Hi. Rollercoaster day for me. Have like exactly avg with 12 left. Leggo. Steaks on me when I win.

GL gobbo.

Yeah, just finished checking the chip counts and see you in the middle there. Looks like you took a bit of a hit near the end of the day of play. And I see what you mean about roller coaster — lots of ups and downs.

Anyway give them a good grilling and leave them charred later today. GL!

Gogogobbo

With my wife and kids out of town, I was only having to cook one steak instead of 3-4 so I was able to snap some photos. Since it was just me I didn't want to make the 20-30 minute drive to Costco for prime steaks. I just settled for a plain choice NY strip from Fry's.

Only .80lb and 1.25" at it's thickest part.



Salt, pepper, and some Weber steak seasoning.



Into the oven at 210. Pulled at 112 after about 30-35 minutes.



Seared in bacon fat and butter. 30 seconds per edge, then 60 seconds per side.





Overall I was pretty happy with how it turned out. Would've liked to have had a thicker cut, but I had to work with what was available. Taste was outstanding......and now the house smells like bacon which is always a win.

gobbo stream.. http://www.wsop.com/2014/live-video/...?sr=&TID=13630

I've been watching it… low stack for a while now tho

EDIT: he's all in…. and…. he's out.

lots of runbad at the end.

GG Gobbo.

(7th place for 'bout $20K)

They actually cooked my steak rare this time. No pics b/c I didn't have a camera. The steak didn't taste bad but it had no crust at all.

I was surprised at how many people there were dressed in jeans, t-shirts and hats. I didn't realize Ruth's has turned into a casual dining place now.

You sure that's choice? Looks pretty regular to me.

Sucks about Gobbo busting. I was planning on watching that FT but forgot.

What he said.

Bout zero marbling. What you pay for that?

It definitely wasn't a high quality cut of meat. I really don't remember what it cost.....about 10/lb maybe? Unfortunately my choices for steak are pretty thin on a Sunday morning.

Looks decently cooked tho.

Browsing CNN today, saw this wonderful Tuna Steak



Edit- On second look maybe doesnt look so bad, kind of drunk, hard to tell imo

https://www.kickstarter.com/projects...e-steak-fridge

What do we think one of those will cost? Would be sweet to have.

i think it said $1k retail somewhere. Still some $675 slots open.

Guys I built one for like $200 total in like 20 minutes and I'm pretty much the least handy person on the planet. It's fun and it gives you an amazing feeling of accomplishment when the steaks are done.

But did it looks as good as that one?! I'd build it into my kitchen at my next place.

First time poster, long time reader.. amzing thread.

My dad has a birthday today so I want to cook some nice steaks for him.. first time cooking it in an oven or stove.. only using BBQ grill so far.

can anyone give me some advice about it? , its a 1.5 inch ribeye (kind of thin I know :/ ).

My plan is to put it in the oven (dont have a Thermometer)
and than pan sear it with butter, garlic and rosmarin..

It may be blasphemy around here, but I actully prefer my steak meduim and not meduim-rare... how long do I put it in the oven to achieve it?

Also this thread is just great and ty all.

Check out post #1. A mod placed some relevant posts there for easy reference.

Been getting an awful high number of people this wsop telling me "omg your posts in the steak thread are amazing." This is pretty much the highest compliment I can receive.

definitely true though. (not taking away from all the other awesome contributions)

Go out and buy an instant read digital thermometer. It's the best way of making sure meat is done to your liking. Cheap ones are around $15 at any Walmart or home store. If you get serious, buy a better one from Amazon after checking reviews.

Its crazy how many people will spend $15 on a steak and refuse to spend $15 on a thermometer.

Also, if I had to list 10 absolute must haves in a kitchen, meat thermometer definitely makes the list.

that would actually be a decent thread imo.