Watcha cookin'?

[schwerty]

I've mentioned this cut of beef a few times in this thread but thought I'd restate my love for it!

This evening's dinner:

Roughly 1lb Zabuton steak - if you're not familiar, ask your butcher! Cut from under the chuck flap if I'm not mistaken. Might be my favorite cut of beef to eat as a steak behind a top quality bone in aged ribeye. Chuck eye comes close but this cut is fantasic!
It takes a marinade well due to the connective tissue but I'd suggest not going that route if you have not cooked this cut before.
I did marinate his one for 2-3 hrs. You don't want to go much past that...4-5hrs max and make sure there isn't much sodium or a ton of acidity if you go for the longer end.

Marinade for tonight:
Few cloves minced garlic
Olive oil
Fresh parsley
Dried thyme
Maple syrup
Fresh cracked pepper
A bit of leftover zin from last night.

Seasoned with course ground pepper, kosher salt and a dusting of cayenne pepper to cut through the sweetness of the maple syrup in the marinade.

Serving with sautéed spinach, garlic and caramelized onions.


Pics were taken prior to cooking. Used a reverse sear method. If I can remember, I'll shoot a pic after the sear.

[MakersTeleMark]

WTF is that? A seaweed cupped steak?

I'm all about the chuck eye, but I'm calling you out on that bullshit.

[schwerty]

WTF is that? A seaweed cupped steak?

I'm all about the chuck eye, but I'm calling you out on that bullshit.

It's a cut right around the chuck eye. Makes sense for a butcher to cut it in cubes. Not pretty any other way. Nice marbling. Give it a shot. I'm a chuck eye fan but done right through s cut, (some know it as a Denver cut), is damn fine.


Edit: as much as I like to kill my beef at the table, this cut seems to eat the best at a finishing, (post rest), at around 128-135.

[Bobby Stainless]

10lb butt and some spare ribs. Going Asian, with teriyaki/pineapple/apple juice/hot sauce spray.

[Cruiser]

2002 Salexis Merlot with some pork tenderloin and stuff

[Powder Ho]

Whole roasted chicken with veggies and a butt load of garlic with an unoaked Chard.
I love my Lodge Dutch oven.

[GiBo]

Last night I was hankering for a grilled burger. Went to pick up some ground beef and thought, "Hmmm, a black and blue sounds good." So I grabbed some crumbled blue cheese. My 18 yo had never had one. He loved it.

The key to a good black and blue is pressing copious amounts blue cheese right onto the freshly cooked patty. I see recipe pics where they have it just kind of sitting on top of the produce. You got to anchor the cheese!

Damn it was good. You know last night's dinner was good when you're still thinking about it the next day.

[Cruiser]

Pulled pork tamales with red chili, fresh salsa, and cotija

[Phill]

[irul&ublo]

Food boner

[delco714]

Fuck yeah*!!!!!!!

[oftpiste]

yeah, that's good looking work^^^

[schwerty]

Dame fine work on the above posts!

[Phill]

You know, it tasted even better than it looked

[delco714]

You know, it tasted even better than it looked

Oh my!!!

[Dantheman]

[/homerdrool]

[Cruiser]

Tacos!

[shroom]

DD's favorite pot roast

[Cruiser]

Had some beans and stuff too but the cast iron skillet Anson Mills cornbread made the meal. That old pan is automatic.

[abraham]

Yummmm

[geo039]

Taco love

[Pegleg]

Apple dutch baby for weekend breakfast. Good stuff.

[Pegleg]

Also, from a couple of weeks ago, crab and bacon Omurice (Japanese omelette over fried rice with crab and bacon). I used okonomiyaki sauce instead of ketchup, it was pretty awesome.

For a video of how to make Omurice, check this out - the really cool part starts at about 2 minutes.

[riser4]

Tacos!

gotta make em one at a time. they're not sliders. the last one will be cold and soggy by the time you get to it.

[Cruiser]

Apple dutch baby for weekend breakfast. Good stuff.

Love a Dutch baby! We make one at least 2 or 3 times a month for breakfast since they're so good and quick to put together.