@lisagd Yeah, there are some Flintstone vibes here for sure It’s over 3" thick so I may sous vide it to mid-rare then try a hard sear over coals. I love to cook but I’m a bit out of my depth here I think I’m going to wait until Monday and get some more research done.
@yakkoTDI For the record, that is a red banana. I bought it because even after 23 years of marriage, I like to impress my girl (**see 5 pound steak above). It turns out that red bananas are just bananas when you open them. All flash, no dash. I’m hoping stupid steak is more than just a banana
@capnjb@Kyeh@macromeh@pmarin@yakkoTDI
That is definitely an after image we do not need. Not even if you’ve purchased any of the large number of bidets Meh has sold
I think your plan above sounds like a solid approach. With plenty of salt and fresh pepper of course. Oh, and finish with butter. Just about everything in life is better with salt, pepper, and butter.
Or ‘offset cook’ to start. That is, put the coals on one side and the steak on the other until partially done(with cover on). Then finish over the hot coals to your desired degree of doneness. If you want it more done, you may need to add more coals.
@capnjb@chienfou@Kyeh@macromeh Duh! I had read most of the goat posts & the one about the impromptu meal, but my brain is mush these days, so i didn’t connect them. Thanks for reminding me!
@mediocrebot Looks like the steaks at the “Free! Steak! Buffet! During Happy Hour!” at a couple of the joints that used to be out on FM1960 back in the day.
@chienfou@Kyeh So my weekend was like - Saturday… lots of yard work I’d been avoiding. Also a run to the Dutch market to buy the stupid steak. Sunday we celebrated Mother’s Day at my folks house due to scheduling conflicts earlier in the month. I had to roast a ton of garlic for the taters, but my sister did the heavy lifting on the meal planning. I was grill guy and sous chef and a lot of cornhole was played. Monday, I was a little tired… so to answer your question in a long winded way, no, I did not sous vide that thing. I put it in a 200 degree oven until it got to about 130 internally, while getting my grill close to 700 degrees. A few minutes on each side for a good sear (and fire) and then let it rest. The only beef I’ve ever cooked that size were cheap roasts and it was typically an all day thing. I was thrilled that I didn’t foof it up.
@Jackinga Three people, two complete meals for all… still some leftovers. Doggo got some scraps. The best was me and my girls on the deck passing around the 18" rib bone and taking cavemen bites on whatever was left after carving. Lots of laughs and lots of yum with that. Brown dog got a tiny bite.
@capnjb@chienfou@Kyeh What you describe is essentially a “reverse sear” technique. One thing to note about it is that your “resting” can be done between the oven and the sear, so as soon as it comes off the grill, you’re ready to slice.
@chienfou@Doooood@Kyeh That’s mostly what happened I’m a big fan of cooking and baking… two very different skill sets. I work with computers all day so when I get out of work, I’m either woodworking, cooking, baking or trying to catch my daughters 50MPH fastball. I’m just trying to find balance. It helps lower my blood pressure But I can cook a reasonable steak
couple of years ago we spent Christmas with the prodigal son and (one of) his girlfriend(s). She brought an elk scapula from an elk her dad had shot. It looked like a Volkswagon hood! Sous vide was the solution to that one as well. He was living in an apt in E Boston so no grill for him, we finished it in the oven and it was delish.
@ircon96
actually we had a large flat Rubbermaid style container (like the ones you see a Christmas to store wrapping paper etc.) that we DID put in the tub!
@Kidsandliz Heh, I trimmed most of the meat off it then we sat on the deck and passed it around getting most of the rest of the meat. It was messy and a bit primal, but lots of fun and super tasty
Who do you think you are, Fred Flintstone? Sorry, no cooking suggestions other than to maybe grill it.
@lisagd Yeah, there are some Flintstone vibes here for sure It’s over 3" thick so I may sous vide it to mid-rare then try a hard sear over coals. I love to cook but I’m a bit out of my depth here I think I’m going to wait until Monday and get some more research done.
@capnjb @lisagd You’re gonna need a bigger grill.
/giphy you’re going to need a bigger boat
@capnjb @lisagd Sous vide sounds perfect and almost idiot proof. It’s how I cook steaks, then finish on the grill.
@capnjb @lisagd That’s exactly how I do cowboy steaks, which are tomahawks with the bone cut short.
In other words, I treat them like a roast.
What did that poor banana do to deserve that?
@yakkoTDI For the record, that is a red banana. I bought it because even after 23 years of marriage, I like to impress my girl (**see 5 pound steak above). It turns out that red bananas are just bananas when you open them. All flash, no dash. I’m hoping stupid steak is more than just a banana
*Dumbest thing I’ve ever said.
@capnjb @yakkoTDI Well as Sigmund Freud said, (at least as portrayed on Saturday Night Live):
“Sometimes a banana is just a banana”
@pmarin @yakkoTDI I think I’ll just walk off into the sunset at this point.
@capnjb @pmarin @yakkoTDI
I hope to see pictures of the steak once you’ve cooked it!
@capnjb @Kyeh @pmarin @yakkoTDI But (just to be clear) before you’ve eaten it.
@capnjb @pmarin @yakkoTDI I can recall my dad making that attribution while I was still in my well-before-SNL youth.
@capnjb @Kyeh @macromeh @pmarin @yakkoTDI
That is definitely an after image we do not need. Not even if you’ve purchased any of the large number of bidets Meh has sold
I think your plan above sounds like a solid approach. With plenty of salt and fresh pepper of course. Oh, and finish with butter. Just about everything in life is better with salt, pepper, and butter.
@melonscoop Not batteries.
