Steak Porn
- Marcus Dean
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Re: Steak Porn
primal cuts are dry aging for another 18 days
- K_F_o_l_e_y
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Re: Steak Porn
Incestuous beef?
Cheers,
/<evin
"Ah! Dull-witted mortal, if Fortune stands still, she is no longer Fortune."
~ Boëthius, in Consolation of Philosophy
/<evin
"Ah! Dull-witted mortal, if Fortune stands still, she is no longer Fortune."
~ Boëthius, in Consolation of Philosophy
- Marcus Dean
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Re: Steak Porn
Small gene pool down here in paradise I guess
- Marcus Dean
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Re: Steak Porn
Air drying Waygu biltong in my shed, and slicing some up for a snack
- Bill Tex Landreth
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Re: Steak Porn
Inside skirt steak from Number 8
It's not easy being drunk all the time. Everyone would be doing it if it were easy.
- Andrew Kotowski
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- Michael Ferris
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Re: Steak Porn
Tex, that looks amazing
- Andrew Kotowski
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Re: Steak Porn
Flannery hanger steaks.
You can find me at the grill! Https://www.instagram.com/akgrill
- Bill Tex Landreth
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Re: Steak Porn
Pair of 14oz Wagyu strips from No 9
This cow was 87.5:12.5 Black Wagyu:Angus. Getting closer to purebred.
This cow was 87.5:12.5 Black Wagyu:Angus. Getting closer to purebred.
It's not easy being drunk all the time. Everyone would be doing it if it were easy.
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Re: Steak Porn
Thought about you, Tex, as I picked up some Akaushi today. Flat iron steak, should be great!
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- Bill Tex Landreth
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Re: Steak Porn
Love the Wagyu/Akaushi flat iron. Very beefy and mineral driven.
Here is a closeup if the marbling after a two hour salting:
Here is a closeup if the marbling after a two hour salting:
It's not easy being drunk all the time. Everyone would be doing it if it were easy.
- Marcus Dean
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Re: Steak Porn
Killer,Bill Tex Landreth wrote: ↑June 16th, 2019, 4:21 pmLove the Wagyu/Akaushi flat iron. Very beefy and mineral driven.
Here is a closeup if the marbling after a two hour salting:
5EEE486B-A0D9-4628-A31F-B73C67FB11DE.jpeg
my primals are getting butchered today
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- Cameron Hughes
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Re: Steak Porn
nice dispersal.Bill Tex Landreth wrote: ↑June 16th, 2019, 4:21 pmLove the Wagyu/Akaushi flat iron. Very beefy and mineral driven.
Here is a closeup if the marbling after a two hour salting:
5EEE486B-A0D9-4628-A31F-B73C67FB11DE.jpeg
- Andrew Kotowski
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Re: Steak Porn
Picked up a nice USDA Prime T-Bone on sale tonight, tossed it on the grill.
You can find me at the grill! Https://www.instagram.com/akgrill
- Andrew Kotowski
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Re: Steak Porn
Surprise visitors = time to fire up the grill. Teriyaki flank below (Painted Hills)
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- Bill Tex Landreth
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Re: Steak Porn
First Rib Eye from No 9
Simple salting and seared in a dry pan
Simple salting and seared in a dry pan
It's not easy being drunk all the time. Everyone would be doing it if it were easy.
- Mike Davila
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Re: Steak Porn
Prime ribeye, started over oak on a Tuscan grill, finished with low heat on the gas grill.
- Scott Brunson
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Re: Steak Porn
16 oz Flannery--simplicity can be perfection



with some fresh summer squash and butterbeans




with some fresh summer squash and butterbeans

Tous les chemins mènent à la Bourgogne!
On CT, I'm S1
On CT, I'm S1
Re: Steak Porn
Flannery ribeye on the Weber .... and had to check on the Quivet (first purchase). Both were very good.
Phil
- CJ Beazley
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Re: Steak Porn
Scotty, how as the Hayfork? I’m sitting on some wondering if they’re readyScott Brunson wrote: ↑July 9th, 2019, 6:34 pm16 oz Flannery--simplicity can be perfection
with some fresh summer squash and butterbeans
![]()
It's C(raig)
Re: Steak Porn
I guess imitation is the best form of Flannery!
Sous Vide for this guy. Given the thickness, cooked to 130 degrees. (It went about 5 hours, just trying to get everything else ready.)

About 4 inches thick...

Seared in FH smooth bottom cast iron pan, 30 seconds (counted by 'Mississippis') per side...

One steak served five people...


Sous Vide for this guy. Given the thickness, cooked to 130 degrees. (It went about 5 hours, just trying to get everything else ready.)

About 4 inches thick...

Seared in FH smooth bottom cast iron pan, 30 seconds (counted by 'Mississippis') per side...

One steak served five people...


