The commissary usually has them in that $6-8 range but I think they jacked the prices up for the holiday. Back when I was in NC, we used to hit Harris Teeter for the weekly steak deals. Massive ribeyes for $5.99 a pound. mmmmmmmmm
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BBQ sauce on steak? Regional ?
- Thread starter deersniper
- Start date
Of course you freeze them, how the fuck else does anyone make a whole steer from auction last long enough to eat it all? The other key is proper vacuum airtight packaging before they go into the freezer.
Wife wanted thyme/rosemary style vs grilled...she chose wisely. They melted in our fucking mouths.
#IWantItInAndAroundMyMouth
#PaintMyNailsOrSuckMyDick
#DontJudgeMeForTheShittyChoiceInWhiskyItWasAGift
Nothing wrong with Woodford, still better than Jack. Shit all tastes the same after the third glass.
I just got a Traeger grill and will be cooking my steaks on that from now on.
As far as sauce goes, to each their own. If I'm adding sauce the steak sucks and I need something to make it edible.
@Bender rib and chop is overrated, Texas Roadhouse does a better job. The best steak I've had in Cheyenne was at Poor Richard's.
As far as sauce goes, to each their own. If I'm adding sauce the steak sucks and I need something to make it edible.
@Bender rib and chop is overrated, Texas Roadhouse does a better job. The best steak I've had in Cheyenne was at Poor Richard's.
Merry Christmas brother! Cheers!That isn’t saying much hahaha! Definitely true through.
Merry Christmas bro.?
It's been a long time but was on a Christmas visit to Louisiana in laws.
Had brought a big stack of Texas ribeye , nice thick ones with us.
Steaks were planned for but my father inlaw and I had came in late for some reason and I figured to cook the next day.
Mother inlaw said sit down I'll get your steaks. Looking around everyone else had eaten .
Turned around and to my horror she took two perfect 2 inch thick steaks covered them in blackening season and tossed eack one in a screaming hot cast iron skillet.
I still remember it as one of the best steaks ever, every Christmas.
Had brought a big stack of Texas ribeye , nice thick ones with us.
Steaks were planned for but my father inlaw and I had came in late for some reason and I figured to cook the next day.
Mother inlaw said sit down I'll get your steaks. Looking around everyone else had eaten .
Turned around and to my horror she took two perfect 2 inch thick steaks covered them in blackening season and tossed eack one in a screaming hot cast iron skillet.
I still remember it as one of the best steaks ever, every Christmas.
Texas is very good. Poor Richards let me down too many times, Tjoes use to be good, but the dry aged ribeye at Chophouse is as good as I’ve ever had. Let me know and you can show off your Traeger lol.
Honestly if I put sauce with a steak, and that’s if I do t I use horseradish and cream cheese mix. Beavers extra hot with a little bit of cream cheese mix in. If tears aren’t rolling it’s not enough horseradish!
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Hey, M8541Reaper, you and I shop in some of the same places, Huachuca Commissary and D-M Commissary.
My favorite beef (Prime) comes from Costco.
Greg
My favorite beef (Prime) comes from Costco.
Greg
I'm partial to Montreal Steak Seasoning.
No sauce on a good cut.
I use homemade horseradish sauce on my prime rib.
I prefer ribeye steaks, though not averse to others done no more than medium rare.
No sauce on a good cut.
I use homemade horseradish sauce on my prime rib.
I prefer ribeye steaks, though not averse to others done no more than medium rare.
I actually had the NY Strip but the wife had the Ribeye and it tested better. Often the NY Strip has better flavor but it all depends on individual animal it came from.
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