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05-10-2020 , 05:47 PM
#32626
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That sear is 10/10
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05-11-2020 , 08:48 PM
#32627
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Been a while since I've cooked a steak but was happy with this ribeye for the mrs and I last night. Bonus doggo included:



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05-11-2020 , 08:58 PM
#32628
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That looks great!

I hope the mrs. is a light eater!
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05-11-2020 , 09:25 PM
#32629
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Quote:
Originally Posted by Da_Nit
Yeah basic nothing to see here. Just a 3” thick strip, perfectly seared.
+1

thats beautiful!
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05-11-2020 , 09:26 PM
#32630
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Very solid effort.
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05-13-2020 , 09:22 AM
#32631
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05-21-2020 , 10:00 PM
#32632
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My first contribution to this thread, beef tenderloin



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05-21-2020 , 10:10 PM
#32633
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I'm gonna say nice job. I'd smash that.
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05-21-2020 , 10:13 PM
#32634
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Quote:
Originally Posted by William Murderface
My first contribution to this thread, beef tenderloin

Bout time someone updated this. I’m in for the Dr. Pepper. Also tenderloin needs more love. Lastly good interior on that.
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05-21-2020 , 10:19 PM
#32635
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Was going to post this just to revive the steak thread after a week of hiatus.

I need to work on my sear game and less greyband, if anyone has tips on grill techniques I’m all ears.

The grilled romaine and elote street corn inspired grilled corn was awesome though.




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05-21-2020 , 11:06 PM
#32636
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Quote:
Originally Posted by gregorio
Bay Area food banks get a coronavirus surprise: 35,000 Wagyu steaks worth $2 million
Quote:
The prized meat was trucked from Snake River Farms in Idaho last week to a warehouse in Fremont and is currently being cut and packaged. The family-owned farm, which focuses on raising its animals humanely, usually sells its Wagyu steak to high-end restaurants, but with those shuttered due to the coronavirus pandemic, the farm is donating their steak instead.
Whoah, heading over to volunteer at the food bank, brb!
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05-21-2020 , 11:09 PM
#32637
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Damn Da_Nit, that looks perfect to me. Exactly how I prefer my steak cooked.
Corn is A+ too
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05-22-2020 , 10:36 PM
#32638
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Been frustrated by thin mail order steaks since COVID and found that Pat Lafrieda lets you specify thickness up to 2”. Check out this 30-day dry aged beauty.



Here are the results, reverse sear on the Weber:





Pulled at 110, and then seared. Crazy thing with the aged beef is there was barely any juice on the cutting board. Wild.

Also, kudos to Pat Lafrieda for sending it fresh not frozen!

Crazy $$$ but it delivers.
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05-22-2020 , 10:42 PM
#32639
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Might be a tad rare for my tastes but hot damn does that look delicious.
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05-23-2020 , 12:54 AM
#32640
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Quote:
Originally Posted by AAmbass

Here are the results, reverse sear on the Weber:
Wow, that is beautiful!
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05-23-2020 , 01:09 AM
#32641
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Dry aged seems harder to tell the doneness. Pulling at 110 and then searing wouldn't lead me to think it would look that rare. The pics make it look like it's more rare for my taste, but it's definitely cooked perfectly.... the sear is great for bone-in. Nicely done!
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05-23-2020 , 10:01 AM
#32642
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Is that a ribeye? Kind of shaped like a strip but seems to have a a cap and eye.

That sear is terrific. Also interesting that you took it off at 110. I’ll cook 2” strips and if I pull at 110 they look much more cooked.

I’m a big Pat LaFrieda fan, have his book on meats.
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05-23-2020 , 06:30 PM
#32643
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Quote:
Originally Posted by AAmbass
Been frustrated by thin mail order steaks since COVID and found that Pat Lafrieda lets you specify thickness up to 2”. Check out this 30-day dry aged beauty.



Here are the results, reverse sear on the Weber:





Pulled at 110, and then seared. Crazy thing with the aged beef is there was barely any juice on the cutting board. Wild.

Also, kudos to Pat Lafrieda for sending it fresh not frozen!

Crazy $$$ but it delivers.

A *tiny* bit rare for me but I’d still smash the hell out of it.
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05-23-2020 , 07:56 PM
#32644
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YO YO EMERGENCY

steaks are currently in sous vide, if I am searing on a grill, do I melt butter and baste, or no basting?
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05-23-2020 , 08:44 PM
#32645
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You need to dry the steak very well with a paper towel then you can sear it however you want. I baste because I like to stay active but it’s really not necessary. On a grill, probably don’t bother.
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05-24-2020 , 10:31 AM
#32646
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Quote:
Originally Posted by Da_Nit
Is that a ribeye? Kind of shaped like a strip but seems to have a a cap and eye.

That sear is terrific. Also interesting that you took it off at 110. I’ll cook 2” strips and if I pull at 110 they look much more cooked.

I’m a big Pat LaFrieda fan, have his book on meats.

Yes, a ribeye. I don’t have a pic of the other side, unfortunately. Thanks everyone for the feedback.
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05-24-2020 , 11:45 AM
#32647
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Quote:
Originally Posted by younguns87
YO YO EMERGENCY

steaks are currently in sous vide, if I am searing on a grill, do I melt butter and baste, or no basting?


Quote:
Originally Posted by grizy
You need to dry the steak very well with a paper towel then you can sear it however you want. I baste because I like to stay active but it’s really not necessary. On a grill, probably don’t bother.


So how did it come out.
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05-24-2020 , 09:34 PM
#32648
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Ehhhh

I think there was too much moisture on the steak to get a great sear. The steak still tasted good. No pics so you know it wasn’t great
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05-24-2020 , 09:39 PM
#32649
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I feel like it’s hard to make an excellent steak but it’s even harder to make a bad steak.
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05-24-2020 , 10:11 PM
#32650
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My Weber kettle is getting a little long in the tooth. The bottom vents are rusted and no longer work and I’ve got a bum wheel.

I’m looking to upgrade perhaps substantially, but I can’t decide if an upgrade to something like a big green eg would be something I’d like. Anyone have charcoal grill suggestions?
Last edited by Hoagie; 05-24-2020 at 10:29 PM.
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