Scored two caps today👏
Tri-Tip from Willowside Meats, red wine marinade, Santa Maria Seasoning, oak. Tough varying the cook so my Wife, who prefers medium well, is happy without ruining the roast for me. Found a happy median tonight
Stopped by Whole Foods and their chicken looked mediocre at best. There was one last ribeye sitting there, USDA prime marbling and I couldn’t help myself.
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In addition to taste, this is the beauty of the tri-tip for my extended family, with a few who prefer meat more done. The wider part can remain med-rare with the ends med-well, and with the right distribution and enough for 6-7.
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Tuesday night Morgan Ranch flank steak. Grilled around 4 minutes per side at 500 degrees. Corn and bean salad on the side. Quite a treat put together at the last minute. Forgot to take a picture of the whole thing fresh off the grill.
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After a week of choking down brasserie food in Paris, the grill is back in action!!! Yes, it was crusty as hell 
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I’m not 100 percent on these, I’ve never seen them at Costco before-prime though
I trimmed em, shaped them up and tied like a filet-I’ll report back.
*they do smell really ‘beefy’ (in a good way)
I have bought those several times. Great flavor
Better flavor than tenderloins for sure. Not as tender. That’s a piece that would do well with a very low reverse sear or sous vide IMO. Been a long time since I bought any. Those don’t appear to have true prime marbling, but it might be the pic. Let us know.
I believe the entire carcass receives the grade, some parts have much less marbling.
-Al
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Boy was this a home run. Great texture, really beefy flavor. I salted these about 12 hrs, brought up to room temp and straight grilled. Re the marbling there was a ‘tail’ piece that I couldn’t form into a filet it was by far the most marbled I just threw it on the grill and it was probably the best piece. Will definitely buy again best 34 bucks I’ve spent in awhile.
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Morgan Ranch brisket. @Carrie_Morgan feels like steak?
Mac and Cheese porn tossed in for good measure.
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Close enough to steak for me!
Another beautiful cook, AK
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Oh that mac and cheese 
Hey, is it considered double dipping if you post the same cook/pictures in both the “What Did I Cook Tonight” thread and the “Steak Porn” thread? There oughta be a rule.
I mean, it’s bad enough that I have to salivate over your latest beef masterpiece what seems like 5 different nights a week, but now that I’ve started to look at the Cook Tonight thread I get to experience it all over again.
All in jealousy.
Mike
Beautiful ribeye with great marbling (for UK grass-fed). Reverse sear to 125f, finished in the pan, basting with an herb mop Adam Perry Lang-style. Tenderstem broccoli, smashed potatoes roasted in tallow, salsa verde.
Steak was cooked proper in the middle and had a nice crust, but I should have done a couple minutes less on each side as it was a bit over-done in the outer bands. Still didn’t suck. Served with ‘98 Musar.
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30oz Morgan Ranch Bone-in Rib Steak, making room in the freezer fir 10#s of Flatirons. Should have taken a before pic, it was gorgeous.
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Our local grocer (no longer truly local owned since they got bought by Brookshire) has had these in the butcher area on occasion for a few years. One of my favorite finds. Told a few people, then they started selling out so I stopped telling people. Ha.