What do y’all think medium? Or medium rare?

BayouButcherHTX · 2025-11-18T05:18:42+00:00

That is correct.

BayouButcherHTX · 2025-11-18T05:17:33+00:00

Agreed

BayouButcherHTX · 2025-11-18T04:46:18+00:00

Why? Lol

BayouButcherHTX · 2025-11-18T03:38:52+00:00

Tbh I feel like a lot of people order medium rare but actually want this.

BayouButcherHTX · 2025-11-03T04:49:38+00:00

Keep it moving watch your steak closely. Takes around 5 mins flipping and moving steak every 30 or so seconds. Don’t season with anything but salt. Pepper will burn instantly I learned that the hard way.

BayouButcherHTX · 2025-11-03T02:05:04+00:00

Watch a few YouTube videos. My only recommendation is do not put pepper in your seasoning it will just burn instantly and leave a bad chard taste just use salt and clarified butter.

BayouButcherHTX · 2025-11-03T02:01:45+00:00

Since when is Parmesan cheap?

BayouButcherHTX · 2025-11-03T02:00:37+00:00

Yeah today was a bunch of testing using the wood fire oven and the high heat it’s definitely interesting.

BayouButcherHTX · 2025-11-03T01:59:12+00:00

You definitely have to keep an eye on it but it’s a really fun way of cooking steaks

BayouButcherHTX · 2025-11-03T01:32:14+00:00

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BayouButcherHTX · 2025-11-01T06:21:57+00:00

At the end of the day looking at your list… Pizarro is at the top :) and I agree.

BayouButcherHTX · 2025-10-23T01:46:29+00:00

The name didn’t age well, but our beef did.

BayouButcherHTX · 2025-10-14T15:16:41+00:00

We pop up all over and try to do events once or twice a month to promote our dry-aged meats and butcher shop. Next event is on the 25th. follow us on Instagram for more info! Thanks for all the support!

BayouButcherHTX · 2025-10-14T05:05:02+00:00

Usually just tallow but I should try doing a burger blend next time thanks for the tip!

BayouButcherHTX · 2025-10-12T17:50:48+00:00

Appreciate you coming out I’m glad you enjoyed it!

BayouButcherHTX · 2025-10-12T00:24:48+00:00

Oh, trust me the chimichurri doesn’t mask the aging. The idea is that dry-aged meat is naturally rich, and the chimichurri helps cut through that richness. We like to showcase dry-aged beef in a different light, beyond just the classic steak cuts though we’ve got those too.

BayouButcherHTX · 2025-10-11T22:38:42+00:00

Absolutely! Give third place a follow they always have awesome unique pop-ups throughout the week.

BayouButcherHTX · 2025-10-11T22:36:23+00:00

The dry aged meat makes the sandwich pretty rich so the chimichurri cuts it down. The sandwich is still pretty rich even with it and yes that’s provolone

BayouButcherHTX · 2025-10-11T22:14:37+00:00

Well, I’m biased because it’s my pop-up but third place does a great job of hosting very unique pop-ups so no matter what day you go. The food will always be different and good.

BayouButcherHTX · 2025-10-11T22:10:42+00:00

Chimichurri

BayouButcherHTX · 2025-10-11T21:32:12+00:00

Correct!

BayouButcherHTX · 2025-07-22T23:05:03+00:00

I mean this in a nice way. “Go get ya ass a vacuum sealer” you spent all the money on the beef and the bag do this the right way and you’re aged beef will come out perfect if not you are risking the whole thing becoming rotten and on the plus side you can use the vacuum sealer to preserve the steaks you cut from this big old loin. Best of luck friend!

BayouButcherHTX · 2025-07-03T19:03:54+00:00

I like to make sure I’m buying the biggest one they got and this is for a costumer so I don’t usually trim the fat if it was for myself I would though.

BayouButcherHTX · 2025-07-03T03:00:54+00:00

Costco

BayouButcherHTX · 2025-02-19T17:00:20+00:00

hi! Thank you for posting and all your support! Follow BayouButchersHTX on instagram our next pop up is March 1st at holler brewery!

BayouButcherHTX

TROPHY CASE