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Hi, Steaks: the Official PCF Steak Thread (4 Viewers)
- Thread starter jr8719
- Start date
I really hope that you saved those steak bones. They make a fantastic beef broth!
BirdCage
Flush
2+ pound Porterhouse along with chicken thighs and brats. Grilling!
Perthmike
Straight Flush
I'm sorry to disappoint you lol
Its so easy dude. Put the bones in a bag, throw them in the freezer until you are ready to make the broth. I also save all of my veggie scraps to throw in there. Or google it. Or talk to @Poker Zombie We make all of our own broths. It is a game changer.
I usually use the beef broth to make meatball and rice soup or a spicy mushroom soup. It is top shelf shit!
Mr Winberg
Full House
Low a slow to 46 (celcius), seared to 50, rested to 55 (131 F)
I have no skill when it comes to cutting/presentation, but for practical reasons I've started to cut the cap and filet separately rather than just slicing across. Seams more fair that way
Served with fries along with grilled tomatoes, onions, mushrooms and peppers. The lion's share for me, of course!
I have no skill when it comes to cutting/presentation, but for practical reasons I've started to cut the cap and filet separately rather than just slicing across. Seams more fair that way
Served with fries along with grilled tomatoes, onions, mushrooms and peppers. The lion's share for me, of course!
BirdCage
Flush
NY Strip
RocAFella1
Royal Flush
RocAFella1
Royal Flush
NSFW
Mr Winberg
Full House
Steak night! Reverse seared.
Seared in its own fat
The result:
Hmmmm.... not quite there yet... still something missing....
Finished it off with 2 minutes in the microwave for that perfect all-the-way-through well-done awesomeness!
Seared in its own fat
The result:
Hmmmm.... not quite there yet... still something missing....
Finished it off with 2 minutes in the microwave for that perfect all-the-way-through well-done awesomeness!
RocAFella1
Royal Flush
RocAFella1
Royal Flush
Turf and turf
RocAFella1
Royal Flush
@RocAFella1 is an apex carnivore!
Mr Winberg
Full House
Holy shit! Great cook on that steak!
RocAFella1
Royal Flush
Mr Winberg
Full House
Bought a similar one like last time, but much more marbling
Nothing new, just the good ole dry brine over night then reverse sear:
A tip that works wonders for me is something I recently saw in a youtube video where a Michelin star chef said that you get a more even crust if you keep moving the steak in the pan. Slowly and gently, just like when making love to a Swedish lady.
Another youtube video said to flip every 30 seconds to let the heat out, that will reduce the gray area along the edge. That tip also works for me!
There may come a day when I learn how to properly present and photograph meat
This was possibly the best steak I've eaten!
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BirdCage
Flush
Ribeye, asparagus, and toasted rolls for guacamole. Alrighty.
Mr Winberg
Full House
Moose shot by my father-in-law, sous vide 1.5h at 56°C (133 freedom-tylenols) then seared:
BirdCage
Flush
Porterhouse, yum
RocAFella1
Royal Flush
Sampler on deck for tonight
Top piece marbling
Top piece marbling
BirdCage
Flush
Flat iron steak cooked on the indoor grill - almost as good as outdoor. Almost.
BirdCage
Flush
Grilled boneless short ribs seasoned with minced garlic, crushed toasted sesame seeds, smoked paprika, soy sauce, olive oil, salt, and pepper. A family favorite.
Mr Winberg
Full House
Sister in-law's birthday, steaks sous vided at 54°C or 129 F.
BirdCage
Flush
So...stumbled across some choice American Wagyu Strip that was 50% off ($20/lb. vs. $40/lb.)
For a comparison, I grilled up the Wagyu plus some well-marbled choice rib eye (about $12/lb.)
The Wagyu definitely presents well with nice dark crust to interior red progression. The taste was very good, but the texture was most notable. It was very tender, very soft, and easy to chew. My son called it "smooth".
That being said, the flavor of the ribeye was better than the Wagyu, in this instance, IMHO. This Wagyu was really good but certainly not worth double or triple the cost. YRMV.
Looking forward to leftover Wagyu and eggs for lunch!!!
For a comparison, I grilled up the Wagyu plus some well-marbled choice rib eye (about $12/lb.)
The Wagyu definitely presents well with nice dark crust to interior red progression. The taste was very good, but the texture was most notable. It was very tender, very soft, and easy to chew. My son called it "smooth".
That being said, the flavor of the ribeye was better than the Wagyu, in this instance, IMHO. This Wagyu was really good but certainly not worth double or triple the cost. YRMV.
Looking forward to leftover Wagyu and eggs for lunch!!!
BirdCage
Flush
Grilled picanha.
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