Steak Porn

[Dan_Boerigter]

Not that different than last post but cannot go wrong with Morgan Strip Steak.

[cjsavino]

Had a Morgan strip last night, it really is my favorite steak

[Andrew_Kotowski]

13th bday for my boys. Preservation Meat Collective purebred Wagyu flank with Chris Lilly Mac and Cheese (special request). Too funny to see a bunch of 7th graders discussing Wagyu and chimichurri

[Sarah_Kirschbaum]

In need of a comfort dinner before going to sit bedside at hospice. Flannery 60 day ribeye and regular CA reserve strip. Sautéed spinach and young arugula salad from Green Meadow Farm. I asked for the steak rarer than usual, and Chef duly obliged.

[Milton_Hudson]

@Michael_S_Monie

Is the sauce a variation of remoulade?

That sauce on the cauliflower is a green tahini from ottolenghi simple.
The sauce on the green tomatoes was just homemade ranch because I ran out of time. Normally it would have been a classic French style remoulade. Or if the shrimp were boiled then LeRuths remoulade recipe.

[Michael_S_Monie]

Thanks. I thought that the tomatoes were on the plate. The only green remoulade I have ever had was from the Brennan’s cookbook. Although atypical for remoulade, it’s very good.

[Milton_Hudson]

@Michael_S_Monie

Thanks. I thought that the tomatoes were on the plate. The only green remoulade I have ever had was from the Brennan’s cookbook. Although atypical for remoulade, it’s very good.

I’ll have to see if I can find it.
Warning non steak photos ahead.

[Michael_S_Monie]

This is pretty close to what’s in the book:

[Milton_Hudson]

@Michael_S_Monie

This is pretty close to what’s in the book:

Brennans is very similar to LeRuths.

[Andrew_W1]

Reached out to Carrie at Morgan Ranch when the website showed bone in’s sold out… She said order away and wow, cut one bone off the roast tonight pre-Thanksgiving (we do beef, not turkey), what a great steak. Looking forward to getting into the other 4 bones of this roast!

[scamhi]

Started with stone crabs

cooked the wagyu picanha over charcoal

Plated

[Zachgoldstein]

Perfect cook on that, great job

[Andrew_Kotowski]

What @Zachgoldstein said!

[Sarah_Kirschbaum]

that @scamhi , she knows her way around a steak.

Love to you and Kenny…

[CJ_Beazley]

Olympic level crust there-kudos

[Andrew_Kotowski]

Purebred Wagyu tri-tip, cooked indirect with a charcoal and oak chunk mix. Outrageously good.

[Michael_Levin]

I know I’ve asked before, but finally ready to pull the trigger on buying a bone in roast and cutting it into steaks. How do you do it? Thaw until you can saw through, then re-freeze?

[Chris_S_p_i_k_e_s]

I have many times. No issues that I found. Flannery has said that for well marbled pieces, you won’t notice any difference and that has been my experience.

I use a chamber vacuum sealer to package for refreezing.

[Michael_Levin]

Thanks man. I’ll give it a go.

[Andrew_W1]

Yup! I use a regular vacuum sealer