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Cooking A Good Steak Cooking A Good Steak

06-19-2018 , 01:32 PM
Quote:
Originally Posted by OmgGlutten!
do you guys just keep this thread permanently open in your browser? if you close it, it takes 2+2 dinosaur software an eternity to resize every photo on the fly.


If you don’t have a dedicated computer just for this thread you’re a casual imo.
Cooking A Good Steak Quote
06-19-2018 , 01:34 PM
Quote:
Originally Posted by OmgGlutten!
do you guys just keep this thread permanently open in your browser? if you close it, it takes 2+2 dinosaur software an eternity to resize every photo on the fly.


I’ve heard the computational power required to open an uncached version of this thread will earn you a Bitcoin.
Cooking A Good Steak Quote
06-19-2018 , 01:55 PM
Cs3,

Looks great to me.
Cooking A Good Steak Quote
06-19-2018 , 03:42 PM
had some beef Wellington this weekend

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06-19-2018 , 05:40 PM
That looks perfect and amazing, Econ.
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06-19-2018 , 06:03 PM
it was very good.

in case it wasn't obvious from the superior plating, i didn't cook it.
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06-20-2018 , 01:00 PM
Quote:
Originally Posted by Bigdaddydvo
That looks perfect and amazing, Econ.
+1

what are the green sauce and the brown blob?
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06-20-2018 , 01:37 PM
Nuggetz,

Quote:
Originally Posted by nuggetz87
+1



what are the green sauce and the brown blob?

I’m gonna go with onion for the brown thing with melted green apple jolly rancher sauce.
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06-20-2018 , 01:49 PM
i'm not actually sure.

according to the menu it came with creamed cabbage, roasted carrots, shallot and red wine sauce

the roasted carrots (and other veggies) were in a bowl on the side. maybe the brown blob could be the shallot and red wine, and the green stuff could be creamed cabbage.

if anyone else wants to try, it's available during brunch for $40 at the clocktower. i think that's a good deal considering steak prices in nyc.
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06-21-2018 , 11:37 AM
Clocktower is one of my favorite places for lunch. Aureole is my favorite due to location and more consistent desserts but it definitely is inferior on the main course proteins.
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06-22-2018 , 08:05 PM
was a little concerned about this one, but it turned out fine.



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06-22-2018 , 08:17 PM
Yeah, that’s fine.
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06-22-2018 , 08:43 PM
Econ,

Nice steak buddy.

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06-22-2018 , 08:52 PM
Quote:
Originally Posted by El Diablo
Econ,

Nice steak buddy.



Bwahahahaha looks like an Ewok.
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06-23-2018 , 09:29 PM
Greyband for days.



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06-24-2018 , 09:47 AM
Looks like a lovely grill night and extra points for bringing out the okra
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06-24-2018 , 10:29 AM
Looks great! Perfect grill crust.
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06-24-2018 , 12:50 PM
BTC, okra is great on the grill.
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06-24-2018 , 07:50 PM
Could never get into okra- the sliminess always disgusts me


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06-24-2018 , 08:09 PM
Really nice grilled steak Nit. Doubt the GB impacted the (delicious) taste at all.
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06-24-2018 , 08:13 PM
Quote:
Originally Posted by miamicheats
Could never get into okra- the sliminess always disgusts me


Sent from my iPhone using Tapatalk


For me the trick has been to buy fresh okra from the market, cut right before I grill. I think this methods greatly minimizes the sliminess.
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06-26-2018 , 09:02 PM
Quote:
Originally Posted by Da_Nit
For me the trick has been to buy fresh okra from the market, cut right before I grill. I think this methods greatly minimizes the sliminess.


Thanks for the tip - will update when I try it


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06-30-2018 , 08:43 AM
Been traveling for work so no real chance to get much going for this thread. That changes today: boneless (prime) prime rib rubbed down with a Lawrey’s/Brown sugar based rub and into the Traeger.



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06-30-2018 , 12:40 PM


Pulled at 125. Now resting before a super quick oven sear. Doesn’t need much with that nice smoked bark.

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06-30-2018 , 01:20 PM
Bdv,

Oh hell yeah
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