Steak, it's what's for Dinner


 

Bill Schultz

TVWBB Hall of Fame
So, had three of the four yutes home for the weekend, two on spring break from college. decided to prepare for this weekend by aging some steaks, two Rib Eye's and three nice Porterhouse's, aged four days in the fridge. Here seasoned with Sicilian Sea Salt and fresh ground, and one seasoned with that plus Tatonka Dust for me.

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Nice Shrooms in the basket with EVOO, S&P

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The CEO made an exquisite Blueberry Cobbler from a Bayless recipe

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Steaks sitting at room temp for an hour, dressed with a little EVOO just before the cook and then a sprig of Rosemary and a Bay Leaf on the side that will go face down first. Indirect until 110 IT then direct for a nice sear until 130+ and pulled and let to sit for 15 minutes. The smell coming out of the vent was phenomenal

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Tonights brew of choice

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Steaks done, shrooms on

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The CEO did her Mac and Cheese which was superb

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After resting

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Your plate with a amazing bread from a local Italian Bakery

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A little desert and we will finish a superb wine, a real good day

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John I am normally a salt and pepper guy when it comes to good steaks but it was really very very good, would definitely do it again.
 
incredible cook Schultz. impressive slabs both the porterhouses and the ribeyes are monsters man. dig the title too -

don't lift the lid...
 
those look really good - The Mac & Cheese also looks phenomenal - You treat your kids well - I'm surprised they didn't choose Community College and just commute so they be close to those good eats all the time! :)
 

 

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