I don’t remember the last time I put A-1 on a steak but if there was some around and someone gave me that steak I’d drench it in A-1.

Be sure to ask. Last time I went on Friday at 7:30 and nobody was even in the meat department. No USDA Prime Primals out front, just Choice. I found a guy who called a manager. He was able to find me 2 nice prime primals in the back. Happy customer and $320 for Costco.

Birthday dinner of whole beef tenderloin smoked for. A bit over 2 hrs at. 230 F.

I was in NYC over thanksgiving and had a great steak at a place called Augustine I had their charred ribeye:



In an attempt to replicate, I toasted fresh coriander seed and black peppercorns, then ground them together, salted all sides of a New York strip (instead of ribeye) and then smothered it in the coriander/pepper mix, cooked in a cast iron pan (sorry, forgot before shots).

Came out great imo, the coriander brings a unique flavor to the table

Looks awesome

Made some dog food.

Time to start my next aging project: Whole prime ribeye. Will probably go 30-35 days on this one.

.

Looks good BDV. No bourbon this time?

I opened this thread before having eaten today.

Big misteak

Happy New Year! I stayed in on NYE and reverse-seared these beauties. Sides are roasted green beans with bacon + garlic and a crunchy garlic bread to sop up all the goodness that eventually flows off the top of the steaks from the lake of butter.

I have a petite tenderloin in the sous vide right now, straight from vacuum sealer.

Supposed to be purebred wagyu, but raised in Texas. Marbling on the steaks I bought from the same cow look great.

Didn't think through how I was cooking it much, just didn't feel like eating a full sizes steak tonight. So I'm very likely to pan fry the whole thing, but I might make a few medallions. The whole thing weighs .36 pounds. Dry aged, though.

Man. It's been so long since I've dry aged anything. Soon I'm going to have to start a couple of projects I've been putting off.

One of them is to dry age a few cuts that you wouldn't traditionally age, purely to make burgers out of, and at varying amounts of days. I once dry aged a really cheap cut (wanna say it was bottom round) and ground it into burgers after about 20 days. That turned out OK. Wondering what will happen if I use Chuck or Sirloin and if I don't trim the pellicle before the grind. Maybe brisket could work out, too.

I'm mostly interested in creating burgers that don't have a change in taste profile, but have a deep flavor and sear. To that end, I think dry aging chuck and/or sirloin for 10-15 days would work best.

Boney very interested in this experiment.

I had too much to drink last night. Literally fell asleep before cooking the meat that was in the sous vide.

I'm gonna take that as a bad beat, but also, drink less in the future. That being said.

This experiment is going to have to start soon. Gonna be throwing something in to age, hopefully right before the Borgata Poker Open, then I'll be back afterward to make burgers out of it.

Steak friends,

Picked up a last minute NYD roast at Safeway. Not the best day for food shopping, but the friendly butcher carved off a couple of Choice ribs. Not a particularly great looking roast, but hey it’s still a delicious rib roast! 6lbs @ $11/lb. Speaking of prices, was in Houston over the holidays and wow the meat prices at HEB are crazy good.



225 for about 3.5 hours, rest 30, then 550 for 10-15 min. Lost track of things a bit in the last stage and went a few minutes long, resulting in a great sear but a big gray band.



What was left after cutting off the bones and carving a few slices.


With creamed spinach, mushrooms, and Yorkshire pudding.


Not the best rib roast execution, but pretty happy with this for a last minute thrown together NYD bowl watching dinner!

The highlight of the day might have been at the meat counter.

Very attractive young woman: could we get one of those ribeyes?
Butcher: sure, any particular one?
Woman: one of the more well marbled ones please
Butcher: (picks up a nicely marbled steak) how about this one?
Woman: uh, that one looks very fatty, maybe one of the less fatty ones?

nice plate!

And then? Butcher pretended like it was totally standard and pulled a lean one from the select pile (and rang it up as prime)?

Butcher: You keep using that word “marbled.” It does not mean what you think it means.

This is a pretty elite crust on a relatively thin stick, would be very curious to try the flavor

To a guy working with other guys covered in blood all day.

So who ITT will be the first to cook a gold covered steak?

http://www.espn.com/soccer/bayern-mu...-covered-steak

Ha saw that on Instagram.

He did a gold one with DJ Kaled recently too on his IG. No dumber than any other gold leafed food imo.

Bought a new kettle grill for Christmas. Went with Napoleon Kettle Pro cart. For the price you’d have to pay double for similar grill circumference with a hinged handle, cast iron adjustable grate. Much better ash bucket at the bottom etc. I do need to do something to get better seal as smoke does escape from the lid. I saw some tips on amazing ribs.

Steak seems to cook better on the cast iron grate.

Pic of grate.


Steak,