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The best tasting .beef steak I've eaten.


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#1 Melonious Thunk

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Posted 05 November 2007 - 02:06 AM

Porterhouse, aged 42 days, 2/1/2 " thick, 2.9 lbs. Seasoned with cracked pepper, FdS/Herbs d Prov, EVOO. Seared over 8" bed of charcoal with mesquite chips, roasted to internal temp of 122 degrees. Sliced at 132 degrees. California raised beef, sourced from Bryan Flannery, San Francisco, CA.

Quite simply, the best tasting beef steak we've ever eaten. (Sorry for the large photos. I will downsize later)






















"Pippa, I'm going to tell you something and it's important. Sometimes you have to go to work."__Hannah Marie Konstadt, Two years, nine months.

'How high can you stoop?"__Oscar Levant.

#2 bloviatrix

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Posted 05 November 2007 - 02:29 AM

That is positively pornographic. I think your photos should be rated Triple-X.
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#3 Melonious Thunk

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Posted 05 November 2007 - 03:43 AM

QUOTE(bloviatrix @ Nov 4 2007, 09:29 PM) View Post
That is positively pornographic. I think your photos should be rated Triple-X.


I'm sure PETA think so. laugh.gif

"Pippa, I'm going to tell you something and it's important. Sometimes you have to go to work."__Hannah Marie Konstadt, Two years, nine months.

'How high can you stoop?"__Oscar Levant.

#4 hollywood

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Posted 05 November 2007 - 04:41 AM

Yum. The only thing missing was a nice red wine.

Then that happened.

 

I traveled to Tijuana to smack the federali

Who packing avocado toast like Mario Batali--Black Thought


#5 omnivorette

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Posted 05 November 2007 - 04:59 AM

I'd bet good money that Thunk enjoyed some nice red wine with that beauty.
"It seems a positively Quixotic quest to defend food from being used as any kind of social signifier, as if it could avoid the fate of each other component of our everyday lives." -Wilfrid

#6 Melonious Thunk

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Posted 05 November 2007 - 05:07 AM

QUOTE(omnivorette @ Nov 4 2007, 11:59 PM) View Post
I'd bet good money that Thunk enjoyed some nice red wine with that beauty.


You'd win. A lovey Pommard. 2005 and full of fruit, flavor and deliciousness. Also served with haricots vert and roasted baby potatoes with garlic, fleur de sel and herbs de provence. It was a perfect meal.
"Pippa, I'm going to tell you something and it's important. Sometimes you have to go to work."__Hannah Marie Konstadt, Two years, nine months.

'How high can you stoop?"__Oscar Levant.

#7 Squeat Mungry

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Posted 05 November 2007 - 05:24 AM

Holy cow!
It is a pretty poem, Mr. Pope, but you must not call it Homer. -- Richard Bentley

#8 hollywood

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Posted 05 November 2007 - 05:51 AM

QUOTE(Squeat Mungry @ Nov 4 2007, 09:24 PM) View Post
Holy cow!

laugh.gif So to speak.

Then that happened.

 

I traveled to Tijuana to smack the federali

Who packing avocado toast like Mario Batali--Black Thought


#9 Lippy

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Posted 05 November 2007 - 01:42 PM

Thunk, were these steaks bought at a butcher or were they mail ordered?

#10 scamhi

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Posted 05 November 2007 - 01:43 PM

QUOTE(scamhi @ Aug 5 2007, 09:34 PM) View Post
thunk,
big talk on the wine board about Brian Flannery steaks via mailorder
415.927.4488



glad I could help. cool.gif

#11 mongo_jones

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Posted 05 November 2007 - 02:24 PM

how much were the steaks? the website exists merely to point people to the email subscription. but if these meats are completely outside my range i won't bother.

my annoying opinions: whisky, food and occasional cultural commentary

 

current restaurant review: house of curry (sri lankan in rosemount, mn)

 

current whisky review: glen ord 28

 

current recipe: white bean curry with green peppers

 

 

facts are meaningless. you could use facts to prove anything that's even remotely true!
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#12 hollywood

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Posted 05 November 2007 - 02:27 PM

QUOTE(mongo_jones @ Nov 5 2007, 06:24 AM) View Post
how much were the steaks? the website exists merely to point people to the email subscription. but if these meats are completely outside my range i won't bother.

Given the marbling, I'm guessing $25-$30 per pound.

Then that happened.

 

I traveled to Tijuana to smack the federali

Who packing avocado toast like Mario Batali--Black Thought


#13 omnivorette

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Posted 05 November 2007 - 02:31 PM

http://www.chefscata...orterhouse.aspx
"It seems a positively Quixotic quest to defend food from being used as any kind of social signifier, as if it could avoid the fate of each other component of our everyday lives." -Wilfrid

#14 mongo_jones

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Posted 05 November 2007 - 02:36 PM

so, about $50/lb. i'll pass on the subscription and just salivate at the pictures.

my annoying opinions: whisky, food and occasional cultural commentary

 

current restaurant review: house of curry (sri lankan in rosemount, mn)

 

current whisky review: glen ord 28

 

current recipe: white bean curry with green peppers

 

 

facts are meaningless. you could use facts to prove anything that's even remotely true!
~homer simpson


 


#15 omnivorette

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Posted 05 November 2007 - 02:37 PM

"two words, bryan flannery. Just as good as lobel's and lugers but significantly cheaper. (taste test done many a times on well journeyed forums)

i get my steak from him once a month, absolute wonder. 29.99 prime 30 day dry aged. Stuff is off the heezy. Lobel and Luger you're looking at nearly double the price without double the quality. And flannery doesn't screw you with shipping. 2 day shipping with 6 lbs of meat for 14 dollars?"


"...where are you finding Bryan Flannery steaks for $30/pound? all the places I can find them are charging more like $50/lb, which puts them directly in the Lobel's/Luger range."


"That's because all of those places are buying from Bryan and then marking it up. Get it direct from the source:

Bryan's Fine Foods
341 Corte Madera Town Center
Corte Madera, CA
415.927.4488

Just call and ask to speak to Bryan. They have a website, but all it lets you do so far is subscribe to their news and specials:

http://www.bryansfinefoods.com/"

"Makes sense. Also appears that Bryan buys meat from IBP, so the same beef is probably available at many many many other places as well. (I believe Huntington's at the Fairfax Farmers Market in LA, another highly regarded butcher, also buys IBP beef). Although Bryan might be a little pickier and probably does the aging in house as well."


"you can buy from teh same source, doesn't mean they give you the same quality meat =)
Bryan's deal is to source only the top 5% from each place he gets it from, otherwise he wont buy.
And i buy his california prime, which is sources from California not IBP. To be honest i dont know anyone that buy's his midwest stuff."



http://wine.woot.com...?PostID=1670522
"It seems a positively Quixotic quest to defend food from being used as any kind of social signifier, as if it could avoid the fate of each other component of our everyday lives." -Wilfrid