brazoseagle Posted November 3, 2012 Author Share Posted November 3, 2012 Going to give this a crack this weekend. Will post photos. Awesome!! Can wait to see Link to comment Share on other sites More sharing options...
Wil Posted November 3, 2012 Share Posted November 3, 2012 Awesome!! Can wait to see The steaks are in the fridge! Link to comment Share on other sites More sharing options...
goalie204 Posted November 9, 2012 Share Posted November 9, 2012 Since i started making steaks this way, its the only way i do it. Only thing is, i reverse sear now, which makes the same delicious flavoured steak, but it makes a rib steak as tender as a filet Link to comment Share on other sites More sharing options...
brazoseagle Posted November 9, 2012 Author Share Posted November 9, 2012 Since i started making steaks this way, its the only way i do it. Only thing is, i reverse sear now, which makes the same delicious flavoured steak, but it makes a rib steak as tender as a filet Awesome! Link to comment Share on other sites More sharing options...
Ophidion Posted November 10, 2012 Share Posted November 10, 2012 With brazos Recipe. i turned this: (About 60 hours of age due to work schedule schedule crap) Into this: Dear god the crust was incredibly flavorful. It was just regular 1" bone in ribeye from the local supermarket. I don't have a butcher near me yet so this was the best I could do. Link to comment Share on other sites More sharing options...
brazoseagle Posted November 10, 2012 Author Share Posted November 10, 2012 With brazos Recipe. i turned this: (About 60 hours of age due to work schedule schedule crap) Into this: Dear god the crust was incredibly flavorful. It was just regular 1" bone in ribeye from the local supermarket. I don't have a butcher near me yet so this was the best I could do. FANTASTIC!!!!! Link to comment Share on other sites More sharing options...
Ophidion Posted November 10, 2012 Share Posted November 10, 2012 The fat had so much damn flavor. I've had amazing steaks in fancy schmancy restaurants and this was comparable and cost me about 1/5th as much. I've since aged steaks for 6 days and they also turned out great but the grill wasn't hot enough and I didn't really get the crust like the first attempt. I'm going to try again once I get back from harvesting Bambi. Link to comment Share on other sites More sharing options...
CigarmanTim Posted November 10, 2012 Share Posted November 10, 2012 The fat had so much damn flavor. I've had amazing steaks in fancy schmancy restaurants and this was comparable and cost me about 1/5th as much. I've since aged steaks for 6 days and they also turned out great but the grill wasn't hot enough and I didn't really get the crust like the first attempt. I'm going to try again once I get back from harvesting Bambi. That's why Ribeyes are hard to beat....love the flavor. Good luck with Bambi! Link to comment Share on other sites More sharing options...
brazoseagle Posted November 10, 2012 Author Share Posted November 10, 2012 The fat had so much damn flavor. I've had amazing steaks in fancy schmancy restaurants and this was comparable and cost me about 1/5th as much. I've since aged steaks for 6 days and they also turned out great but the grill wasn't hot enough and I didn't really get the crust like the first attempt. I'm going to try again once I get back from harvesting Bambi. It's what that aging process does to the fat cells and the actual meat that really steps up the flavor big time. I will be posting some bambi meatscapes soon. Link to comment Share on other sites More sharing options...
Diamondog Posted November 23, 2012 Share Posted November 23, 2012 Link to comment Share on other sites More sharing options...
brazoseagle Posted November 24, 2012 Author Share Posted November 24, 2012 How was it? Link to comment Share on other sites More sharing options...
Diamondog Posted November 24, 2012 Share Posted November 24, 2012 How was it? Was outstanding....not usually a choice of cut (top sirloin) but being one of the leanest cuts it was surprisingly good... Link to comment Share on other sites More sharing options...
Wil Posted November 27, 2012 Share Posted November 27, 2012 With home grown veg. Link to comment Share on other sites More sharing options...
Fuzz Posted November 27, 2012 Share Posted November 27, 2012 Wil, mate! There's too much garnish on your plate! It's detracting from the meatscape!! Link to comment Share on other sites More sharing options...
brazoseagle Posted November 27, 2012 Author Share Posted November 27, 2012 With home grown veg. Steak looks great!!!! Were you sharing the rest of your plate with a rabbit? Link to comment Share on other sites More sharing options...
Wil Posted November 27, 2012 Share Posted November 27, 2012 Wil, mate! There's too much garnish on your plate! It's detracting from the meatscape!! Lol I feared as much! Link to comment Share on other sites More sharing options...
Wil Posted November 27, 2012 Share Posted November 27, 2012 Steak looks great!!!! Were you sharing the rest of your plate with a rabbit? Unfortunately not lol! The steak was great. Will aim for a little rarer next time (and less veg!) Link to comment Share on other sites More sharing options...
brazoseagle Posted November 27, 2012 Author Share Posted November 27, 2012 Unfortunately not lol! The steak was great. Will aim for a little rarer next time (and less veg!) The only reasonable purpose for brocolli is for it to be used like a paint brush for sauces, butters, and/or ranch dressing! Link to comment Share on other sites More sharing options...
brazoseagle Posted December 3, 2012 Author Share Posted December 3, 2012 First off #1. I ****in hate Tony Romo! Prime Texas Ribeye Great beer On the 3rd attempt, still one of the worst most swill wine I've ever had! Worst wine EVER!!!!!!!!!!!!! Link to comment Share on other sites More sharing options...
Diamondog Posted December 3, 2012 Share Posted December 3, 2012 What are the little yellow pieces i always see encrusted on yours? Link to comment Share on other sites More sharing options...
Ophidion Posted December 3, 2012 Share Posted December 3, 2012 Looks like garlic. Or perhaps pepper seeds. Link to comment Share on other sites More sharing options...
brazoseagle Posted December 3, 2012 Author Share Posted December 3, 2012 Dreid Minced onion, dried garlic, dill seed, dehydrated red bell pepper......all play an integral part in my steak seasoning. Link to comment Share on other sites More sharing options...
brazoseagle Posted December 12, 2012 Author Share Posted December 12, 2012 Prime Texas Filet with Venison Kabob Baked Tater 1 Link to comment Share on other sites More sharing options...
mk05 Posted December 13, 2012 Share Posted December 13, 2012 not impressed. not enough meat. you are a man among men. i will give this a try. Link to comment Share on other sites More sharing options...
goalie204 Posted December 15, 2012 Share Posted December 15, 2012 i still do this with every steak, but i reverse sear now, which makes the same great flavorful steak, but makes a ribeye as tender as a filet. I got some in the fridge going on 60 hours now, didnt have time last night Link to comment Share on other sites More sharing options...
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