***THE STEAK THREAD***

My princess and I have the same looks on our face waiting for the big reveal!
😛
T

 

It's just amazing. Simply the best cut on the bull.





Mark
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That looks awesome, Mark! I'm sure it tastes even better. Having steak too. Nothing fancy. Plain Jane bone-in ribeye from Kroger. With risotto, baked sweet taters and salad with miso vinaigrette...T

 

Nice!


Mark

 

Thank you. How long you cook those cap steaks? I see grill marks, you do them on the grill or in a grill pan?

 

Nice!!! Looks awesome!

 

This was a grill pan; I'm out of propane for the grill. I did these for just a few minutes per side (all four sides). Probably twelve minutes in total plus some rest time.

Thank you!



Mark

 

My steak:

I like Rib Eye = about 2"thick - leave at room temp for 1-2 hours coverd before cooking. dry off any blood that comes out.

Hot Grill - or cast iron. let it get super hot - 2x hotter than you think it should be.

dry steak - then coat with thin rub of olive oil or canola... sprinkle with sea salt and sechuan ground pepper

place on the grill - close lid and leave for 4-5 min. dont peek at it just leave it.

after 5 min - turn steak over - close lid leave for 3 min - or another 5 if you like it medium.

when its done take out place on warm plate ground some coriander seed on top and put a big hunk of butter on top and wrap with cling wrap. ( dont use foil - dont like the metallic flavor on the condensed steam ... ) let it sit for 8 -10 min.

meanwhile before you cook the steak cut 4 garlic cloves in half - cover in oil along with 1 dozen peeled shallots - put in 350 Oven with some butter and tad more olive oil season with salt pepper and ground coriander. cook for 1 hour.

take out the garlic & shallots - pour about 1 cup port in the empty pan and reduce the liquid to about 1/2.

Take out your 2 " think steak slice on the bias and serve 2-3 piece per person - this should be good for 4 People. garnish with 2-3 shallots, and one 1/2 garlic clove on opposite ends ... Take all the drippings and add to the port reduction. spoon a little over the meat ... serve with a nice pinot - ( my preferenace = Chambertin or Gevry Chambertin...)

the only thing that can make this better is: Shaved truffles at the very end over the steak when its resting... and slice of foie gras on top.
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Rob, both your filet and prime rib look incredible! I'm literally salivating as I type this...you have any formal training or experience? I've never even tried to make prime rib at home.

 

Wade, thanks very much for the compliments - very humbling - no- no formal training but it's absolutely my favorite past time at the house besides playing with my daughters - teaching them to cook too! I'm building a commercial kitchen in an expansion I'm doing ( new addition to house) thread in the silver section- so looking forward to some great times ahead- meanwhile try that prime rib and let me know if I can help with any details-

Best,

Rob

 

Looks perfect!!!!!

 

Wade... There's a great Prime Rib thread, in case you've not seen it, with some great recipes. IIRC none of them like Rob's approach though...T

 

Simply decadent, Mr. Spiro! I've never heard of the cling wrap trick before...T

 

Thanks Tom, I'll check it out. Prime rib is one of those cuts that I just don't get very often...it really is hard to find a good one! There's a place in Vail I go to a couple times a year and they make a very tasty prime rib...pretty much the only place I get prime rib these days. I may need to crash Rob's place one of these days.

Will you be at this weekend's FCA regional event here in Dallas?

 

If you use foil... the steam that is created that actually carryover cooks the meat... and lets some of the surface juice form, can / does react with the aluminum ... even when I cook somthing in the oven I place film wrap over the continer first then foil, so it separates the two.

same principal with using aluminum cook ware... it reacts with acids and alkyds... salt reacts with the aluminum... and pepper has small trace of acid.. regardless hate the flavor.

you can do a test - wrap a plain chicken brest in foil,and one in plastic wrap, then foil, and put in the oven... same amount of time. the foil only one will be duller and have a metallic tinge on it.

 

Costco is best source I know of for rib roast. If you want to have someone else cook it, IMO you can't do better than old school place like Lawry's. I'm not going - traveling for work, and not yet an F-car owner.
T

 

Just came across this thread - can't believe I missed for so long. Now I have to run to Costco and check out the cap steak.

Subscribed.

 

Since your in So Cal, post 33 indicates you can go to the Costco in Marina Del Rey. Of course, you might have to fight off Darth.
T

 

I'm sure Darth doesn't mind sharing, after all he is the one who alerted us to this

 

Very good point.
T

 

Here's how I do mine.
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Holy moley. That looks like one thick filet. Blue cheese or gorgonzola?
T

 

Gentleman, we have liftoff!
Wife went to a diff Costco, and hit paydirt!!!

Thank you for posting!
T

 

Mark

 

Prime tenderloin tonight - smoked over applewood
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