Steak Porn

[Sarah_Kirschbaum]

Dove face-first into the Morgan Ranch stash over the past week - did a flank steak at home on the kamado and then packed the tri-tip steaks and cooked over gas (all I had).

The flank is great stuff, as you’d expect, and I cooked direct over a stack of coals. Hard to explain past “heavy beef flavor,” but it was clear I was eating a steak (if that makes sense)

The tri-tip steaks were an entirely different beast, to the point where I thought the emphasis/flavor was on the high fat content/richness rather than what I’d expect from traditional beef. Just outstanding, with pics below.

I think you are spot on with your assessment of the tri-tips. We loved the richness and fat content - not at A5 Wagyu level, but beautifully unctuous and a nice size for something that rich. A friend found them too fatty, but she likes leaner meat than we do.

[Marc_Yamawaki]

Dove face-first into the Morgan Ranch stash over the past week - did a flank steak at home on the kamado and then packed the tri-tip steaks and cooked over gas (all I had).

The flank is great stuff, as you’d expect, and I cooked direct over a stack of coals. Hard to explain past “heavy beef flavor,” but it was clear I was eating a steak (if that makes sense)

The tri-tip steaks were an entirely different beast, to the point where I thought the emphasis/flavor was on the high fat content/richness rather than what I’d expect from traditional beef. Just outstanding, with pics below.

Can you come over to my place and cook my Morgan Ranch steaks?

[Andrew_Kotowski]

Dove face-first into the Morgan Ranch stash over the past week - did a flank steak at home on the kamado and then packed the tri-tip steaks and cooked over gas (all I had).

The flank is great stuff, as you’d expect, and I cooked direct over a stack of coals. Hard to explain past “heavy beef flavor,” but it was clear I was eating a steak (if that makes sense)

The tri-tip steaks were an entirely different beast, to the point where I thought the emphasis/flavor was on the high fat content/richness rather than what I’d expect from traditional beef. Just outstanding, with pics below.

Can you come over to my place and cook my Morgan Ranch steaks?

Where do you live?

My local wine guys just invite themselves over. Too funny.

[Marc_Yamawaki]

Where do you live?

My local wine guys just invite themselves over. Too funny.

Silicon Valley, far from you…

[Andrew_Kotowski]

Where do you live?

My local wine guys just invite themselves over. Too funny.

Silicon Valley, far from you…

Don’t be too sure. I’m from Campbell and still have family in Walnut Creek. Will be down in a few weeks

[Marc_Yamawaki]

Don’t be too sure. I’m from Campbell and still have family in Walnut Creek. Will be down in a few weeks

Small world. I was raised in Belmont and moved to Mountain View closer to work before google even existed!

[ToddFrench]

Morgan Ranch private reserve ribeye - spectacular

[Jorge_Henriquez]

That’s a perfect looking temp!

[ToddFrench]

That’s a perfect looking temp!

Medium rare, closer to rare…(drama dots)…so…’extra medium’ rare?

My favorite size and steak temperature!

[Marc_Yamawaki]

Morgan Ranch private reserve ribeye - spectacular

B0A03E29-304E-4497-8787-D8A65BE637C7.jpeg
5F8BC9E5-C54B-4764-8AB1-01A96EA5772A.jpeg

Reminder to myself: Don’t look at this thread before eating dinner…

[Mike_Maguire]

Morgan ranch flank last night, on the grilll 600 for 2 min per side indirect at 350 til 125.Rested for 10 ,
SPECTACULAR !Thanks Carrie and Dan.
Tuscan themed marinade, olive oil, red wine vinegar, fresh rosemary, thyme, oregano.Salted an hour before cooking!

[Andrew_Kotowski]

Morgan ranch flank last night, on the grilll 600 for 2 min per side indirect at 350 til 125.Rested for 10 ,
SPECTACULAR !Thanks Carrie and Dan.

Pics or it didn’t happen!!!

[Mike_Maguire]

Morgan ranch flank last night, on the grilll 600 for 2 min per side indirect at 350 til 125.Rested for 10 ,
SPECTACULAR !Thanks Carrie and Dan.

Pics or it didn’t happen!!!

Next time my grandkids are here I’ll have them show me how.

[Michael_Levin]

Dove face-first into the Morgan Ranch stash over the past week - did a flank steak at home on the kamado and then packed the tri-tip steaks and cooked over gas (all I had).

The flank is great stuff, as you’d expect, and I cooked direct over a stack of coals. Hard to explain past “heavy beef flavor,” but it was clear I was eating a steak (if that makes sense)

The tri-tip steaks were an entirely different beast, to the point where I thought the emphasis/flavor was on the high fat content/richness rather than what I’d expect from traditional beef. Just outstanding, with pics below.

How did you do the flank on the Kamado? Indirect/reverse sear/slo-roller, etc? Time to break out my flank from WB13 and want to do it right.

BTW, is there a Kamado cooking thread somewhere in WB-world? Not sure this is the place to have long discussion of best kamado techniques, but I trust the guys on this site more than the ones I’ve found on Kamado-oriented sites.

[ToddFrench]

Morgan ranch flank last night, on the grilll 600 for 2 min per side indirect at 350 til 125.Rested for 10 ,
SPECTACULAR !Thanks Carrie and Dan.

Pics or it didn’t happen!!!

Yeah, this is a ‘porn’ thread, not a ‘romance novel’ thread! PICS

[Andrew_Kotowski]

Dove face-first into the Morgan Ranch stash over the past week - did a flank steak at home on the kamado and then packed the tri-tip steaks and cooked over gas (all I had).

The flank is great stuff, as you’d expect, and I cooked direct over a stack of coals. Hard to explain past “heavy beef flavor,” but it was clear I was eating a steak (if that makes sense)

The tri-tip steaks were an entirely different beast, to the point where I thought the emphasis/flavor was on the high fat content/richness rather than what I’d expect from traditional beef. Just outstanding, with pics below.

How did you do the flank on the Kamado? Indirect/reverse sear/slo-roller, etc? Time to break out my flank from WB13 and want to do it right.

BTW, is there a Kamado cooking thread somewhere in WB-world? Not sure this is the place to have long discussion of best kamado techniques, but I trust the guys on this site more than the ones I’ve found on Kamado-oriented sites.

Direct over coals, with a wood chunk smoking next to it. Lid down for a couple of minutes, then flip. If you’re worried about overcooking, but still need to get a good crust, pop the top - the residual heat drops immediately AND the coals will get hotter because of the increased oxygen flow. Flank really comes down to feel; getting a great read from a Thermapen is pretty tough on it, given thickness.

[Mark_Y]

Dang it Neighbour!!!

Dove face-first into the Morgan Ranch stash over the past week - did a flank steak at home on the kamado and then packed the tri-tip steaks and cooked over gas (all I had).

The flank is great stuff, as you’d expect, and I cooked direct over a stack of coals. Hard to explain past “heavy beef flavor,” but it was clear I was eating a steak (if that makes sense)

The tri-tip steaks were an entirely different beast, to the point where I thought the emphasis/flavor was on the high fat content/richness rather than what I’d expect from traditional beef. Just outstanding, with pics below.

[Sean_S]

Suggestions on preparation for Flank Steak from Morgan Ranch. Have one unthawing and can’t say I know what to do with it?

Sean

[Marc_Yamawaki]

Have one unthawing and can’t say I know what to do with it?

Sean

Share with your friends? You have my e-mail!

[Sean_S]

Have one unthawing and can’t say I know what to do with it?

Sean

Share with your friends? You have my e-mail!

Would be glad to Marc but I’m utah Snowboarding for the Winter.

Sean