look at that meat!!!

That is actually a good price per pound. It can be pricier if it was wagyu from japan.
 
Yeah, took me a second to rationalize but I got 13 steaks (~1.25 inches thick) out of that. About 30 per, couldn’t not do it. $10 per pound markup if you buy it by the steak. You pay more than that at longhorn for a steak that is bottom of the barrel in comparison. Also gotta keep my local hero profitable. Mind blowing that I can get this in Robeson County.

That’s my meat man, not a chef, I don’t eat steaks out anymore. Waste of money. Get a piece of chicken and keep it movin.

A1, Hienz, ketchup..... smh.... Communist!!! Crushed Pink Himalayan Salt and crushed peppercorn prior to levitation above charcoal. Nothing else except for some Bookers to wash it down.

Closest you can get to Kobe.

Look at that marbling!!! Also grabbed a slab of Prime NY strip for company tomorrow. I’ll get a comparison pic up later when I start vacuum sealing. These are for my wife and I only.


8D1ACF41-35B9-4358-9128-FF313B0BBC31.jpeg
 
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kcult said:
Is this too good to freeze?
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I hang out with a couple serious chefs. There is debate amongst them with some saying a cooked from frozen steak is better than fresh.
 
Rockchucker said:
Crushed Pink Himalayan Salt and crushed peppercorn prior to levitation above charcoal. Nothing else except for some Bookers to wash it down.
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Jeebus I never bought any meat @$35 a pound, I guess I need to get out more. BTW, Classic prep and all you need. Medium-rare please.
 
WoW! I don't think I've ever seen better marbling on a Rib Eye (and I was a meatcutter for 20 years.).
Beautiful, just beautiful.
$35/lb is too rich for me but like you said, it costs just as much at the chain steak houses.
I do go to those 2x a year (Bday and Father's Day).
I think that the Rib Eye or bone in Rib Eye is the best and tastiest cut of beef there is.
YMMV.
 
We don't go out for steak anymore. I do 10x better at home. Sprinkle of Montreal Steak season on each side, baste with butter & pull off the grill at 125* F internal. Let 'em sit under foil for a few minutes to finish cooking & go for it. Rare to medium rare for me, with just a dab of A1 on the side.
 
Tim said:
Before someone offers to kick my butt (again), let me assure you that I like my steaks as God intended, rare/medium rare with nothing but a bit of salt and fresh ground pepper.
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I'm glad you cleared this up cause I was halfway to Hendersonville.
 
Someone is taking steak way too seriously if they're offering to hand out ass-whupping...

Hell, even I knew @Tim was just trolling a little.

To each their own...
Sometimes I marinate my steaks in orange juice for 48 hrs before giving them a 2-3 minutes per side on a really hot skillet. Depends on how thick they're cut.

OP, nice score but a little rich for this Lumber Bridge guy.


Sent from notthedroidyourelookingfor
 
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Just bring them on over I’ll have cooked to perfection in three minutes on the Green Egg

Guys I swear if you don’t have a green egg your loosing out. It’s worth every penny then some.

As for seasonings try Dizzy Pig Brand they have several different kinds out there for different meats and veggies
“Raising the steaks” is my go to for steaks absolutely amazing
 
About 10 years ago I bought a couple of wagyu tenderloins and had a cook out.

Honestly a little butter and salt and 5 min per side will give you the perfect rare to medium rare steak with the best flavor you’ve ever tasted.

I’m jealous.
 
Darkhorse said:
Just bring them on over I’ll have cooked to perfection in three minutes on the Green Egg

Guys I swear if you don’t have a green egg your loosing out. It’s worth every penny then some.

As for seasonings try Dizzy Pig Brand they have several different kinds out there for different meats and veggies
“Raising the steaks” is my go to for steaks absolutely amazing
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I would buy one @Darkhorse but they wouldn’t give me enough value on my car trade in.
 
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