Steak of the Month
- Thread starter JRPfeff
- Start date
Jerome D.
TVWBB All-Star
I'm tellin' you, Jim, once you know how to make your own picanha, you're expectations when eating out at a Brazilian churrascaria go way up. Nice job by your butcher in leaving a nice thick fat cap — the browned salty fat is definitely my favorite part of eating picanha. I'd say you nailed this cook, very well executed. Terrific looking sides too.
Brad Olson
TVWBB Diamond Member
Look at those fat caps...did you find those steaks in NC or were they imported?
Brad - The steaks are from a boutique butcher shop in NC. The have a nice selection dry aged beef. I'm looking at 3 inch filet or maybe a prime rib roast from there.
Jerome - I haven't used my rotisserie in a long time, so I had trouble timing my cooking. I checked after 30 minutes and was at 130, carryover took the meat to medium. Considering that and that it was a beef cut that I would never think of grilling, it was really good.
Jerome - I haven't used my rotisserie in a long time, so I had trouble timing my cooking. I checked after 30 minutes and was at 130, carryover took the meat to medium. Considering that and that it was a beef cut that I would never think of grilling, it was really good.
I added melted blue cheese butter and a fine beverage to complete my meal.
The strip portion of this steak was the best I have had in a long time. NY strip was always my favorite, but lately they seem to by tough and gristly. This strip was tender and delicious, no chewy parts whatsoever. I didn't miss not having a larger tenderloin portion.
Kemper Morris
TVWBB Gold Member
Good looking steak
My final Steak of the Month for 2016 was a 16 oz. USDA Prime Strip Steak. It was a really nice looking piece of meat.
I decided to use my BGE to grill this steak. I haven't used the BGE much lately because it is a relative pain to use and I had forgotten how hot the fire can get. The thermometer read 600F when I took this photo.
Here's the finished steak resting on the sizzling platter.
My half of the steak is plated here. Excellent flavor, texture, and tenderness.
The SOTM program for the first half of 2016 has gone up in price to $129. I really enjoyed this year's steaks, but don't know if I want to spend that much money for the steaks they are offering next year.
I decided to use my BGE to grill this steak. I haven't used the BGE much lately because it is a relative pain to use and I had forgotten how hot the fire can get. The thermometer read 600F when I took this photo.
Here's the finished steak resting on the sizzling platter.
My half of the steak is plated here. Excellent flavor, texture, and tenderness.
The SOTM program for the first half of 2016 has gone up in price to $129. I really enjoyed this year's steaks, but don't know if I want to spend that much money for the steaks they are offering next year.
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Kemper Morris
TVWBB Gold Member
Looks good to me
Although I ended up buying the Butcher's Market Steak of the Month for the first half of 2016, I never got around to posting any of the meals. This was because some were repeats of 2015 (Filet Mignon and strip steak) and others were indoor cooks (Ossobucco and Burgandy Wine Tips).
June's cut is exceptional. It is supposed to be a 38 ounce Tomahawk Steak, but my scale read 4 pounds 1 ounce. This steak is so big that I will have to be creative to fit it over the coals on my kettle. I'll probably grill it tomorrow, so any advice or recipes are gladly welcome.
P.S. @Phil B Q - Dinner will be served at around 19:00 tomorrow.
