STEAKS!!!!!!!

[jcman311]

I like how most people have migrated here leaving mgm as the almost exclusive poster in the other thread.

I still post there.

 

[Piobaire]

Tender AF and full of smoke and spices.

 

[HORNS]

Make me a sandwich with that, pio.

 

[Piobaire]

Dinner tonight is going to be awesome. Grilled crusty buns, sauerkraut, havarti cheese. Sliced onions lightly caramelized then dropping in shaved pieces of the pastrami to get warm. Open faced and topped with Russian dressing.

 

[Omega Male]

Had lunch at EPIC Steak today and it was damn good but I still feel like a ribeye, one side and a glass of wine shouldn't really cost $120 before tip. Maybe this should be in the "I hate SF" thread?

 

[venividivicibj]

Had lunch at EPIC Steak today and it was damn good but I still feel like a ribeye, one side and a glass of wine shouldn't really cost $120 before tip. Maybe this should be in the "I hate SF" thread?

It really shouldn’t cost that much.

 

[romafan]

Dinner tonight is going to be awesome. Grilled crusty buns, sauerkraut, havarti cheese. Sliced onions lightly caramelized then dropping in shaved pieces of the pastrami to get warm. Open faced and topped with Russian dressing.

Artisanal Reuben!

 

[Piobaire]

Artisanal Reuben!

Peak Reuben.

 

[Omega Male]

In penance for blowing fat stacks yesterday, I cooked today’s brunch at home.

 

[beargonefishing]

Had lunch at EPIC Steak today and it was damn good but I still feel like a ribeye, one side and a glass of wine shouldn't really cost $120 before tip. Maybe this should be in the "I hate SF" thread?

In penance for blowing fat stacks yesterday, I cooked today’s brunch at home.

View attachment 1142720

You are steaking really ******* hard the past 2 days. Bravo.

 

[Omega Male]

Steak it till you make it, brother.

 

[Omega Male]

Bit more refined. Hand cut ribeye ribs (bone offcuts) sous vide then seared on the grill with a mustardy BBQ sauce and some plant material.

 

[Piobaire]

Tomorrow night it will be a rack of lamb with Kenji's best ever oven baked potatoes for the side...thinking of making some sort of bravas sauce for the spuds too. This will be my first crack at sous vide rack of lamb. Think I'll give it a standard seasoning treatment and 2 hours @130. Will have my insane IR burner cranked for finishing. Will brush with clarified butter then crust it like a boss in about 90 seconds.

 

[Omega Male]

Pics pls.

Five Flesh burgers here. Patty is beef, pork sausage meat, bacon, capicola salami and a spoonful of duck fat to keep it loose. Pretzel buns, Kerrygold reserve cheddar and some smashed avocado.

 

[Piobaire]

No flesh light?