Wow. Those look fantastic. I had one with near identical marbling this past weekend and it was fantastic. Please post the after photos! and happy 50th!!
Skirt steak, organic Jimmy Nardellos and taters
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Not quite as pretty as usual, but Iâm on vacation, cooking on a gas grill and cursed with crap stemware. Flannery hangers are just easy in this situation⊠and crushed tonight.
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I rolled in MB late 80s/early 90s. HTF do I die from Covid now?
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Maybe we partied together; I canât remember. ![[wink.gif]](/uploads/db3686/original/2X/0/04707e6a7bbb03e0153e349d8a9270d30e1e9525.gif "wink"){kind=small}
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Youâd remember drinking with Paul Bunyan, especially if he slapped the red solo cup out of your hand and demanded Oregon Pinot.
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Nice! I cooked Flannery hangers last night as well, marinated in Dijon mustard, white wine and tarragon. Fantastic and brilliantly easy for stovetop cast iron.
HOT DAMN that sounds ridiculously delicious.
That marbling looks great. Did you buy online or source locally?
Local grocery chain
Steak and wine night for my bday - still a couple short of Texâs, but emphasis on the âcouple.â
Cote de bouef and Del Monico via Beast and Cleaver, a local Seattle place.
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Another âCoño!â para Andrew!!! Golf clap.
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I second that âÂĄcoño!â, and raise a âÂĄjoder!â.
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Steak and Frites. Holy Grail American Wagyu American Akaushi NY, fleur de sel and fries. Simple but good. The 2005 Clos du Marquis is coming into a nice place. Very aromatic, still a bit tannic and tight. Good with the WagyuâŠ
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I was charged with cooking a couple of dry aged porterhouse steaks at a beach house with a broken grill
reversed seared and then threw on a little dinky weber for some crust
I was a little nervous, pulled from the oven at 105 let rest then grilled and sliced.
Plated
and drank a couple of Chateau Palmer with it.
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@Suzanne - itâs meals like that where I want to throw the tongs down, yell âladies and gentlemen, youâre welcomeâ 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.
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Andrew,
this was expensive dry aged steak and it smelled great like Flannery does.
I was careful not to ruin it. My hostesses were happy.
Looks phenominal, Suzanne! Had me drooling.
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Lots of good inspriration in this thread! For my birthday, I decided to cook a meal for some of my best friends (gazpacho, ceviche, burrata pasta, watermelon granita, ribeye steak, potato pave with yogurt sauce, butter lettuces with sesame dressing, roasted carrots with balsamic glaze, hazelnut / chocolate cake, watermelon sorbet).
Blurry pic of the 2.5 .lbs prime cowboy ribeye from Gelsonâs all sliced up. Topped with gremolata. Steak wine was 2006 Sandrone Le Vigne.
Dry brined 24 hrs in advance, followed by almost 2 hrs in the oven until it reached 120-125. It got ~90 seconds per side on my Weber charcoal grill with ripping hot lump charcoal.
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Flannery ribeye - check
Weber kettle with lump charcoal - check
Once & Future Old Hill Ranch - check
The sum of the parts were fantastic: Flannery ribeyes are always delicious; O&F OHR was on the young side, but I had 3 so wanted to check it out - it had a good amount of old vine bramble, spice, and acidity to cut through the richness of the ribeye.
All in all, a very enjoyable Sunday dinner.
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