Steak Porn

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JDavisRoby
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Re: Steak Porn

#2801 Post by JDavisRoby »

Andrew Kotowski wrote: August 16th, 2021, 8:42 am @Suzanne - it’s meals like that where I want to throw the tongs down, yell “ladies and gentlemen, you’re welcome” and take a victory lap around the rental. Pulling a cook off on a janky gas grill and a Weber is an exercise in patience (and luck). Nicely done.
I pulled off a solid meal of steaks (four filets, four strips and two ribeyes) for nine at a rental a few weeks ago. I was quite happy with myself. Sometimes I don’t wonder if the challenge of cooking somewhere without all the toys lowers the expectations and you just focus on the basics. Leads to damn good food.
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Re: Steak Porn

#2802 Post by Chris S p i k e s »

JDavisRoby wrote: August 24th, 2021, 11:51 am
Andrew Kotowski wrote: August 16th, 2021, 8:42 am @Suzanne - it’s meals like that where I want to throw the tongs down, yell “ladies and gentlemen, you’re welcome” and take a victory lap around the rental. Pulling a cook off on a janky gas grill and a Weber is an exercise in patience (and luck). Nicely done.
I pulled off a solid meal of steaks (four filets, four strips and two ribeyes) for nine at a rental a few weeks ago. I was quite happy with myself. Sometimes I don’t wonder if the challenge of cooking somewhere without all the toys lowers the expectations and you just focus on the basics. Leads to damn good food.
Completely agree with all of you. It's always a challenge at a vacation rental with widely varying quality of equipment. You have to adjust to the conditions and think things through. When it works out, no one has any idea what you did to pull it off. Just my family, but a couple of weeks ago on vacation in Montana the winds were howling and the grill was a challenge with hot and cold spots with no ability to hold in significant heat in the winds. I wanted a few high fives for pulling off a great cook when we cut into the beef, but settled for a "that's really good". Unless you are the one doing it, you have no idea.

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Re: Steak Porn

#2803 Post by Brian Tuite »

Grilled Flannery Hanger Steak w/Grilled Caesar
D2CDE844-4099-46F2-8912-8DEEF7C56880.jpeg
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Re: Steak Porn

#2804 Post by Rick Joyer »

That looks perfectly cooked Brian. Nicely done, sir.

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Re: Steak Porn

#2805 Post by Andrew Kotowski »

What Rick said, but with more enthusiasm ;)
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Re: Steak Porn

#2806 Post by Brian Tuite »

Thanks guys! Hard part was getting this right while cooking my Wife’s medium well and having them both ready at the same time. [beg.gif]
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Re: Steak Porn

#2807 Post by scamhi »

gorgeous, Brian
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Re: Steak Porn

#2808 Post by S.Swingle »

Never been a fan of grilled lettuce by wow that Hanger Steak looks divine. Well done
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Re: Steak Porn

#2809 Post by Marc Yamawaki »

Brian Tuite wrote: August 25th, 2021, 10:26 pm Thanks guys! Hard part was getting this right while cooking my Wife’s medium well and having them both ready at the same time. [beg.gif]
At least you got it right! med-rare for you, medium well for her.

One time I dined with my friends at a steakhouse and 2 people shared a steak. One wanted it well done and another wanted it med-rare. I don't exactly remember the details, but I think the restaurant cut the steak in half... I'm surprised they accommodated the request!

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Re: Steak Porn

#2810 Post by Jorge Henriquez »

Denver cut last night. Finally got reverse sear method right!
1B0D47FD-8E08-412D-8031-881226EEC079.jpeg
P.S. This is one of those lesser known cuts that is both very beefy in flavor and super tender at the same time.
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Re: Steak Porn

#2811 Post by J.Vizuete »

Yep, haven’t crossed a Denver steak I didn’t enjoy! Looks great Jorge!
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Re: Steak Porn

#2812 Post by Brian Tuite »

Jorge Henriquez wrote: August 28th, 2021, 7:45 am Denver cut last night. Finally got reverse sear method right!

1B0D47FD-8E08-412D-8031-881226EEC079.jpeg

P.S. This is one of those lesser known cuts that is both very beefy in flavor and super tender at the same time.
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Re: Steak Porn

#2813 Post by Albert R »

Jorge Henriquez wrote: August 28th, 2021, 7:45 am Denver cut last night. Finally got reverse sear method right!