Anton Dotson
What is man, when you come to think upon him, but a minutely set, ingenious machine for turning, with infinite artfulness, the fine red wine of Shiraz into urine?
What is man, when you come to think upon him, but a minutely set, ingenious machine for turning, with infinite artfulness, the fine red wine of Shiraz into urine?
- Bill Tex Landreth
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Re: Steak Porn
I cooked a 'Jorge' last weekend on my Ranch Kettle. Four hour heavy salting and then a hard direct sear for 3 minutes each side over post oak and then indirect on the cool side rotating every few minutes to even out cooking. Took it to 125 (about 40 minutes total) and then rested for 10 minutes under foil. To be honest, we were very disappointed with both flavor and texture of the beef. Very mealy with no trademark funk from Flannery. I could only eat a couple of bites.
It's not easy being drunk all the time. Everyone would be doing it if it were easy.
Re: Steak Porn
Interesting!Bill Tex Landreth wrote: ↑July 16th, 2019, 11:25 amI cooked a 'Jorge' last weekend on my Ranch Kettle. Four hour heavy salting and then a hard direct sear for 3 minutes each side over post oak and then indirect on the cool side rotating every few minutes to even out cooking. Took it to 125 (about 40 minutes total) and then rested for 10 minutes under foil. To be honest, we were very disappointed with both flavor and texture of the beef. Very mealy with no trademark funk from Flannery. I could only eat a couple of bites.
We had done the ten different ages thing recently and people guessed "56 day" on this steak. We had funk, for sure.
Steak to steak variation? Maybe we were closer to an edge, or something.
I have a few more, will report as we go.
Anton Dotson
What is man, when you come to think upon him, but a minutely set, ingenious machine for turning, with infinite artfulness, the fine red wine of Shiraz into urine?
What is man, when you come to think upon him, but a minutely set, ingenious machine for turning, with infinite artfulness, the fine red wine of Shiraz into urine?
- Bill Tex Landreth
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Re: Steak Porn
Can't be 100% all of the time.
As an aside, the strawberries look fantastic.
As an aside, the strawberries look fantastic.
It's not easy being drunk all the time. Everyone would be doing it if it were easy.
Re: Steak Porn
Read an "expert"opinion recently that said:
1) Salt at the last minute as salting ahead just pulls moisture out
2) don't tent with foil when it comes off as it steams the crust
What says the WB experts?
1) Salt at the last minute as salting ahead just pulls moisture out
2) don't tent with foil when it comes off as it steams the crust
What says the WB experts?
O Sullivan
- K_F_o_l_e_y
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Re: Steak Porn
According to Kenji Lopez-Alt of SeriousEats, either salt immediately before cooking or at least 40 minutes before cooking (so not in between those two timepoints), but up to 4 days in advance is best. The reason why is described here:
https://www.seriouseats.com/2015/05/foo ... -tips.html
https://www.seriouseats.com/2011/03/the ... teaks.html
Cheers,
/<evin
"Ah! Dull-witted mortal, if Fortune stands still, she is no longer Fortune."
~ Boëthius, in Consolation of Philosophy
/<evin
"Ah! Dull-witted mortal, if Fortune stands still, she is no longer Fortune."
~ Boëthius, in Consolation of Philosophy
Re: Steak Porn
I've turned to always dry brining, 40 minutes to 1hr before cooking and never tent. Not sure how fast meat cures, but 4 days sounds interesting with a thick one, maybe with some chopped rosemary and black pepper.
@13x N1ch•!z
- Joe Dulworth
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Re: Steak Porn
I generally salt and other seasoning 1 hour before hitting the grill as the meat is slowly coming up to room temp.
wineismylife
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Wine is like potato chips around me...if it's open, it's gone.
MyBlog @ wineismylife net
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Re: Steak Porn
in an ideal world, I salt heavy overnight in the fridge, low and slow in the oven, pat dry and resalt lightly just before searing.
Re: Steak Porn
Oh, man.Bill Tex Landreth wrote: ↑June 30th, 2019, 9:08 amFirst Rib Eye from No 9
Simple salting and seared in a dry pan
96DBF360-4B68-46D6-86F5-54CDBA2E99CE.jpegFF395457-9AA5-496C-89DF-0228129C0072.jpeg
I gotta meet you.
Anton Dotson
What is man, when you come to think upon him, but a minutely set, ingenious machine for turning, with infinite artfulness, the fine red wine of Shiraz into urine?
What is man, when you come to think upon him, but a minutely set, ingenious machine for turning, with infinite artfulness, the fine red wine of Shiraz into urine?
Re: Steak Porn
+1K_F_o_l_e_y wrote: ↑July 16th, 2019, 3:31 pmAccording to Kenji Lopez-Alt of SeriousEats, either salt immediately before cooking or at least 40 minutes before cooking (so not in between those two timepoints), but up to 4 days in advance is best. The reason why is described here:
https://www.seriouseats.com/2015/05/foo ... -tips.html
https://www.seriouseats.com/2011/03/the ... teaks.html
Salting “pulls moisture out” if you’re doing it less than 40 minutes before the cook. But as the site Kevin links to explains, that moisture will get reabsorbed over time. Hence the 40+ minutes.
I’ve been following that approach for several years now On not just steaks but all other animal proteins and it has definitely improved the result.
