Steak Porn

yup! often I do 30-30 but I had other things to do and I don’t think there is that much difference




Had some folks over last Sunday and decided to finally give one of these a go. 3 min on one side at medium heat followed by 2 min of the other side. Gave off a lot of fat. No rub, just finishing salt after slicing. Turned out pretty good, but it’s so incredibly rich I couldn’t imagine eating more than a slice or two. And don’t think I’ll ever feel the need to make one again.

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For me personally, the flavors are so intense that I just “have” to keep going back. The richness is definitely a hurdle, but some great Cabernet or Syrah preps my next bite. Such a slow enjoyable experience!
With this said, 4 ounces is more than enough.

Shades of Bedrock Heritage. Very good and the tannins cut through the wagyu richness perfectly.

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Reminds me of foie, great, but only for a few bites.

The one pairing that made me want to keep eating it was aged Auslese or Spatlese from a year where oechsele hits Auslese levels. The acidity in aged Riesling and those caramel and apple flavors along with Wagyu are an explosion of flavor.

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When I next have the opportunity I will try that.

What Adam said. Learn something new…

Pardon me for no pictures, I’ll try to remember next time.

Picanha is the greatest cut of beef. Anyone arguing this, you’re wrong!

Sous vide, dry and hot (450-550F) pan, rock salt, no PG, render the fat cap, sear in the rendered fat, eat.

No gimmicks, no basting, simple protein perfection.

Steak Porn.

Post above might contain some hyperbole. But not a lot.

Flannery ribeye on the Weber gas grill (not enough time for the kettle) and a Quivet cab … all good considering.

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Am in my happy place with a house full of people, Morgan Ranch wagyu skirt steaks and Flannery Hangers.

God bless @Nola_Palomar for being so friendly… I’ve got at least 10 friends who order from @Carrie_Morgan because of that random meeting!!!

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My best brisket bark in ages (Costco Choice) along with three slabs of ribs (also Costco) for around 30 people on the 4th of July. Also cooked some chicken breasts and brats (standard Weber) so classic feast.

Full disclosure; I’m lazy and couldn’t see getting up at 4AM on the 4th of July to make sure this was ready. So I smoked it (Weber Smoky Mountain) for around 11 hours the day before (no time stress so no wrap necessary), let it cool then wrapped in tinfoil in fridge overnight. Reheated at 225 in oven for a couple hours with dallops of smoked tallow from my trimmings on top. Obviously would have been better if served after normal rest day of cooking, but not sure this was materially noticeable.


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Interesting approach - hard to argue with those results!

I’m contemplating something similar at the end of July. Cooking for 25+, and I only have the medium-sized WSM. I can sorta squeeze 2 pork butts and 2 plates of beef ribs but ideally need more.

Also, while I’m normally up for midnight smoking shenanigans I’m near burnout at work, and just don’t want to blow myself up. Will have a think about how I can do something similar,

Big trend now is to cook the night before, wrap in butcher paper with the tallow, finish in oven… and then let it sit in a warmer until the next day. Realistically, it’s what the restaurants do and it’s super convenient, with a low reheat before serving.

I use my Yeti, but would note that temps might fall under the 140 threshold.

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Been doing this for years. Starting in the afternoon, 7-8 hours on the smoker. Wrap and put in 205deg oven overnight

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Just did pulled pork on the 4th and it was my best ever. 6 hours on the Big Green Egg then wrapped in butchers paper into a 275 oven until meat reached 203. Held for a few more hours in a warm oven. Finishing in oven was no stress and worked great.

Wow… why haven’t I been coming to this part of the forum before?! Saw this thread so I went out and got a 1.75" grass fed ribeye from my local butcher and cooked it on the stove in a cast iron pan using the Alain Ducasse method of browning on medium heat to get my crust rather than searing on high heat. I don’t cook steak as much as I used to so I unfortunately let it get a little past my preferred medium rare but not by too much.

Went really well with a 2018 Raul Perez El Rapolao Mencia that I discovered several years ago after hosting a Spanish wine tasting for my wine group. Would love to try some with even more age on it, but the 2018s have been drinking so well they’ve been difficult for me to resist!

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day after the 4th (had bad BBQ at a friends, so had to do it right, myself of course) I had 2 big pork butts on to do pulled pork. they finished by 4 pm, but the low and slow fire was still going strong. So went to the fridge and pulled out a Flannery bone in dry aged rib-eye I had been saving for the next day. did a reverse sear, with about 90 min on the Weber smokey mountain at about 240, then sear on the cook top. Man, it was the best steak I had done in a long time. just a simple S&P rub. but the slight smoke flavor really made a big but subtle difference. Im gonna try another that way very soon.

john

Always great to see a new poster, @Bryan_B !

Had a tough day at work yesterday and said “f it! Who deserves a steak today? THIS GUY!!!” Would note that the outside, natural lighting washes out the pic a bit - where’s @Mel_Hill when you need him?!?

Funny side note. @Michel_Abood pinged about using charcoal baskets and I sent him back a pic of how I set up my indirect / “reverse sear” cooks. A couple of years back, I bought Aaron Franklin’s “STEAK” cookbook and saw that he had branded the two zone charcoal set up with a block of wood in the middle the “Franklin Formation.” I’ve been doing that for decades… hence the cheeky IG comment below.


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I have the medium WSM as well. I use a rib rack to leverage a decent size brisket. Also, if you don’t mind the sacrilege, you can easily do two ribs racks per level cut in half on a rib rack. I’m guessing you can get the same result for a pork butt as the brisket cooking the day before.

But like you, I’m tired of being exhausted just when the party starts getting fun. I think the trade off was easily worth it, and only purists like us would even begin to know.

I don’t think I’ll cook a brisket day of anymore. Too much stress about getting it done along with fatigue of getting up early. Having unlimited time the day before just makes life (and the brisket) so much better.

I was looking for a warmer suitable for home, but seems like they’re either super cheap and unreliable or too big for my single brisket usage. The key was the tallow. I tried injecting a few times but thought that wasn’t making a noticeable impact on a good quality brisket, so makes more sense just to take the tallow and smoke it with the brisket. Then it’s perfect for reheating.

Curious about the trade off of bark versus juiciness if you wrap during reheating versus reheating unwrapped. I did the latter and bark was amazing, juiciness good. Maybe next time I’ll try the other way.

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