food STEAK!!

Deathtosnails said:
Need some STEAK up in here!
 
Cowboy ribeye
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Ain't that American lingo?
 
Cowboy Scotch Filet... just doesn't sound right I guess. :lol:

SmokenFire said:
back a page or so it looked like FB had the nicest paper plates I ever dun saw.  like really.
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Nah those were china the edge ripples fooled ya.
 
little over 2lbs after I gave it the mohawk
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Same grill. Weber 26.75. I went direct, in direct. I was drunk. This was a couple of nights ago. That steak was still mooing when I ate it. I think I have a shitty pic somewhere I will waffle up of it cut, nothing fancy I smashed it in my pie hole like a carnivore should with nothing else except a crisp summer lager I call lawnmower dry hoped with my own chinook hops :)
 
FreeportBum said:
Same grill. Weber 26.75. I went direct, in direct. I was drunk. This was a couple of nights ago. That steak was still mooing when I ate it. I think I have a shitty pic somewhere I will waffle up of it cut, nothing fancy I smashed it in my pie hole like a carnivore should with nothing else except a crisp summer lager I call lawnmower dry hoped with my own chinook hops :)
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Stlil waiting for that pic ;)
Or not, it can join that steak you posted marinading in mt grilling thread as being #liltooawesome  ...
 
This is my first post.  I've been reading the site for quite a while and registered a few days back.  I've been cooking a lot of steaks lately.  Here are some of them:
 
 
The first is a prime ribeye that I cooked using a sous vide method and then hit with a torch with a Searzall attachment.
This makes a handheld broiler (seen in action two photos down).  With sous vide you can get edge to edge doneness to whatever temp you set it to. 
I like my steaks cooked just enough to become slightly more tender than rare, but still more rare than I think most are into:
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A different night's dinner, but here you can see that you can achieve a nice crust without a gradient of doneness like you'd get using more conventional methods:
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Searzall in action:
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This weekend I decided to treat myself.  Asparagus, truffled cheddar, a demi-baguette, some morel mushrooms, a lobster tail and a prime ribeye
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Before you put your food into the sous vide water bath you have to vacuum seal it.  These each had some butter, salt and pepper added to their bags.
Each was cooked separately as they need different temperatures.
 
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Finished product.  I lightly breaded and fried the morels. The sauce is sour cream, horseradish and some lemon juice.
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Thanks for reading.  I hope to post more, and about peppers, etc.
 
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