Cooking A Good Steak

I believe it was alchemy.

Did a little Valentine grass fed strip from da butcha. Passable for thread. Tried out new press, worked great.

Edit: My phone cam sucks for steaks. Sliders, no problem.

Pan in butter? Looks tasty.

Y straight pan & butter.

My SIL got me a packet of Brazilian Steakhouse marinade from McCormick, since I was just there. Pretty good, would recommend.

Of course, my efforts and steakery can't compete with you guys, but they came out nice. Ribeyes for a few days. Not a bad thing.

Coached my son through this pan cook. He did all right I must say.

I missed 2/6, never forget.

BDV kiddo is an old chip off the block.

Kiddo has a friend spending the night and asked what they wanted. Plan was to grill some burgers but they wanted steak. I’m not buying $26/lb prime ribeyes to feed other kids. Luckily grocery store had picanha prime steaks for $6.99/lb. I was happy as where the kids.

I burned the hairs on knuckles cooking them but it was worth it.

I love 🔥

Well done... errrrr I meant medium rare 👍

Never did this cut (though I understand it’s a Brazilian steakhouse staple)

Looks phenomenal.

The kids coulda had burgers instead of that.

Poor little guys 🙄

I think it’s similar to a sirloin but with the fat cap and from what I saw better marbling.

nice work Nit

Wow, that looks great. After the first pic with all the flames I had much lower expectations.

Correction I think this was possibly $5.99/lb, just checked my local HEB weekly ad.

The big flames was cooking these on the fat side to get the fire going, only for a minute or so.

Love the sweet potato fries cameo.

Nit, that looks perfect to me. Finally someone dunks on Dvo.

Great looking steaks of late (and always).

Am I the only one that think sweet potato fries are awful. The consistency is never right.

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They are amazing if done correctly. Which most certainly requires a double-fry.

i will never select sweet potato fries if regular taters are available in any form

I’m with you guys on sweet potato fries for the most part I’d go regular and had both. I however went to lunch a couple weeks ago with coworkers who both ordered sweet potato fries. I had one and had been craving them ever since.

Cast iron/tallow/butter ribeye:

Bigsaddy, are you seeking any adoptees?

BDV is still the king. The combination of perfect sear to idea to great internal temp is uncanny.

TY Sir. I swear by beef tallow for my pan cooks.

Throw a heavy helping in the cast iron, med high heat, flip every minute, and drop in a couple of tbsp of butter toward the end to liven up the sear. Works every time for thicker cuts.