Steak Porn

Bill_Tex_Landreth · May 13, 2014, 11:11pm

Nice. Will follow.

Tyler_Rico · May 18, 2014, 3:40pm

My guess is Montana wagyu

Andrew_Kotowski · May 27, 2014, 8:45pm

Painted Hills hanger steaks. I didn’t do the whole before, during and after

Bill_Tex_Landreth · June 8, 2014, 11:14pm

Grass Fed and Organic Ribeye out of Oregon. Fat and marbling is markedly yellowish.

Bill_Tex_Landreth · June 9, 2014, 4:57pm

CFu · June 10, 2014, 5:33am

Lil spread I put together for a gathering I had for game 2 of the NBA finals.

Flannery dry aged rib eye and hanger. Burratta. Beet salad (made by someone else) Glazed sous vide carrots. Truffles cauliflower mash. Grilled cucumber and zucchini. Paired with growlers of beach wood amakamator and stone enjoy by 7/4/14. Stuffed!

Darin_Kendrick · June 22, 2014, 12:14am

Tei Tei strikes again

Chris_S_p_i_k_e_s · June 28, 2014, 5:08am

Like butter. Seared for about 5 sec per side on a hot rock. Yum!!
Wagyu A5.
Sorry about the sideways photo. iPhone upload.

CFu · June 28, 2014, 9:16pm

Just bought half a strip loin of Miyazaki wagyu a5-10 (approx 5.5lbs). Sliced it up into 5 steaks then sliced those in half and vacuum sealed them into packs of 8-10oz steaks.

Can’t wait to bite into one of these puppies

Robert_Pollard-Smith · June 28, 2014, 10:15pm

Better wear a bib.

Nice!!!

Chris_S_p_i_k_e_s · June 29, 2014, 2:32am

Geez, Charlie! That’s insane!

Willing to share the source?

CFu · June 29, 2014, 2:41am

Whole sale from a friend that owns a restaurant so nothing to share unfortunately.

Chris_Freemott · June 29, 2014, 1:03pm

How would one cook an 8-10 steak like that and can you eat that yourself? Seems like it would be rich.

CFu · June 29, 2014, 4:56pm

plan is to share it with the wife.

Marc_Yamawaki · June 30, 2014, 6:45am

I personally can’t eat a large wagyu steak, it’s too rich.
I love the Japanese preps like yakuniku and shabushabu though.

Russell_Faulkner · June 30, 2014, 6:57am

Agree with Marc.

Bill_Tex_Landreth · July 1, 2014, 1:54pm

Domestic Wagyu Tomahawks @ 36 ounces each.

Andrew_Kotowski · July 1, 2014, 5:18pm

It’s not wagyu, but it sure was great

Should have wiped the serving dish before the pic…

Brian_Tuite · July 5, 2014, 3:21am

2-1/2lb Dry Aged Ribeye

C_R_a_s_k_i_n · July 5, 2014, 4:36am

Customer service props to Flannery.

I thawed a 24oz Flannery Ribeye and Kansas City cut, and a Flannery hanger steak, and saw that the Kansas city cut had a bunch of ice in it that melted into a bunch of water. There was a tear on the inner liner of the Kansas cut (apparently the bone can rarely do this in transit). I emailed photos to Flannery, which is when Brian promptly explained what happened, reassured me it was still safe to eat, and also offered to replace it.

As predicted by Bryan the Kansas meat tasted normal (better than the Ribeye IMO).