1B0D47FD-8E08-412D-8031-881226EEC079.jpeg

P.S. This is one of those lesser known cuts that is both very beefy in flavor and super tender at the same time.
Look’s awesome!!!
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Re: Steak Porn

#2814 Post by scamhi »

Jorge Henriquez wrote: August 28th, 2021, 7:45 am Denver cut last night. Finally got reverse sear method right!

1B0D47FD-8E08-412D-8031-881226EEC079.jpeg

P.S. This is one of those lesser known cuts that is both very beefy in flavor and super tender at the same time.
hmmmm. reverse sear generally does not give a big bleed like you have when cutting even without a rest.
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Re: Steak Porn

#2815 Post by Brian Tuite »

scamhi wrote: August 31st, 2021, 1:47 pm
Jorge Henriquez wrote: August 28th, 2021, 7:45 am Denver cut last night. Finally got reverse sear method right!

1B0D47FD-8E08-412D-8031-881226EEC079.jpeg

P.S. This is one of those lesser known cuts that is both very beefy in flavor and super tender at the same time.
hmmmm. reverse sear generally does not give a big bleed like you have when cutting even without a rest.
Maybe it wasn’t dry aged.
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Re: Steak Porn

#2816 Post by Bill Tex Landreth »

scamhi wrote: August 31st, 2021, 1:47 pm
Jorge Henriquez wrote: August 28th, 2021, 7:45 am Denver cut last night. Finally got reverse sear method right!

1B0D47FD-8E08-412D-8031-881226EEC079.jpeg

P.S. This is one of those lesser known cuts that is both very beefy in flavor and super tender at the same time.
hmmmm. reverse sear generally does not give a big bleed like you have when cutting even without a rest.
Maybe it was a Liberal?










Sorry, couldn't resist and not meant to be in anyway political.
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Re: Steak Porn

#2817 Post by ChrisMcElligott »

Bill Tex Landreth wrote: August 31st, 2021, 3:35 pm
scamhi wrote: August 31st, 2021, 1:47 pm
Jorge Henriquez wrote: August 28th, 2021, 7:45 am Denver cut last night. Finally got reverse sear method right!

1B0D47FD-8E08-412D-8031-881226EEC079.jpeg

P.S. This is one of those lesser known cuts that is both very beefy in flavor and super tender at the same time.
hmmmm. reverse sear generally does not give a big bleed like you have when cutting even without a rest.
Maybe it was a Liberal?










Sorry, couldn't resist and not meant to be in anyway political.
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Re: Steak Porn

#2818 Post by Andrew Kotowski »

Sort of a broken record here, but I am 100% sold on buying a standing rib roast and breaking it down into Flintstone style cote de bouefs. Morgan Ranch (thank you Berseker Days for the intro) has been my drug of choice here.
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Re: Steak Porn

#2819 Post by Mich@el Ch@ng »

I should do that sometime soon. I had some delicious holy grail upper prime bavette lately

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Re: Steak Porn

#2820 Post by Michael Levin »

This is an awesome thread. Better than wine, IMHO. Thanks all.

I assume the following has been discussed ad nauseum so I apologize for the repetition. I've seen the names Flannery, Morgan Ranch, Snake River, Costco Prime and a few others through the thread. Is there any consensus on best sources? Obviously this could be further broken down into value vs. true Wagyu vs. taste, etc., so let me try a couple parameters.

First, last meal, price is no object.

Second, nice holiday weekend steak, say I want to spend $100-150 for steak for two.

Finally, everyday steak in my freezer for whenever I feel like it.

For each case, what do you buy?

Thanks.

Mike

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Re: Steak Porn

#2821 Post by Andrew Kotowski »

Michael Levin wrote: September 8th, 2021, 8:58 am This is an awesome thread. Better than wine, IMHO. Thanks all.

I assume the following has been discussed ad nauseum so I apologize for the repetition. I've seen the names Flannery, Morgan Ranch, Snake River, Costco Prime and a few others through the thread. Is there any consensus on best sources? Obviously this could be further broken down into value vs. true Wagyu vs. taste, etc., so let me try a couple parameters.

First, last meal, price is no object.

Second, nice holiday weekend steak, say I want to spend $100-150 for steak for two.

