Steak Porn

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AlexS
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Re: Steak Porn

#1951 Post by AlexS » August 23rd, 2019, 7:12 pm

So lava seems to suck for cooking a steak???

...

That said, lava is soooooooo effing awesome.
s t e w @ r t

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Re: Steak Porn

#1952 Post by Sean Devaney » August 24th, 2019, 8:52 am

Two observations.
How did they heat the lava? Gas? Coal? "harvest" it?
Who ever wrote the commentary on the video doesn't know a rib-eye from a porterhouse.

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Anton D
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Re: Steak Porn

#1953 Post by Anton D » August 24th, 2019, 2:46 pm

Sean Devaney wrote:
August 24th, 2019, 8:52 am
Two observations.
How did they heat the lava? Gas? Coal? "harvest" it?
After it's been plugged in for 45 minutes, they break the top off the lamp.

Lava production facility....

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ERPark
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Re: Steak Porn

#1954 Post by ERPark » August 24th, 2019, 10:13 pm

Brian Tuite wrote:
August 22nd, 2019, 2:34 pm
K_F_o_l_e_y wrote:
August 22nd, 2019, 1:46 pm
According to the LA Times, Costco will no longer sell ribeye cap steaks:

https://www.latimes.com/food/story/2019 ... -caps-meat
Well don’t go telling him about Flannery. Those are hard enough to get.
Two Costcos I went to today didn’t get the memo. I’m guessing that this is an edict for Costco locations whose clienteles don’t buy this cut frequently enough to prevent stock from sitting around and hitting its Sell By date........

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Ken Strauss
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Re: Steak Porn

#1955 Post by Ken Strauss » August 26th, 2019, 8:31 am

Costco long bone prime ribeye.
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Andrew Kotowski
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Re: Steak Porn

#1956 Post by Andrew Kotowski » August 30th, 2019, 8:14 pm

2” Flannery dry-aged rib-eye. As you can tell, I got a little impatient with the reverse-sear, but we enjoy it rare in the center, so it works :)
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Re: Steak Porn

#1957 Post by Alex N » August 30th, 2019, 9:30 pm

Fess Parker wagyu NY strip, salted a few hours before and 1 good size chunk of fruit wood on the coals gave it a light sweet smoky flavor. On the Weber @ 250 indirect heat until it was 125 and then seared off. Really loving quality strips and ribeyes with only salt. No herbs, pepper, no butter and garlic basting. Salt and a little smoke with a good crust is my current favorite.
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Re: Steak Porn

#1958 Post by P Turk » September 2nd, 2019, 5:31 pm

Another awesome Flannery ribeye on the Weber, and the Peirson Meyer “Right Bank” blend was fantastic, too.
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Re: Steak Porn

#1959 Post by Milton Hudson » September 3rd, 2019, 5:52 am

ERPark wrote:
August 24th, 2019, 10:13 pm
Brian Tuite wrote:
August 22nd, 2019, 2:34 pm
K_F_o_l_e_y wrote:
August 22nd, 2019, 1:46 pm
According to the LA Times, Costco will no longer sell ribeye cap steaks:

https://www.latimes.com/food/story/2019 ... -caps-meat
Well don’t go telling him about Flannery. Those are hard enough to get.
Two Costcos I went to today didn’t get the memo. I’m guessing that this is an edict for Costco locations whose clienteles don’t buy this cut frequently enough to prevent stock from sitting around and hitting its Sell By date........


7FB2CFA0-6F1D-4D49-94F9-2308C7707DC5.jpeg
Hopefully the memo never makes it here. I am friends with the Costco cutter, so he will probably make these for me anyway. I buy several packages and vacuum bag. Also this allows me to cull through the "eye" portions for the most marbled.

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Andrew Kotowski
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Re: Steak Porn

#1960 Post by Andrew Kotowski » September 8th, 2019, 8:26 pm

Flannery hangers with chimichurri. Recipe (and notes/pics) in my sig line.
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K_F_o_l_e_y
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Re: Steak Porn

#1961 Post by K_F_o_l_e_y » September 10th, 2019, 6:40 am

Milton Hudson wrote:
September 3rd, 2019, 5:52 am
ERPark wrote:
August 24th, 2019, 10:13 pm
Brian Tuite wrote:
August 22nd, 2019, 2:34 pm


Well don’t go telling him about Flannery. Those are hard enough to get.
Two Costcos I went to today didn’t get the memo. I’m guessing that this is an edict for Costco locations whose clienteles don’t buy this cut frequently enough to prevent stock from sitting around and hitting its Sell By date........


