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I pledge to post more pictures of this STEAK

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24 minutes ago, Baboontyme said:

You guys are brutal. I considered cracking wise but opted for trying to help foster a kinder, gentler surly. 

 

How’s that shit fuckin workin out for ya?

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17 hours ago, ROFL BOX said:

My only concern was to keep the plate from scratching the table. 

Zero shits given re: veggies receiving steak juice & olive oil butter treatment.

Onion

Mushrooms

Green bell pepper

Smashed & diced single pod of garlic

 

Sent from my SAMSUNG-SM-G900A using Tapatalk

 

 

 

 

 

I mean to be fair, it does look like a shingle.

Edited by pops

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You guys are brutal. I considered cracking wise but opted for trying to help foster a kinder, gentler surly. 


He doubled down on it. He brought all of this on himself.

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My only concern was to keep the plate from scratching the table. Zero shits given re: veggies receiving steak juice & olive oil butter treatment.
Onion
Mushrooms
Green bell pepper
Smashed & diced single pod of garlic
 
Sent from my SAMSUNG-SM-G900A using Tapatalk
 
 
 
 
 

giphy-facebook_s.jpg

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5 hours ago, ERhine said:

 


He doubled down on it. He brought all of this on himself.

 

Going into the paint for a triple.

& Yes, I realize the 3 is outside the line.  Don't care, tasted great.

 

Enjoying the steak love from y'all.

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15 hours ago, ohchaucer said:

Sear steak.  Remove steak.  Cook vegetables in steak juice.  Rest steak at the same time.  Eat.  Profit?

This is the correct answer.  A steak made to taste like vegetables is like pussy made to taste like penis.  

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1 hour ago, Jimbaround said:

14 day dry aged strip.
40b1b462-4717-4d45-9b20-711d83d4a45c_zps

5b06bdad-f69b-43e9-963f-bb7d66e84c4c_zps

Now that's the good funk. 

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This thread is inspiring today after the downright unamerican veggie/steak clusterfuck we saw earlier.

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On 4/5/2018 at 8:50 AM, Landomatic said:

What about the steak receiving the veggie juices?  For that, you should give more shits because that belongs in the "That's Just Wrong" thread.

Maybe he was making fajitas? 

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Yeah. Interested to see where Luke is going with it. Think I’d just sear over scorching cast iron. Less than 2 min with heat involved.

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So did you buy part of a cow to get access to the sale? Or did you just sign up for email alerts and find a sale in progress?

https://www.crowdcow.com/a5wagyu

I wonder what eating a piece of meat like that does to your digestive tract? I would think it would work it's way through you in about 25-30 minit. I'd risk it. 

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On 4/6/2018 at 12:13 PM, LW Goatman said:

Axis

steak.jpg

 

Holy fuck, you 100% nailed the best red meat that exists on the planet.  I love the simple potatoes as a side.  If you cooked that for a woman, I hope she offered to blow you immediately after eating.  If you cooked that for dude, I hope he offered to buy you a great bottle of scotch or whiskey.  

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Yeah. Interested to see where Luke is going with it. Think I’d just sear over scorching cast iron. Less than 2 min with heat involved.

2 min is way too long for that. I’d go scorching hot 30-45 seconds per side

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Might as well slice it raw and pour hot butter over it and serve.

Jk I don’t know shit about Wagyu I’m a shaggy poor.

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I prefer wagyu cooked one or 2 steps more than my normal preference. There's so much fat in it it's impossible to dry out, even at well done, and additional cooking helps render some of the fat out and deepen the Maillard layer. For the same reasons, it works really well if you cube it so you can sear all sides and get more surface area to Maillard - on a normal steak you'd really worry about drying it out, with wagyu that remains impossible. I find it too rich to eat as an entire steak if you don't get some of the oil out of it in cooking. Hard for anything to match the first bites though!

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That was my plan after I thaw it in the microwave.
Do you need me to cut that for you?

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7 hours ago, Sam Lin said:

I prefer wagyu cooked one or 2 steps more than my normal preference. There's so much fat in it it's impossible to dry out, even at well done, and additional cooking helps render some of the fat out and deepen the Maillard layer. For the same reasons, it works really well if you cube it so you can sear all sides and get more surface area to Maillard - on a normal steak you'd really worry about drying it out, with wagyu that remains impossible. I find it too rich to eat as an entire steak if you don't get some of the oil out of it in cooking. Hard for anything to match the first bites though!

User name name checks out?

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I use Bolner's "Uncle Chris' Steak Seasoning" rub on my steaks.  I was going to grill 2 NY Strips last night but got invited to a neighbors to watch the end of the Masters and he ended up grilling for us and a bunch of kids.

Sounds like an opportunity to make my 1st set of posts on the new site...

10211674.jpg

Edited by RD3

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Steak = Serious Business.

Quote

According to state police, 41-year-old Shannon Lynch was having dinner with a woman in a Bullskin Township home around 11 p.m. when the two got into an argument.

Police say Lynch “took offense to the texture of his steak” and began to assault the woman. During the assault, Lynch allegedly picked up a steak knife and stabbed the woman in the arm.

http://pittsburgh.cbslocal.com/2018/04/07/fayette-county-steak-woman-stabbed/

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I cooked a rib roast I meant to do for Easter
Rubbed down in uncle Chris’s and Montreal steak seasoning

a23fb6d59aa5a5340f85c1a3f83c181f.jpg
f1ab6273d28abc6fe4e56ab8b3668475.jpg
6bd575611e43830b4e25690a67aa8dab.jpg
67d9c2a074e258a9d677f851b5e3e31a.jpg


Sent from my iPhone using Tapatalk

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5 minutes ago, luke duke said:



Sorry to tease you guys, but I don't plan to cook it for at least 2 weeks.

asshole.jpg?w=417&h=500

Edited by Anastasis

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9 hours ago, luke duke said:

If you have to ask, you can't afford it.

Sorry to tease you guys, but I don't plan to cook it for at least 2 weeks.

I joined Crowd Cow just off that picture you posted.

Will fight for the next Wagyu offer coming soon.

Price???  Ain't Skerrred....

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