Very nice, but you need to work on that knife grip...
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Hi, Steaks: the Official PCF Steak Thread (1 Viewer)
- Thread starter jr8719
- Start date
davislane
Straight Flush
- Joined
- Jul 12, 2020
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1kg Dry aged Ribe eye from a retired jersey dairy cow. Some damn fine eating.
Salted then sealed in the pan and finished in the oven.
Salted then sealed in the pan and finished in the oven.
I dunno -- I'd rather have plain cast iron than the ribbed. IMO, it gives a better (i.e., more) crust.
A rebuy chip for this crowd 
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RocAFella1
Royal Flush
When in Paris
BruceWayne
Flush
Once when I was little, my dad brought home steaks. He said they were Ribeyes but because of his accent, I thought he said “Levi’s” and I kept asking where the jeans were.
BirdCage
Flush
More hand-trimmed, Angus choice boneless New York strip…just keeping the family fed…
BirdCage
Flush
Keeping it simple…more NY strip…
BirdCage
Flush
Angus Choice ribeye. Near Prime marbling and incredible taste. Inside grill job as pouring rain tonight.
This needs a NSFW tag.
I have the option of a 50oz one tonight at Primal, just to warn you...
I needed evidence but just wanted to get started, hahah!
And bone marrow soooo good. Don’t you need some acid to break up all that fattyness? Like wine or beer?
It was my first time trying it — and certainly won't be the last. Manhattan just out of shot... That counts as acid, right?
Sure. Hahah
Mr Winberg
Full House
I'm visiting London for work and we took our clients to Sagardi, a Spanish steakhouse. If you look it up on google maps you see a lot of great pics, but these are the ones I took in crappy lighting. Rest assured, the steaks were better than the pics! I definitely recommend this place!
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detroitdad
Royal Flush
detroitdad
Royal Flush
So it begins
I generally don't understand the popularity of tomahawks.
You usually get the small end of the ribeye (loin), with a big honkin' bone attached -- that you pay for.
And then to cap it off, you get less exterior crust than two (or more) individual steaks, and they don't lend themselves well to sous vide prep.
What's the attraction? "My bone's bigger than your bone"?
Don’t the potatoes go under the grate and the the hawk could go over the coals?
detroitdad
Royal Flush
I generally don't understand the popularity of tomahawks.
You usually get the small end of the ribeye (loin), with a big honkin' bone attached -- that you pay for.
And then to cap it off, you get less exterior crust than two (or more) individual steaks, and they don't lend themselves well to sous vide prep.
What's the attraction? "My bone's bigger than your bone"?
I get that its not the "best" cut in the world, but I like it. I can cook one steak to feed 4 people. I have figured out how to cook it to my liking. I don't cook sous vide. I use an indirect heat/reverse sear method.
It has nothing to do with "my steak is bigger than your steak" lol. I'm to old (not ancient btw) to care about that shit.
RocAFella1
Royal Flush
It’s fun to chew on the bone like a caveman.
On the subject of people's favourite cut of steak, what we all going for?I generally don't understand the popularity of tomahawks.
You usually get the small end of the ribeye (loin), with a big honkin' bone attached -- that you pay for.
And then to cap it off, you get less exterior crust than two (or more) individual steaks, and they don't lend themselves well to sous vide prep.
What's the attraction? "My bone's bigger than your bone"?
I'll go for a Delmonico.
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