Finally, everyday steak in my freezer for whenever I feel like it.

For each case, what do you buy?

Thanks.

Mike
My thoughts, fwiw.
Last meal: Beast and Cleaver (local butcher) gets an 8 year dairy cow once a quarter. Mind-blowing, and I'd grab a cote de boeuf. Worth following on Instagram to see what they've got in the case
Holiday weekend steak: Toss-up for me between Flannery Jorge (dry-aged) and self-cut wagyu standing rib roast from Morgan Ranch.
Every day steak: Flannery hangers, bought on sale, with two strips per bag coming in at ~$29
Bonus - Best supermarket steaks, in the event you didn't plan ahead - Painted Hills beef (locally at Met Market or Rain Shadow, but throughout the NW).

Side notes - I like double-cut steaks served family style, rather than serving a whole, single steak to individual diners. I prefer fattier cuts of beef (see "Jorge" and rib-eyes, in general) over filets, and generally toss NYs closer to the filet side than the rib-eye in my preferences. I'd love to find a great, consistent tri-tip producer that leaves the fat cap on.
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Re: Steak Porn

#2822 Post by Michael Sopher »

Andrew Kotowski wrote: September 8th, 2021, 11:53 am
Michael Levin wrote: September 8th, 2021, 8:58 am This is an awesome thread. Better than wine, IMHO. Thanks all.

I assume the following has been discussed ad nauseum so I apologize for the repetition. I've seen the names Flannery, Morgan Ranch, Snake River, Costco Prime and a few others through the thread. Is there any consensus on best sources? Obviously this could be further broken down into value vs. true Wagyu vs. taste, etc., so let me try a couple parameters.

First, last meal, price is no object.

Second, nice holiday weekend steak, say I want to spend $100-150 for steak for two.

Finally, everyday steak in my freezer for whenever I feel like it.

For each case, what do you buy?

Thanks.

Mike
My thoughts, fwiw.

Holiday weekend steak: Toss-up for me between Flannery Jorge (dry-aged) and self-cut wagyu standing rib roast from Morgan Ranch.
Every day steak: Flannery hangers, bought on sale, with two strips per bag coming in at ~$29
Bonus - Best supermarket steaks, in the event you didn't plan ahead - Painted Hills beef (locally at Met Market or Rain Shadow, but throughout the NW).
Pretty much agree with this. Flannery Cali Reserve makes a good weekend steak (need a crowd for a Jorge)... hangers are awesome and at the price you don't feel guilty on a Tuesday... Morgan Ranch snuck in my door and now I am a fan... Shipping is always an issue so generally when there is a good sale I buy a bunch of whatever that is... and then round out the order with odds and ends...

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Re: Steak Porn

#2823 Post by Michael Levin »

Thanks guys. I didn't understand what the Jorge was until I checked Flannery's website. Can't wait to try one, along with some of the other recommendations.

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Re: Steak Porn

#2824 Post by Jorge Henriquez »

Why am I being beckoned so often in this thread?!?!

In any case, tonight was. Morgan Ranch Wagyu Sirloin Flap steak. Unbelievably tender and beefy.
CEE38C5D-E9FC-4A60-A99A-C263EAFE517A.jpeg
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Re: Steak Porn

#2825 Post by Scott Brunson »

Image
Image

Flannery Rib reverse sear

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Re: Steak Porn

#2826 Post by scamhi »

Austrailian Wagyu Bavette purchased from Regalis it weighed in a 4+ pounds

Image

I sliced the piece into 4 steaks plus a thin tail piece and salted 2 on rack to dry out in the fridge

Image

About 2" thick

Image

grilled over charcoal and sliced

Image

some more rare pieces

Image

the meat structure was very soft due to the fine marbling. We loved it.
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Re: Steak Porn

#2827 Post by Scott Brunson »

A good Saturday noon is when you have a little leftover Flannery and remember that you also have pimento cheese in the fridge.
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Re: Steak Porn

#2828 Post by Brian Tuite »

CA Reserve Rib Eye His and Hers

9A15C5FC-223B-4CCB-BE50-E237C99473FA.jpeg
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BF455143-B0EE-4E86-8134-10FAFB500D5F.jpeg
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Re: Steak Porn

#2829 Post by scamhi »

