Cooking A Good Steak
A guy I work with says that the secret to a good steak is completely covering it with Kosher Salt, letting it sit an hou
Bump?
Mercy, dat crust.
Did a strip the other day, not bad:
Excellent!
Need to get this thread back to life.
Summer of Steak engage.
I put those big hunks of fat back in the pan for crackling and rendered fat for the next steak
another beef tenderloin, + bonus crab legs
Spoiler
Stocking up on briskets today. $2.97 for Prime at Albertsons. $1.89 at Kroger for NotPrime.
Flank steak after a day in a dark soy lemongrass marinade. Forgot to take pictures after slicing. I always aim for medium w this cut, seems to come out more tender that way.
Dat chah.
char son
a sin again
More ribeye:
now you're just toying with it
are like tomahawk steaks teh best now?
Tomahawk steaks are never the best imo
Tried Costco's ribeye caps for the first time last weekend.
Seasoned with kosher salt and a touch of santa maria tri tip rub.
Seared directly over coals for a couple minutes, then moved to the other side of the grill and covered until internal temps were 126-128.
Results were kinda meh.
Tasted fantastic, and the meat was incredibly tender, but man I just can't get over the un-rendered fat in the middle of these things. For my taste, they definitely benefit from a higher final temp. I cooked one of the steaks longer for the kids and pulled it off at 135ish, and I actually preferred that steak over the one pictured above. I'll just stick to the ribeye center fillets Costco sells, and leave the caps for you guys.
anyone here tried the "chuck eye hack" where you find the chuck cut that was at the end and is thus more of a ribeye than a chuck?
Tried Costco's ribeye caps for the first time last weekend. Seasoned with kosher salt and a touch of santa maria tri tip rub.Seared directly over coals for a couple minutes, then moved to the other side of the grill and covered until internal temps were 126-128. Results were kinda meh. Tasted fantastic, and the meat was incredibly tender, but man I just can't get over the
I think you did a nice job. Agree that higher final temp works on caps to get the fat better rendered.
Overall I hate separating the ribeye from the cap since they complement each other so well. Cap on its own is so rich—like eating Lucky Charms with only the marshmallows.
Have any of you heard of this thing called "20 ribeyes for $40"? They had some ads recently on local radio and were in the area over the weekend.
I'm guessing the "steaks" are tiny and awful.
Have any of you heard of this thing called "20 ribeyes for $40"? They had some ads recently on local radio and were in the area over the weekend.
I'm guessing the "steaks" are tiny and awful.
i've seen the ads online - not for that but things like "$1 steaks for a year" kind of thing
it's always a subscription and that's the introductory offer but then you're locked in for like a year
lol $265 not sure how I'm feeling around :40, lighting is always suspect.
