Steak Porn

[Mikko_Tuomi]

[Bweiss]

It certainly doesn’t get as much love around here, but a large tenderloin from Costco made for a great holiday dinner (for a crowd). Tender and more flavorful than it’s often credited with.

[Victor_Hong]

Steak p0rn, indeed.

[Andrew_Kotowski]

Wagyu flank tonight, seared direct over the coals in my crumbling kamado.

[Milton_Hudson]

Perfect cook.

[Zachgoldstein]

@Andrew_Kotowski

in my crumbling kamado.

pretty sure you could cook a steak this well with some charcoal in a bucket with a grate on top, lol.

[Brian_Tuite]

@Andrew_Kotowski

Have so much respect for Flannery’s hanger-trimming machine, as I believe it’s the best value in beef, hands-down.

I trimmed up the hangers from the cow I just picked up and it was a 15 min PITA. That said, they were delicious!!!

Just did one Saturday night. You need to try their trick where they cut into the center of the tendon and then rip the two halves apart. Makes removing the tendon much easier.

I’m carnivore again so I leave the fat on.

[scamhi]

Here’s a 10 year old video of Bryan Flannery.
trimming a Hangar Steak

[Andrew_Kotowski]

@scamhi

Here’s a 10 year old video of Bryan Flannery.
trimming a Hangar Steak

Thank you for posting that! Irritating that he does it so quickly

[Ethan_A]

New Years Eve steak, bigger one is a Morgan Ranch strip, other is a snake river sirloin filet.

[JDavisRoby]

Christmas Eve Tenderloin and New Years Eve Prime Rib. Purchased both last minute at Sam’s. Prime grade. Both spent 36ish hours salted and seasoned in the refrigerator then in the Traeger at 225* until the center was 110*. Seared in beef tallow on the Blackstone. Some of the best crust I’ve ever made. Failed to get a photo of the interior of the prime rib.

[Milton_Hudson]

Foreplay.
Sam’s 40% markdown rib roast. ~7lbs+ marked down to $98.
Broke down into 3 “steaks”

[Rob_Isaacs]

This made me smile. I have a friend that raised his own cows and the butcher didn’t want to cut steaks this thick. The butcher told him he wouldn’t be able to cook them… Thankfully cooler heads prevailed and he got the cuts he wanted.

[Michael.R]

Lone Mountain Wagyu. Fantastic quality from a producer I havent seen much on this thread.

Without doing a side-by-side (which will come this summer) Flannery’s library ribeyes had a better flavor. I would be happy to eat either, and it likely comes down to a preference on breed.

[Milton_Hudson]

@Rob_Isaacs

This made me smile. I have a friend that raised his own cows and the butcher didn’t want to cut steaks this thick. The butcher told him he wouldn’t be able to cook them… Thankfully cooler heads prevailed and he got the cuts he wanted.

I’m with him. Without having a weapons grade broiler how do you cook something thinner properly?

[Rob_Isaacs]

@Milton_Hudson

Without having a weapons grade broiler how do you cook something thinner properly?

I don’t understand why they want to cut things so thin but they would have cut your steaks into at least four pieces. Sad thing is this is the best butcher we have around.

[dteng]

Costco prime tri tip…sous vide, seared on grill…

[Brian_Tuite]

Morgan Ranch Flatirons on the Weber

[T_Welch]

King Crust!

[Andrew_Kotowski]

Terrible plating pic… but the crust (while keeping med rare) was too awesome not to share

Had a solo night last night, didn’t want to deal with firing up the grill for a single steak (bone-in strip). Experimented with a new rub (salt, pepper, ancho, smoked paprika, granulated garlic and some ground hatch/guajillo pepper mix). Melted tallow and butter, used a burger press to brown.