***THE STEAK THREAD***

There's a Texas company called Heart Brand Beef that has Japanese Akaushi beef. It's not A5, but you don't need to lay out a thou to buy some. I've had their stuff, it's great...T

 

Yes All mixed in along with toasted Sirachi honey glazed cashews

 

I picked up the only package they had.
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You will not be disappointed! Prepare simply, if I may offer free advice. The prime cap steak is so good, you won't need to do much to it...T

 

I'm thinking kosher salt only. The butcher at costco said they can only sell the cap as they've packaged it. What does he mean by that?

 

That'd work! Post pics. That's odd. Not sure what butcher meant.

I did notice that our Costco had eyes of the rib eye, which I never noticed until the caps showed up. I assume they took rib roast and carved them into eyes and caps?
T

 

Probably because some people don't like to buy bulk and ask for just a pound or 2?

I do most of my steaks Brazilian style now as well. It really is the best way to get the great taste of a prime steak, IMO.

 

You wax them?

 

Oh hell yes!~

 

I say, gimme a BIG ASS steak!

 

Brazilian style? On a rotisserie, slice off the hunks as they become done?
T

 

Heck yeah, baby!!

I had a former colleague who said his favorite steak was a petit filet mignon. I said - Hand in your man card, right now! You're a disgrace to the great state of Texas in which you were born!
T

 

Picanha in particular, yes, but I grill steaks with a little garlic infused olive oil and rock salt.

 

....or worse, my wife likes them butterflied and cooked medium well/well.

Kills me to do it too.

 

Those steaks would be seasoned with my tears. She must be a great woman to overlook that!
T

 

Cap steak was yummy. Do you normally cook it with the marbling running parallel or perpendicular to the grilling surface.
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Well done. I did mine on a griddle over a bbq grilling. But, in general, for long strips like a cap steak, I cook them perpendicular to the grill surface. I think the grill marks look better that way, and less chance of them falling between the grates; if that happened I'd have to cry piteous tears of regret into the pillow of remorse (old Sports Center ref). If it has enough thickness, then I do it at a roughly 45 degree angle, flipping twice, to get cross hatch marks, since it's a scientific fact that cross hatch marks on a steak make it taste better & impress the ladies!
T

 

Eye of rib eye from Costco. I guess with all those cap steaks F-chat foodies have been snapping up, there is a surplus of prime rib eye eyes. Hard to do a two zone fire in a Smoky Joe, but man they taste good!
T

 

Looks good tom.

 

Thanks. The dude on the right came up less charred, because it was over cooler part of the fire, because the MIL doesn't like char. But, wife and I shared the more charred one on the left, and it was muy bueno!
T

 

Wife just texted me a pic. Prime cap steak at Costco & only 17 bucks a pound. Or, two less than before. I already have a pack in the freezer, but this would be a great opp to stock up on a great cut of meat at a good price. Wife and I enjoyed some last night...T

 

Probably been posted somewhere, but if not...the reverse sear steak cooking method.
https://m.youtube.com/watch?v=GZ4xl7XJM08&ebc=ANyPxKrTgT4mfi1N4ppPaFmT9iO7wB5UeeN-yyoi_AzllY7g2RjXKmG8uuMKgWxZV5kk07uxvIUi

 

I've seen that, but never had the nerve to try it. Anyone here try reverse sear? If so, how'd it turn out?

I guess one could try first cooking on the cool side of a two zone fire until it reaches correct internal temp, then finish off with a quick blast on the hot side?
T

 

Put these on the grill last weekend. Some more of our grass fed Dexter from our ranch. Strips and Rib eyes. They were amazing!
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