STEAKS!!!!!!!

[beargonefishing]

Isn't that what makes it a porterhouse, instead of a t-bone?

 

[Lizard23]

Isn't that what makes it a porterhouse, instead of a t-bone?

Think there is a size requirement for the filet that determines porterhouse vs t/bone. But that one seems excessively filet.

 

[Lizard23]

Reverse sear...

 

[Van Veen]

So Slow'n'Sear is releasing a kettle for $280. My first thought was sweet! That's a pretty good deal! But you have to buy the actual Slow'n'Sear separately. Not as great of a deal as I thought.

I'm still waffling on whether to get the SnS for my kettle, and what other accessories to get.

 

[Piobaire]

Have some Snake River NY Strips coming for our dinner with the Grange. Serious question: should I finish with demi or will that be too much?

 

[Gus]

just going with 1 for tonight. This does create a problem as I hate the idea of freezing steak of this quality.

My bbq steak philosophy is, "lets do more". I slice my leftover steak into strips before putting into a zip-lock bag overnight. One of my favorite breakfasts is a quick saute of leftover grilled steak in real butter and then wisk and toss in two eggs for a steak scramble. Or, a crisp salad with steak and balsamic vinaigrette with crumbled blu cheese and red onion.

 

[beargonefishing]

Have some Snake River NY Strips coming for our dinner with the Grange. Serious question: should I finish with demi or will that be too much?

Prime or wagyu? I would consider for prime but leave the wagyu as is.

 

[Piobaire]

Wagyu. Will be plated on a bed of duxelle and fondant potatoes as the side.

 

[Piobaire]

My bbq steak philosophy is, "lets do more". I slice my leftover steak into strips before putting into a zip-lock bag overnight. One of my favorite breakfasts is a quick saute of leftover grilled steak in real butter and then wisk and toss in two eggs for a steak scramble. Or, a crisp salad with steak and balsamic vinaigrette with crumbled blu cheese and red onion.

We do the salad thing day after steak on a regular basis. Nothing like how tender that is the next day, fridge temp, sliced thinly.

 

[Lizard23]

Have some Snake River NY Strips coming for our dinner with the Grange. Serious question: should I finish with demi or will that be too much?

too much... which you already know.

 

[Piobaire]

Okay, I'm convinced on the demi.

 

[saint]

Have some Snake River NY Strips coming for our dinner with the Grange. Serious question: should I finish with demi or will that be too much?

is the Grange still around? If so isn’t Wagyu, duxelles etc a bit elitist for their sensibilities?

 

[Piobaire]

Good thing they can't set the menu for me.

 

[sfo423]

I see a lot of charred Wagyu.........

https://www.sfchronicle.com/bayarea/article/Bay-Area-food-banks-have-a-surprise-for-15230171.php

 

[reidd]