@melonscoop @shahnm
/image salt and pepper battery
@melonscoop @narfcake @shahnm
Do you have to keep those in the fridge?
@melonscoop @narfcake @shahnm That looks like it belongs on meh
@caffeineguy @melonscoop @narfcake I would buy those.
Or ‘offset cook’ to start. That is, put the coals on one side and the steak on the other until partially done(with cover on). Then finish over the hot coals to your desired degree of doneness. If you want it more done, you may need to add more coals.
Same goes for gas grills.
Basically, let the passive heat/smoke start the cook process.
/showme a stupid steak with a banana for scale
@mediocrebot That doesn’t look anywhere near as disgusting as I was expecting from you. Good job!
@mediocrebot @xobzoo
Euw - I think it’s pretty disgusting.
@Kyeh @haydesigner @xobzoo It looks kinda like a baked potato/steak hybrid… Almost certainly GMO.
@haydesigner @ircon96 @Kyeh @xobzoo It’s a Monsanto Steak.
@haydesigner @ircon96 @Kyeh @pmarin @xobzoo
Correction. It is a Bayer steak.
@haydesigner @ircon96 @pmarin @xobzoo @yakkoTDI I think it looks like the AFTER picture:
macromeh said 5 hours ago
@Kyeh @capnjb @haydesigner @ircon96 @pmarin @xobzoo @yakkoTDI
But not like it came from someone with a ;
@capnjb @haydesigner @Kyeh @macromeh @pmarin @xobzoo @yakkoTDI
Someone with a semi-colon?
@capnjb @ircon96 @Kyeh
a reference to the OP backstory… for more deets see his posts as goat.
@capnjb @chienfou @ircon96
Joke here: https://meh.com/forum/topics/thanksgoating-day-204-go-be-human
@capnjb @chienfou @ircon96
Full explanation here: https://meh.com/forum/topics/thanksgoating-day-two-welcome-to-me-the-sequel
@capnjb @chienfou @Kyeh @macromeh Duh! I had read most of the goat posts & the one about the impromptu meal, but my brain is mush these days, so i didn’t connect them. Thanks for reminding me!
@ircon96
no problem. Took me a sec to make the connection myself…
@chienfou @ircon96 There’s an ostomy reversal joke here somewhere.
/showme a stupid banana with a steak for scale.
@mediocrebot Looks like the steaks at the “Free! Steak! Buffet! During Happy Hour!” at a couple of the joints that used to be out on FM1960 back in the day.
@mediocrebot Looks like the hospital “steak nugget” I had a few years back.
Two words: Plasma. Blowtorch.
(There has to be a way to disassemble that into something… grillable.)
Everything is fine. Most people are not on fire.
@capnjb Until the next day when they are on fire.
My wife likes medium. I think I landed in the area. It’s tough to cook a 3" thick steak. Really, really tasty.
@capnjb Oh, yummmmm!
@capnjb @Kyeh
so… did you sous vide it first?
@capnjb That looks delicious!
@capnjb Det’s a lotta meat! How many people? Leftovers? Whadda 'bout da dog?
@chienfou @Kyeh So my weekend was like - Saturday… lots of yard work I’d been avoiding. Also a run to the Dutch market to buy the stupid steak. Sunday we celebrated Mother’s Day at my folks house due to scheduling conflicts earlier in the month. I had to roast a ton of garlic for the taters, but my sister did the heavy lifting on the meal planning. I was grill guy and sous chef and a lot of cornhole was played. Monday, I was a little tired… so to answer your question in a long winded way, no, I did not sous vide that thing. I put it in a 200 degree oven until it got to about 130 internally, while getting my grill close to 700 degrees. A few minutes on each side for a good sear (and fire) and then let it rest. The only beef I’ve ever cooked that size were cheap roasts and it was typically an all day thing. I was thrilled that I didn’t foof it up.
And look at me… once again with too many words!
@Jackinga Three people, two complete meals for all… still some leftovers. Doggo got some scraps. The best was me and my girls on the deck passing around the 18" rib bone and taking cavemen bites on whatever was left after carving. Lots of laughs and lots of yum with that. Brown dog got a tiny bite.
@capnjb @chienfou @Kyeh What you describe is essentially a “reverse sear” technique. One thing to note about it is that your “resting” can be done between the oven and the sear, so as soon as it comes off the grill, you’re ready to slice.
@chienfou @Doooood @Kyeh That’s mostly what happened I’m a big fan of cooking and baking… two very different skill sets. I work with computers all day so when I get out of work, I’m either woodworking, cooking, baking or trying to catch my daughters 50MPH fastball. I’m just trying to find balance. It helps lower my blood pressure But I can cook a reasonable steak
@capnjb Wow, that looks great, I wish you’d invited me!
Plus, I’m sure you slept soundly knowing your steak was gluten free
couple of years ago we spent Christmas with the prodigal son and (one of) his girlfriend(s). She brought an elk scapula from an elk her dad had shot. It looked like a Volkswagon hood! Sous vide was the solution to that one as well. He was living in an apt in E Boston so no grill for him, we finished it in the oven and it was delish.
@chienfou Yikes! Did you sous vide it in the bathtub?!
@ircon96
actually we had a large flat Rubbermaid style container (like the ones you see a Christmas to store wrapping paper etc.) that we DID put in the tub!
@chienfou @ircon96 That’s wild!
@chienfou @Kyeh Not to mention, dedication!
You planning to eat the bone too? That must be half the weight of the steak (thus the cost).
@Kidsandliz Heh, I trimmed most of the meat off it then we sat on the deck and passed it around getting most of the rest of the meat. It was messy and a bit primal, but lots of fun and super tasty