that's a sexy boeuf, bingo.

my saturday night steak. turned out pretty much the same as last time, but a bit overdone/more greyband. still tasted great. served with pommes aligot and grilled asparagus.

bone in ribeye, about 1.5 inches thick. seared, butter basted, oven for 5 mins.







random plating!

Seared for about one and half minutes per side on the highest setting. I like using coconut oil as it has a high smoke point so you don't smoke up the kitchen.

I had to use a non-stick pan as I was cooking at my girlfriends place, but it still worked fine. Obv massive brownie points for cooking her a nice meal, plus she doesn't eat a lot so more steak for me

Jesus I got shown up pretty hard. Darthwager's kitchen should be michelin rated with that post. A+ NB, sure makes me want to do oven cook+sear next meal.

bingo got my mouth watering TFS

wow lots of bestest steaks posted by the way on my last steak the towel wasnt wrapped thick enough where my thumb was so I have a minor burn on my thumb and Im worried no one will like me became of it

I'm sure it will heal

If I'm going to ask my butcher to cut a steak (NY Strip) from a roast, is there a consensus optimal thickness?

I got one yesterday that was about 2 inches. I'm tempted to try 3 inches to see if I can still cook it correctly, but there must be a tipping point where the portion of the flavor from the medium rare meat overpowers the portion of flavor from the crust.

I think 2 inches is probably the optimal "big steak" thickness. Any bigger and it's prime rib.

$7.99 / lb sale on NY strips at Harris Teeter, picked two up, cooked the smaller of the two.

Rendered the fat and combined with vegetable oil over med-low heat. Cooked 6min 30sec flipping every 30 seconds.

Pre-sear:



Rested 15 min. Meanwhile, microwaved 1/4 stick of butter in a cup and poured through a coffee filter into a shot glass to produce clarified butter. Basted top half of steak with this.

Got my cast iron scorching hot, added clarified butter and seared ~1min 10 seconds each side. I used a weighted pot wrapped in aluminum foil as a "brick". 5 min rest:



And the inside:



Paired with baked potato and dogfish 90min IPA - rest of pictures are garbage. I am definitely liking the results of using a weight during the searing.

I made a post earlier in this thread about getting sent some Omaha Steaks as a birthday gift a couple weeks ago. Here is my first try with these steaks:


One of the boxes said:



apparently they cut the steaks in half before the vacuum seal them, which results in this:



Not much marbling at all, and after thawing kind of a weird texture.

While the steaks were resting, I decided to cook up some bacon for my frying fat:



and crack open a nice seasonal beer for the nice 84* weather we had here today:



(electric) range on medium heat, cooked the steaks for 4 minutes, flipping every 30 seconds.

After the first flip:


After completing the 4 minutes, realized that I am out of aluminum foil. I decided to rest for 15 minutes with a glass bowl on top:



Since I had 15 minutes to spare, I decided to cook more bacon:



Keeping an eye on the temp of the steaks to judge my sear, they ended up getting up to ~113, which I thought was pretty good. One was thinner than the other by a small margin, and that one got up to about 116*.



finished bacon:



After a 1:10 sear and flip after resting:



All done searing, on the resting plate:



Back under the bowl for 10 minutes:



Steak cut:



It was a little closer than medium than I like. Even though the crust was delicious, the meat just tasted a little bit off compared to normal fresh store bought meat. Texture was off, so was the taste.

EMC:



I have no idea why anyone would buy omaha steaks for a loved one, unless they lived in an area where beef is completely unavailable and you can justify the outrageous cost.

Bacon was awesome tho.

Guess I should explain that the plates were once my fiance's late grandmother's and since we are getting married in 3 months there is not much reason to get new plates until then. Sorry for the ****ty camera phone photography also.

steak, bacon, and summer shandy? im in

always thought that beer tasted like fruity pebbles (and always enjoyed it). steaks look great. think you need to wipe the camera lens off a bit though heh.

You are probably thinking of their sunset wheat, which absolutely tastes like fruity pebbles

Ha. I've never had a case on my phone so the lens is pretty scuffed.

Yeah that is impressive, even if you did have to pay like two shillings per cubic centimeter or whatever.

Only alcoholic beverage I've ever dumped out after one sip.

someone in this thread buy a calf raise it then butcher it and show us the steaks you make.

workin on it

Anyone have a good recipe for a chimichurri sauce for skirt or flank steak?

There are a lot online, just wondering if anyone has tried any.

Looking for something similar to what I can get from the Miami beach walk area restaurants.

I made one at home. Cilantro > no cilantro. Lemon or lime juice > vinegar. Lots of garlic > peasant amount of garlic.

Parsley and cilantro, salt, pepper, lots of garlic, a little bit of some kind of hot pepper, olive oil, and red wine vinegar IMO. Same as most online recipes.

I really like the flavor red wine vinegar gives it - it's gonna be stronger than lemon/lime juice. I guess it's a preference thing though. As is the amount of oil you use.

Man I love chimichurri/pesto.

im pretty sure summer shandy is worse than those weird steak pizzas.

Picked up a prime sirloin for $9.99/lb today and I'm doing stovetop reverse sear right now. Pics coming regardless of how it turns out. Wish me luck.

Pretty happy with this one.