SRF overrated

ElkhornHusker · April 2016

Had a Kobe ribeye for lunch, greatly overrated in my opinion. Very disappointed in the quality considering the price.

Wolfpack · April 2016

What was it you didn't like? Not tender enough, too much fat?

ElkhornHusker · April 2016

Wolfpack said:

What was it you didn't like? Not tender enough, too much fat?

Very little flavor, for being the "american Kobe" beef I had high expectations. The ribeye was good, but I had just as good of ribeyes from my local Kroger store. I purchased some T-bones from SRF as well, same thing, good steaks, but not great. Not worth the money, imo.

MaC122 · April 2016

maybe it was the fact that I paid a lot of money for the their kobe steaks, but i really enjoyed them.

MaC122 · April 2016

SRF filet with blue cheese and balsamic glaze. Did this for Valentine's Day. Steak came on time, frozen, and was perfectly tender. I like SRF and will continue to use them on special occasions. Sorry your ribeyes weren't that good, have not tried them yet.

bhedges1987 · April 2016

MaC122 said:

SRF filet with blue cheese and balsamic glaze. Did this for Valentine's Day. Steak came on time, frozen, and was perfectly tender. I like SRF and will continue to use them on special occasions. Sorry your ribeyes weren't that good, have not tried them yet.

can you tell me how you did your blue cheese?

Are you melting it in the microwave then topping it on your steak for it to get that melted?

MaC122 · April 2016

@bhedges1987 absoulultey man! I can actually be of help on this forum, YES!!!!
OK, I did a reverse sear to med rare temp, pulled the steaks, and cranked the egg to 500-600f with my cast iron skillet and the lid heating separately (lid not on the skillet). So i sear the first side of the steak for 30-45 sec and then flip to sear the other side. I quickly put the blue cheese on top of the steak and put the heated cast iron lid on the skillet. The lid acts like a broiler and melts the cheese to perfection. Make sure you have some nice welding gloves or firefighting gloves! I cannot take take credit for this method but I did learn it on this forum, cant remember who. Good luck!

bhedges1987 · April 2016

MaC122 said:

@bhedges1987 absoulultey man! I can actually be of help on this forum, YES!!!!
OK, I did a reverse sear to med rare temp, pulled the steaks, and cranked the egg to 500-600f with my cast iron skillet and the lid heating separately (lid not on the skillet). So i sear the first side of the steak for 30-45 sec and then flip to sear the other side. I quickly put the blue cheese on top of the steak and put the heated cast iron lid on the skillet. The lid acts like a broiler and melts the cheese to perfection. Make sure you have some nice welding gloves or firefighting gloves! I cannot take take credit for this method but I did learn it on this forum, cant remember who. Good luck!

thanks... so when you do your flip on the cast iron, just cover it with another heated CI lid?

Thanks. Looked great

MaC122 · April 2016

@bhedges1987 sear one side on the skillet 30 to 45 sec, flip, then sear with cheese and lid on

saluki2007 · April 2016

Thanks for sharing MaC122. I love blue cheese and will be trying this on my next steak cook.

SRFShane · April 2016

Hey @ElkhornHusker - I dropped you an IM

SRF overrated

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