A couple thick strips please!

[Steve H]

Nothing wrong with a little added color on the outside of the taters Steve, and those steaks look fantastic.

Point for sure
Chris

Thanks Chris!

 

[nlife]

Love me a thick cut steak cooked like that! Unfortunately we don't have steak too often anymore since prices have gotten a bit out of hand around here. Once in a while we treat ourselves to some and it never disappoints.

 

[indaswamp]

Strips look awesome to me! Got me craving steak Steve! LOL!!! Congrats on making the spinner...

 

[Steve H]

Love me a thick cut steak cooked like that! Unfortunately we don't have steak too often anymore since prices have gotten a bit out of hand around here. Once in a while we treat ourselves to some and it never disappoints.

Same here. A while ago Piedmontese had 5 pound boneless sirloin on sale for 85.00. And for this quality of meat. It was worth it. I only wish I would have bought more than three of them.

Strips look awesome to me! Got me craving steak Steve! LOL!!! Congrats on making the spinner...

Thanks Keith!

 

[HalfSmoked]

Great looking plate Steve steaks may be a tad over done for though.

Warren

 

[Steve H]

Great looking plate Steve steaks may be a tad over done for though.

Warren

Thanks! Yeah. The meat from this company does this for some reason. I wanted to keep it lower than this. It was still plenty tender and juicy.

 

[chilerelleno]

How in Hades did is miss this thread?

Great looking steaks Steve!

I need a good steak, maybe this weekend.

 

[Steve H]

How in Hades did is miss this thread?

Great looking steaks Steve!

I need a good steak, maybe this weekend.

Thanks!

 

[uncle eddie]

Strip and rib-eye steaks are my go-to steaks and I would definitely "go-to" your house and eat a hella-plate-full of that fine looking meal!

 

[Steve H]

Strip and rib-eye steaks are my go-to steaks and I would definitely "go-to" your house and eat a hella-plate-full of that fine looking meal!

Thanks!

 

[pushok2018]

Nice, Steve! Looks absolutely fantastic!

 

[Steve H]

Nice, Steve! Looks absolutely fantastic!

Thank you!

 

[CertifiedPiedmontese]

Thanks! Yeah. The meat from this company does this for some reason. I wanted to keep it lower than this. It was still plenty tender and juicy.

Steve, thanks for sharing! As a gentle cooking tip, due to the leanness of the beef, we also recommend pulling about 8-12 degrees cooler than normal, so the resting carry over takes it to the ultimate level of doneness for your desired outcome. For a perfect medium rare, I would suggest to pull at 120 degrees (for reference, I pull ALL of my steaks at 118) and let them fully rest.

Perfection on the plate every time! Thank you for sharing, and enjoy!

 

[sandyut]

Yum that looks killer!!!