Grilled T-Bone ~ Foamheart

foamheart · Jun 5, 2017

Large night it was grilled T-Bones, on pecan. Did I mention steaks are on sale this week? T-Bones, Ribeyes & NY Strips all 7.00/lb.

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foamheart
Jun 5, 2017

Is that ridiculious or what? Salt, heavy cracked black, corn on the cob, baked taters and a cooks' refreshments.

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foamheart
Jun 5, 2017

I need a bigger plate. Steak, baked tater with green onions, butter and cheese, garlic butter bolillo....... didn't even have room for corn and it was a little piece!

You are saying sure anyone can make a steak look good on the outside, You're right! BUT........

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foamheart
Jun 5, 2017

Medium rare, not my usual choice but the I fought my way thru it for the compromise, they wanted med, I wanted rare, so it was medium rare to save time and trips to the pit.

Those beers are a stretch, Shiner bock is the National beer of Texas and the Yuengling a product of Pa. (well at least it wasn't New York City!).

griz400 · Jun 5, 2017

Grilled just how I like em, nice .....

Bearcarver · Jun 5, 2017

Looks Great Foamy!!

Nice Job!

If Ribeyes, T-bones, and Strips were all the same price, there wouldn't be room in my cart for T-bones or Strips.

The ones around here seem to be all gristle!!

Only good steak around here is Ribeyes!!!

Bear

b-one · Jun 5, 2017

Looks tasty nice job Foam. :drool

foamheart · Jun 5, 2017

griz400 said:
Grilled just how I like em, nice .....

These were good, I have to build myself you to eat beef. And when I do, I want a massive steak. We'll see how I hadle all the beef in the reefer.

Thank you

foamheart · Jun 5, 2017

Bearcarver said:
Looks Great Foamy!!

Nice Job!

If Ribeyes, T-bones, and Strips were all the same price, there wouldn't be room in my cart for T-bones or Strips.

The ones around here seem to be all gristle!!

Only good steak around here is Ribeyes!!!

Bear

I have plenty of ribeyes.... LOL but I am just not too big on beef. I am cooking these trying to build Pop back up and get him eating again. Beef just seems to sit on my stomach forever.we are having bacon, eyes and toast tonight to take a break from the beef. LOL.

BTW tell Mama Bear we are glad she's back up and remember to use up all the sympathy she can get! LOL I bet ya have not ever rubbed her feet for her yet! Glad she's OK!

foamheart · Jun 5, 2017

b-one said:
Looks tasty nice job Foam.

Thank you, but its really hard to mess up good meat. Mind ya, I have done it but I had to really try to do it. LOL

chilerelleno · Jun 5, 2017

Looks good to me... If a lil'over done.
You're correct, ya have to try to mess up a good steak... But it can be done.
Keep the beer and pass me a steak, I'll share my CSR's.

SmokinAl · Jun 6, 2017

Nice job on the steak Kevin!

It's a fantastic looking meal!

Al

tropics · Jun 6, 2017

Kevin That looks great I hardly ever look at steaks,unless they are Filet Mignon Points for showing their are some good cuts out there

Richie

dirtsailor2003 · Jun 6, 2017

One of my favorite steaks! Nice cook

Point!

Bearcarver · Jun 6, 2017

Foamheart said:
I have plenty of ribeyes.... LOL but I am just not too big on beef. I am cooking these trying to build Pop back up and get him eating again. Beef just seems to sit on my stomach forever.we are having bacon, eyes and toast tonight to take a break from the beef. LOL.

BTW tell Mama Bear we are glad she's back up and remember to use up all the sympathy she can get! LOL I bet ya have not ever rubbed her feet for her yet! Glad she's OK!

Thanks Foamy!!---Appreciate that !!

And you're right, I don't usually rub that far down.

Bear

foamheart · Jun 6, 2017

ChileRelleno said:
Looks good to me... If a lil'over done.
You're correct, ya have to try to mess up a good steak... But it can be done.
Keep the beer and pass me a steak, I'll share my CSR's.

Hey man, being from LA you're like family, don't wait on an invite just sit down at the table.

SmokinAl said:
Nice job on the steak Kevin!

It's a fantastic looking meal!

Al

Thank you Al.

foamheart · Jun 6, 2017

tropics said:
Kevin That looks great I hardly ever look at steaks,unless they are Filet Mignon Points for showing their are some good cuts out there

Richie

Thank Richie

That is a small filet on one side with a NY strip on the other basically. To me the strip is always tuff. My secret is a Jaccard on the strip, it makes tuff go away without any change to the meats texture unless you go over board. I use mine a lot!

dirtsailor2003 said:
One of my favorite steaks! Nice cook

Point!

You know a good butcher can almost blur the lines between a T-Bone and a Porterhouse. My big thing is I want my steaks THICK. So they can sear, soften and start the fat crusting, and just heat the red middle. I call what we usually see in the store, breakfast steaks. They are so thin you can cook them with the eggs. LOL

Thank you sir.

foamheart · Jun 6, 2017

Bearcarver said:
Thanks Foamy!!---Appreciate that !!

And you're right, I don't usually rub that far down.

Bear

You wanta get her in shape to push that lawnmower!

mike5051 · Jun 6, 2017

Foamheart said:
Thank Richie

That is a small filet on one side with a NY strip on the other basically. To me the strip is always tuff. My secret is a Jaccard on the strip, it makes tuff go away without any change to the meats texture unless you go over board. I use mine a lot!

You know a good butcher can almost blur the lines between a T-Bone and a Porterhouse. My big thing is I want my steaks THICK. So they can sear, soften and start the fat crusting, and just heat the red middle. I call what we usually see in the store, breakfast steaks. They are so thin you can cook them with the eggs. LOL

Thank you sir.

Nice job Foam! I like a THICK steak too! More rare then medium, and a big tater on the side!

Mike

foamheart · Jun 7, 2017

mike5051 said:
Nice job Foam! I like a THICK steak too! More rare then medium, and a big tater on the side!

Mike

Thanks Mike.

theyankeesmoker · Jun 7, 2017

If you like your steak thick, Ill suggest a well marbled short rib. I lucked out one day and got one that was not too fatty. Grilled about 2 minutes on all four sides, with just some salt and pepper, and it came out perfect and soft. Just pick it carefully as some could have thick wads of fat and not enjoyable.

foamheart · Jun 7, 2017

This is for Bear! I do ribeyes too.

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foamheart
Jun 7, 2017

These were more red that they show here.

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foamheart
Jun 7, 2017

It was more than 4 people could eat. if ya stick me with a needle I'd blow up!

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foamheart
Jun 7, 2017

Rib-eye, toss salad (Ok, I had company), Louisiana sweet tater with cane syrup and a touch of cinnamin, and a garlic Texas Toast!

I just beef's doneness by the density/texture of the fat. I could look at it and it rendered. It was near perfect. Nothing but salt, pepper & and a light dust of Tatonka Dust.

mike5051 · Jun 7, 2017

Beautiful plate! Plus it's on the fine china!

Mike

Grilled T-Bone ~ Foamheart

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