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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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texas blues said:
Nothing spicy though so I didna' post.
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You just need to start slipping a tad in, just a little at a time. Standard cayenne like you get at the grocery stoh will do. Just a pinch, but a pinch like, oh, EVERY DAY. She'll come around!  ;)
 
Yeah, don't give me the "…but …." Just don't overdo it. My son gripes and moans when I overdo it, but he's managed to "mysteriously" tolerate hotter and hotter as the days go by!
I WILL get him back to his pre-leaving-TX tolerance level!
 
sicman said:
No suprise :rofl:  :rofl:
 
 
 
 
I be ribbing ;)

Thanks yall. The steak was great. Huge also. i dint even eat my bake potato and finished my steak for breakfast this morning.
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No shame in not eating the tate or all of the steak.
 
I ate so much of the sauce, mashed tate's, and asparagus, just tasting while cooking I never even ate the actual dinner.
 
A cooks curse.
 
OMfriggenG.

Hot Blue and Righteous. Chairman Mao. Gooder'n hell. Rockin' harder than penetentury steel. Jump back and kiss yourself two times.

Happy birthday to you. That looks awesome TB.

For true!
 
Last pic geeme. Cut open, medium.
 
Looks good Mr. B
 
I would have liked to have seen that ancho crust again tbh :D
Or a peppercorn crust or something to help the sear. Even though it tastes good that type of sear always reminds me of diner steaks.
 
 
Prime tenderloin medallions.
 
Thin sliced red potato's.
 
Fresno chile & onions.
 

 


 
THIS! Gets a big ol' stamp of AWESOME! Well done.
 
grantmichaels said:
Awesome price, relatively speaking ...
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yeah considering it was boneless that was a good deal imo. meat looks really nice I will post pics when I put it on the grill tomorrow.  its been salted and sitting in the icebox now.
 
So when is the taco stand opening up out of your garage T.B.? Youre going to have to go in with the local lemonaid stand,but your neighbour hood could get famous.   
 
Here it goes around 25-30 euro per kg.. 50-70 euro per kg for dry-aged premium steak. You guys are all cheating!

Would a Bull from the pampas fit in an argentinian flat rate parcel?
 
flat rate parcel? Not understanding refers to you
 
Here all beef costs the same and is sold mixed (sometimes). People in Argentine ignore concept in meats breeding fast and slow breeding.
Most people in the grand cities today prefer fast breeding, to be more tender and lean. Argentine's  palate accustomed go to breeding fast meat in the present...  But I do not share this!!!
 
Slow breeding meat got used to go all in export and not sold to the public a long time. People have forgotten your taste and today not liking to most people the slow breeding meat
 
But still there are many people like me refusing to new trends. This take effect at least 20 years
 
Luckily there are butchers to sell meat even slow breeding, of course is more expensive. But buying whole- cuts the price drops significantly
 
Argentina once again is the world upside down...
 
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