char on steak?

Ok, found this link. Guess I knew about this, just not that it was called the deckle.

http://www.seriouseats.com/2012/05/meet-the-ribeye-cap-the-tastiest-cut-on-the-cow.html

Thanks, gents!.....T

 

Never been. Out your way, Green Field in West Covina is good. IMO, Fogo De Chao is the best, though.

Whats a good night for you, lets get some grillin' happenin'!

We can start the fire with the $50.

 

Sweet. Now I have to work on my butchering skills to dissect that off the rib roast in my freezer.

Although not exactly the same, you can sometimes get tri tip with a fat cap as a substitute for picanha....T

 

Culottes are sometimes available in meat cases. Same thing as Picanha, but already cut to @ 1" thickness.


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The fat cap on the Picanha also needs to be trimmed a lot.

 

I have one of these. Am on my 2nd, wore the first one out. I've been cooking on them 15+ years.

TEC Infrared Grills

 

As I've seen Ramsay say "when it's brown it's cooked when it's black it's f****d"

 

Twice fried....

Seems like a lot of work with high risk/low reward ratio.

http://www.yahoo.com/food/twice-fried-porterhouse-steak-sort-of-blows-our-115306054221.html

 

Crime against beef. I've seen several recipes for deep fried steak. I might try it on a cheap cut, just to do something different, but a porterhouse? No way. Also, hot oil + frozen food = bad idea....T

 

I just read this recipe and really couldn't see why this would be any better than doing a standard reverse sear.


Mark

 

Looked like it was high on show, low on substance blog post. Speaking of reverse sear - anyone ever try it with sous vide first, then scorching hot skillet to finish off?....T

 

Lordy me old Tex sho could put a hurtin' on a Porterhouse about now....I digress with consistency.

 

Dude, you live in Houston, home of one of the best steakhouse in Texas, Pappas Bros. Get your beef on!
T

 

Dude, I am born and bred Texan and do not need someone to cook a steak for me.

 

http://youtu.be/9cHLoHou8uY


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Yeah, I agree. . Usually. Sometimes it's nice to sit down and let someone else do the cooking.

Now that one can easily source prime, dry aged, wagyu, akaushi, grain fed, etc. beef, it makes little sense to pay restaurant upcharges for great steak.

All you need is a Weber kettle, some wood or charcoal and you're eating like a king. Case in point, wife and I had prime strip steaks from Costco over a pecan fire last night. Getting the wood fire started and burnt down was the only thing that took any time....T

 

So true. I haven't been to the Houston store, but the Dallas location is easily the best beef I've ever eaten. 24 oz bone in ribeye.
I'm remember that as fondly as losing my virginity

 

Now that is a seal of approval! ☺
T

 

Getting my filet on today, the stars finally aligned.

Happy Easter too all.

 

Happy Easter and happy eating, Gregg....T

 

Check out TEC Grills, same technology as any upscale steakhouse. Save your cast iron skillet for making a Frittata.