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”.
/h/food
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. 
- 25
- 32
Top Poster of the Day:
hohomothyX2
Current Registered Users: 28,758
BROWSE EFFORTPOSTS
SITE GUIDE
HOLES
PING GROUPS
/h/food SETTINGS /h/food LOG /h/food MODS /h/food EXILEES /h/food FOLLOWERS /h/food BLOCKERS
Current software version: 0c40c50
Jump in the discussion.
No email address required.
Were they good? Did you put salt and pepper on them or is that a Montreal blend? How done do you like them?
Jump in the discussion.
No email address required.
Just salt and pepper. These were too large
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
fat. Chilled 1 hr in fridge. Grilled @ 500 for 3 mins per side.
Jump in the discussion.
No email address required.
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.
Jump in the discussion.
No email address required.
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.
Jump in the discussion.
No email address required.
More options
Context
At the thickness and size of those steaks, the fat on the interior would
be raw and chewy without the sous vide.
Jump in the discussion.
No email address required.
More options
Context
More options
Context
More options
Context
More options
Context