1.3 kg bad boy.
No, I don’t.
Tomahawk style is just silly. It’s pretty, but you’re paying for bone
I’m either too cheap for the steak or I’m too cheap for myself, either-or. We all have our pleasures, though.
Not when a decent-sized steak starts at $30 these days… My max price for steak is $5/lb.
At current grocery prices, I can afford to smell it. Does that count?
Well, I paid 35 €. Three weeks dry aged Irish beef.
Yeah. Here in the US, grocery prices are such that I simply don’t splurge or go to restaurants, anymore. The steak sure looks good, though!
I stopped going to restaurants a long time ago.
My average per-serving cost cooking at home is $2.35, and that’s often for things a restaurant would charge $35+ for.
Absolutely. I usually cook with cheap ingredients too, but my per-serving cost is probably more like 5 Euros. I’ve taught myself a lot of Asian recipes. Quick to prepare and very, very affordable most of the time.
But every now and then I go crazy and do stuff like this steak.
This is the way.
With enough herbs and beer you can burn a chicken leg and pretend that it is lamb.
Ah, beer - making dinner and your date look so much better than they really are for thousands of years. ;)
No
Just get a rib steak and not have a stupid bone to deal with at twice the price.
A few times when they were om sale. Otherwise, far too expensive.
I like seasoning them overnight with kosher salt, seeded mustard and dried rosemary. Mmm.
Not really a steak guy. I cook them for my wife, but not something I choose to eat.
For how many people? My family would never eat the whole of this.
I’d rather not answer that.
Alright then, keep your secrets.
I believe this does give us the answer though
Nah.
I’ve always dreamed of this but sadly I’m a disaster at cooking meat.
Vegetarian I’m fucking fire. But meat…
Nay
I can only assume that is HP sauce on the plate. That steak looks good enough you should be able to use that sparingly.
Nope. I mean, I do like HP sauce but using it with a good steak like that would be a sacrilege. This was Old Texas Whiskey Pepper Steak Sauce. And yes, I did use it sparingly.
I was going to say as much, but didn’t want to offend you. Now, I love HP sauce, it’s great on eggs and hash browns, but for steak it’s best to bring a ruined one back up to okay.
I have to admit that even this Old Texas sauce wasn’t quite as good as I had hoped.
Sometimes the local butcher has beef stock for sale which is liquid gold. Then I just take the pan which I used to sear the steak with, add some of the steak trimmings, shallots, rosemary and sage, give that a good roast, then I deglaze the pan with beef stock and red wine.
I let that reduce for as long as the steak needs to get to ~50°C in the oven. Filter it, add some corn starch water and butter, hey presto, great steak sauce. When the sauce is done, the steak is usually at 55°C and done as well.
Sadly, the butcher didn’t have any beef stock this time.
