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My first “Resturant Quality” steak.

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Comments

  • JohnnyTarheel
    JohnnyTarheel Posts: 6,629
    Dang... that's killer!!
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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  • Kevinboatright
    Kevinboatright Posts: 278
    JNDATHP said:
    Very nice! When are we to come over for dinner? We’ll bring whatever part of the cow you want to cook. 
    Come over this weekend. But if you’re in Reno....place $100 on black for me ...then head north to grab some fresh Elk and we can cook that up. 
    Atlanta, GA 

    LBGE, Mini-Max, Mini, 1995 BGE Chiminea, 22" Blackstone, Weber Genesis E-310. 
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  • HofstraJet
    HofstraJet Posts: 1,172
    edited June 2018
    gdenby said:
    Looks fine. Good sear, nice and pink inside.

    Once one gets a technique down, the hard part is finding really good steaks. The high end restaurants tend to get most of those.
    Take a look at Flannery Beef: www.flannerybeef.com

    No affiliation other than being a long-time customer. Phenomenal dry-aged prime beef at reasonable prices (well, reasonable for what you're getting anyway). Family owned and operated (dad and daughter). Email them if you want something you don't see - they may be able to source it.
    Two Large Eggs, 6 gal Cajun Fryer, and a MiniMax in Charlotte, NC - My New Table
    Twitter: @ Bags
    Blog: TheJetsFan.com
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