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TariqNasheed cum/coom Take the thong out ya bussy playa  1yr ago (image post) 290 thread views #200879

Made these fatties last night. Grilled at 9pm so I couldn't get a decent cooked pic. :marseygrilling2:

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1.5 lb each, USDA prime. Too lazy to rotate the pic. Served with potatoes au gratin and salad. Yes I wiped the counter after. I misjudged how large the steaks were and used too small of a board, for reference its like 15”x11”.

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New Old Top Bottom Controversial Random
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Were they good? Did you put salt and pepper on them or is that a Montreal blend? How done do you like them?

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Just salt and pepper. These were too large :marseywide: for a pan sear so I grilled. Usually I pan sear and baste with compound butter.

Ended up great. Sous vided 1.5 hr @ 137 to render :marseyraytraced: fat. Chilled 1 hr in fridge. Grilled @ 500 for 3 mins per side.

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Heck yeah that sounds great. I was wondering if you put them in a sous vide, I recently got my own and tried it out a few weeks ago. It was legit the best steak I had ever made. :marseychefkiss:

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At the thickness and size of those steaks, the fat on the interior would :marseymid: be raw and chewy without the sous vide.

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I like sous vide it just takes too much extra prep. Unless I'm cooking for a big dinner party I'd rather just butter baste it and be happy with my medium-whatever.

:chad!black2: :marseybear::marseyrefrigerator:

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