The meat gazers corner (a place to show off yer meat)

[Murf926]

Cooked my favorite thing to cook tonight. A 2.5 lb tomahawk.

I started by dry brining with hickory smoked salt in the fridge for 36 hours.

I smoked it with oak wood on a Masterbuilt electric smoker at 220 degrees for 1.5 hours, then reverse seared it on an Inferno infrared broiler (1500 degrees) for 1.5 min per side. After resting for 10 minutes, it finishes at 125 (medium rare) internal temperature, just how I like it. When I took it off, I added some blue cheese, roasted garlic and herb compound butter.

Then I removed the rib cap to use for some kick ass steak tacos in the next couple of days.

Then sliced up the rest for dinner tonight and French dip sandwiches later.

I'm not really much of a fat eater, so I trim all that off before I eat it, but that fat makes for some amazing flavor.

 

[Rickyd]

Customer gave me two albacore yesterday! He caught 52 on his boat and was feeling generous.
They might have been smaller ones but still delicious

 

[Murf926]

I know this thread has been dormant for awhile, but I recently decided to try and replicate one of my favorite steak meals I've ever had. It turned out great and I thought I'd share.

My father in law lives in Omaha Nebraska and during a visit we made many years ago, he told me about this place in town, called Dixie Quicks, that serves a pepper steak that isn't the traditional pepper corn pepper steak, but rather a chili pepper pepper steak. The restaurant and this dish was featured on Diners, Drive Ins and Dives (S4, EP4) and I knew I had to try it, so we went there for dinner. It was perhaps the best restaurant steak I've ever had!

I'm not one that usually sauces up a steak. I prefer my steak seasoned with salt and pepper, then smoked and seared, and finally finished with a compound butter, but I remembered how much I loved this steak and figured I'd try to replicate it. I think when done right, this sauce can be the perfect compliment to a quality steak.

The sauce is a bourbon cream sauce that is made with anaheim, poblano and jalapeno peppers, along with red onions.

I also made mashed potatoes to go with it.

This steak was a fat 2" ribeye. It's a lot of fun doing a flambe' sauce when you don't catch your kitchen on fire.

Unfortunately, the restaurant is no longer in business, but thanks to studying the video from that triple D episode, I think I've figured out how to do a decent job of keeping this delicious dish alive.

 

[freedom_in_4low]

I know this thread has been dormant for awhile, but I recently decided to try and replicate one of my favorite steak meals I've ever had. It turned out great and I thought I'd share.

My father in law lives in Omaha Nebraska and during a visit we made many years ago, he told me about this place in town, called Dixie Quicks, that serves a pepper steak that isn't the traditional pepper corn pepper steak, but rather a chili pepper pepper steak. The restaurant and this dish was featured on Diners, Drive Ins and Dives (S4, EP4) and I knew I had to try it, so we went there for dinner. It was perhaps the best restaurant steak I've ever had!

I'm not one that usually sauces up a steak. I prefer my steak seasoned with salt and pepper, then smoked and seared, and finally finished with a compound butter, but I remembered how much I loved this steak and figured I'd try to replicate it. I think when done right, this sauce can be the perfect compliment to a quality steak.

The sauce is a bourbon cream sauce that is made with anaheim, poblano and jalapeno peppers, along with red onions.

I also made mashed potatoes to go with it.

View attachment 576953
View attachment 576954

This steak was a fat 2" ribeye. It's a lot of fun doing a flambe' sauce when you don't catch your kitchen on fire.

Unfortunately, the restaurant is no longer in business, but thanks to studying the video from that triple D episode, I think I've figured out how to do a decent job of keeping this delicious dish alive.

I'm glad you described the sauce because in the morning light with my eyes barely open and on my PHOOOOOONE, it honest to goodness looked like the nacho cheese at the skating rink.

EDIT:
Now seeing it on a big 24" monitor with my glasses on it looks nothing like skating rink cheese at all. Looks tasty.

Steak - good
bourbon - good
peppers - good

 

[Apparition]

I know this thread has been dormant for awhile, but I recently decided to try and replicate one of my favorite steak meals I've ever had. It turned out great and I thought I'd share.

My father in law lives in Omaha Nebraska and during a visit we made many years ago, he told me about this place in town, called Dixie Quicks, that serves a pepper steak that isn't the traditional pepper corn pepper steak, but rather a chili pepper pepper steak. The restaurant and this dish was featured on Diners, Drive Ins and Dives (S4, EP4) and I knew I had to try it, so we went there for dinner. It was perhaps the best restaurant steak I've ever had!

I'm not one that usually sauces up a steak. I prefer my steak seasoned with salt and pepper, then smoked and seared, and finally finished with a compound butter, but I remembered how much I loved this steak and figured I'd try to replicate it. I think when done right, this sauce can be the perfect compliment to a quality steak.

The sauce is a bourbon cream sauce that is made with anaheim, poblano and jalapeno peppers, along with red onions.

I also made mashed potatoes to go with it.

View attachment 576953
View attachment 576954

This steak was a fat 2" ribeye. It's a lot of fun doing a flambe' sauce when you don't catch your kitchen on fire.

Unfortunately, the restaurant is no longer in business, but thanks to studying the video from that triple D episode, I think I've figured out how to do a decent job of keeping this delicious dish alive.

Looks great