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
I made some Bison steaks with grilled Jalapeno chili's on the Weber the other day... Yummy.
Anyone going prime rib this year? I’ve been (and remain) on team reverse sear for a very long time. I’m being absolutely bombarded with YouTube videos on new prime rib temps and techniques. I’m running a dry brine for 48 hours. Low and slow, rest, blast in the oven.
I usually cook much smaller pieces than the one I’m doing this year. My general technique is 225 oven and pull at 120 internal temp but I’m leaning towards 115 with this 9lber.
What are the steak gods thoughts on prime rib technique?
why try to swing harder when the familiar predicted results are still a home run
My father-in-law asked if I'd handle things this year. Going to try Sam the cooking guy's method. We live a few blocks away from them so I'll handle the roast at our place so their oven isn't unusable. 7lb choice from Costco. Kosher salt and MSG dry brining in my fridge since yesterday evening.
Holy moly! That is one big hunk of sweet meat. Enjoy!
I took advantage of the sale but chopped mine into steaks. We're having chicken enchiladas and lasagna of all things, lol.
I'm not a huge fan of prime rib, but damn Hoagie that looks nice even before you've cooked it.
Yeah, looks infinitely better than the choice cut I got at Albertsons for $5.97lb
All the loss leader sales were out of stock on whole ribeyes in my area when I went yesterday so I had to settle for a 3-bone roast for $10.99 lb. Oh well.
It’s in salt in the fridge now, to be studded all over with garlic slivers, rubbed with mustard and pepper, and smoked to 135 tomorrow.
looking forward to all the red meat pr0n tomorrow!
Here's hoping they show up early while I'm still stuffed or I'll be starving immediately.
I've got a few filets in the fridge for dinner tomorrow night. I'm sure they'll be good but not nearly thread-worthy. However, they will be much better than they would have been if this thread didn't exist. I'll just have to make do while I tip my hat to all of you good folks who have contributed your time, effort, and knowledge.
SIL texted that she's making steaks tomorrow. Not sure of the cut (something from costco), but she always makes a tasty steak.
She's given me the marinade recipe, but it never comes out as good for me.
SIL texted that she's making steaks tomorrow. Not sure of the cut (something from costco), but she always makes a tasty steak.
She's given me the marinade recipe, but it never comes out as good for me.
She isn't the type who would "accidentally" forget to include an ingredient or a step in the process, is she? I have heard some real tales about people guarding their favorite recipes in some very creative ways.
Those tales were from generations well before yours and mine, of course 😉
All the loss leader sales were out of stock on whole ribeyes in my area when I went yesterday so I had to settle for a 3-bone roast for $10.99 lb. Oh well.
It’s in salt in the fridge now, to be studded all over with garlic slivers, rubbed with mustard and pepper, and smoked to 135 tomorrow.
Yeah if you’re “settling” for $10.99, I DEFINITELY settled.
Little bit of gray. Delicious. Merry Christmas.
the older i get it seems i tolerate more the gray around the fringes than i did during my youth.
beautiful cook on that cut of meat Hoagie
nostrils Pavlovian flare in anticipation of the horseradish
Yep. Ain't nothing wrong with a little gray, especially on the cap. Nice job!
Merry ****ing Christmas Hoagie!
Blessed are those who get that result for I envy them ...
Hoagie, that is nice. Very nice.
Tom, no, it's me grilling the steak wrong. And probably getting the wrong cut. Mine comes out ok, hers is really nice.
First pic is ready to go in. Second is after cooking. Third is cut. The photo makes it look more done than it was. Might need to check my oven temp.
Looks great! 3 thermometers?
