Steak. It's what for dinner.
 

Mmmmm, with a side of fungus.

Tonight is a good night.SmileWavy

Did you get to keep the pots and pans?

Best,
Tom

Wasn't worth the trouble.

Rofl.:D

good for you!

hopefully the steak was a thick Delmonico, medium rare.

NY strip steak. Seared at high heat both sides then throw it into the oven. Pure bliss.

good choice, although i'm partial to thickly marbled ribeye's :-)

+1, but even better is to skip the oven part and do a port wine reduction in the pan after searing the beef.

Stick with the oven thing, then make an "Au Poivre" and cover that puppy as you take it out of the oven.

Yep, my choice as well. With a baked tater...

I'm partial to those strips dad let have 30mins in the smoker to get the flavor and then a nice sear on the grill....

NY strip.. my favorite cut. more beefy flavor than the ribeye..marginally leaner.

Thats why here out West we put them in a Hasty Bake grill/smoker and let them sit for a bit. Very tasty. BTW, the grills are made just West of you in Tulsa.

This post is WORTHLESS without pics...........

3" thick Ribeye slab (what I call my Fred Flinstone cut) searing in a cast iron pan on the BBQ side burner, then finished low and slow on the BBQ.........

Hand trimmed Mongo Thick by me out of a solid 16 pound hunk of boneless ribeye.

Yeah, they had a great sale, so I bought 4 of them for over 60 pounds of Ribeye!

http://forums.pelicanparts.com/uploa...1264487332.jpg

http://forums.pelicanparts.com/uploa...1264487398.jpg

http://forums.pelicanparts.com/uploa...1264487447.jpg

Dave, that looks great! Are those Portobello Mushrooms? Where did you buy the beef? (if it isn't a secret)

Thanks!
Tom

There are many "Cash and Carry" stores on the West Coast of the USA and in the Seattle area...........great sales on big bulk items for food service type customers like local mom-n-pop stores and resteraunts.

locations:

Cash & Carry

This weeks specials in the Everett store:

Cash & Carry


would you believe I got these rib-eyes at $4.59 a pound!!!

Dunno what cut this is, but it's grass-fed from Henry's. Just add some lemon-garlic spice with salt and pepper.

http://i271.photobucket.com/albums/j...z/DSC07790.jpg

http://i271.photobucket.com/albums/j...z/DSC07791.jpg

And here's some lamb I made that sat in some garlic and lime juice for a couple hours.

http://i271.photobucket.com/albums/j...z/DSC07985.jpg

Fer a Pilot you fail at Geography Joe... Tulsa is EAST of me... I am in WESTERN OK

Congrats Tom! and good pics there Dave.
But for a point of record; Tom, your posts are starting to slide........
You're taking your inspiration from Dueller and you should be taking it from Sniper ;)
more party pics bud

My birthday present to myself! Yes I ate both of them!http://forums.pelicanparts.com/uploa...1264520734.jpg