Hi, Steaks: the Official PCF Steak Thread (3 Viewers)

[BruceWayne]

Top round, a spin on London broil.

Broiled on high for about 8 mins, flipped, did another 4.

I used a Chicago steak seasoning.

 

[dp68094]

So, I'm a charcoal grill kind of guy and usually go the reverse sear, indirect heating with a little smoke. But in the winter time, it just isn't nearly as satisfying as relaxing by the grill, eating outdoors is a total bust. So, in an effort to keep my toes attached in winter, I discovered this technique from Bobby Flay, the recipie is good, but the pan sear and finish in the oven works great! I've done it with everything from pork chops to Salmon, Filet, and ribeye...try it, you'll like it!

 

[longflop]

I didn't take pictures, but I did a flank with a Martha Stewart marinade my wife found last week. Unbelievable. Flank is becoming one of my favorite cuts.

https://www.marthastewart.com/336489/soy-marinated-flank-steak

Give it a shot.

 

[HaRDHouSeiNC]

 

[CantSpellPoker]

Made picanha for the Super Bowl. Indirect heat (probably 235-250, didn’t have a probe on the grill) to 120 deg., then finished on a cold grate over fresh bed of hot coals. Pic 2 is when i pulled it off before searing, pic 3 is after the sear before slicing.

Yes, the fat is an integral part of this cut.

 

[raynmanas]

love picanha, nice work - i think i posted one earlier in this thread. i like to score the fat cap. did you serve it with chimichurri??

also, i just finally got the pun in this thread title. duh.

 

[CantSpellPoker]

love picanha, nice work - i think i posted one earlier in this thread. i like to score the fat cap. did you serve it with chimichurri??

also, i just finally got the pun in this thread title. duh.

I didn’t fully score the fat cap, but I gave it a few puncture wounds prior to cooking.

Yes, did serve Chimichurri with it, but that didn’t do much for me in terms of enhancing the experience. Could take it or leave it next time.

 

[detroitdad]

ECBP A122

 

[Highli99]

I didn't take pictures, but I did a flank with a Martha Stewart marinade my wife found last week. Unbelievable. Flank is becoming one of my favorite cuts.

https://www.marthastewart.com/336489/soy-marinated-flank-steak

Give it a shot.

I won’t buy marinades from Felons. For shame!

But I’ll definitely need to try some flank.

 

[detroitdad]

It's getting there.

 

[BruceWayne]

It's getting there.

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Hell yeah. Grilling in the snow. That's what im talking about

 

[detroitdad]

Perfectly rare +

 

[Vacuum]

Tomahawk ribeye.

Definitely the most fun/satisfying steak to prepare.

Looks incredible. Those stuffed mushrooms look great too.

 

[pltrgyst]

Perfectly rare +

Very nice indeed!

But IMO, you need to get rid of those plates, at least for photos. They just distract and detract from appreciation for the beautiful food.

 

[detroitdad]

Very nice indeed!

But IMO, you need to get rid of those plates, at least for photos. They just distract and detract from appreciation for the beautiful food.

Thanks. I know. I unfortunately don't have a day in the plate situation

 

[flipupchipup]

Washagyu Ribeye with the guys at Bazaar Meats in Vegas

 

[ChaosRock]

Washagyu Ribeye with the guys at Bazaar Meats in Vegas

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Wish I could have been there with you guys...

Have a blast, Josh! And please take plenty of pics of @Mr Tree degeneracy at the craps table...

 

[jr8719]

Washagyu Ribeye with the guys at Bazaar Meats in Vegas

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How was the restaurant and, perhaps more importantly, the Washugyu chuleton — worth paying the premium for in comparison to their other cuts? It's at the top of my list for Vegas in November!

 

[Mr Tree]

How was the restaurant and, perhaps more importantly, the Washugyu chuleton — worth paying the premium for in comparison to their other cuts? It's at the top of my list for Vegas in November!

It was positively amazing. My biggest complaint is I am old and my stomach gives out before I can eat half of a two point steak.

 

[flipupchipup]

How was the restaurant and, perhaps more importantly, the Washugyu chuleton — worth paying the premium for in comparison to their other cuts? It's at the top of my list for Vegas in November!

We had a direct comparison of both the grass fed washugyu ribeye and the black Angus wagyu Ribeye; while the black Angus did have a more prominent "beef" flavor, the washugyu was unquestionably more tender and contained significantly more marbleization. Neither lacked flavor and overall both were fantastic. Enjoyed the washugyu more than the black Angus however, and yes worth the upcharge imo.

 

[jr8719]

We had a direct comparison of both the grass fed washugyu ribeye and the black Angus wagyu Ribeye; while the black Angus did have a more prominent "beef" flavor, the washugyu was unquestionably more tender and contained significantly more marbleization. Neither lacked flavor and overall both were fantastic. Enjoyed the washugyu more than the black Angus however, and yes worth the upcharge imo.

Awesome! That's my mind made up then.

 

[detroitdad]

 

[jr8719]

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Oooooooooof, that's a beaut, right there! How did it look sliced?

 

[BirdCage]

Certified Angus USDA Choice New York strip on Oklahoma Joe Judge with hardwood charcoal. Corn and Brussel sprouts.

(Hand-trimmed & all six sides of each steak seared.)

 

[TomC727]

Taste of Texas in Houston last night on my visit.
38oz Tomahawk. Picked it out myself from their butcher.

Best regular tomahawk I’ve eaten. Phenomenal.

 

[CantSpellPoker]

Sous vide and finished on charcoal with cold grate technique. Absolute can’t-miss. Phenomenal every time.

 

[JMC9389]

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Sous vide and finished on charcoal with cold grate technique. Absolute can’t-miss. Phenomenal every time.

I graciously accept my invite for the next time you do this,

 

[detroitdad]

 

[ATLarchip]

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Was this a reverse sear?

 

[detroitdad]

Was this a reverse sear?

Yes sir