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03-05-2019 , 11:40 PM
#32001
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grizy
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I don't think that's fatty enough to eat raw or carry the flavor in a katsu sando...

I honestly would just cube that and make some kebabs.
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03-05-2019 , 11:43 PM
#32002
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isunkurbttlship
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My wife really really wanted us to make it into a roast so I'm pretty stuck with that
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03-06-2019 , 05:12 AM
#32003
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Quote:
Originally Posted by isunkurbttlship
My wife really really wanted us to make it into a roast so I'm pretty stuck with that
I would start it in a pan, flipping every 30 secs for about 12 mins until you've got a good crust then finish in a hot oven for another 10-12 minutes and rest for about 15 after that, in the still hot roasting pan.
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03-15-2019 , 12:00 AM
#32004
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I found a piece of prime trip tip at Costco and have never cooked one of these. Please pass on any good suggestions. Thx

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03-15-2019 , 12:24 AM
#32005
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Grill over wood til medium rare.
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03-15-2019 , 10:50 PM
#32006
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2 1/4 inch (grass-fed) ribeye, leaning chuck side. Pure charcoal reverse sear. Marrow bones too!


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03-15-2019 , 11:06 PM
#32007
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name is based on sandwich
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Hot damn. That’s a beauty. I can’t wait to grill again!
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03-16-2019 , 06:00 PM
#32008
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Thanks! Been on a roll of overdone recently, but was pleased.
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03-19-2019 , 12:24 AM
#32009
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Catching up... You are all elite.

1st steak in a long time and 1st in new house/on new grill!
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03-19-2019 , 01:04 AM
#32010
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That was done entirely on a grill?? Steak gawd status achieved.
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03-19-2019 , 10:29 AM
#32011
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Whoa! Must be some grill. Sear plate?
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03-19-2019 , 10:44 AM
#32012
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Edge to edge brilliance
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03-20-2019 , 09:50 AM
#32013
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got a simple pre-wrapped ribeye. no reverse, just sear. could have taken it out of the pan a minute sooner, but still pretty good.
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03-20-2019 , 06:43 PM
#32014
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C- would smash.
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03-21-2019 , 04:25 PM
#32015
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actions have consequences!
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I'm no steakvant in this thread, but I did grab a nice ribeye at WF a few days ago:












I'll take it.
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03-21-2019 , 04:30 PM
#32016
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Looks delicious, well done
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03-21-2019 , 04:38 PM
#32017
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This guy sears edges.
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03-21-2019 , 04:58 PM
#32018
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Quote:
Originally Posted by 27offsuit
I thought for a second you were going to deansteak that into a flaky pastry
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03-21-2019 , 06:25 PM
#32019
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old hand
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Wife for unknown reasons bought me one of those informercial copper skillets .

Tested out a steak that with the goal of making into a wrap/sandwich. Straight pan.

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03-21-2019 , 06:58 PM
#32020
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Looks like the new pan did a great job
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03-21-2019 , 08:08 PM
#32021
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Copper pan is ELITE for eggs and almost hard to get anything to stick to it. Cleans up super easy too and heats up fast as hell. I’m a big fan of mine when I’m not doing cast iron.
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03-21-2019 , 08:31 PM
#32022
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I’ve just assumed they were gimmicky trash. I’ve always had bias to the Griswold Cast Irons my uncle’s mom gave to me many years ago.

The evidence shows the copper can cook a good steak. I’m going to test out some omelets for breakfast this weekend now.
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03-21-2019 , 09:02 PM
#32023
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Quote:
Originally Posted by 00cooler00
I’ve just assumed they were gimmicky trash. I’ve always had bias to the Griswold Cast Irons my uncle’s mom gave to me many years ago.

The evidence shows the copper can cook a good steak. I’m going to test out some omelets for breakfast this weekend now.


Wait this Griswold cast irons and ditch ovens are elite. I kind of wish I had one of each.
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03-23-2019 , 05:58 PM
#32024
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Gonna be drinking with a buddy and cooking one of these when we're wasted today. Making some fried chicken first.
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03-23-2019 , 06:49 PM
#32025
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i finance dead fish
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Cooking A Good Steak


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