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I pledge to post more pictures of this STEAK


Landomatic

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Today was Akaushi steaks... Top Sirloin and NY Strip.... Fortunately for me they were way on sale, because they didn't smoke as well as an average ribeye. 

 

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Edited by Slacks
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10 hours ago, Slacks said:

Let me be clear... They were still good, but at $20/lb, I can get a better tasting ribeye and change.

I am not high fashion like that..

Now @ERhine -- That dude is sophisticated with the meal plan and can do the thing.

preach

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  • 2 weeks later...
Posted (edited)
14 hours ago, 956 Worldwide said:

We had some good news tonight so it became a steak night.  I think the best thing I did to up my steak game was experiment with compound butters. This moves a home grilled steak from “awesome” to “never go to a steakhouse again.” Prime ribeye with anchovy-chive-garlic butter, charred asparagus, and ancho-lime basted corn. 
 

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My go-to compound butter is roasted garlic, kosher salt, black pepper, red pepper flakes, and chopped sage. Really great complement for when I grill a whole tenderloin. I will coat the entire outside while it rests. 

Edited by BHMCruiser
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Posted (edited)
20 hours ago, PRONG HORN said:

 

oof.

 

Edit: @YGIFS /Lobo, this is a succinct response.  I don't mind setting into a good post, but just a note to say, you know, sometimes, brevity.

 

;)

Edited by dcbc
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My go-to compound butter is roasted garlic, kosher salt, black pepper, red pepper flakes, and chopped sage. Really great complement for when I grill a whole tenderloin. I will coat the entire outside while it rests. 

I like shallots, tarragon, garlic, red pepper flakes, a few drops lemon juice. It’s like easy bearnaise.
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