And if it’s a spur of the moment thing where I won’t get 40 minutes, I absolutely just salt right before the meat hits the heat.
J@son Tr@ughber
- Chris Freemott
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Re: Steak Porn
I'm with Jason...i've worked quite hard at making sure my protein is salted several days before cooking. I love a roast chicken on Thursday that I salted on Monday and dried in the fridge. the skin cracks like glass.
- Marcus Dean
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Re: Steak Porn
Dinner last night
Re: Steak Porn
An old Spanish cow delivered this tomahawk (and maybe foaled that little filet for the wife). This was about as rare as I go without needing to put it back on the heat.
Brian
- K_F_o_l_e_y
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Re: Steak Porn
On the subject of salting science, this is an interesting video from Meathead:
https://pitmaster.amazingribs.com/forum ... f1ndebj1vY
https://pitmaster.amazingribs.com/forum ... f1ndebj1vY
Cheers,
/<evin
"Ah! Dull-witted mortal, if Fortune stands still, she is no longer Fortune."
~ Boëthius, in Consolation of Philosophy
/<evin
"Ah! Dull-witted mortal, if Fortune stands still, she is no longer Fortune."
~ Boëthius, in Consolation of Philosophy
- Andrew Kotowski
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Re: Steak Porn
And you sir, have won the internet for today.K_F_o_l_e_y wrote: ↑July 30th, 2019, 7:59 pmOn the subject of salting science, this is an interesting video from Meathead:
https://pitmaster.amazingribs.com/forum ... f1ndebj1vY
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Re: Steak Porn
We made another Jorge this weekend.Bill Tex Landreth wrote: ↑July 16th, 2019, 11:25 amI cooked a 'Jorge' last weekend on my Ranch Kettle. Four hour heavy salting and then a hard direct sear for 3 minutes each side over post oak and then indirect on the cool side rotating every few minutes to even out cooking. Took it to 125 (about 40 minutes total) and then rested for 10 minutes under foil. To be honest, we were very disappointed with both flavor and texture of the beef. Very mealy with no trademark funk from Flannery. I could only eat a couple of bites.
I took it to 131.5 in the sous vide and seared.
It was pretty great.
Still nicely medium rare but more texture.
I'm tempted to go 133 or 134 and compare.
This cut may do better at the low end of medium.
Anton Dotson
What is man, when you come to think upon him, but a minutely set, ingenious machine for turning, with infinite artfulness, the fine red wine of Shiraz into urine?
What is man, when you come to think upon him, but a minutely set, ingenious machine for turning, with infinite artfulness, the fine red wine of Shiraz into urine?
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Re: Steak Porn
I cooked this one in the oven at about 250 until it hit 115, then seared it on the grill. I have a habit of slightly overcooking Flannerys but this one was pretty much dead on for my taste for this cut.
- Chuck Miller
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Re: Steak Porn
Just my opinion, but I don’t understand aging A5 wagyu. Period. Full stop. You end up trimming some funky shit off, which cost you what? $100+ bucks a pound? It’s already expensive, why make it more so?
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Re: Steak Porn
Never had long aged A5 so thought why not give it a try. Have access to a good room with no off flavors - even after extended aging - and A5 at much less than $100/#. Can’t really say good or bad decision until after we open it up and see what it tastes like. Will report back with pics and notes on the experiment then.
Re: Steak Porn
keep us up to date!saul_cooperstein wrote: ↑August 19th, 2019, 8:21 amNever had long aged A5 so thought why not give it a try. Have access to a good room with no off flavors - even after extended aging - and A5 at much less than $100/#. Can’t really say good or bad decision until after we open it up and see what it tastes like. Will report back with pics and notes on the experiment then.
Ch@rlie F|_|
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Re: Steak Porn
Broke down the smaller of the two I had aging. Cryvac’d steaks and put in freezer. 176 days
- ClarkstonMark
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Re: Steak Porn
Did you trim before freezing?saul_cooperstein wrote: ↑August 20th, 2019, 3:42 pmBroke down the smaller of the two I had aging. Cryvac’d steaks and put in freezer. 176 days
Mark Cronmiller
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Re: Steak Porn
Yes broke down then froze the clean steaks in cryo
- K_F_o_l_e_y
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Re: Steak Porn
According to the LA Times, Costco will no longer sell ribeye cap steaks:
https://www.latimes.com/food/story/2019 ... -caps-meat
https://www.latimes.com/food/story/2019 ... -caps-meat
Cheers,
/<evin
"Ah! Dull-witted mortal, if Fortune stands still, she is no longer Fortune."
~ Boëthius, in Consolation of Philosophy
/<evin
"Ah! Dull-witted mortal, if Fortune stands still, she is no longer Fortune."
~ Boëthius, in Consolation of Philosophy
- Brian Tuite
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Re: Steak Porn
Well don’t go telling him about Flannery. Those are hard enough to get.K_F_o_l_e_y wrote: ↑August 22nd, 2019, 1:46 pmAccording to the LA Times, Costco will no longer sell ribeye cap steaks:
https://www.latimes.com/food/story/2019 ... -caps-meat
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2019 WOTY...
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