Steak Porn

[doug_johnson]

I just followed the deBuyer seasoning instructions and it became pretty much non-stick through a bit of use.

[M_Hudson]

@Bill Tex Landreth

IMO, coconut oil is far superior to flax seed oil in seasoning.

on my 3rd bake using coconut oil…stinks but cooked eggs on my lodge pan this morning with no added oil and they didnt stick…thanks bill

[Paul_Bacino]

@Bill Tex Landreth

Paul, that looks to be about 99.975% perfect.

What you need is some white truffle compound butter to push it over the top.

Thanks for the tip… What’s your thought on porcini?

[Bill_Tex_Landreth]

@M Hudson

@Bill Tex Landreth

IMO, coconut oil is far superior to flax seed oil in seasoning.

on my 3rd bake using coconut oil…stinks but cooked eggs on my lodge pan this morning with no added oil and they didnt stick…thanks bill

I does provide some nice burning smell, not doubt. Glad I could help out.

[Bill_Tex_Landreth]

@Paul Bacino

@Bill Tex Landreth

Paul, that looks to be about 99.975% perfect.

What you need is some white truffle compound butter to push it over the top.

Thanks for the tip… What’s your thought on porcini?

I am down for that.

[T_Altmayer]

Don’t have a Sous Vide, so am going to grill some NY Strips on the BGE. The Flannery website recommends the following:

CA Reserve New York
Contrary to what you might have heard, the best way to determine the cooking time on a steak is by the thickness, rather than the weight.

On the Grill:
1" – 8 minutes total; 5 and 3
1¼" – 9 minutes total; 7 and 3
1½" – 14 to 15 minutes total; 10 and 4
2" – 15 to 18 minutes total; 11 and 5
2½" – 20 minutes total; 12 and 8

Do you agree in general – I will thermapen it for the right temp, but still would like general thoughts? If so, what do the you think the temp should be for the BGE? Cook it uncovered or with the top down?

[Mike_Cohen]

Landreth,

You cook a mean steak…would like to see some different sides every once in a while.

[dteng]

@Mike Cohen

Landreth,

You cook a mean steak…would like to see some different sides every once in a while.

Like…a steamed fish or something?

[dteng]

Always amazed at what I find at Costco.

[CWun]

So Dan, next offline at your house?

[dteng]

[JoeD]

Wow Dan - I see similar quality/marbling at east coast costco’s, but we routinely pay 30-40% more

[Chris_Freemott]

Whoa. Nice steaks Dan.

[Paul_Bacino]

@dteng

Always amazed at what I find at Costco.

What does the package label say?

[Robert.Fleming]

@Paul Bacino

What does the package label say?

Beef Chuck Short Ribs Boneless USDA Prime

[Bill_Tex_Landreth]

So, not really ‘steaks’. Cook those high and fast, and more likely than not you will have some shoe leather.

[Nolan_E]

They don’t really look like short ribs or strip steaks to me…

[Bill_Tex_Landreth]

@Nolan E

They don’t really look like short ribs or strip steaks to me…

They are neither, but they respond to similar short rib cooking methods…braised, smoked low and slow or ground into burgers.

[Mel_Hill]

Bought costco flap meat today looks a bit like skirt and a bit like short ribs??? What do you guys recommend?

[Bill_Tex_Landreth]

@Mel Hill

Bought costco flap meat today looks a bit like skirt and a bit like short ribs??? What do you guys recommend?

Marinade, high heat and short time.