The Big Steak thread

This stuff is great for flank steak or London Broil.

stubbs_soy_garlic_and_red_pepper_beef_marinade_400x400.png
 
I forgot to take pictures, but I grilled an 8 pound tenderloin for Christmas. I have grilled a tenderloin for Christmas every year since 2009. This year was by far the most expensive by 50%. But hey, it's tradition. So is making homemade scalloped potatoes and cajun chicken pasta. My family and my sister's family have come to expect it. My son gave me a Meater for Christmas that morning and I put it to good use. Makes the process much easier.
 
highslice said:
I forgot to take pictures, but I grilled an 8 pound tenderloin for Christmas. I have grilled a tenderloin for Christmas every year since 2009. This year was by far the most expensive by 50%. But hey, it's tradition. So is making homemade scalloped potatoes and cajun chicken pasta. My family and my sister's family have come to expect it. My son gave me a Meater for Christmas that morning and I put it to good use. Makes the process much easier.
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C’mon ma’an! No pic? You probably had a salad!:D
 
Mark.60 said:
You don’t need after photos
Cut it’s throat, wipe it’s ass and put it on a plate
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Hahahaha that’s funny right there. Got a buddy that would do just that. When we go out for a steak he orders it black-and-blue. I’ve seen his steaks, he eats em basically raw.
 
@Chris-380, that sirloin steak you've got there is a true masterpiece! Grilling a thick cut like that to perfection is a skill, and it looks like you've nailed it. The sear on it is mouthwatering, and I can only imagine the incredible flavor.
 
Love that roast beef ,if you know what I mean
 
Costco thick sirloin steak in a sous vide bath with butter, garlic and pepper for a 2 hr soak at 132. Then flash sear on the grill. As tender as strip loin but more beefy tasting.
 
Here was a great meal. The steak plate is a cast iron kidney shape that you put on the grill to preheat before your steaks get cooked on the grill. Then when your steaks are just about done you throw some butter in the cast iron and two 1/4 slices of sweet onion. Throw the steak on top and then put the iron into its wooden holder to take to the table. It sizzles away while you eat and dip into the onion butter and steak juice. Oh, and that’s a hassle back potato as the side. Good eats right there.
Photo May 05, 8 12 45 PM.jpeg
 
Well, it took a bot to revive this thread. But it is timely. Since we were in Scottsdale for Christmas I didn't make the traditional Christmas dinner. So I got an 8# tenderloin today...and thanks to Bidenomics it was $18.98/lb versus $16.98 last year, that inflation is really coming down. I'm going to grill it on the gas grill and make some homemade scalloped potatoes and fresh green beans to go with it tomorrow. Should pair well with football.
 
Scott215 said:
Any seasoning on that fatty? Looks good
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Not much, don’t want to mask the flavor, just a little salt and tiny bit of garlic powder to bring out the meat. Pepper to taste for her, no pepper for me.
When I go out I always order them with no seasonings. Never know what I’m going to get if I let the cook serve me the way he likes it.
 
I actually use just a little bit of olive oil and a little bit of Montreal steak seasoning and sea salt . And bam killer steak
 
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