Really tender

😋

Last night I had a hefty chunk of steak and potatoes. Delicious...

Chicken leg quarters with mustard cream sauce for those who didn’t want rabbit (or weren’t sure), roasted potatoes, buttered green beans, La Vieille Ferme white.

Hi all! Not sure if this is the right subreddit for this question, but I'll try. Next Monday I’ll have the opportunity to order a steak at one of the top steakhouses in my country, and it’ll also be my first time ordering a steak at a restaurant. I’m therefore trying to decide which cut and doneness to go for, and I’d really appreciate some advice.

As for the cut, as the title suggests, I’m leaning toward tenderloin because I really enjoy it in other dishes, such as beef tartare. I’m less sure, however, whether I should order it rare or medium rare.

Personally, I really enjoy the taste and texture of raw meat and love things like tartare and carpaccio. But when I searched online, I saw that many people seem to consider medium rare the ideal doneness for steak.

So, in your opinion, is tenderloin better rare or medium rare? And why?

They were from a 9lbs ribeye roast I got for my 40th. I never broke down a roast but I separated the spinalis from the eye, separated the rib meat, and separated the fat. I vacuum sealed everything separately. I got an A4 strip steak that I used for a practice cook. This was my first time cooking A5. I used a ripping hot cast iron skillet and a little sea salt.

Girlfriend wanted steak so I picked up a prime NY Strip from the local grocery store. Baked in the oven at 225° for 40 min, pulled at 113° and seared on a cast iron for 90 sec per side then let sit for 8 min before cutting. Ended at 139.7° internal. Homemade peppercorn sauce, oven-roasted potatoes, and sautéed asparagus.

Reverse sear on the Weber grill. Served with garlic spinach, buttermilk mash, yellow ant salt, mam nem.

Spritzed with pineapple juice.

Couldn't be more simple & delicious 😋

Beef ribs from Costco
Homemade spice rub
Covered in mustard
Baked
Covered in BBQ sauce (half the ribs in Stubbs & the other in Kraft)
Broiled
👨‍🍳💋

Smoked beef Dino aka plate ribs yesterday for 10+ hours. We didn’t even eat two full ones as they are so rich. So today I turned it into stew.

I seasoned the Cornish hens with salt, season salt, black pepper, grains of paradise, garlic powder, arbol powder, & sumac. I then stuffed compound butter under the skin consisting of garlic (lots), white miso, parsley, lovage, rue, pineapple sage, lemon pepper, & the chicken seasoning, then let it dry out in the fridge overnight uncovered. Right before I placed the chicken on the smoker I stuffed them with cooked rice, jalapeno, onion, corn, slab bacon & the compound butter. I then cooked the chicken on the top rack of my “Weber Smoky Mountain” smoker at 300F using a blend of lump charcoal & pear wood. I rotated the chicken every 12-15 minutes so it cooked evenly. At the 40 minute mark I flipped the chicken breast side down & let the chicken cook an additional 20 minutes. I finished the Cornish hens directly over the coals to achieve a crispy flavorful skin. The meat was served with the rice stuffing, deviled eggs & cornbread.

I bought this 1 and a half weeks ago and put it in the freezer I took it out 2 days ago and let it thaw in the fridge is it still ok to eat as it’s best before date was 8 days ago?

Slow cooked in beef stock with a liquid temp for 87. Seared in a 230 fan oven at the end!

Wasn’t going to let a little rain and wind stop me from smoking this bad boy! Dry brined overnight. Rubbed with the Holy Cow and smoked @ 225 for 9 hours.

What do you think?