7FB2CFA0-6F1D-4D49-94F9-2308C7707DC5.jpeg
Hopefully the memo never makes it here. I am friends with the Costco cutter, so he will probably make these for me anyway. I buy several packages and vacuum bag. Also this allows me to cull through the "eye" portions for the most marbled.
No sign of them here anymore.
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Re: Steak Porn

#1962 Post by stevetimko » September 11th, 2019, 9:54 pm

Andrew Kotowski wrote:
September 11th, 2018, 8:37 pm
K_F_o_l_e_y wrote:
September 11th, 2018, 5:25 pm
Interesting video comparing the taste of steaks from 28 month, 8 year and 15 year old animals:

https://www.eater.com/2018/9/11/1784274 ... rhook-farm
Thanks for posting. I'm a huge believer in this after plowing through quite a bit of Galician beef after watching Steak (r)Evolution on Netflix. Just amazing stuff and worth the extra tariff.
I just saw this and came to the board to post about it. Is the consensus that older cows are more tender or better beef? Because that's not true with game like deer or elk. These are usually cows, too. Probably after they're through giving milk. No reason to keep steers around that long.
Those guys also made bolgona out of dry-age steak.
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CJ Beazley
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Re: Steak Porn

#1963 Post by CJ Beazley » September 13th, 2019, 6:50 am

Going all the way back to post #1319-I listened to the Grape Radio podcast with Brian Flannery, wow it’s excellent. Highly reco’d
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Re: Steak Porn

#1964 Post by CJ Beazley » September 13th, 2019, 6:56 am

stevetimko wrote:
September 11th, 2019, 9:54 pm
Andrew Kotowski wrote:
September 11th, 2018, 8:37 pm
K_F_o_l_e_y wrote:
September 11th, 2018, 5:25 pm
Interesting video comparing the taste of steaks from 28 month, 8 year and 15 year old animals:

https://www.eater.com/2018/9/11/1784274 ... rhook-farm
Thanks for posting. I'm a huge believer in this after plowing through quite a bit of Galician beef after watching Steak (r)Evolution on Netflix. Just amazing stuff and worth the extra tariff.
I just saw this and came to the board to post about it. Is the consensus that older cows are more tender or better beef? Because that's not true with game like deer or elk. These are usually cows, too. Probably after they're through giving milk. No reason to keep steers around that long.
Those guys also made bolgona out of dry-age steak.
Steve, as an old country boy my take is 1) cows continue to accumulate fat throughout their lives, so marbling increases with age. 2) in my opinion based on when we killed steers (young) or occasionally older cows that were no longer of breeding age (during hard times) they had a marked increase in ‘beef/y flavor’. 3) with regards to tenderness, the tender cuts (loin) were of the same tenderness. Some of the lesser cuts might have been a little tougher I suppose but since those require long slow cooking times anyway I could never tell a difference.
Also, and this ties into the Flannery podcast, the fat on our cows was dark beige to yellow and squishy/liquidy, nothing we ever killed had pure white hard fat.
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Re: Steak Porn

#1965 Post by stevetimko » September 13th, 2019, 5:59 pm

Thanks, all. I'll have to check out the Grape Radio podcast.
I called the two best butcher shops in this area and neither carries beef from older cows. It may be the only way to get it here is to buy a quarter or half beef direct from a rancher.
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Re: Steak Porn

#1966 Post by saul_cooperstein » September 14th, 2019, 2:45 am

A5 wagyu, 176 days dry age
Delicious. Age really nice with big porcini mushroom profile. No off flavors.
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Re: Steak Porn

#1967 Post by Brian Tuite » September 14th, 2019, 6:11 am

Snak River Farms Rib Eyes. I cut the cap off one and made a medallion since my Wife won’t finish even the trimmed steak. 4 alternating minutes over direct fire, 4 minutes indirect, 5 minutes rest.

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Re: Steak Porn

#1968 Post by Mike Davila » September 14th, 2019, 9:58 am

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Local longtime steakhouse opened a retail store, picked up a 45 day dry aged 22 oz bone-in ribeye, really flavorful. Direct sear over oak in the wood fired oven then finished over low heat on the gas grill.

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Re: Steak Porn

#1969 Post by Mark.Ricca » September 14th, 2019, 12:50 pm

Andrew Kotowski wrote:
September 8th, 2019, 8:26 pm
Flannery hangers with chimichurri. Recipe (and notes/pics) in my sig line.
Just got me a few of those.
Guess I know what dinner is tomorrow night.
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