Steak lovers.
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jasonlaus
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Steak lovers. - 12-04-2019, 06:40 PM

What's your favorite and why?

I'm usually a ~ 30 day dry aged ribeye, preferably Tomahawk.

Today I had(from a meat market) Mashima Reserve Ribeye ~ $65/lb and it was phenomenal!

My steak has to be Charred, rare +

Had it along with Caymus Special Reserve and Maitake Mushrooms.

What say ye?

Cannot upload pic

American Wagyu 3" thick

Last edited by jasonlaus; 12-05-2019 at 12:49 PM.
  
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12-04-2019, 06:49 PM

I'm partial to filets, cooked 'pittsburgh rare', charred a little on the outside, cold & bleeding in the middle.


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jasonlaus
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12-04-2019, 06:58 PM

Quote:
Originally Posted by FairladyZ View Post
I'm partial to filets, cooked 'pittsburgh rare', charred a little on the outside, cold & bleeding in the middle.
Been meaning to try a bone in Filet.

Yes, Pittsburgh style. I char mine a little more so I normally go for 3" to 3.5" thick
  
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12-04-2019, 06:58 PM

Big nasty Porterhouse , charred and well done !!!!!!



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jasonlaus
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12-04-2019, 07:27 PM

Who can post a pic if I send it to them? No idea why I cannot post.

Pics are everything when talking about steak, so please post them.
  
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12-04-2019, 07:28 PM

Prime Ribeye cap steak.

This is the spinalis muscle cut off the ribeye, and then rolled and tied up.

Buy these at Costco.

Smoke them to about 110 degrees internal, then seared to about 130 degrees internal.

Use Harry Soo's Beef Moola Rub.

https://www.amazon.com/Pitmaster-Har.../dp/B00OC18TLU




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12-04-2019, 07:38 PM

Prime or Choice cut strip steak, at least 16 ounces.

I know it's not quite as tender as the filet or ribeye, but it has more flavor.

Rest it good, season it good. Salt, pepper, onion powder, garlic powder, a bit of rosemary and garlic powder. Others are ok as well.

More important is how you cook it. Sear it good, two minutes on each side in an oven-ready pan. Then, into a 400 degree oven for about 6 to 9 minutes, depending on the thickness.

That's your steak.

All the best,
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Plus - 12-04-2019, 10:28 PM

Porterhouse at least 20 oz or larger, medium rare . The best are the ones I grill with perfect Diamond grill marks .
Olive Oil rub both sides Salt , Pepper very Hot grill. I concentrate on one side for the grill marks once I have them I flip for a few minutes until done .
Sautéed Mushrooms and Onions plus a big salad and ice cold beer.

Before cutting I squeeze fresh lemon on the steak and sprinkle with more pepper .
  
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12-04-2019, 10:33 PM

Sirloin, Porter House, T-Bone (not necessarily in that order)
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12-04-2019, 10:45 PM

Tijuana T-Bone


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12-05-2019, 07:48 AM

If you're bored, check out Guga Foods on youtube.com.

He has a million videos of cooking different steaks different ways.

Seems to like the rib eye cap and picanha the most.
  
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12-05-2019, 07:57 AM

Quote:
Originally Posted by jasonlaus View Post
Today I had(from a meat market) Mashima Reserve Ribeye ~ $65/lb and it was phenomenal!
Is that 65 DOLLARS per pound???? I can afford it but I'm happy buying a roast at $4/lb and cutting in 1" thick steaks


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12-05-2019, 07:59 AM

I like to go to Wal-Mart and buy their am markdown, the "BLUE" Package, their PRIME. NY Strip, Porter House, Ribeye, or Filet.

In a pinch I will stage "Chuckeye", if you do not know what they are you missing something good.
  
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12-05-2019, 08:02 AM

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I haven't pan seared a steak in quite awhile but since I got the new Lodge carbon steel pan I had to give it a try. Came out great, medium rare. Generally I only grill steaks.

My favorite is a Ribeye. But I like all steak. Skirt steak and chuckeye center cut visit my grill frequently.

Put steak on plate and cover liberally with Worcestershire sauce. Season with black pepper, chili powder and garlic. Let sit for 15-20 minutes, repeat on other side. Then cook.


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12-05-2019, 08:04 AM

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Plated, I know, not a Ribeye but it's still good food porn.


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