Brian Tuite wrote: September 11th, 2021, 8:05 pm CA Reserve Rib Eye His and Hers
We serve 2 people with His size and have left over for lunch for at least 1 person maybe 2
Beautiful cook on the meat
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Re: Steak Porn

#2830 Post by Brian Tuite »

scamhi wrote: September 12th, 2021, 5:44 am
We serve 2 people with His size and have left over for lunch for at least 1 person maybe 2
[wow.gif]
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Re: Steak Porn

#2831 Post by Stan Y. »

scamhi wrote: September 11th, 2021, 8:48 am Austrailian Wagyu Bavette purchased from Regalis it weighed in a 4+ pounds...the meat structure was very soft due to the fine marbling. We loved it.
Wow, monster Bavette, looks great!
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Re: Steak Porn

#2832 Post by Andrew Kotowski »

Not my prettiest work, by far, but nailed the cook so had to post. This was a Painted Hills choice cut ($12.99/lb for a NY), so I had to recalibrate a bit after cooking so much Prime and Wagyu. By “recalibrate,” I mean - I don’t use my Thermapen that much; I generally cook by touch. Moving from rib-eye to NY and Wagyu to Choice totally f’d up my baseline :)

The 2007 Bressler is in its sweet spot and, amazingly still has some tannins popping. Just a great night grilling with my kids while my wife enjoys a girls weekend in San Diego.
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Re: Steak Porn

#2833 Post by P Turk »

Morgan Ranch ribeye on the Weber over lump charcoal = delicious. It is a 50/50 toss up between Morgan Ranch and Flannery ribeyes, at least for me, as I enjoy both. As an aside, we went to Bavette’s in Chicago last weekend, and their dry aged ribeye was one of the best restaurant steaks I’ve had in recent memory, but I much prefer grilling it myself.
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Re: Steak Porn

#2834 Post by P Turk »

Brian Tuite wrote: September 11th, 2021, 8:05 pm CA Reserve Rib Eye His and Hers


9A15C5FC-223B-4CCB-BE50-E237C99473FA.jpegCC6FDBFD-93B8-4758-B8BE-0A4B7981422A.jpegBF455143-B0EE-4E86-8134-10FAFB500D5F.jpeg27A739E4-81C5-4C2D-9947-C855D663DDB0.jpeg
Looks delicious … both the steak and wine.
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Re: Steak Porn

#2835 Post by P Turk »

Another nice Sunday night in Chicagoland, another ribeye on the Weber … this time a Flannery ribeye paired with a Stellareese cab from Berserker Days. Cheers!
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Re: Steak Porn

#2836 Post by Brian Tuite »

Flannery in House
E1588F8B-4FA3-486C-AF8F-C0A18E86FB67.jpeg
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Morgan Ranch Flank Steak
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Re: Steak Porn

#2837 Post by Brandon R »

Flannery CA Reserve ribeye on Saturday (salted 36 hours before and left on a rack in the fridge...the raw pic is after salting), then in the oven at 175 until it hit 105 internal, then to the charcoal grill for finishing. Turned out the way I like ribeyes which is medium rare.

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Re: Steak Porn

#2838 Post by P Turk »

Morgan Ranch ribeye on the Weber kettle over lump charcoal with a ‘14 Sky Zinfandel … delicious Sunday cookout.
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Re: Steak Porn

#2839 Post by jordan whitehead »

Brandon R wrote: September 27th, 2021, 9:22 am Flannery CA Reserve ribeye on Saturday (salted 36 hours before and left on a rack in the fridge...the raw pic is after salting), then in the oven at 175 until it hit 105 internal, then to the charcoal grill for finishing. Turned out the way I like ribeyes which is medium rare.
why the oven as opposed to indirect on the grill?
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Re: Steak Porn

#2840 Post by Brandon R »

jordan whitehead wrote: October 11th, 2021, 12:37 am
Brandon R wrote: September 27th, 2021, 9:22 am Flannery CA Reserve ribeye on Saturday (salted 36 hours before and left on a rack in the fridge...the raw pic is after salting), then in the oven at 175 until it hit 105 internal, then to the charcoal grill for finishing. Turned out the way I like ribeyes which is medium rare.
why the oven as opposed to indirect on the grill?
I almost always do thicker steaks this way. I only have a Weber kettle and can't consistently keep the heat low enough before a sear. I like thicker steaks, especially ribeyes, to really go slowly and melt that awesome fat and connective tissue, and doing it in my grill cooks it too quickly.
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Re: Steak Porn

#2841 Post by Andrew Kotowski »

I continue to evangelize crust vs grill lines. Couple of NY steaks I picked up locally on a 50% off sale.

