Steak Porn

Bill_Tex_Landreth · June 21, 2012, 7:09pm

Bob, the image is skewed on my laptop…how thick are you talking there?

Bob_Wood · June 21, 2012, 8:36pm

Oh . . . 12 inches if you ask my ex-wife.

Okay, really . . . I didn’t measure but somewhere around 2 to 2 1/4 inches. It was a big boy.

Rob_MacKay · June 21, 2012, 9:30pm

so basically it’s just a prime rib for 1?

Bob_Wood · June 21, 2012, 9:40pm

No bone, obviously, Rob. And it took me three meals to eat it, so perhaps you have a point.

Brian_Tuite · July 3, 2012, 11:32pm

The beef fairy showed up today. Right on schedule for the 4th of July! Sausages, Sliders, Burger Sampler, Bone-in Rib Eyes and Hangers.

Mel_Hill · July 4, 2012, 1:24am

here’s the raw version
Hanger steak

and the cooked

Steak Frites, used hanger steak from WF

Andrew_Kotowski · July 10, 2012, 2:08am

Following Mel is just unfair.

Harlow Cattle Company grass-fed tri-tip below. Grass-fed always has the yellowish, nutty fat I love.

mike_pobega · July 10, 2012, 11:41pm

I feel so not worthy of even venturing into this thread. With guys doing steaks point two and all.
Anyway, here was dinner. Rib eyes, sliced fresh Jersey tomatoes and salad. Simple and fantastic. 2010 Quivet Las Madres Syrah fit the bill perfectly.

Andrew_Kotowski · July 30, 2012, 12:58pm

I should probably start shooting these pics BEFORE I start drinking

Nolan_E · July 30, 2012, 3:54pm

I took advantage of HEB’s $7.97 per pound prime ribeye and bought a 7lb roast that I’m slicing off custom steaks from. Didn’t get pics of the first steak, but it was about 3" thick, shared between myself and my lady, and was absolutely outstanding. The best hunk of beef I’ve had this year.

Brian_Tuite · August 8, 2012, 11:38pm

1lb NY Strip from the local market. Every once in a while they have a winner. Hopefully I don’t kill it.

[resizeableimage=800,600]http://i970.photobucket.com/albums/ae190/btuite/8-8-2001.jpg[/resizeableimage]

Brian_Tuite · August 9, 2012, 1:05am

Seasoned with fresh ground salt and pepper. 1 minute per side on a smoking hot Lodge pan w/butter. Onto aluminum foil in 350 degree oven, oven turned off, pulled after 32 minutes and rested 5 min before slicing. Next time I’ll try a slightly cooler oven, maybe 300 degrees and keep the same cooking time.

[resizeableimage=800,600]http://i970.photobucket.com/albums/ae190/btuite/8-2-3001.jpg[/resizeableimage]
[resizeableimage=800,600]http://i970.photobucket.com/albums/ae190/btuite/8-2-3004.jpg[/resizeableimage]

CFu · August 9, 2012, 3:51am

very nice!

Robert.Fleming · August 9, 2012, 12:08pm

Does that make a difference?

Brian_Tuite · August 9, 2012, 1:47pm

I use Himala salt. The grind is far too course to use the way it comes. Flavorwise it makes a difference. Plus it doesn’t have any of the additives of standard table salt.

mike_pobega · August 9, 2012, 1:48pm

Brian, I love the bleu cheese combo with a nicely grilled steak as well. Nice job.

Paul_Bacino · August 9, 2012, 3:34pm

I would Imagine…Bill will be chiming in on this… with his Birthday TODAY!!

Cheers Tex!!

Mel_Hill · August 10, 2012, 9:04pm

ImageUploadedByTapatalk1344632622.769653.jpg
Had these on vacation on Cape Cod. Brandt farm beef all the way out on Cape Cod and only $14.99 per pound.

Brian_Tuite · August 19, 2012, 4:23pm

His n Hers Flannery Bone-in Rib Eyes

[resizeableimage=800,600]http://i970.photobucket.com/albums/ae190/btuite/IMG_1701.jpg[/resizeableimage]

[resizeableimage=800,600]http://i970.photobucket.com/albums/ae190/btuite/IMG_1704-1-1.jpg[/resizeableimage]

Paul_Bacino · August 19, 2012, 4:29pm

Nice beef guys!! Mel and Brian