Had some really good Hanwoo 1++ grade anchangsal (among others) yesterday evening, with some Hwayo 25 soju.
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Morgan Ranch Wagyu Ribeye, Flannery Flatiron, 60 Day NY Strip and 2 CA Reserve Rib Steaks
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Flatiron
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NY Strip
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My new favorite steak, the Morgan ranch 20-22 oz bone in strip loin.
https://morganranchinc.com/t/categories/striploins/p/bone-in-striploin
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You’re a tease.
Morgan Ranch sirloin. Charred mixed peppers and shishitos with the Sabelli-Frisch Luciades. Delicious
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Pretty simple Friday night-SRF NY’s and fries. Salt, pepper, seared at about 750 over charcoal on the BGE. Flipped every 30-45 seconds so it didn’t get too black. Happy with how these turned out.
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Excellent-looking cook on those, Dan.
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Does anyone have any fav butcher in NYC/ Manhattan? Trying to find some 45-60 days dry aged beef but can’t find it. Don’t want to deal with online ordering as I like the idea of visiting the local butcher/ store.
Dicksons Farmstand
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Have been busy on the steak side, as I have not been travelling and the weather has been strangely fantastic (85 degrees in Seattle yesterday?!?). Pics below, in no particular order - dry-aged Flannery that I did in a skillet, grilled flank and a couple of grilled rib-eyes (one was a Morgan Ranch @Carrie_Morgan ). I picked up an ambassador role with https://www.spivacooking.com (I don’t get paid, but it’s an excuse to use “akgrill” as a discount code lol), so have been playing around with their spice blends, specifically the Red Eye Rub and Steakhouse Seasoning. Will be experimenting with their ground peppers and riffing off of Tex’s tri-tip rub recipe, as it’s great on pork-chops, as well.
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Flannery Ribeye on the Ooni Grizzler at 900+ degrees
Garlic confit compound butter with lots of freshly snipped chives.
Caramelized onion risotto
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60 day dry aged New York from Panizzera Meat Co. in Occidental, CA. Deliciously nutty on the nose and palate. Amazing marbling. Fingerlings and purple beans from the farmers market. Did a forward sear on the grill with this one, will probably go back to reverse and finishing in cast iron for the next. Just seems to work better for me with longer dry aged steaks.
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Had back-to-back NY steak nights, which is overkill, even for me. Cooked both in my iron skillet, as we are in the middle of a nasty wind/rain storm in WA.
First was a Flannery dry-aged, which I hit with a basic SPG mix salt, pepper, garlic), because I didn’t want to overpower that amazing flavor.
Second was a Whole Foods special. I don’t shop there any more, but happened to be in the same parking lot and ran in to catch it on sale for $12.99. Done.
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De Bragga. Extraordinary quality, and hellishly expensive.
I have been thinking of ordering from them. Wish they allowed for a pick up in NJ & that I didn’t have to order a minimum of 4.
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I ordered a few times from both Debragga and Lobels, and was relieved to find I still preferred Flannery. Good product though.