STEAKS!!!!!!!

[jcman311]

I’m still grumpy AF. Obviously not eating enough meat.

TWSS!

 

[te0o]

Something a bit different. A Northern Irish Shorthorn t-bone.

I typically don't like doing t-bones, they're too difficult to cook evenly given the fillet is so small compared to the sirloin (strip for you lot in the US). Plus, when cooking, the bone sticks out and prevents the meat from getting a good sear. But the missus has been nagging on me to get her a fillet for a few months now (which is not a cut I enjoy), and I thought this was a good way to kill two birds with one stone.

Anyway, here's the result - nothing too sexy here to see but still not bad.

 

[beargonefishing]

Something a bit different. A Northern Irish Shorthorn t-bone.

I typically don't like doing t-bones, they're too difficult to cook evenly given the fillet is so small compared to the sirloin (strip for you lot in the US). Plus, when cooking, the bone sticks out and prevents the meat from getting a good sear. But the missus has been nagging on me to get her a fillet for a few months now (which is not a cut I enjoy), and I thought this was a good way to kill two birds with one stone.

Anyway, here's the result - nothing too sexy here to see but still not bad.

View attachment 1687318
View attachment 1687321

That's why you get a porterhouse, bigger fillet.

 

[te0o]

That's why you get a porterhouse, bigger fillet.

Yeah, those are very few and far between. Haven't seen one in ages actually, you don't see many butchers over here doing proper porterhouses. But hey, smaller fillet = better strip. Fine by me.

 

[Gus]

Man, hard to beat Costco prime ribeyes

 

[te0o]

This beast of a steak was on sale at my local butcher's today:

I couldn't help but take a picture. At £100/kg it was a bit too much for my weekly steak indulgence, but oh my just look at it. The marbling, the 4 months' worth of aging, the size of the bloody thing.

Shame they're refusing to remove the outer cap - at this size it's too big for any pan I can put it in.

Instead, I got a more modest Finnish Simmental at half the price. Still very attractive, I'll show that off tomorrow. I have a nasty feeling of regret though - I hate settling for second best.

 

[te0o]

Rather less impressive than the amazing steak above, but still very decent.

Finnish Simmental rib-eye.

(Apologies for hijacking the thread a bit.)

 

[beargonefishing]

(Apologies for hijacking the thread a bit.)

Did Picasso apologize for the Mona Lisa?

 

[te0o]

Did Picasso apologize for the Mona Lisa?

Well, that's very kind, thank you!

 

[HORNS]

I'm actually more impressed with the Finnish Simmental rib-eye.

 

[beargonefishing]

Imperial is the best, just ask Liberia and Myanmar. Do not ask any other country on earth.

 

[edinatlanta]

Did Picasso apologize for the Mona Lisa?

Was it over when the Germans bombed Pearl Harbor?

 

[beargonefishing]

Holy **** I'm going to do this.

 

[Despos]

Holy **** I'm going to do this.

What oil would you use for this?

 

[beargonefishing]

What oil would you use for this?

Vegetable is my preferred oil for frying. I've used peanut as well with good results. For the most part I only fry chicken piccata, but have been experimenting with frying BBQ items recently.