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Yummiest T-bones

gdenby
gdenby Posts: 6,239
edited November -1 in EggHead Forum
FathersDayTbone.jpg

I've been buying beef cuts from some near-by organic farmers for a few years. Even their burger is most delicious. The elders are retiring, and the younger folks are changing methods just a bit. Really thick steaks are now available.

Pictured above is a 2" T-bone, hot tubbed for an hour at 125, then seared at 700+ for 2 miutes a side. Rubbed with some DP Cowlick, the flavor is still in my mouth an hour later. Allow me to suggest that if you have a similar farmer at hand, the additional expense and trouble will give you a meal most excellent.

Comments

  • Fidel
    Fidel Posts: 10,172
    Looks like you enjoyed it.

    I was at a farmer's market last week and ran into a small beef producer. I got his info and he told me he will be there every week. I may just give his beef a whirl.

    Thanks for the advice.
  • gdenby
    gdenby Posts: 6,239
    Last week-end, my brother-in-law and I had the delight of steaks from our newest in-law reletive's free-range beef. The cook kind of singed them a bit, but the flavor was remarkable. The steak I made today from another farmer really was without compare.

    Take a chance one the beef you found. I've not had any bad meat from local farmers, and this most recent batch seems to be at the top.
  • TomM24
    TomM24 Posts: 1,366
    I'd like to chew on that bone. Very Nice. I'm with you support your locals
  • Beanie-Bean
    Beanie-Bean Posts: 3,092
    Nice steak there--it almost took up the entire plate!
  • Wow, the T-bone looks perfect and I bet it tastes even better. I'm a newbie (did my first pork butt today) and I want to fix a Forentine Steak....a 2 to 2.5 inch Porterhouse. Needless to say, I don't want to screw up such a nice piece of meat. When you do the reverse sear technique (or whatever you call it), how do you know how long to 'hottub' it before the sear?????
    eanie meanie
  • Mainegg
    Mainegg Posts: 7,787
    All the beef and pork we use if from a local farmer. I can not stand store bought. It is like a watered down drink! :angry: We are really getting spoiled with it. Looking for a chicken source now and we will be all set :)