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Steak!

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Comments

  • Thx, and they taste good too. :3
    Nicholas_23
    ............. could you hum a few bars.
  • kennyk said:
    Thx, and they taste good too. :3
    Good thing I had breakfast before looking at the picture.
    kennyk

  • Aged 6 weeks at 41f.
    kennykNicholas_23Bryan@MACJasonPS7910
  • edited December 2017

    First attempt at porchetta, very tasty.
    D1PP1NPWRRYDR-CarpenterkennykNicholas_23
  • edited December 2017
    Flank steak. Finished in the oven to 125F inside temp. Salt, pepper, thyme and anise.
    PWRRYDSilver1omoS7910kennykNicholas_23



  • Grass fed, aged, prime rib-eye bone-in steaks.
    kennykR-Carpenter
    I have a signature.


  • Topped with rosemary and butter. 
    Silver1omokennyk
    I have a signature.
  • These cooked weird, one side was as prefect rare, the other side went to medium. Otherwise, effin' delish. 
    I have a signature.




  • Spent some time this snowy PTO day carving a 1/2 loin that has been in my fridge for the last week. This is a great time of year to buy fancy cuts of beef - everyone wants a rib roast it seems - so prices are great if you shop around. I paid $7/lb for the two choice half loins I picked up. I elected to cut true "rib eye" steaks this time around, which leaves me with several of what my wife calls "pinwheels". This is the "money muscle" on what is typically called a rib-eye steak. I also have a pound or so of very nice nibblers (at the top of the bottom photo), as well as a bag of fatty trimmings that I can use to start an au jus for the other rib roast I have waiting for me. We like to eat one time off the roast - and then make French Dip sandwiches with the leftovers. 

    I will wrap the pinwheels in bacon. 

    The rib eyes will be grilled tonight. There is something magical about grilling on a dark, snowy night. My parents are in town, and I am afraid the weather will cancel their additional travel plans so... 

    No, I do not clean my stove very often. I am a slob - but I am also usually cooking in there, so don't give me any shit.
    D1PP1NkennykR-CarpenterMartyHNicholas_23S7910
    I have a signature.

  • Bone in pork loin. Brown sugar, salt and spices for dry rub. 3 hours at 280.
    Juicy and delicious.
    Nicholas_23kennyk
  • Seasoned and chilling, mother-nature style. Grill is warming, parents on their way.


    Nicholas_23kennyk
    I have a signature.
  • Tent it midway ?

    How do you mean? Pork loin was done in the regular gas oven. I am city dweller. No smoker here, unfortunately. Is there more trickery to slow roast in the oven?
  • Oh, I think I am going to Duck for Christmas.
    kennyk
  • Looks good even tho I've never had oyster in my life.
  • Seafood Yuck!!! Lol, everytime i try to eat seafood i feel like im going to hurl. 
  • I like seafood. Bit of butter and garlic with lobster goes well with me. Just never had oyster.
  • I love me some oysters - really grosses the kid out! 
    I have a signature.
  • Look what I can get at Sam's Club here in SIoux Falls:



    Also: to their right are bone-in veal ribeyes. They have veal for Wienerschnitzel and Osso Bucco, as well. Also a good selection of Berkshire pork (always a good thing). Amazing how they stepped up their game, here. 
    Silver1omosquamishdrockennyk
    I have a signature.
  • Some top sirloin for dinner with blue cheese, mushies, and some veggies.
    kennykR-Carpenter

  • Hey guys. Need suggestions on cooking this steak. No grill here so either cast iron pan or oven or a combination.
    So, the label says it's veal and in my experience veal likes to be slow cooked in the oven with some souse. On the other hand, it is apparently steak.
    Looks like it's got some fat as well. Perhaps, sear it on very high heat and slow roast for a while with potatoes and onions?
    Need ideas.
    squamishdroc
  • Cook it like a steak but very rare. It indeed looks like veal - so maybe you can experiment with some bread crumbs and do a Schnitzel with it. 
    I have a signature.
  • Mmmmm!  Love me some veal Schnitzel, lyonnaised potatoes, and a fish bowl of wheat stout!
    kennykjr@mac
  • Steak thread is the best thread.
    Nicholas_23kennyk
    = Howard Stark: "This is the key to the future. I'm limited by the technology of my time, but one day you'll figure this out."
  • I've been slacking... Fish/Shrimp fry from a few weeks ago.



    Ribeye sizzling in Kerrygold:



    A beef tenderloin filet from a few nights ago:



    I have some USDA Prime sirloin aging away right now.
    JasonPNicholas_23kennyk
    I have a signature.
  • What is Kerrygold 
    Imported Irish grass fed butter.
    = Howard Stark: "This is the key to the future. I'm limited by the technology of my time, but one day you'll figure this out."
  • It is delicious, definitely a different experience than standard issue North American butter. 
    JasonP
    I have a signature.
  • Have you tried blended/mixing Kerry gold into your coffee? Its different but good. They call it bulletproof coffee. I did notice a good boost of longer lasting energy from it.   http://www.cavemancoffeeco.com/caveman-recipes/
  • I could only find the salted at Aldi. 

    I don't drink coffee.
    I have a signature.
  • edited April 2018
    Can't go to the bar today, so bringing the bar here... Prime sirloin chislic and hand cut steak fries.


    R-CarpenterD1PP1Nkennyk
    I have a signature.
  • R-CarpenterD1PP1Nkennyk
    I have a signature.
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