectly seasoned carbon steel pan actually. It looks like mine.

I'd be perfectly fine with sticking that beauty into the oven for an hour at 250 to let it finish. There will be a bit of a grey band but it shouldn't be too thick.

Big,


Ban from steak thread for falsely accusing salt bae!

Is he cooking in straight butter or some other oil?

Oh if that's carbon steel then I cheerfully retract.

sweet

baby

Jesus

Costco lovers,

A friend just sent me this from sf Costco.




Awesome.

Edit:

mother of god. luv costco.

my costco doesn't present steaks like that. they just have pre-packaged and i know you can ask for cuts from the butchers but no displays like they have at the grocery store.

ElDiablo in that Costco pic initially thought the top two steaks was one and was like why would you want that one over the second one.

In Saratoga, Wyoming today. No opportunity to cook, but looking forward to a big steak from "beef country". Need to think hard about how to order for maximum chance of success. Any tips?

LOVE Press.

Cooked two Snake River Farms that I got a few weeks back during #THANKSHOAGIE gate. One 6oz filet for the wife, one 10oz ribeye for me.

Raw steaks picture, they both had excellent marbling.



Sous vide at 129F for about two hours, then seared with canola oil, butter and thyme.




Made a Manhattan while waiting for steaks to rest...



The moment of truth:




Yes! Great tasting steaks. Are they worth the extra price compared to Costco prime steaks? Not sure, but they were damn good.

Served with roasted potatoes and Brussel sprouts




This dinner deserved a good night cap.

I don't know how you do this with a pan - amazing

Nice work El Timon. Was that ribeye just the eye? Doesn't appear to have a cap.

Just the eye, SRF sells the cap separately.

Sell it separately?! Ribeye without the cap is unacceptable

ET: elite all around!

Bip: I'll tell you exactly how I did this one, about an inch thick steak. Heat cast iron to just above medium with some grapeseed oil, prob 10-15 minutes. Sear around the edges for about a minute, getting a little extra beef fat in the pan. Then cook for about 5 mins total flipping every 30 seconds, moving the steak around the fat and moving it to the other side of pan each flip. Check temp to make sure middle is like 105-110 at this point and take it off (after doing a ton, I now just take it off when it has a certain degree of firmness on the flip). Rest the steak for 5-10 mins and it'll be near 120 at middle. Pour off most of the fat in pan, toss a couple garlic cloves in, and heat it to just below high for about 5 mins. Then toss a couple tablespoons butter in the pan that'll melt v quickly. Sear the steak for about a minute each side, flipping every 30 secs and basting with butter. Rest for a couple minutes before cutting and you should be around 130-135. That's it!

I completely missed El T's post - wow! Nice run ITT

(and thanks for step-by-step El D)

El_Timon that steak and sides looks so fantastic.

Thank you guys, it was definitely one of the best steak meals I've had at home.

Any recommendations on sauce recipes ?

I generally like to eat a good portion just for the meatiness, but by the latter half of the steak I generally would enjoy it more with something like chimichurri.

Seems like you guys have already reached the peak of perfection on the meat, time to work on some sauce and spice rubs maybe!

Xlz,

Pioneer woman blue cheese onion sauce for absurd richness. I made that with far less butter and milk instead of heavy cream, and it was still crazy rich.

Gobbo loves a nice peppercorn sauce.

I haven't had the best success with them, but my favorite steak sauces are red wine pan sauces.

The new guy posting videos is the king of spice rubs around here.