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Started By
Message
Post your steak pictures here.
Posted on 7/30/25 at 8:44 pm
Posted on 7/30/25 at 8:44 pm
Shoutout to red stick spice, a really nice steak/chop seasoning blend that's more different than your typical steak rub.
This post was edited on 7/30/25 at 8:45 pm
12
Posted on 7/30/25 at 9:17 pm to Mikaelomo
Hard boiled milk steak with a side of raw jelly beans
This post was edited on 7/30/25 at 9:19 pm
Posted on 7/30/25 at 9:23 pm to HoboDickCheese
Posted on 7/30/25 at 9:36 pm to HoboDickCheese
Those aren't just jelly beans, those are Jelly Bellys!
Posted on 7/30/25 at 9:38 pm to Mikaelomo
Good looking steak.
Posted on 7/31/25 at 9:20 am to Mikaelomo
Couple of ribeyes I did recently.
Skirt steak I did for fajitas….finished product
This post was edited on 7/31/25 at 9:25 am
Posted on 7/31/25 at 9:24 am to Mikaelomo
This thread is my jam. I have more pics of steaks than I do of my kids. I love to experiment with different cuts and methods. Here is a reverse sear strip I did on Sunday night.
Posted on 7/31/25 at 10:11 am to Mikaelomo
Posted on 7/31/25 at 10:41 am to Mikaelomo
Backstrap 
Posted on 7/31/25 at 10:44 am to AlxTgr
How did you accomplish this? Details please… and I’ll need type of cut. Seasonings, etc. I’m trying to do better….
TIA
TIA
Posted on 7/31/25 at 10:57 am to Babewinkelman
quote:
Babewinkelman
Posted on 7/31/25 at 10:59 am to Babewinkelman
Posted on 7/31/25 at 11:06 am to Mikaelomo
PSA: Rouses is running a sale on prime NY strips for $13.97/lb., or $11.97/lb. for the whole loin. Going to pick up a whole one and have them cut it.
Posted on 7/31/25 at 11:23 am to xBirdx
That was a picanha(sirloin cap) that I cooked in a sous vide for 6 hours then seared the heck out of it. I used Buffalo Trace seasoning on that one for the sous vide time.
Posted on 7/31/25 at 11:57 am to Loup
Posted on 7/31/25 at 12:25 pm to Babewinkelman
Posted on 7/31/25 at 12:51 pm to CarRamrod
pussyass downvoter.
Posted on 7/31/25 at 1:34 pm to Mikaelomo
This surprisingly was cooked from a HelloFresh box
This post was edited on 7/31/25 at 1:38 pm
Posted on 7/31/25 at 1:58 pm to LouisianaLady
Here is a sous vide flap steak.
Posted on 7/31/25 at 5:15 pm to TDTOM
quote:
This thread is my jam.
Same. I'll play:
Surf and Turf
Reverse Sear
Smoked first then basted with a compound garlic butter and flame-seared
My daughter's favorite way to enjoy her ribeye
The crawfish and cream sauce is a must according to my wife and daughter. They can't have a steak without it.
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