12 hours ago, gimruis said:

Hey you Texas guys, have any of you been to The Big Texan in Amarillo?  They have a 72 ounce steak challenge.

 

https://www.bigtexan.com/72-oz-steak/

 

 

I’m not a Texas guy, but when we retired we fulfilled our dream of buying a motor home and hitting the road. 

Even tho I would have liked to be on their wall of honor, we didn’t leave hungry!!

 

Had these last night...

 

...which are a great cut of "steak".

4 hours ago, Deephaven said:

Had these last night...

 

...which are a great cut of "steak".

 

 

Yum.  Snake river farms wagyu strip steaks? ?

47 minutes ago, Deephaven said:

Had these last night...

 

...which are a great cut of "steak".

Lengua? 

22 hours ago, Deephaven said:

I like all cuts of steak, depends on my mood.  Biggest key is to dry brine them at least 12 hours before cooking.

 

Reverse seared on the grill it is hard to beat a ribeye

Mostly raw with a super crunchy outer it's hard to beat a tenderloin

Want a taco?  Skirt steak is my choice.

Feeling like Korean bbq?  A wagyu zabuton is killer.

With chimichurri?  A hanger steak.

Having people over for a family style bbq?  Picanha.

Hungry for french fries?  Bavette...although great with a chimichurri or gremolata as well.

As a skewer?  Flank by far.

On a day where I don't have time to reverse sear a ribeye?  NY Strip.

Making chili?  Sirloin.

Feeling cheap, but want something tender and yummy?  Flat iron.

Cold outside and need a braised dish?  Beef cheek.

 

The one preparation I am not a fan of is whole roasted prime rib.  Makes no sense to me to cook something whole that really needs more surface to be seasoned.  Not that I don't enjoy it, but I'd take any of the above over it.

 

You sound very well rehearsed when it comes to cooking, wow.

Never heard the term " reverse seared " .

Mind to explain so I can give it go.

 

6 hours ago, Mike L said:

Even tho I would have liked to be on their wall of honor, we didn’t leave hungry!!

I'll bet you didn't!  If I'm ever in Amarillo, I'll be stopping there.  I feel like on a good day I could maybe finish about half of that steak challenge.

Ribeye, none other comes close.?

On 1/25/2023 at 12:40 PM, Bird said:

Speaking of good steak.

A friend of mine did filets on a cast iron skillet that were out of this world.

I asked him for any tips and he replied " don't go from the refrigerator directly to the skillet.

 

He said always let the steak get to room temperature before cooking.

That's the first time I've heard this and now practice this myself.

Ha!!  That’s what my tri tip is doing right now, lol. I’m going to smoke it (never done that to a tri tip before since they cook pretty quickly) for a bit. 
 

Prime Rib and Brisket and my top favorites. But in the poll I chose rib eye. When you’re starving, it gets hard waiting on prime rib or brisket ?

1 hour ago, Bird said:

You sound very well rehearsed when it comes to cooking, wow.

Never heard the term " reverse seared " .

Mind to explain so I can give it go.

 

 

A reverse sear is when you heat a steak slowly until the internal temperature is just under rare.  For me, I normally go to 110-115.  You take it off the heat and crank up your pan or grill as hot as it will go.  Then drop it in the pan and sear each side to a nice crust.  That normally takes about a minute or two per side depending on your grill/pan.  I use my smoker for a reverse sear and also add just a touch of smoke but I've done it in the oven and then onto a cheap charcoal grill.

 

With a standard sear, you cook from the outside in.  By the time the center of the steak is at the right temp, the outside is overcooked.  There is negligible room for error.

 

Here's a pretty authoratative tutorial.

 

https://www.seriouseats.com/reverse-seared-steak-recipe

3 minutes ago, casts_by_fly said:

 

A reverse sear is when you heat a steak slowly until the internal temperature is just under rare.  For me, I normally go to 110-115.  You take it off the heat and crank up your pan or grill as hot as it will go.  Then drop it in the pan and sear each side to a nice crust.  That normally takes about a minute or two per side depending on your grill/pan.  I use my smoker for a reverse sear and also add just a touch of smoke but I've done it in the oven and then onto a cheap charcoal grill.

 

With a standard sear, you cook from the outside in.  By the time the center of the steak is at the right temp, the outside is overcooked.  There is negligible room for error.

 

Here's a pretty authoratative tutorial.

