Luke P
TVWBB All-Star
Very excited to share this cook with everyone. I've been absent for awhile because we've been low on our usual meat. Been eating leftovers from Thanksgiving and parent's anniversary party for last week or 2. Got an 1/8th of cow split with good friends. Lot of beautiful ground beef, stew meat. sandwich steak, with some T-bones, porterhouses, sirloin tips and an eye of round and 2 bottom rounds. Anyways...first time breaking into this beef, and the marbling, texture, taste is amazing. This cook was also special because I got to cook for my wife's grandmother for the first time ever. She is 86, full of life and sass! And she loves my sons more than anything. She has cooked for me 100 times, so it was nice to put a plate of food in front of her that she really enjoyed.
There's a plate at the end for you for listening to me ramble
Asparagus with EVOO + S&P.
Marinated the steaks overnight in Worscheshire, bit of soy sauce, diced garlic, Kosher salt and pepper.
My wife hates fat/gristle/anything. So I grabbed this "sirloin tip steak". Not sure if this is the technical term for the cut, but it's super lean with a nice ring of fat on one side.
Porterhouse is beautiful! This meat was loved in life, and after.
Here they are holding hands.
Did these on the gasser cause it was getting late, and the ladies were hungry. Small cut of the sirloin on top for Gram. She takes it med-well so it went on a bit before ours. My wife and I go Med-Rare.
Here's your plate! Did I forget to mention my wife double-fried potatoes and coated in parmesan and salt. Enjoy!
My first bite. No blood, but I think I didn't let the gasser heat back up for perfect sear. Had to let it sit indirect longer than I'd like.
There's a plate at the end for you for listening to me ramble
Asparagus with EVOO + S&P.
Marinated the steaks overnight in Worscheshire, bit of soy sauce, diced garlic, Kosher salt and pepper.
My wife hates fat/gristle/anything. So I grabbed this "sirloin tip steak". Not sure if this is the technical term for the cut, but it's super lean with a nice ring of fat on one side.
Porterhouse is beautiful! This meat was loved in life, and after.
Here they are holding hands.
Did these on the gasser cause it was getting late, and the ladies were hungry. Small cut of the sirloin on top for Gram. She takes it med-well so it went on a bit before ours. My wife and I go Med-Rare.
Here's your plate! Did I forget to mention my wife double-fried potatoes and coated in parmesan and salt. Enjoy!
My first bite. No blood, but I think I didn't let the gasser heat back up for perfect sear. Had to let it sit indirect longer than I'd like.
