Just some steaks

cookingdude555

They were delicious

SGH

Looks like a winner to me brother👍

BGEChicago

@cookingdude555 Nice cook! Obviously your an old pro with a couple different thickness and (im assuming) perfectly cooked to temperature. I have a question though: It looks like the strip steaks were almost rolled in salt, were they too salty? I ask because perhaps I'm missing a better technique ?

cookingdude555

Thanks @sgh and @bgechicago. The strip steaks were just salt and pepper as they were for my father in law who can’t have garlic, while the tri tips have a marinade heavy in it. The salt was sea salt so it was big crystals. It makes a great crust, but they weren’t too salty. They were each 1lb so they were decent sized hunks of meat. The tris made them look pretty small. That’s an XL they’re cooking on.

thetrim

Can't say "just some" about those. They look fantastic!

Nice work!

cookingdude555

had to post leftovers pic from tonight. Had the leftovers with some awesome mashed potatoes, and probably the best gravy I’ve ever had/made.

BGEChicago

Ok, don't tease us with the gravy, you know the drill, details? 😊

cookingdude555

I put 5 lbs of beef soup bones through five 1 hour cycles in an instant pot. The bones were falling apart at this point. In with the bones went some carrots, celery, an onion, two containers of low sodium beef stock, and better than bullion beef paste. This was strained and left outside over night to cool (we got below freezing that night). In the morning I removed the fat frisbee on the top of the pot, and put the remaining gelatin stock in the fridge until it was time to fire up the egg for the steaks. Brought the gelatin mixture to a boil, and added a flour water mixture until the desired thickness was obtained. I think I’ve ruined any other gravy for the rest of my life.