Do you sometimes just go full Flintstones and have a giant tomahawk steak?
1.3 kg bad boy.
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View original on lemmy.world1.3 kg bad boy.
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At current grocery prices, I can afford to smell it. Does that count?
Well, I paid 35 €. Three weeks dry aged Irish beef.
Yeah. Here in the US, grocery prices are such that I simply don't splurge or go to restaurants, anymore. The steak sure looks good, though!
I stopped going to restaurants a long time ago.
My average per-serving cost cooking at home is $2.35, and that's often for things a restaurant would charge $35+ for.
Absolutely. I usually cook with cheap ingredients too, but my per-serving cost is probably more like 5 Euros. I've taught myself a lot of Asian recipes. Quick to prepare and very, very affordable most of the time.
But every now and then I go crazy and do stuff like this steak.
This is the way.
Ah, beer - making dinner and your date look so much better than they really are for thousands of years. ;)
No
No, I don't.
Just get a rib steak and not have a stupid bone to deal with at twice the price.
Nah.
A few times when they were om sale. Otherwise, far too expensive.
I like seasoning them overnight with kosher salt, seeded mustard and dried rosemary. Mmm.
For how many people? My family would never eat the whole of this.
I'd rather not answer that.
Alright then, keep your secrets.
I believe this does give us the answer though
Not really a steak guy. I cook them for my wife, but not something I choose to eat.
I've always dreamed of this but sadly I'm a disaster at cooking meat.
Vegetarian I'm fucking fire. But meat...
Tomahawk style is just silly. It's pretty, but you're paying for bone
Nay
I can only assume that is HP sauce on the plate. That steak looks good enough you should be able to use that sparingly.
Nope. I mean, I do like HP sauce but using it with a good steak like that would be a sacrilege. This was Old Texas Whiskey Pepper Steak Sauce. And yes, I did use it sparingly.
I was going to say as much, but didn't want to offend you. Now, I love HP sauce, it's great on eggs and hash browns, but for steak it's best to bring a ruined one back up to okay.
I have to admit that even this Old Texas sauce wasn't quite as good as I had hoped.
Sometimes the local butcher has beef stock for sale which is liquid gold. Then I just take the pan which I used to sear the steak with, add some of the steak trimmings, shallots, rosemary and sage, give that a good roast, then I deglaze the pan with beef stock and red wine.
I let that reduce for as long as the steak needs to get to ~50°C in the oven. Filter it, add some corn starch water and butter, hey presto, great steak sauce. When the sauce is done, the steak is usually at 55°C and done as well.
Sadly, the butcher didn't have any beef stock this time.
I'm either too cheap for the steak or I'm too cheap for myself, either-or. We all have our pleasures, though.
Not when a decent-sized steak starts at $30 these days... My max price for steak is $5/lb.