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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?
 
Click to expand...
Just a nutter steak. Ribeye's were on sale and I reckon I never had a bone-in. So thats what I got.
 
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Never you mind the yellow things...
 
poorly edited. Oh well, you get the idea.
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Sorry, no cut open shot. No time for that. Too much eat.
 
 
Bone in for now on me thinks.
 
Honestly, what are reasons, aside from weight one would want a boneless as opposed to bone-in?
 
That steak looks nice!  Hopefully I can start sharing some steak pics as well soon, bought some great Blonde d'Aquitaine calf rib-eyes on Christmas eve. Not the biggest ones, but the cut with a spoon like ones. But now I'm back outside, it's freezing and I'm smoking my ham for tonight's dinner with the in laws.
 
The vortex would make good jerk. Put pimento on the coals in the vortex and make a ring of jerk around it. I've done it like that but homemade ring. I bet that gadget would work good.
 
I already have the Walkerswood, Danielle loves chicken, and I don't mind buying the wood, so that sounds like a good one to try, sure ... I'm game ...
I'll confess here, publicly ... I'll likely never sous vide steak again ...

With the fire setup and mgmt that's coming along with smoking on coals, I could manage a 30 minute service window using two-zone and reverse-sear, and the cook time is half on the grill what it is in a sous vide, for a thick cut ...

I'll be cooking my steak on the grill again, I concede that point.
 
First Christmas I spent alone with the wife. We're usually traveling to see family but decided to stay home this year. I'm not really a filet guy, but the wife is so I went with it. 
 
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started with two huge filets, shrooms, rosemary, a some poblanos, and a few off pic ingredients. 
 
Roasted the mushrooms in a hot oven with some chopped poblano, garlic, shallot, and a little parmesan. 
 
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into a hot cast iron pan to get a good crust, when flipped I dropped some butter and rosemary and spoon basted. No need for oven, these are finished on the stove top. 
 
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plating done. I took the leftover poblanos and added them to some horseradish, cream, onion, garlic, etc. and made nice poblano horseradish cream sauce. topped with the filet and then spooned the roasted mushrooms around it. 
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money shot
 
and as a bonus, washed down with a local breweries seasonal offering. Saddlebock Brewery's Vanilla Bourbon Porter
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Sadly I am a failure at contributing to this thread.
 
I did prime tenderloin on the flat top last night and topped it with bearnaise for mrs. blues.
 
Nothing spicy though so I didna' post.
 
Hence....
 
It never happened.
 
The recent previous posts are simply outstanding.
 
But here me now, 'bleed me later...
 
Many a steak joint would do well to visit this thread.
 
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