STEAKS!!!!!!!

[Omega Male]

Only in this thread is 2.2 lbs of steak "a modest piece of meat".

 

[Piobaire]

Only in this thread is 2.2 lbs of steak "a modest piece of meat".

TWSS!

 

[Piobaire]

I have purchased far more than the required 11 steaks from this purveyor...but I don't think anyone at Costco cares.

Dat marbling...

 

[te0o]

New week, new steak! 2lbs of Galician ribeye with a decent amount of age on it. Reverse-seared, 55C/131F finished temp.

 

[Duke Santos]

New week, new steak! 2lbs of Galician ribeye with a decent amount of age on it. Reverse-seared, 55C/131F finished temp.

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Best beef in the world. I've eaten at a steakhouse just North of Bayona a couple of times that blows away anything I've had in London, NYC, Chicago, Mendoza or Buenos Aires.

 

[Duke Santos]

I did this for the Ohio State game last night. Dry salted it for 36 hours and then grilled it over charcoal with a hint of cherry wood smoke.

 

[te0o]

Best beef in the world. I've eaten at a steakhouse just North of Bayona a couple of times that blows away anything I've had in London, NYC, Chicago, Mendoza or Buenos Aires.

I'm exceptionally privileged to have regular access to it. Great flavour, great tenderness and texture. Bang for the buck, it puts a variety of wagyus to shame, really.

 

[te0o]

Something different tonight, I couldn't resist buying when I saw it.

A Finnish Simmental strip, aged for a whopping 4 months. No reverse sear here, straight on the pan for 3 minutes in total. (during which time it set off the smoke alarms twice. ? )

 

[JohnMRobie]

Forgot to get proper before and after pictures tonight since we were entertaining. Starting to dial in a half assed version of reverse sear on the Kamado. The Jealous Devil charcoal I’ve been using is really great for being able to dial in the temp. Went from about 375 tonight to 650° in all of 30 seconds when I opened all the vents for a final sear.

 

[Piobaire]

Have you tried the Signals/Billows combo yet on the KJ? It's pretty ******* awesome.

 

[JohnMRobie]

I haven’t. I just mess around with my vents and chimney - Contemplated adding but trying to convince my bride to let me add a dedicated smoker so I’ve been cautious about adding new gadgets while I fight that battle since I assumed I’d mainly use it for low and slow. Handy for roasting as well?

 

[Piobaire]

Very handy for roasting, long smokes, etc. Let's you dial in temps and maintain them fairly tightly and conserve fuel for a long smoke. You also have the four temp zone thermometer for all your other cooks.

 

[JohnMRobie]

Nice. Good to know. If I fail at convincing her to let me get a dedicated smoker I’ll have to add it in.

 

[edmorel]

Salt Bae strikes again

The eye-popping prices at Salt Bae's new London restaurant include a $850 steak and a $15 red bull

A picture of a receipt from a meal at Salt Bae's 15th restaurant in London went viral, showing the shockingly high prices of the menu served.

www.yahoo.com

 

[te0o]

I got a fairly simple British-bred Aberdeen Angus this week. Not something I usually go for, but it looked good marbling and age-wise so thought I'd give it a shot. Good result for the price point.