That’s a great picture in the pan. Well done

Looks good forsell. Pan shots might be my favorite steak pics. That beautiful fatty meat glistening with bubbling oil and butter all around it, yes please


Tapatalk limits photo resolution to some low grade **** now, sad

Cross posting from cooking a good everything else thread. Figured steak guys would know more.

Ribeye panfried in all-clad in ghee with whole cloves of garlic.

After steak was done, I removed the now burnt garlic cloves and tossed in shallots and a little red pepper flakes, stirred. I added a little beef stock when shallots started caramelizing. Reduced the beef stock and shallots down to sauce like consistency you see then just poured over the steak.

I microwaved some frozen broccoli when wife told me to eat some veggies.

looks great griz!

love the token floret on the plate. 'look wife, i'm having some veggies!'

pan sauce with shallots and stock is a pro move

Broke down and bought $12.99/lb ribeye, cheapest I’ve seen them this year.

I patted dry and covered with a really nice chunky sea salt from France and let it sit in the fridge for a day. Patted dry again and lightly coated with grape seed oil. I did more often flips than usual and let it sit off the coals once the sear was good. I let it go higher than I normally do and took this off at 120ish instead of 110. I let it sit for a good 20 minutes, so it ended up going another 10 degrees. Thought it might be too cooked it but came out great, especially for a ribeye I think it be benefits from taking off at a higher temp.

I’m sorry I suck was too busy eating to take a picture of finished steak. Will try to post next weekend.

I feel like I’ve been a good contributor to this thread.

I made gobbos original list( a true point of pride)

I made rep+lol so angry that it caught the attention of the snake river farms people. And then proceeded to barely lose to him in the steak contest (a true point of shame)

But today I’ve outdone myself. I did a dean steak. It’s not up to the impossible to repeat levels of the actual dean steak, but it’s in the neighborhood. Prime Costco beef.



Sure it doesn’t have that weird consistency and sure it doesn’t look entirely freakish. But I’m proud of myself and that’s all that matters.

Does tri-tip count here? It may be my favorite from a QPR standpoint and I don't feel guilty smoking it or using a heavy rub.

It happens. I like to see when the regs ITT—including myself—post a flop. Shows the skill involved and ensures you don’t take the process for granted.

I have a treat for this thread I’ll post later. I did a video of cooking 4 x prime filets in my new kitchen. Just have to finish the voiceover and upload.

Hoagie,

A great man is always willing to be little.

@Hoagie was that grilled? I recall you being team skillet but maybe you fired up the Weber?

Did you smoke this one? If so what was was the technique?

That's some good looking meat.

It’s up. Enjoy!

Pecan wood in top of charcoal for about 40 minutes until it hit 105, then seared it. Had a full chimney for the smoke, so it was ready to sear. I have a weber kettle with a slow n sear insert.

Jesus dvo WTF BRO!

MOMENT OF TRUTH!

Ok thanks. I slow probably get one of those SnS insets. I have charcoal baskets and will use a foil container for water but I probably spent more in foil containers than one of these insets.

That ladle too.

GET IN, GET OUT!

Holy smokes BDV, most elite sear and interior I’ve ever seen.

One minor question, no aromatics in the pan?

Hahaha, every detail is thought out.

I saw some whole beef tenderloins for like $8 at H Mart, not prime but a good deal. Going to take one butcher and put on the grill.

Wow BDV!