What is the last steak you cooked?>pic relatedMeat market had Wagyu ribeye for almost $40 a pound. It looked fire so I picked up a 3/4lb steak. It might have been the best steak I've ever had.
>>22001635usda choice used to look exactly like this and cost $6/lb
>>22001635After salting it and letting it sit in the fridge for 3 hours, and then drying it off again and adding the seasoning.
>>22001637When?>>22001639Cooked up with shiitake mushrooms, garlic and thyme.
>>22001643Cooked absolutely perfectly. Crispy on the outside, extremely juicy on the inside. Jap beef + jap mushrooms is a good combo. Peace out, bros.
>>22001635Im having a 3lb beef cross rib roast tonight with some quinoa and maybe turnips. Marinated in Japanese ingredients, cooking to a 130ish internal. It's from a 2 year old bull that I raised on my property from calf. The meat is almost 100% grass fed and has really excellent flavor. A little lean, but not so much that it makes the meat bad.Those waygoos look really good. Next calf born on my property I want to get really nice and fat for that good marbling. Jersey cross angus mom + brahman dad.
>>22001635I bought a 8 lbs bottom round roast and cut it into half inch steaks. If the cut of meat is tough I just cut it thin.
>go to local butcher>half the shop is a near empty room with freezers meant for seafood>almost all the shelves have various ingredients that expired over a year ago because nobody buys old bay or pasta from a butcher>ask for a 1.5 inch ribeye>$14 after tax>cook it at home>good crust but fear i've left it on the stove too long>it's still very rare all the way through except the seared outsideloved it, would buy again. i'd post a pic but you guys like to dox
>>22001643the other day
>>22001635Picked up a really nice looking “boneless rib club” steak at the store earlier and will be eating like a king for lunch tomorrow
>>22001676Pics
I've mainly been making tenderloin roasts the last few years.The last real steak I made was this ribeye.
>>22001717
>>22001718
>>22001635Bought a nice 10lb pork butt from Costco and made some thick pork steaks, dunno why people dont do this more often
Here's my cross rib roast dinner. The turnips were first boiled in soy sauce, shirodashi and salt. Strained, then I added my homemade cultured butter, fresh garlic stalks, rosemary, and oyster mushrooms to them and then simmered it up. Turnips are actually extremely delicious and a great balancing vegetable to richer foods. Try them out if you haven't.Quinoa was toasted and cooked with minced fresh garlic, onions, and a couple ginger slices.Quick pan sauce for the steak.I didn't have any parsley to give the final plate the vibrancy it was lacking, but it was still fantastic overall. Delicious and healthy.
>>22001810Whoa that looks and sounds great! Since you raise cows do you have a rough sense of a good price for a quarter cow these days?
>>22001850It's very dependent on where you live and what sort of quality you want. I didn't have a ton of pasture to feed mine, so in total I paid around 4.50-5/lb for mine. That's feed + kill + cut and wrap. A bit over 600lbs in total. Expensive, but still cheaper than a lot of local farmers in my area for a whole cow. See if you can visit some local small farms and pick the one you like best! Youll probably be able to buy some cuts if you wanted to sample the beef before committing.
>>22001635It's discounted because it's almost expired. Only poor pieces of shit fall for that.
>>22001643>>22001648Burnt shoe leather. Full on steaklets.
>>22001635I'm going to cook some pork neck steak I got this morning. I'm salt brining it until tonight, then I'll braise it with white wine and make a pan sauce.Love me some braised meat.
>>22001906I had pigs feet recently and really enjoyed them. They'd be delicious braised.
>>22001637choice looks nothing like that, even prime grade beef is not that marbled. OP's pic is probably A2.
>>22001892idiot
>>22001888Appreciate the knowledge, thanks!
cooked this ribeye on a stickbest crust I ever have had and an excellent smoky flavorno pics of the final product because I was extremely hungry and had no plate so I ate it off the stick like a caveman
Prime rib a few nights ago.
It's protein day for me...
10 minutes ago>tenderloin from a local farm>pat dry>add salt>oil IN>pan HOT>steak IN>sear>flip>baste>add pepper>sear>flip>baste>add pepper>flip>REMOVE from pan>let it REST>serve on WARM plate>knife SHARP>NICE, THCK, slices>perfectly cooked, delicious, vibrant, exciting
>>22001635I haven't had steak in a year because I just can't justify paying that much when I can get 80% of the satisfaction from a pork chop for half the price.
>>22007706btw no pic because I'm not an Asian woman
>>22005730YUM
>>22001635Wife found t-bones on sale at the grocery, pack of 3 (dated that day). I cut them off the bone and vacuum sealed/froze half, the other half I lightly salted, then let sit in the fridge for a couple hours. Took them out, shook on some steak rub that I make, and grilled them. They were on the thin side but I pulled them off in time. They were choice, they were okay, and the price was decent.
>>22005730Did you clean the pan properly before frying the eggs? They look terrible.
>>22007771t. anon that showers and plucks his eyebrows before fucking his niece
>>22007885This is what eggs should look like newbie chef. Nothing how it is white with brown edges instead of looking like it got peed on?
>>22007885women really notice a well-groomed eyebrow
>>22007927go and shave your nutsack
I have a fat NY Strip in the freezer. I haven’t cooked steak very often and I’m always worried about over cooking it
>>22007927Whoa, don’t crazy with the Parsley.
>>22007927you didnt even cook dat eg
>>22009249slice it thin and make cheesesteak. it's a neat hack to bypass worrying entirely.
>>22007771I cooked the eggs in the steak's fat drippings while I let the steak rest. This is how I like it.
Porterhouse from a cow I knew in person. 386 the ~7yo Fresian-Jersey cross that didn't calve for two years and went lame, fried for about 40 seconds each side in a very hot and dry cast iron pan I heated in the oven first and smothered in butter made with milk from the same herd. I work on dairy farms and ex-dairy cows are very good eating. Here in australia where they're all outdoors and grass fed and not factory farmed in barns I mean. One of the perks of living in a very small farming town is a bunch of us chip in to get a beast butchered and divided up every now and thenMan I can rant and rave about different cow breeds, and how the cheapest cuts found in supermarkets are amazing when you've got them fresh off the murdered steer
Every single reply in this thread is soyjak-bait. /ck/ fucking sucks now.
HEB had 'wagyu serloin' for $10/lb and it looked good, and it was quite delicious.
>>22001635>it looked fireBurnt?
>>22009570your brain is broken
>>22001635a swift bacon wrapped tenderloinsurprisingly decent
