STEAKS!!!!!!!

[HORNS]

That's a great idea - I'm going to name my daughter Berkshire.

 

[Joffrey]

Last night meal

Only the 2nd time making myself a steak. Cooked up some diced bacon, seared the steak in the bacon grease (5 minutes each side), the sauteed some chopped hot peppers and onions in the bacon/steak grease. Popped the steak in the oven for an additional 8-10 minutes at 425 degrees.

It came out somewhere between medium-well and well-done, which I am fine with. Need to do steak more often.

 

[venividivicibj]

Shoehorn is a nice touch. Adds a bit of funk to the palate

 

[Joffrey]

Haha, sorry can't be bothered to stage much. Excuse the $2 plate too.

 

[Van Veen]

So, I've had two grass-fed ribeyes from Crowd Cow thawing in the fridge for 2-3 days. I just took them out to season, and they smell kind of fishy. I've read that this can be a thing with grass-fed beef, but I'm a little uneasy about eating them. Should I be concerned? Hard to believe that steak would spoil after only ~3 days in the fridge.

 

[brokencycle]

So, I've had two grass-fed ribeyes from Crowd Cow thawing in the fridge for 2-3 days. I just took them out to season, and they smell kind of fishy. I've read that this can be a thing with grass-fed beef, but I'm a little uneasy about eating them. Should I be concerned? Hard to believe that steak would spoil after only ~3 days in the fridge.

Especially if they were frozen. I have never thought of rotten beef as smelling fishy. But the smell of rotten beef will make me gag.

 

[Van Veen]

Especially if they were frozen. I have never thought of rotten beef as smelling fishy. But the smell of rotten beef will make me gag.

Yeah, this doesn't make me gag. It's a noticeable fishy smell, not like rotten beef I've smelled before, which is why I asked.

 

[Omega Male]

If they are still dry/tacky to the touch it's probably just the Omega 3s in the grass-fed beef. If slimy/slippery -- toss them.

 

[beargonefishing]

Last night meal

View attachment 1297073

Only the 2nd time making myself a steak. Cooked up some diced bacon, seared the steak in the bacon grease (5 minutes each side), the sauteed some chopped hot peppers and onions in the bacon/steak grease. Popped the steak in the oven for an additional 8-10 minutes at 425 degrees.

View attachment 1297075

It came out somewhere between medium-well and well-done, which I am fine with. Need to do steak more often.

Nicely done, although you need to pull back that cook time. At least pull it at 140 if you want it more done. It will taste much better. Get a Meater or instant temp pen.

 

[Van Veen]

Nicely done, although you need to pull back that cook time. At least pull it at 140 if you want it more done. It will taste much better. Get a Meater or instant temp pen.

View attachment 1297707

I was ready to call that thing stupid, but it actually looks impressive. I'd hate to clean one of those things used in a smoker, though.

Looks like they had a rough time getting going, too. Took 3 years to ship units bought on Kickstarter.

 

[beargonefishing]

I was ready to call that thing stupid, but it actually looks impressive. I'd hate to clean one of those things used in a smoker, though.

Looks like they had a rough time getting going, too. Took 3 years to ship units bought on Kickstarter.

I haven't used one, but guga foods guy uses them. So they probably work?

 

[Van Veen]

Update:

Ate the steaks. The inside was fine, but the outside still had the fishy taste. Hopefully this is the only time I'll use have to use steak sauce on a ribeye.

 

[Omega Male]

Proper ratio of steak to potatoes. Bonus, oysters bingo.

 

[Omega Male]

Pot roast w/ bacon bits.

 

[edinatlanta]

I realized I don't think I've ever reverse-seared a steak so I got one from Whole Foods in a 215-degree oven. Should be around 100 degrees right now. I've generally not been impressed with WF and I realized the butcher opened a block away from me....Went to check them out and their dry-aged steaks are amazing and hand cut. Oh well....next time.