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[ness]

Not a huge filet fan -- I think I've had more bad ones than good ones. But -- the best steak I've ever eaten was this filet:

I only got a couple bites, because it was my wife's meal, dang it. It was a filet that was wrapped in bacon with bay leaves between. They'd also done something with rosemary. Not strongly herbal, but just enough to enhance the beefy flavor. This wasn't very thick -- maybe 1-½ inches to start. And those potatoes were outstanding. 

I don't remember what I had for dinner that night  

[Johnsfolly]

14 minutes ago, Mitch f said:

I get that! 
because I like a crusty bark I think I like around 1” to 1.25”

Mitch I would prefer 1.25 to 1.5". I cut my venison steaks to 1.5. Allows me to get a great sear and keep the center closer to rare.

[rps]

For me, it depends on the cut. I prefer thicker ribeyes than strips.

[semble]

Got some duck chili on the stove for tonight's dinner. Still had a few breasts in the freezer from last season. Going to bake some corn bread to go with it for my wife. Two of her favorites!

[semble]

We went out to eat at a local steak house last week.  My wife had a filet and I had a strip.  While ours steaks were well prepared, neither cuts were up to par on what I expect.

We haven't been out to eat much since March.  Has the quality suffered due to supply?

[snagged in outlet 3]

2 minutes ago, semble said:

We went out to eat at a local steak house last week.  My wife had a filet and I had a strip.  While ours steaks were well prepared, neither cuts were up to par on what I expect.

We haven't been out to eat much since March.  Has the quality suffered due to supply?

Don’t know.  We haven’t been going out either. 

[Terrierman]

I've got the crockpot going with an oxtail that I seasoned dry last night and let sit in the fridge overnight.  Seared in a hot cast iron out on the cooking table.  Big onion, six cloves of garlic rough chopped, two bay leaves 1/4 C Worcestershire,  cup of beef broth, cup of vegetable broth set on high.  Sous chef for vegetable soup and croissants for the Chiefs game tomorrow.  Want that oxtail super done and cooled so I can separate bones and other inedibles and then finish with a veggie extravaganza.

[rps]

1 hour ago, Terrierman said:

I've got the crockpot going with an oxtail that I seasoned dry last night and let sit in the fridge overnight.  Seared in a hot cast iron out on the cooking table.  Big onion, six cloves of garlic rough chopped, two bay leaves 1/4 C Worcestershire,  cup of beef broth, cup of vegetable broth set on high.  Sous chef for vegetable soup and croissants for the Chiefs game tomorrow.  Want that oxtail super done and cooled so I can separate bones and other inedibles and then finish with a veggie extravaganza.

Reads just like what I would do, but without the tomato paste and I would use wine rather than vegetable broth. Yours will be outstanding!

BTW, roasted parsnips are excellent with oxtail.

[Johnsfolly]

2 hours ago, Terrierman said:

I've got the crockpot going with an oxtail that I seasoned dry last night and let sit in the fridge overnight.  Seared in a hot cast iron out on the cooking table.  Big onion, six cloves of garlic rough chopped, two bay leaves 1/4 C Worcestershire,  cup of beef broth, cup of vegetable broth set on high.  Sous chef for vegetable soup and croissants for the Chiefs game tomorrow.  Want that oxtail super done and cooled so I can separate bones and other inedibles and then finish with a veggie extravaganza.

Sounds delicious buddy! Post a photo please.

[Terrierman]

1 hour ago, rps said:

Reads just like what I would do, but without the tomato paste and I would use wine rather than vegetable broth. Yours will be outstanding!

BTW, roasted parsnips are excellent with oxtail.

 

No tomato paste, diced fire roasted with garlic.  Looked for a rutebaga or some parsnips.  No luck.  So carrots and a couple or three yukon gold.  Will have corn, green beans, canneloni beans and a bit of cabbage.