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STEAK!!

I know y'all cook up some great steaks so post them up in here....

I'll start us off…

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Getting up to room temp
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Throw it on the grill...

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Steak, mashed taters with Five counties cheese waiting to melt on top, and some peez

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Juices flowing…
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Yum! What u got?
 
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cypresshill1973 said:
Thanks Scovie!...  This steak was exquisite, more than showing pics.

You know Chilean merken?
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He knows Twisp merkin.

 
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cypress wins
 
sorry grant that looks dry 


i don't know, maybe ... it's pretty much how i like salad meat to be and it seals well in the vac bags, so i was happy ...

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prefer the fat rendered in my salad meat, which i eat cold ... often in a caesar.

so yeah, their medium-well, i'd agree with that.

i wanted the char taste in my salad, so the real experiment was seeing if i could get some better sear if i left some only-partially-ashed coals at CS dump to time up w/ the time it takes the grate to get hot ... first time i could get searing, i thing the kingsford burns hotter than the store-brand match light i had before ...

anyways, i'll take it for a 3rd Q in years ... had coals enough left still to do a round of drumsticks, which would have made D happy ;)

look what she did ...

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lol maybe she thought it looked dry too, haha ...
Thanks Scovie!...  This steak was exquisite, more than showing pics.

You know Chilean merken?


nice lookin' plate!
 
He spritzed it for the pic. :P


actually, you never like food shot under my range's light, i think ...

the second are from 2' to the left on the laminate top, out from under the hood light ...
 
 Is Merken! no Merkin  :lol: :lol:
 
The [SIZE=14.3999996185303px]Chilean [/SIZE]merken is a spice mix that is produced in southern chile for the mapuche´s indigenous.  I ignored this I wonder. Until a Chilean friend sent me gift 1 kilo of this magic smoked powder. In Chile is very common, but not out of Chile.
 
You use google translator for understanding  http://chile.travel/blog/el-sabor-ahumado-del-merken-exquisita-especia-chilena/

grantmichaels you meat looks tasty!
 
here ...

i don't mind sharing my bloopers ...

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this bro's knives are hard for me, i can't stand the hard-core branding in my pictures, but they cut like a wet dream ...

anyways, see the pink spot?

well, that shit came off the grill way under ...

i cared so little, i filet it and it stuck it in the 400 degree (off) oven Danielle left behind her frozen chx patties ...

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oh yeah, LOL ;)

hence making them the perfect portion for my DC wrap-up, and yes, that's what i ate tonight ... with a leftover side of caramelized onions from Outback, actually ...

the naga morich london broil is going to make a rockin' sub for what would otherwise be blackened steak for my (relatively carbless) caesar ...

anyways, time to switch gears back to work mode, quite unfortunately!
 
grantmichaels said:
actually, you never like food shot under my range's light, i think ...

the second are from 2' to the left on the laminate top, out from under the hood light ...
Click to expand...
 
 
Your 2nd batch of pics glisten showing moist meat, your 1st batch are flat.
 
So yeah, probably! :)
 
cypresshill1973 said:
 Is Merken! no Merkin  :lol: :lol:
 
The [SIZE=14.3999996185303px]Chilean [/SIZE]merken is a spice mix that is produced in southern chile for the mapuche´s indigenous.  I ignored this I wonder. Until a Chilean friend sent me gift 1 kilo of this magic smoked powder. In Chile is very common, but not out of Chile.
 
You use google translator for understanding  http://chile.travel/blog/el-sabor-ahumado-del-merken-exquisita-especia-chilena/

grantmichaels you meat looks tasty!
Click to expand...
 
Your steaks look amazing!!!.... the seasoning says the main ingredient is aji cacho de cabra/goats horn.... are you familiar with this pepper or similar??
 
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