Hi, Steaks: the Official PCF Steak Thread (2 Viewers)

[jr8719]

So let me get this straight? PCF has its own whisky, wine and cigar threads — but not one for steaks?!

Since I'm not buying a huge amount of chips at the moment – and find myself with a bit more disposal income having recently become single – I've turned to another relatively expensive hobby: cooking steak.

And I can't be the only one, surely?

I'll kick things off by saying that dry brining and reverse searing are life-changing processes...

 

[Rhodeman77]

Picked up some filet this past weekend. 2 nights later and it was gone!

 

[gopherblue]

Agreed re dry-brining and reverse sear! We do a standing rib roast every year and I reverse sear it...low and slow in the oven until the internal temp hits rare, then rest, then blast it at full-heat for a quick crust.

 

[megarises]

Only rare to medium rare allowed! I haven’t cooked any up in a while but I prefer reverse searing on my campchef Woodwind searbox attachment.

 

[surfik]

God, I got hungry just looking...

 

[detroitdad]

 

[12thMan]

These all look so good, can't wait to see the pics from when they are done cooking!!

Medium guy here.



But seriously, thanks for just another thread to make me hungry. Lol Now I want steak tonight.

 

[Easylife]

Loving the pictures but I do find it funny that a post created 15 minutes ago has got so many responses already because people already have pictures of their steaks. Possibly just in case a thread like this was created.

 

[12thMan]

Steak ON Mac and cheese. @detroitdad is a man of fine tastes!! That's the only way to do it. Steak juice flavored mac is awesome!!

 

[gopherblue]

Loving the pictures but I do find it funny that a post created 15 minutes ago has got so many responses already because people already have pictures of their steaks. Possibly just in case a thread like this was created.

I restrained myself. I figured 6 pics was plenty. I have an album.

 

[jr8719]

Picked up some filet this past weekend. 2 nights later and it was gone!

View attachment 796997View attachment 796998

Just "some filet", hahahaha...

 

[megarises]

I restrained myself. I figured 6 pics was plenty. I have an album.

Guilty.

 

[jr8719]

Agreed re dry-brining and reverse sear! We do a standing rib roast every year and I reverse sear it...low and slow in the oven until the internal temp hits rare, then rest, then blast it at full-heat for a quick crust.

View attachment 797006View attachment 797007View attachment 797008
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Dear Lord! This is the TRK of rib roasts!

I've only just invested in a cast iron skillet like yours – what oil do you use for cooling in it?

 

[jr8719]

Only rare to medium rare allowed! I haven’t cooked any up in a while but I prefer reverse searing on my campchef Woodwind searbox attachment.

View attachment 797012View attachment 797013View attachment 797014View attachment 797015

Did this one taste as good as it looked?

 

[jr8719]

Loving the pictures but I do find it funny that a post created 15 minutes ago has got so many responses already because people already have pictures of their steaks. Possibly just in case a thread like this was created.

This is the reason I was put on earth: to give others a reason to post their photos. This is the meaning of life, for me.

 

[jr8719]

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Mac and cheese is, arguably, the greatest side dish for a good steak. Only nobody's arguing.

 

[gopherblue]

Dear Lord! This is the TRK of rib roasts!

I've only just invested in a cast iron skillet like yours – what oil do you use for cooling in it?

Grapeseed oil or some other oil with a high smoke point. I also use it for burgers, and get it ripping hot then 2-3 min per side.

 

[jr8719]

These all look so good, can't wait to see the pics from when they are done cooking!!

Medium guy here.



But seriously, thanks for just another thread to make me hungry. Lol Now I want steak tonight.

Medium?

 

[gopherblue]

Mac and cheese is, arguably, the greatest side dish for a good steak. Only nobody's arguing.

Hmmm. All due respect to mac and cheese, you clearly haven't had NYC steakhouse hashbrowns or creamed spinach. And I know a place that will melt gruyere over the hashbrowns.

 

[jr8719]

Grapeseed oil or some other oil with a high smoke point. I also use it for burgers, and get it ripping hot then 2-3 min per side.

Yeah, I'm Grapeseed or Avocado oil, too!

 

[detroitdad]

I restrained myself. I figured 6 pics was plenty. I have an album.

I have a tiktok lol. I did slightly over cook it. Video is still funny

https://vm.tiktok.com/ZM8rPY5Yd/

 

[jr8719]

Hmmm. Respectfully, you clearly haven't had NYC steakhouse hashbrowns or creamed spinach. And I know a place that will melt gruyere over the hashbrowns.

As a rule of thumb, we only have hash browns for breakfast over here – but I'll happily have steak for breakfast, too.

With you on the creamed spinach: that plus mac and cheese are my go-to combo.

 

[jr8719]

I have a tiktok lol. I did slightly over cook it. Video is still funny

https://vm.tiktok.com/ZM8rPY5Yd/

"Damnit – it's medium!"

I truly felt your pain at the end there, Bill! No worse feeling.

 

[jr8719]

Something I'm really interested in hearing ahead of my first Vegas trip next May: top three steakhouses in Vegas?

I plan to eat at five over eight nights; thus far, I've got Oscar's, Barry's Prime and Andiamo all but locked in.

 

[megarises]

Did this one taste as good as it looked?
View attachment 797026

Yeah this was a monster. Costco was selling them in 2 packs around Valentine's Day. I had to use a big glove to throw this hog on the searbox because there was a LOT of flame lol.

 

[megarises]

Something I'm really interested in hearing ahead of my first Vegas trip next May: top three steakhouses in Vegas?

I plan to eat at five over eight nights; thus far, I've got Oscar's, Barry's Prime and Andiamo all but locked in.

I've only ate at Cut inside the Palazzo (been twice) and it was out of this world both times. Food is one of the main reasons I keep going back to Vegas.

 

[Rhodeman77]

Just "some filet", hahahaha...
View attachment 797022

I have a lot of mouths to feed! Going out to dinner at even a cheap place like Applebee’s will cost me a $100. So it is much more affordable and better tasting to buy good steak to make at home.

I feel sorry for my future daughter’s BF/husband as she is hooked on filet, all other steak is to chewy for her!

 

[jr8719]

I've only ate at Cut inside the Palazzo (been twice) and it was out of this world both times. Food is one of the main reasons I keep going back to Vegas.

Is that the Wolfgang Puck one? I'll probably be staying at the Venetian for three of my eight nights, so will add it to the list. Cheers!

 

[jr8719]

I have a lot of mouths to feed! Going out to dinner at even a cheap place like Applebee’s will cost me a $100. So it is much more affordable and better tasting to buy good steak to make at home.

I feel sorry for my future daughter’s BF/husband as she is hooked on filet, all other steak is to chewy for her!

View attachment 797032

Feeding your children filet is, without question, the epitome of great parenting.

 

[megarises]

Is that the Wolfgang Puck one? I'll probably be staying at the Venetian for three of my eight nights, so will add it to the list. Cheers!

Yes it is! You wont be disappointed