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Cooking A Good Steak Cooking A Good Steak

10-21-2018 , 06:41 AM
Lol Shark with the Dear Penthouse...
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10-21-2018 , 10:35 PM
Quote:
Originally Posted by grando1.0
Lol Shark with the Dear Penthouse...
Are you still seasoning all your steaks with that Keg Steak Seasoning crap and posing as if you're a steak pro ITT?
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10-21-2018 , 10:37 PM
No I've accepted my role as drunk guy that eats substandard steak on more than occasion
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10-21-2018 , 11:32 PM
I want to try some smoked steak here.

bad pics, good meal





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10-22-2018 , 12:10 AM
Quote:
Originally Posted by grando1.0
No I've accepted my role as drunk guy that eats substandard steak on more than occasion
Great. Then stfu already, loser

Quote:
Originally Posted by thabighurt35
I want to try some smoked steak here.

bad pics, good meal





Amazing. Nice looking Mayabi too!
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10-22-2018 , 10:35 AM
tbh:
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10-23-2018 , 07:42 PM
Smoked prime NY strip roast:



Before sear.



After sear.



Cut.



Plated.

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10-23-2018 , 09:15 PM
****ing want^^
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10-23-2018 , 11:46 PM
Dude
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10-23-2018 , 11:50 PM
im sure ill catch some heat (pun) but id say thats ever so slightly too rare

still would eat it tho
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10-24-2018 , 01:56 AM
It looks perfectly done for how I like it, but agree that it's a shade too rare if the target was what most people think of as medium-rare.
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10-24-2018 , 10:35 AM
Way better than what is served for $75/plate at a local establishment. Big should open a butcher shop with a smoker around back for VIP's.
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10-24-2018 , 11:11 AM
I feel the interior is good for a prime roast, if it was a steak I might say it was undercooked.
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10-25-2018 , 01:46 PM
With the caveat that even the Deansteak creator said it “tasted great,” texture-wise my roast was on target. Pulled it at 125, carryover cooking took it to 131, followed by a quick 6 min in the oven at 550. Maybe a longer rest and the (red) juices distribute more evenly?
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10-25-2018 , 04:23 PM
Quote:
Originally Posted by thabighurt35

whats the sauce?

(I highly recommend buying fresh horseradish and grinding it yourself, just dont sniff it while its coming out of the food processor, it'll knock you out)
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10-26-2018 , 10:37 AM
Quote:
Originally Posted by yimyammer
whats the sauce?

(I highly recommend buying fresh horseradish and grinding it yourself, just dont sniff it while its coming out of the food processor, it'll knock you out)
highly recommend

https://thepioneerwoman.com/cooking/...+sauce&submit=

i have done this and it is dangerous on the nose! Thats blue cheese in thee pic tho
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10-26-2018 , 09:10 PM


Beautiful ribeyes. All charcoal grill. Very tasty.
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10-26-2018 , 09:30 PM
Those are some great ribeyes Hoagie.

$7.95/lb special on prime NY strips, tried to get some cut into 2” steaks but apparently have to special order which I did. I’m coming for these bad boys tomorrow.

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10-27-2018 , 09:19 AM
Awesome work Hoagie.

Need Nit to post his NY Strip haul.
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10-27-2018 , 06:33 PM
Think I’ll need to hit up the Weber with a couple of these.


Last edited by Da_Nit; 10-27-2018 at 06:38 PM.
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10-27-2018 , 07:17 PM
Waiting for the coals to heat up, grilling is hard work.

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10-27-2018 , 07:25 PM
**** I’m running a marathon in the morning and would much rather be drinking bourbon instead of hydrating right now.
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10-27-2018 , 07:27 PM
Quote:
Originally Posted by Bigdaddydvo
**** I’m running a marathon in the morning and would much rather be drinking bourbon instead of hydrating right now.
Good luck and have fun! Which one are you running?
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10-27-2018 , 07:33 PM
Marine Corps. Which was actually my first marathon 22 years ago. Haven’t done it since ‘97.
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10-27-2018 , 07:35 PM
Quote:
Originally Posted by Bigdaddydvo
Marine Corps. Which was actually my first marathon 22 years ago. Haven’t done it since ‘97.


Good luck, I need to start training for a marathon after all this bourbon and steak.
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