As always, included a proof of life, as when you get great crust, it’s often at the expense of the doneness of the meat.
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Re: Steak Porn

#2842 Post by Mich@el Ch@ng »

I did some steaks at our rental in the obx; should took pics, it was a pretty challenging cook, did reverse sear with an electric oven and finished sear on gas grill; it was hangers, a 40 oz tomahawk, and Morgan ranch ribeye at the same time so tough to get all the temps right, they turned out great though!

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Re: Steak Porn

#2843 Post by jordan whitehead »

Andrew Kotowski wrote: October 11th, 2021, 2:49 pm I continue to evangelize crust vs grill lines. Couple of NY steaks I picked up locally on a 50% off sale.

As always, included a proof of life, as when you get great crust, it’s often at the expense of the doneness of the meat.
grill lines are just for show.
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Re: Steak Porn

#2844 Post by Brian Tuite »

jordan whitehead wrote: October 11th, 2021, 3:41 pm
Andrew Kotowski wrote: October 11th, 2021, 2:49 pm I continue to evangelize crust vs grill lines. Couple of NY steaks I picked up locally on a 50% off sale.

As always, included a proof of life, as when you get great crust, it’s often at the expense of the doneness of the meat.
grill lines are just for show.
What are you saying? [snort.gif]
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Re: Steak Porn

#2845 Post by Michael Levin »

I'm getting my first Flannery Jorge this Thursday for grilling Saturday. I see lots of approaches to steaks on this thread, but what is the recommendation for cooking this special cut? Reverse sear? Start in oven, then finish? Season salt and pepper only 36 hours in advance, etc? Want medium rare, of course.

Don't want to f**k this up. Thanks for advice up front.

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Re: Steak Porn

#2846 Post by Andrew Kotowski »

Jim Brennan was in town, so I had a good excuse to fire up the grill and invite Mark Ye over, as well. Decided to do a steak challenge, putting Morgan Ranch against Painted Hills and, as expected, it wasn’t much of a contest. Morgan Ranch is on the left in both shots.
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Re: Steak Porn

#2847 Post by Brandon R »

Nice cook...looks damn tasty. Good looking sprouts too. What wine(s) did you have?
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Re: Steak Porn

#2848 Post by Andrew Kotowski »

Brandon R wrote: October 13th, 2021, 9:33 am Nice cook...looks damn tasty. Good looking sprouts too. What wine(s) did you have?
Wanted to expose Jim to some Kobayashi wines, so 2019 Kobayashi Viognier, 2019 Kobayashi Syrah Sans Soufre and a 2010 Faury Cote Rotie.

I, of course, hit the bourbon cabinet and we closed with Remus Repeal V (spectacular), Blood Oath 7, Blanton’s (Mark hadn’t tried before) and… Mellow Corn.
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Re: Steak Porn

#2849 Post by Joe Chanley »

Michael Levin wrote: October 12th, 2021, 2:39 pm I'm getting my first Flannery Jorge this Thursday for grilling Saturday. I see lots of approaches to steaks on this thread, but what is the recommendation for cooking this special cut? Reverse sear? Start in oven, then finish? Season salt and pepper only 36 hours in advance, etc? Want medium rare, of course.

Don't want to f**k this up. Thanks for advice up front.

Mike
same advice that you'll find upthread.....salt minimum of 24 hours in advance for best flavor, either in oven or indirect at a temp no higher than 250 (preferably lower imo) until you reach 105 degrees. pull and sear off in ripping hot cast iron or grill flipping often and basting in butter until you're to your desired temp

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Re: Steak Porn

#2850 Post by Sarah Kirschbaum »

Michael Levin wrote: October 12th, 2021, 2:39 pm I'm getting my first Flannery Jorge this Thursday for grilling Saturday. I see lots of approaches to steaks on this thread, but what is the recommendation for cooking this special cut? Reverse sear? Start in oven, then finish? Season salt and pepper only 36 hours in advance, etc? Want medium rare, of course.

Don't want to f**k this up. Thanks for advice up front.

Mike
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