Steaks Only (pics)

  • Thread starter Thread starter FourT6and2
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FourT6and2
FourT6and2
Well-known member
Let's see your steaks.

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I took some cheap sirloin, and marinated it in Dark/Light Pearl River soy sauce, garlic, onion, ginger, red pepper flake, rice wine and then cooked them over a hot fire until medium. Hey, it's steak!
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This thread was a gooooood idea. Also, pro tip: wagyu tallow. If you make a steak in a cast iron, throw some tallow in there. Seasoned tallow even better.
 
I like that idea. However, if I'm doing fillets I usually let them rest in some chicken stock. Chicken stock does great things to beef. Finish your taco meat with chicken stock next time. :love:
 
sahlomonic said:
I like that idea. However, if I'm doing fillets I usually let them rest in some chicken stock. Chicken stock does great things to beef. Finish your taco meat with chicken stock next time. :love:
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I'll try that with taco meat next time. But I don't think I can bring myself to do that to a wagyu ribeye.

There's a Japanese butcher shop near me and I get all my fancy cuts there. I usually do a wagyu boneless ribeye and get some rosemary wagyu tallow from them too. Salt/pepper each side, sear for 3 min. each side, then 2 min. I'll throw in some thyme, garlic, and additional rosemary sprigs. and a dollop of butter and just baste continually. It's basically a $350 steak from a Michelin restaurant I can make at home for $80.
 
Reverse seared ribeye lightly dusted with brown sugar, and basted with homemade compound garlic butter. And another tip of the hat to Ron Swanson.

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