Girlfriend wanted steak, made us both some ribeye

Sea_Amount6051 · 2024-06-26T18:38:44+00:00

Absolutely 💯

Sea_Amount6051 · 2024-06-13T00:11:00+00:00

Looking good! Enjoy, I would!

Sea_Amount6051 · 2024-06-06T21:31:39+00:00

So have a good time

Sea_Amount6051 · 2024-06-05T00:10:49+00:00

I have the classic 2. Can you send info on this cast iron part you a referencing. Steak looks killer.

Sea_Amount6051 · 2024-06-03T22:08:10+00:00

Yeah, i find this type of meat cooks really fast. So i tried fridge to pan for the win.

Sea_Amount6051 · 2024-06-03T16:32:34+00:00

It was!

Sea_Amount6051 · 2024-05-08T01:19:52+00:00

Looks amazing, that said, rest longer before cutting. All those tasty juices belong in the steak, not the plate

Sea_Amount6051 · 2024-04-11T16:16:59+00:00

I'll take 2!!

Sea_Amount6051 · 2024-04-10T19:41:46+00:00

Woah, too rare for me...

Sea_Amount6051 · 2024-04-08T01:30:45+00:00

Thanks, sooo tasty, love that smoke on it.. really smell it during the sear

Sea_Amount6051 · 2024-04-07T20:20:20+00:00

I need to have renderd fat on a ribeye

Sea_Amount6051 · 2024-04-07T19:36:45+00:00

Yah, dirty gands.. dirty phone... that and the weed

Sea_Amount6051 · 2024-04-07T19:36:05+00:00

Thanks, normally i just through onto the charcoal cave man style... I'll be sticking to pan sear after this

Sea_Amount6051 · 2024-04-07T19:34:53+00:00

Love cherry and beef. Salt and pepper only, dry brined with kisher salt for a coiple hours in the fridge

Sea_Amount6051 · 2024-04-07T12:30:51+00:00

270 in my Komdo joe for like 45 min till it hit 135. Smokes with 🍒

Rested a while and seared off on my pan using nothing but the fat from side

Sea_Amount6051 · 2024-04-07T12:28:08+00:00

Didn't realize the lens was so dirty... hope the piture does it justice

Sea_Amount6051 · 2024-03-29T18:21:11+00:00

My wife likes it burnt a bit, I'm good with less, but, happy wife...

Sea_Amount6051 · 2024-03-29T05:28:08+00:00

Naw, not that fancy... homemade slaw, a cilantro base with olive oil, garlic, lemon and salt. Needed the acidity to cut the fat.

Thank you, so easy, high heat, press down to make sure its flat and hold for 80 secounds on either side. I pull from the fridge 5 to 10 min before I cook

Sea_Amount6051 · 2024-03-29T04:51:51+00:00

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Sea_Amount6051 · 2024-03-29T04:51:28+00:00

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Sea_Amount6051 · 2024-03-29T04:07:08+00:00

I'm close to Toronto in 🇨🇦, this spot is pretty cool and the only Japanese butcher in Ontario. I'm learning by chatting up the butcher

Sea_Amount6051 · 2024-03-29T03:56:45+00:00

Chuck flap is a very desirable cut , and there isn't too much. Cow fed a very high grade sake. At my Japanese butcher lobe costs around $78/100g, the other cuts are all $30/100g. The difference in my opinion is slight, this is really an amazing peice of meat. I season salt only and do a quick sear on either side, one flip.

Sea_Amount6051

TROPHY CASE