BirdCage
Flush
More flat iron steak & potatoes…
Hi, Steaks: the Official PCF Steak Thread (2 Viewers)
- Thread starter jr8719
- Start date
grandmeme
3 of a Kind
They always seem to do vegetable prep super simple in Japan. I quite enjoy it though, especially with some garlic fried rice. I recently had some Tochigi wagyu when I was in Nikko, delicious.. Had a bit of a soy onion sauce which was also great with the steak.
You can do veggies simple when the produce is great but we the produce is mediocre it requires different preparation
Good veggies only need salt and pepper and maybe sprinkle of olive oil. That’s it
grandmeme
3 of a Kind
Agreed, a bit of wagyu fat dripping on the veg changes it so much.
RocAFella1
Royal Flush
Going to the Korean markets.
RocAFella1
Royal Flush
RocAFella1
Royal Flush
Where’s the beef?
Tonystark137
3 of a Kind
Yeeess
BirdCage
Flush
Some nice borderline prime ribeyes for lunch. Yum.
RocAFella1
Royal Flush
Little prime rib
If you are cooking steak more than medium rare you are doing it wrong.
Recipe?
Something like this, essentially:
https://www.101cookingfortwo.com/blue-cheese-garlic-compound-butter/
grandmeme
3 of a Kind
Random (bad) Japan beef photos
dmoney
Full House
My first attempt at a London Broil. Not bad for a weeknight dinner!
RocAFella1
Royal Flush
Med rare please!
Yeah cooked quicker than I hoped. A few slices were medium rare but came out mostly medium.
detroitdad
Royal Flush
detroitdad
Royal Flush
Controversial Trigger Warning ( 
):
I’m gonna have disagree with the rare/med rare sentiment. IMO, there is no such thing as Med Rare anymore, it’s just rare. Once rare became all the rage, med rare kinda just went away. I order medium and it’s rare (like raw) every time - lol.
Certain cuts, prime rib, filet - ok, I can see med rare. Especially prime rib - I’m in!
However a ribeye rare is just not enjoyable. Sorry, not sorry - lol. The point of a ribeye is the marbling. If the marbling is raw, stringy, and not cooked at all, it’s kinda nasty (The flavor didn’t get to the meat). Warm pink center with a line of red for the win (aka Med).
If the meat jiggles so much it’s hard to cut, and the fat is tearing out of the meat - nah, no thanks - lol.
):I’m gonna have disagree with the rare/med rare sentiment. IMO, there is no such thing as Med Rare anymore, it’s just rare. Once rare became all the rage, med rare kinda just went away. I order medium and it’s rare (like raw) every time - lol.
Certain cuts, prime rib, filet - ok, I can see med rare. Especially prime rib - I’m in!
However a ribeye rare is just not enjoyable. Sorry, not sorry - lol. The point of a ribeye is the marbling. If the marbling is raw, stringy, and not cooked at all, it’s kinda nasty (The flavor didn’t get to the meat). Warm pink center with a line of red for the win (aka Med).
If the meat jiggles so much it’s hard to cut, and the fat is tearing out of the meat - nah, no thanks - lol.
This is cooked perfectly!
detroitdad
Royal Flush
Thank you.
big grill, small stakes
detroitdad
Royal Flush
I did chicken prior to the steaks lol, Colleen doesn't eat steak (her one flaw)
BirdCage
Flush
Grilled skirt steak…
American Wagyu Ribeye going in the oven to reverse sear for my wife for her birthday tonight!
RocAFella1
Royal Flush
How’d it turn out?
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