A steak worthy of sharing
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Joe Hell That is a seriously nicely colored piece of meat! Took me a LOOOOONG time to realize that that was butcher paper underneath it!
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Now I’m going to have to cook up some of my CAB Prime Ribeyes and see if I can show your steak up! Obviously Jonathon wouldn’t like your steak because you didn’t use the Ultimate Steak and Roast Rub on it!
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Tex_77 And my wife made some baked chicken and we didnt have the seasoning she usually uses so she put some ultimate steak and roast on it and it was still phenomenal!
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Now I’m going to have to cook up some of my CAB Prime Ribeyes and see if I can show your steak up! Obviously Jonathon wouldn’t like your steak because you didn’t use the Ultimate Steak and Roast Rub on it!
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Joe Hell That is a seriously nicely colored piece of meat! Took me a LOOOOONG time to realize that that was butcher paper underneath it!
Jonathon I didn’t realize it was butcher paper until you pointed it out!
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Tex_77 lol. I keep it super simple when seasoning steak. A good cut of beef doesn’t need much. I’d like to see that CAB!
Joe Hell well I finally cooked a couple of the Prime CAB steaks up.
Seasoned with Stagner Steak Rub and olive oil.
Sous vided for a little over an hour at 117, then coated in mayo mixed with more 9f the Stagner rub.
Seared in cast iron for 1:30 a side.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Joe Hell well I finally cooked a couple of the Prime CAB steaks up.
Seasoned with Stagner Steak Rub and olive oil.
Sous vided for a little over an hour at 117, then coated in mayo mixed with more 9f the Stagner rub.
Seared in cast iron for 1:30 a side.
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Joe Hell well I finally cooked a couple of the Prime CAB steaks up.
Seasoned with Stagner Steak Rub and olive oil.
Sous vided for a little over an hour at 117, then coated in mayo mixed with more 9f the Stagner rub.
Seared in cast iron for 1:30 a side.
Tex_77 Why do you use mayo? I’ve never heard of that, is it supposed to help hold the seasoning or help give a better “crust” when searing?
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Tex_77 Why do you use mayo? I’ve never heard of that, is it supposed to help hold the seasoning or help give a better “crust” when searing?
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Tex_77 Why do you use mayo? I’ve never heard of that, is it supposed to help hold the seasoning or help give a better “crust” when searing?
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