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Breakfast steak? 2lbs each, gonna get drunk and eat the shit out of these juicy little BIPOCs.

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i always cut my steak into small pieces before frying it and throw more spices on it than a BIPOC

fight me

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If I wanted to cut it into smaller bits I’d buy poor people steak I’d have bought Striploin instead of T-Bone

This isn’t spiced yet but will be garlic, Himalayan salt, and crushed peppercorn, seared in a skilled and then finished over charcoal (and left to rest with butter). Gonna eat one rare and one blue like a caveman

My concern is they’re literally 3 inch thick and are gonna be BIPOCs to cook, so who knows how they’ll turn out

I was drunk and my butcher is lazy so I just took the four most immediate cuts

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after cooking it, wrap it up in Aluminium foil and throw it in the oven for a short time

I always mess up cooking it rare and got used to eating it medium rare

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Nothing more disappointing than realizing you’ve overcooked yourself a steak, I got used to eating medium rare for a good stretch because that’s all my girl would eat

Now I’ve moved her to rare over months of slowly cooking it less and less and she hasn’t mentioned noticing

This boys going to sear and then finish over charcoal and hopefully I’ll stay sober enough to meat thermometer it at acceptable intervals to make sure she doesn’t get overdone 😬

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Lol Charcoal, Excessive Spices, Meat Thermometer You Really Are A BIPOC Arent You?

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Nope

Spent a good number of years working in upscale kitchens before I realized culinary careers are for coke addicts and retards

Any half decent cook will tell you cooking based on fridge temp is retarded. Even Kelsey’s wouldn’t do that nonsense

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You Do Realize I Have To Season The Steaks An Burn The Wood Down. They Never Get "Room Temperature" But They Sit Out For At Least 30 to 45 Mins

Meat Thermometer Andy Over Here I Have Been Know To Cook A 1.5 inch Steaks 1 Min On Each Side An Then Eat It. Food Poisoning From Red Meat Is A Myth

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Can’t always rely on thumb test or timing, especially when drunk BIPOC

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You Are Supposed To Get Drunk After You Cook The Food cute twink. I Do The Giggle Test

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2lbs More Like 2inches Thick. I Do This All The Time Get You A Good Ale Like A Chimay. I Always Cook Them With Oak. If You Dont Have That Option You Can Put A Hard Seer With A Cast Iron Skillet Couple Mins On Each Side An Throw Them In The Oven With A Stick Of Butter On Top. Should Take Around 7 to 10 mins At 400 Degrees I Dont Know How Cold Your Refrigerator Is Tho So You Judge The Time. When They Are That Thick Its Like A Roast Almost

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Oak pellets is exactly what I use in my charcoal grill, mostly because I do pulled pork / ribs

Also Chimay — finally something we can agree on

![](/images/164597350070.webp)

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How Did You Get That White Guy To Hold The Glass For You?

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Wasn’t hard, finished up with his wife and pulled out my 9 (not the 9 incher just for clarification), told him I had some other BIPOCs to impress on the internet

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So Gun Point?

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Just read the fridge bit — there’s something we disagree on. I let it come to room temp on the counter with peppercorn, salt, and chopped garlic before I cook it. No more than 15 minutes so the salt doesn’t dry it out, but cooking from cold isn’t the move

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Its A Factor I Dont Always Have Time To Leave A Big Steak Out, Room Temperature Varies And Consistency Is King. I Have Watched Cooks In 4 Star Steak Houses Do The Cast Iron Skillet Oven Trick. All The 5 Stars Cook Over Wood Pretty Much Everyone Rest With Butter

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No argument on the resting with butter point, but I’d never cook straight from fridge unless I was in an absolute pinch

People are always amazed with how much of a difference it is when you rest with butter. Can take even a shitty, lean cut of meat to velvety goodness.

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I dont cut them but I poke them and than soak them in a vac seal with beer / seasonings and let them chill in the fridge overnight. Next day they are extremely good

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same I always season them the day before same with chicken

that always makes the dish more tasteful

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Also the only thing worse than someone who puts BBQ sauce on a good cut of meat is those strags who don’t use enough spices so big ups on that

Excessive coating of spice or BTFO imo

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I Would Call You A cute twink If I Didnt Already Know The Answer

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japs know whats up and how could you tell?

![](/images/164597323417.webp)

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soy

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soy is an urban legend and never scientifically proven

shut the fuck up and eat soy

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When I’m on a cut my go-to is medium ground beef (fat left in) over top of rice with veggies and copious soy

Tastes like heaven, keeps the carb cravings at bay, and is way more than easy enough to lose the water weight from the sodium when the time comes

Anyone who hates on soy sauce is a BIPOC

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Fermented Bean Juice

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I mean that isn’t wrong

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One Is A Porterhouse One Is A T Bone Did You Pay T-bone Prices Or Porterhouse Prices?

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T-Bone BIPOC

Stop with the capitalization and go back to your discord chat with @RealFeelsPoster

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We Talk In Discord About You All The Time. He Said You Really Hurt His Fee Fees

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I wish this was true

Also my second two cuts I’ve got sitting in the fridge for tomorrow, since you’re a steak guy. Not by any means phenomenal, but steak is brutally expensive in Canada right now.

Top one is for the missus, bottom is mine

![](/images/164597366277.webp)

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I Drive About 45min To Get Big Porterhouses From A Small Town Butcher Shop That Slaughters Cows For Ranchers Around Here. Its Both Cheaper An Better Cuts Of Meat I Will Buy 20 At A Time An Throw Them In The Deep Freezer

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Jesus Christ you even freeze steaks

I just can’t with this, you’re trolling between actual foodie info and literal poor people tier food saving

I’m jealous you have a local farm close enough by to be worth driving to, mind you if I froze good cuts of meat like some sort of European I’d probably make the trip too

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Only The Poor People Steaks Go In The Freezer I Cant Drive 45 Mins Both Ways On A Whim

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Steak is the one meat I won’t freeze regardless of the cut, unless it’s being made into jerky

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I Am Not Foodie I Am A Meat Eater This Is What I Am Eating Today After I Work Out

![](/images/16459749758.webp)

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Get in here with your tits, BITCH!

Snapshots:

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