Steak Thread

4th grade

sage

F-

>>8793676
Looks like pork

File: 20170409_185130-2016x1512.jpg (2MB, 2016x1512px) Image search: [Google]

2MB, 2016x1512px

Flip

File: 20170409_164959.jpg (1MB, 1485x1512px) Image search: [Google]

1MB, 1485x1512px

Grilled some shrimp too

>>8793721
looks pretty good. hopefully not well done

>>8793721
Flipped too soon.

Also if you have a good steak the only seasoning you need is salt and pepper.

4/10 I wouldn't spit in your face or anything but I'd probably drop this steak on the floor and let your dog eat it instead.

>>8793785
op pls spend the extra 30 dollars and get a weber kettle.

File: 20170409_175130-2016x1512.jpg (3MB, 2016x1512px) Image search: [Google]

3MB, 2016x1512px

>>8793792
It's not my grill, but this was a serviceable grill

>>8793676
Those are USDA Choice.
They have some marbling, so they can't be Select.
The marbling isn't pervasive or consistent enough to be Prime.

File: 20170409_191825-2016x1512.jpg (570KB, 2016x1512px) Image search: [Google]

570KB, 2016x1512px

Perfect

>>8793830
>>8793837
looks good. would have liked more char on shrimp but im nitpicking

>>8793830
Hey that's not too bad.
See how there's no red on the plate faggots? We're getting into good steak territory here.
The next step is to make sure no juices come out at all when the steak is cut.

>>8793830
Good job! I usually overcook steak on the grill. For some reason its way easier on the stove for me.

>>8793852
>>8793858
>>8793862
Thanks anons

>>8793852
>>8793858
>>8793862
>>8793866
Samefagging

File: Screenshot_20170409-211939.png (273KB, 1080x1920px) Image search: [Google]

273KB, 1080x1920px

>>8793872
Sorry

File: 20170409_191504-2016x1512.jpg (625KB, 2016x1512px) Image search: [Google]

625KB, 2016x1512px

Steak fat. Do you eat it? I do

>>8793676
Looks good anon. Cooked good too. I would guess those are prime grade ribs I had a couple myself tonight that looked similar. I use a cast iron on the grill to get a sear then cook them just like you did

>>8793891
Fuck yes I do.

It's the best tasting part

>>8793891
depends, sometimes I'll chomp it down. Kinda depends on the quality of the steak though

>>8793891

I put it in my mouth and let it sit occasionally sucking the juices while letting the saliva do the rest of the work

>>8793891
Depends on the texture, if it's that hard gristle-y texture you get on the side of a NY strip then hell no, but if it's the butter-soft kind of fat absolutely.

>>8793833
Thank you anon. Its not that fucking difficult to google the criteria. Reddit, Dragonball Z and infantile behavior enabling in general has everyone thinking everything connoisseur is both esoteric and expressible in power levels at the same time. USDA Rating isn't quality, its marbling, which is a good indicator of quality. Simple as that.

>>8793882
mobileposting

you're still a faggot

File: 20170409_165431-1557x1512.jpg (933KB, 1557x1512px) Image search: [Google]

933KB, 1557x1512px

>>8793833
>>8794587
>>8793892
The steaks were USDA select

>>8795850
Fucking Texas and their cheap beef

I had USDA prime ribeyes in VA that had barely any more marbling than this. They fell apart when cut tho, so they were pretty well marbled on the interior.

Also they were 20 dollars a pound

>>8793676
Steaks don't go to school.

>>8793784
>Also if you have a good steak the only seasoning you need is salt and pepper.
>Things boring white people say

>>8795863
>can't appreciate subtle beef flavors
>needing to overpower a good steak with cumin and/or shit tons of peppers and onions

P L S

>>8793784
>>8795873
OP here. I actually agree with only salt and pepper. The steak on the right in each of the pictures was my steak, S&P only

File: C6qMbztVsAAOOtG[1].jpg (130KB, 768x1024px) Image search: [Google]

130KB, 768x1024px

>>8795858
not OP but I have some prime dry-aged ribeyes for comparison, also from texas

>>8795912
can barely tell the difference. some more fine marbling in the center eye but not too much more

do you fags recommend dry ageing your steaks at home or is that just a dumb idea

>>8793891
Blech. No.

I like my steaks lean and just a little bloody.

>>8797309
i've heard mixed results, never tried it myself. i think dry age in general is always worth it.

>>8795850
>Boneless ribeye
W-wut

File: justcrackerthings.jpg (44KB, 476x476px) Image search: [Google]

44KB, 476x476px

>steaks only require salt and pepper

>>8798564
Yes, as opposed to bone-in ribeye

>>8793676
symmetrical raw

If you are from the U.S. I would say very good USDA choice, or some bad USDA prime, that you got over charged for. Not bad ribeyes, don't get me wrong, but not something you should be paying prime price for.

>>8795858
USDA grading should be consistent regardless of where you are, so you are either lying, or just retarded. I got just as good beef in alaska, as I get in california now. It should never matter where you are, if you buy prime, it should be prime.

>>8798926
See >>8795850. They were select and I would say OP was definitely not over charged. Nice job btw, OP. Steak looks great and so do the shrimp. Might pick up some steaks tonight. Will post pics if the thread is still up