jtssrx Posted July 14, 2021 Share Posted July 14, 2021 This is a pretty good deal Quote Link to comment Share on other sites More sharing options...
Platinum Contributing Member Rigid1 Posted July 14, 2021 Platinum Contributing Member Share Posted July 14, 2021 Quote Link to comment Share on other sites More sharing options...
jtssrx Posted July 14, 2021 Author Share Posted July 14, 2021 5 minutes ago, Rigid1 said: Not a fan of Waygu? Quote Link to comment Share on other sites More sharing options...
teamgreen02 Posted July 14, 2021 Share Posted July 14, 2021 $37 a pound is a good deal? I haven't bought steaks in awhile now that prices are through the roof. Had a thick cut bone in pork chop I seared up on the griddle tonight to a medium rare. Just as good as a steak and only around $3 or $4 a pound. Quote Link to comment Share on other sites More sharing options...
jtssrx Posted July 14, 2021 Author Share Posted July 14, 2021 6 hours ago, teamgreen02 said: $37 a pound is a good deal? I haven't bought steaks in awhile now that prices are through the roof. Had a thick cut bone in pork chop I seared up on the griddle tonight to a medium rare. Just as good as a steak and only around $3 or $4 a pound. It’s a great deal for aged Waygu. Quote Link to comment Share on other sites More sharing options...
Gold Member Stephen Hawking Posted July 14, 2021 Gold Member Share Posted July 14, 2021 7 hours ago, teamgreen02 said: $37 a pound is a good deal? I haven't bought steaks in awhile now that prices are through the roof. Had a thick cut bone in pork chop I seared up on the griddle tonight to a medium rare. Just as good as a steak and only around $3 or $4 a pound. That's almost as bad as $50 a lb for king crab legs. Quote Link to comment Share on other sites More sharing options...
Anler Posted July 14, 2021 Share Posted July 14, 2021 I can get tomahawks at my local butcher and they are phenomenal! Also been cooking all of my steaks using the reverse sear method and I don't think I will ever do it any other way going forward. They just come out amazing every time. Quote Link to comment Share on other sites More sharing options...
Platinum Contributing Member Highmark Posted July 14, 2021 Platinum Contributing Member Share Posted July 14, 2021 We have a local farmer who is now selling beef at the weekly farmers market. I usually buy a 1/4 or 1/2 from a neighbor but will go this route when my freezer is low. Quote Link to comment Share on other sites More sharing options...
Crowder Posted July 14, 2021 Share Posted July 14, 2021 1 hour ago, Anler said: I can get tomahawks at my local butcher and they are phenomenal! Also been cooking all of my steaks using the reverse sear method and I don't think I will ever do it any other way going forward. They just come out amazing every time. Read about reverse sear recently and been meaning to try it. Quote Link to comment Share on other sites More sharing options...
ckf Posted July 14, 2021 Share Posted July 14, 2021 3 minutes ago, Crowder said: Read about reverse sear recently and been meaning to try it. It's the best way to cook a nice thick hunk of beef. Quote Link to comment Share on other sites More sharing options...
Angry ginger Posted July 14, 2021 Share Posted July 14, 2021 35 minutes ago, ckf said: It's the best way to cook a nice thick hunk of beef. yup, anything more than an inch and a half thick it's really the only way besides a cast iron pan and oven which is how i do filets. 1 Quote Link to comment Share on other sites More sharing options...
Platinum Contributing Member Highmark Posted July 14, 2021 Platinum Contributing Member Share Posted July 14, 2021 Cast Iron and basting them in butter is a pain when doing a bunch of steaks. Personally its hard to beat Ribeye's over traditional charcoal. Cook them hot and fast and finish them with a slab of butter on top and server them up. 2 Quote Link to comment Share on other sites More sharing options...
Big Crappie Posted July 14, 2021 Share Posted July 14, 2021 50 minutes ago, Highmark said: Cast Iron and basting them in butter is a pain when doing a bunch of steaks. Personally its hard to beat Ribeye's over traditional charcoal. Cook them hot and fast and finish them with a slab of butter on top and server them up. Quote Link to comment Share on other sites More sharing options...
Anler Posted July 14, 2021 Share Posted July 14, 2021 2 hours ago, Crowder said: Read about reverse sear recently and been meaning to try it. I cant believe I have gone most of my life without knowing about it. Every steak I have cooked this way has been stellar and really you can cook them perfect to any degree of doneness and they come out tender and juicy. Quote Link to comment Share on other sites More sharing options...
ckf Posted July 14, 2021 Share Posted July 14, 2021 1 hour ago, Highmark said: Cast Iron and basting them in butter is a pain when doing a bunch of steaks. Personally its hard to beat Ribeye's over traditional charcoal. Cook them hot and fast and finish them with a slab of butter on top and server them up. That is good, but can't compete with slow smoked reverse sear IMO. Granted it is a bit more work. Quote Link to comment Share on other sites More sharing options...
Platinum Contributing Member Highmark Posted July 14, 2021 Platinum Contributing Member Share Posted July 14, 2021 46 minutes ago, ckf said: That is good, but can't compete with slow smoked reverse sear IMO. Granted it is a bit more work. Agreed but when I'm cooking a bunch of steaks old tried and true never gets any complaints.. 1 Quote Link to comment Share on other sites More sharing options...
Doorider Posted July 14, 2021 Share Posted July 14, 2021 How do they turn out if you do them in a smoker then reverse sear? I feel like that would give it more flavor than just the oven first, right? I know it wouldn't get much smoke in that sort of period, but still should be noticeable I would think. Quote Link to comment Share on other sites More sharing options...
Angry ginger Posted July 14, 2021 Share Posted July 14, 2021 Just now, Doorider said: How do they turn out if you do them in a smoker then reverse sear? I feel like that would give it more flavor than just the oven first, right? I know it wouldn't get much smoke in that sort of period, but still should be noticeable I would think. i do mine in my pellet smoker, works good flavor is not overly woody but just enough. Quote Link to comment Share on other sites More sharing options...
Crowder Posted July 14, 2021 Share Posted July 14, 2021 2 hours ago, Anler said: I cant believe I have gone most of my life without knowing about it. Every steak I have cooked this way has been stellar and really you can cook them perfect to any degree of doneness and they come out tender and juicy. That what I’ve heard from everyone that’s tried it. Lots of ways to cook a steak nicely and lots of old wives tales about what and what not to do, but always fun to try something different. Looking forward to trying it out. 1 Quote Link to comment Share on other sites More sharing options...
Anler Posted July 14, 2021 Share Posted July 14, 2021 15 minutes ago, Crowder said: That what I’ve heard from everyone that’s tried it. Lots of ways to cook a steak nicely and lots of old wives tales about what and what not to do, but always fun to try something different. Looking forward to trying it out. I do mine on the grill but you can do them in the oven and finish in a cast iron pan. I just cook them on indirect heat at 250* until i get the desired internal temp and then crank up the burners and sear both sides. I am in the process of adding this jobber, cant wait to try it. 1 Quote Link to comment Share on other sites More sharing options...
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