 

https://www.seriouseats.com/reverse-seared-steak-recipe

Thankyou sir.

I will definitely try the reverse sear.

27 minutes ago, Bird said:

Thankyou sir.

I will definitely try the reverse sear.

it is the only way that I cook a thick steak anymore. I also only cook thick steaks anymore. 
 

the reverse sear also works well for doing a whole loin roast. Take an 8” piece of whole tenderloin and heat it to 100-105 or so on the smoker/pellet grill.  While it’s going, get your broiler hot and prep an 8x10” metal pan that you don’t like anymore.  Put a couple cloves of garlic, a stick of butter, a couple sprigs of thyme, maybe some rosemary in the pan.  When the tenderloin is at temp, put it in the pan and stick it under the broiler. When the butter starts popping, spoon baste the meat with the butter juices to build a crust. When it’s crusted, put it on the cutting board, slice, and serve. 

A lot of the reverse sear fans use a sous vide method.  Personally, I am a grill……preferably chunk charcoal…..or a cast iron skillet, preference.  

Porterhouse, ribeye and prime rib when it's meat and potatoes. Also skirt, flank, and hanger, but they are more for specialty dishes.

22 hours ago, TOXIC said:

The reason you can eat steak rare is that bacteria can’t get to the internal parts of the meat and is killed on the outer when cooked.  Hamburger on the other hand is blended and bacteria could be incorporated throughout the cut of meat. 
 

According to Delighted Cooking, most of the bacteria in a steak will accumulate on its exterior surface. While it's possible that some may have penetrated the meat's interior, it isn't very likely that it will be enough to get you sick.Sep 4, 2022

The garbage steaks that are blade tenderized have the be cooked like burgers too. The blades going through allow bacteria in the meat.

 

My favorite is ribeye. I smoke to 95* on my pellet grill then sear with garlic butter in a cast iron pan on the gas grill 2 minutes per side. 

3 hours ago, TnRiver46 said:

Lengua? 

Ciego.

9 minutes ago, Deleted account said:

Ciego.

Haha, shape was a maybe? Gotta give me some points there 

1 minute ago, TnRiver46 said:

Haha, shape was a maybe? Gotta give me some points there 

LOL. Every so often I take friends to like a real Mexican restaurant and they try to read the Spanish menu, and it's like "cesos is cheese right?", and I'm like "yes, quesos is cheese, get the ubre too, that means a guy will bring it to you"...

56 minutes ago, TOXIC said:

A lot of the reverse sear fans use a sous vide method.  Personally, I am a grill……preferably chunk charcoal…..or a cast iron skillet, preference.  

sous vide and reverse sear are similar methods, but not the same. The biggest difference is that a sous vide is a wet cook and reverse sear is dry. I do both, but a reverse sear gets a far better crust and outside texture. You can never get a sous vide steak dry enough for searing. That said, a sous vide steak gives you flexibility on the cooking time if you’re entertaining people. Anywhere 1-4 hours in the sous vide is mostly the same so if you want to have an extra beer and finish the story before starting to cook you can. With a reverse sear you have to keep an eye on the internal temp since you’re heating it with air higher in temp than your target. 

59 minutes ago, casts_by_fly said:

sous vide and reverse sear are similar methods, but not the same. The biggest difference is that a sous vide is a wet cook and reverse sear is dry. I do both, but a reverse sear gets a far better crust and outside texture. You can never get a sous vide steak dry enough for searing. That said, a sous vide steak gives you flexibility on the cooking time if you’re entertaining people. Anywhere 1-4 hours in the sous vide is mostly the same so if you want to have an extra beer and finish the story before starting to cook you can. With a reverse sear you have to keep an eye on the internal temp since you’re heating it with air higher in temp than your target. 

I’m confused….in a souse vide, you cook the steak in a vacuum bag which never allows any moisture in and when done you take it out and sear it either on the grill or in a skillet.  No additional moisture is added.  Only moisture is natural juices which make an excellent crust when seared.

5 minutes ago, TOXIC said:

I’m confused….in a souse vide, you cook the steak in a vacuum bag which never allows any moisture in and when done you take it out and sear it either on the grill or in a skillet.  No additional moisture is added.  Only moisture is natural juices which make an excellent crust when seared.

you’re right. But it’s the natural juices that keep the surface of the steak wet.  When you pull a steak out of a Sous vide it is fully wet on the outside and no matter how much you towel it off it has that moisture on the outside and just into the inside of the meat.  When you reverse sear, you are actively drying the outside edge of the steak and starting to form the crust. Dropping a damp steak onto a hot pan means that you have to evaporate the water before you can start searing the steak. A reverse seared steak has the outside and just into the meat already dry so you’re straight into searing. It’s a slight difference but it is noticeable.

