Mr. Steak

The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.

Max1

Head Chef
Joined
Dec 13, 2011
Messages
1,543
Location
Detroit, Michigan
Everyone like a good steak. Me I prefer a nice Porterhouse, with butter infused with garlic, and peppercorn glaze.

Only thing is that this time all I had laying around was some New York Strips, and my buddy had some Ribeye (at which I deplore.)

1. You all have seen this before, me little Weber......
img_262147_0_ba077a2a0bd52a2e09f38fab6a71d852.jpg


2. Heating some charcoal up.
img_262147_1_7c368c005de9ab999e2701e63ec6ae7e.jpg


3. Giving the grate a good scrapping, still need to get those Cast Iron Grates.
img_262147_2_7a5b2a7237b490464bbfd1e0401cc4eb.jpg


4. Adding some Cherry Wood to the mix.....
img_262147_3_b120e2b9365ddf65aedd21f4980b56fb.jpg


5. Little flare up. I was too busy drinking my beer.
img_262147_4_9335d27cd1d99aab85508a37399dd8c5.jpg


6. Just done.
img_262147_5_7d7697163b9578140397baa33cd13e72.jpg



And that is all there is to it......
 
Can't stand them, too much ******** fat the deal with. Yes and I know before anyone says fat is flavor. I can not eat it however, and I do not like messing around with it.
 
Nice job max! I too like a good strip steak.
U ever try to presakt them for a hour ahead to time?
Takes them up a level
 
Dittos on not being a big fan of Ribeyes. Too much bs fat on there for me too. I cant stand the way it tries to uncoil itself. I will take a strip or a good T bone any old day. I got broke from Porterhouses. There is only about 4 available on a normal cow. Two of those are guaranteed tough because they have a hidden blood vessel with runs through the Strip side. High grade T Bones are a much better choice.
 
Dittos on not being a big fan of Ribeyes. Too much bs fat on there for me too. I cant stand the way it tries to uncoil itself. I will take a strip or a good T bone any old day. I got broke from Porterhouses. There is only about 4 available on a normal cow. Two of those are guaranteed tough because they have a hidden blood vessel with runs through the Strip side. High grade T Bones are a much better choice.

The store by me has loins on sale 2 x a year for $4 lb.
I pick up 2 and have them sliced up 1-1/4", vacuum seal and I'm good to go.
Ny steak is $8 a lb now..
Steak tastes better half off. :)
 
Yes, true, but any steak is a good steak! If I have to pay out the ass for something, it's goona be what i want and on my terms....
 
Ribeyes are one of my favorite cuts. I don't mind the fat, in fact my dogs are big fans of it. But I'm not too picky, I'll even eat a sirloin.
 
I agree with boozer, Ribeyes are one of my favorite cuts. I'm a fry it in lard fat is flavor guy.
I prefer a nice cut of t bone but don't mind a sirloin if cooked right.
 
The store by me has loins on sale 2 x a year for $4 lb.
I pick up 2 and have them sliced up 1-1/4", vacuum seal and I'm good to go.
Ny steak is $8 a lb now..
Steak tastes better half off. :)

Right on the loins. Used to love it when Winn Dixie put them on for 2.99 in the choice grade. Sure do miss those stores.
 
Back
Top Bottom