Let's Talk BBQ
Recipes => Beef Recipes => Recipes => Steak Cooking! => Topic started by: RickB on April 05, 2013, 09:32:13 PM
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Just me so I get my favorites
Made this yesterday for the steak
Mixed up some roasted garlic, parsley, blue cheese, butter and some s&P
(http://i1091.photobucket.com/albums/i392/Ragbirch/IMG_2196_zps1001d0b0.jpg)
Roll up and chill
(http://i1091.photobucket.com/albums/i392/Ragbirch/IMG_2198_zps0aff206a.jpg)
Prep the steak
Got a 30 day dry aged ribeye
(http://i1091.photobucket.com/albums/i392/Ragbirch/IMG_2228_zpsd2cd661d.jpg)
Some BP rubs
(http://i1091.photobucket.com/albums/i392/Ragbirch/IMG_2229_zps54c14c39.jpg)
Looking good
(http://i1091.photobucket.com/albums/i392/Ragbirch/IMG_2230_zpsd44b60c5.jpg)
Let’s make some onion rings. Into some buttermilk for an hour
(http://i1091.photobucket.com/albums/i392/Ragbirch/IMG_2226_zpsa376a26e.jpg)
Into some seasoned flour
(http://i1091.photobucket.com/albums/i392/Ragbirch/IMG_2231_zps603bce72.jpg)
Into the fridge to setup
(http://i1091.photobucket.com/albums/i392/Ragbirch/IMG_2232_zpsdfe1a1ab.jpg)
Need me some spuds. Double stuffed and baked
(http://i1091.photobucket.com/albums/i392/Ragbirch/IMG_2234_zps02a161d6.jpg)
Yea that’s some smoked chedder
(http://i1091.photobucket.com/albums/i392/Ragbirch/IMG_2235_zps9f1ff573.jpg)
We getting close. Fire up the Mak and start frying the rings. Spuds in the Make while it gets to temp
(http://i1091.photobucket.com/albums/i392/Ragbirch/IMG_2238_zpsc342a2cf.jpg)
Rings into a warm oven
(http://i1091.photobucket.com/albums/i392/Ragbirch/IMG_2241_zpsc1c343ca.jpg)
Spuds done into the oven
(http://i1091.photobucket.com/albums/i392/Ragbirch/IMG_2240_zps38c2f73d.jpg)
Steak time
(http://i1091.photobucket.com/albums/i392/Ragbirch/IMG_2243_zps98f2dabe.jpg)
Add a couple of pats of the compound butter. Some rings and a spud. Let’s eat!
(http://i1091.photobucket.com/albums/i392/Ragbirch/IMG_2245_zps39627b4b.jpg)
(http://i1091.photobucket.com/albums/i392/Ragbirch/IMG_2246_zps7ee29f2a.jpg)
Enjoy!
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Great looking meal! That steak looked like it still had the bag marks on it. You didn't need to shave off a layer on the dry aging?
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Great looking meal! That steak looked like it still had the bag marks on it. You didn't need to shave off a layer on the dry aging?
No it was frozen in a Vac bag. Already trimed.
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Rick, when we open a resturant I will be your Sous Chef
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That looks so good I am having steak withdrawals. I am heading to the freezer right now :)
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I keep going to my freezer looking for the 30 day dry aged steak.....not there.
Finish that special meal with something brown in a glass and a cigar......perfect day and meal
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outstanding!
:P :P :P :P :P :P :P :P
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9.9 would be a 10 but I need a taste first ;)
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One fine steak Rick, that butter sure looks good on it!!! Don
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Rick don't you just love those dry aged steaks ;)
Looks fantastic!
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Rick don't you just love those dry aged steaks ;)
Looks fantastic!
Only have two left. Might be time to start working on a new batch!
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Finish that special meal with something brown in a glass and a cigar......perfect day and meal
X2!
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I can't stand stand blue cheese, and I still want that!
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Now THAT is a meal!!! Perfect looking steak. Wonderful looking (and sounding) compound butter. Great looking potato. And those onion rings--I can't say enough about them except I need to make some, soon!!
Art
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Another awesome meal Rick. I like that compound butter too. What a great idea!
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Great looking meal! That steak looked like it still had the bag marks on it. You didn't need to shave off a layer on the dry aging?
No it was frozen in a Vac bag. Already trimed.
Got it. I was thinking at first that that was from a dry aging bag. I'm better now.
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Rick don't you just love those dry aged steaks ;)
Looks fantastic!
Only have two left. Might be time to start working on a new batch!
I finished all of mine. I want to start another one but my house fridge has been down for over a month and was just deemed unrepairable by the technician. Now I am arguing with the manufacturer to replace it. What a nightmare! So the garage fridge is not available for dry aging :(
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Another outstanding cook, Rick!
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Rick, when we open a resturant I will be your Sous Chef
i'll be bartender / bouncer. 8)
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Rick, when we open a resturant I will be your Sous Chef
i'll be bartender / bouncer. 8)
Ok Spark We need to come to a reasonable compensation agreement. How much you paying me? ;D ;D
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Rick, when we open a resturant I will be your Sous Chef
i'll be bartender / bouncer. 8)
Ok Spark We need to come to a reasonable compensation agreement. How much you paying me? ;D ;D
Just had a Roadhouse flashback ;)
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Rick, when we open a resturant I will be your Sous Chef
i'll be bartender / bouncer. 8)
Ok Spark We need to come to a reasonable compensation agreement. How much you paying me? ;D ;D
Just had a Roadhouse flashback ;)
If he stays out of behind the bar I will let him be doorman also. That way he gets to decide which tenderonies get to come in! ;D
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WOW!!!!! That is a good looking steak! Perfect grill marks. I bet it taste as good as it looks :)
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Rick, when we open a resturant I will be your Sous Chef
i will lick the plates///////wow
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already replied but the post came up again today. that looks good. all I can say
:P :P :P :P :P :P :P :P :P
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already replied but the post came up again today. that looks good. all I can say
:P :P :P :P :P :P :P :P :P
And more!
D
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WOW....... :P Now that is a steak-lovers dream! Great job!