5 hours ago, TnRiver46 said:

Lengua? 

Sure looks like tongue, lol. But I’d have to say that sure looks like wagyu in the shape of a long tongue like Gene Simmons.

 

I tried lengua, which means tongue, by mistake and honestly it tasted just like beef (as it was a cow tongue) but very soft much, akin to the texture of a filet mignon. 
 

This was way back in my early years in marriage when my wife from Mexico had me try things and my Spanish knowledge was nil. 
 

Ciego (rhymes with Diego) means blind but if you meant cesos, dang! My wife had me try it and never again, even if it tasted like tender beef. It’s a mental block, lol. Cesos (sometimes I see it spelled sesos) is brains! From that day on, I looked up anything she tried to have me eat that I didn’t know. The funny thing is she didn’t eat either that time and doesn’t eat either. Never again a Guinea pig, lol!

16 hours ago, Bird said:

Thankyou sir.

I will definitely try the reverse sear.

 

I forgot about a reverse sear story that I can share.  About 5 years ago we rented a house in the outer banks for our families to get together.  My wife and i were still living in the UK, so we thought it would be a good way to get both sets of parents and both sets of siblings/kids all in one place for a week instead of the usual Christmas week where we are all over the place.  It was really nice in the end.

 

Since we were coming from the UK, my mom asked what they could bring special that we can't get in the UK.  I requested good steaks from their local butcher for one of the dinners.  I wanted a double cut (which ended up around a 24-30 oz Ribeye that was just over 2" thick).  if you know anything about rental houses, their grills typically suck and especially so if they are at the beach around saltwater air.  this one was no different.  In order to get the heat to sear, I decided on the 20x24" charcoal grill (the open top kind), but of course you could only fit 3 steaks on there at a time.  So I planned reverse sear in the upstairs oven, bring them down 3 at a time to sear, and put them back in the warm oven to keep warm while the rest sear.  It was a great plan.  Except my brain was still working in Celsius and the oven was in Farenheit.   Somehow I messed up the numbers.  I think I had 105 as my target meat temp, but in my head that was C which I converted to F.  I set the oven for 225 and let it go.  That in itself wouldn't be a problem (I reverse cook at 225 on the smoker now) except that I was targeting 105C (220F) as my internal temp.  When the internal temp of the meat hit 160 F I realized the problem, of course the meat was a solid well done at that point.  I seared as planned and we ate it.  It was the juiciest well done steak you've ever eaten.  The excess fat helped to keep the flavor and liquid in the meat.  And since it was reverse seared the outside was cooked beyond my liking but not absolutely killed like a regular seared well done steak would be.  It was better than a lot of restaurant mediums I've had.

 

Long story short- if you're one of those heathens that cooks a steak to medium well or beyond, the reverse sear will change your life.

15 hours ago, islandbass said:

I tried lengua, which means tongue, by mistake and honestly it tasted just like beef (as it was a cow tongue) but very soft much, akin to the texture of a filet mignon. 

The steer we just took to slaughter had a “butcher sheet” from the processor where you could get the marrow bones, scraps and organs.  My daughter opted for all 3 because my wife wanted the bones to make stock, my daughter wanted the scraps for her 3 dogs and my daughter’s roommate wanted the tongue.  She is a chef at a 5 star B&B and it is a favorite of hers.  As for all of the other organs like liver…..it ain’t happening here.  Can’t stand it.  Never have never will.  

1 hour ago, TOXIC said:

The steer we just took to slaughter had a “butcher sheet” from the processor where you could get the marrow bones, scraps and organs.  My daughter opted for all 3 because my wife wanted the bones to make stock, my daughter wanted the scraps for her 3 dogs and my daughter’s roommate wanted the tongue.  She is a chef at a 5 star B&B and it is a favorite of hers.  As for all of the other organs like liver…..it ain’t happening here.  Can’t stand it.  Never have never will.  

Tongue is good, I also can’t do liver 

1 hour ago, TnRiver46 said:

Tongue is good, I also can’t do liver 

Liver as in liver and onions? Hard pass. Liver as in liverwurst or Braunschweiger? Hard yes!