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beargonefishing

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Rinsed and vacuumed. Light seasoning on the filet, left the ribeye unseasoned.

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Texasmade

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Looks good. Can't wait to see the end result of the ribs.
 

beargonefishing

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Playing with my meat this fine Saturday morning. This is a 9.22 lbs wagyu brisket. I separated the tip from the flat, use my meat injector to inject just the tip (who hasn't been there before), covered them in Good **** and vacuum sealed both for cooking on the morrow. The tip is going to be turned into burnt ends.
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Gus

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We grill steak once or twice a week. I rub in a little garlic salt and fresh ground pepper and let it sit for a few hours. Then, I serve it with a pat of Maitre d"Hotel butter using the recipe from the Balthazar cookbook. Many of the top ranked steak houses around the world splash a steak with butter before serving. Give it a try.
 

beargonefishing

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We grill steak once or twice a week. I rub in a little garlic salt and fresh ground pepper and let it sit for a few hours. Then, I serve it with a pat of Maitre d"Hotel butter using the recipe from the Balthazar cookbook. Many of the top ranked steak houses around the world splash a steak with butter before serving. Give it a try.
You are both correct and smart. I use ghee on top to finish off the STEAKS!!!
 

venividivicibj

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ghee is good.

kind of expensive though, any recs on where to get?
 

ehkay

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Microwave butter. Chill. Pour off liquid. The solid is “ghee”.
 

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