Rib eye above. How about this one?we call it roast beef.........the above looks like punched roast beef
Anyone ever Crock Pot a steak?
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Don't really remember what the package said on it and didn't mark this one but usually only buy T-bone, rib eye or sirloin. Brisket is another one I like to do but being the one and only around here these days, why bother.
This thread has been making me hungry for steak and that pic sure ain't helping any lol
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Every man woman and child
It ain't no T-bone....
View attachment 924622
Kind of looks like the chuck end of a rib-eye. A henways around 3 lbs, soooooo I would bbq it for like 3 min each side and finish it in the oven till it reaches yer desired finishing temp.
BB BELLA
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one of my best friends owns 2 restaurants! he usually comes up to his cottage couple doors from me to do his experimenting with new dishs and methods! He knows I'm a picky eater so if I like it everybody will! I love being the guinea pig!
I had him come to the resort last year and do porchetta and flat iron steak for the gang of 120,everybody was what's that? now it's can you get him to do it again and lets order 2 extra porchetta's for lunch the next day!
I had him come to the resort last year and do porchetta and flat iron steak for the gang of 120,everybody was what's that? now it's can you get him to do it again and lets order 2 extra porchetta's for lunch the next day!
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But I said what a 'small' henways lol. I'd say close to maybe 2 lbs. Feels about the same as one of my prairie dogs and they are around 2 lbs a piece. Hey, I could weigh it
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But I said what a 'small' henways lol. I'd say close to maybe 2 lbs. Feels about the same as one of my prairie dogs and they are around 2 lbs a piece. Hey, I could weigh it
Ah. Missed the 'small' part. Then yes, around 2 lbs sounds about right.
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Almost no wind today so the steak is heading to the outside grille and it's lighting up at the moment. The weather guessers said it was going to be windy today.....
slepr1
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I'm late to the thread but being a retired chef (and a fan of cooking) I can tell you my favorite way of cooking any cut of beef in the crock pot. It don't matter if its a premium cut of beef, it will taste great. Make it like this and you'll be a rockstar. Btw, that was definitely a Rib Eye as MarPar said. It would be really delicious with this recipe. My favorite for this recipe is Angus Blade Steak.
Recipe:
If possible leave the beef (or pork) out at room temp for 30 minutes so it's not so cold inside. Lightly oil a frying pan and heat up till searing hot. Season the meat with a little salt, pepper, (and garlic granules if you like). Sear each side of meat till brown. Don't be tempted to flip it too soon, it won't brown. When all seared, put it in the crock pot. Leave all the remnants and oil in pan. Add a can of condensed Cream of Mushroom soup INTO THE FRYING PAN. Add 1/2 can of milk. Add seasoning as desired. Add a bouillon cube or 2 of beef soup base ( I use Knorr Liquid Beef Base - the best for this). Heat and whisk everything till smooth. The sauce should be brownish. Don't overuse the salt, the beef base has lots. Once the sauce is simmering and smooth, pour over the beef in the slow cooker. Let the slow cooker do its thing for 5 hrs. Your house will smell fantastic. Serve with mashed potatoes. Anyone who tries it will wonder how the hell you made such a tasty sauce.
I don't add veggies or anything else to the slow cooker. I find it changed the true flavor of the meat and the gravy too much, especially carrot (makes the gravy sweet). One can of soup will do 2 people. Add another can and 1/2 can of milk for more.
Recipe:
If possible leave the beef (or pork) out at room temp for 30 minutes so it's not so cold inside. Lightly oil a frying pan and heat up till searing hot. Season the meat with a little salt, pepper, (and garlic granules if you like). Sear each side of meat till brown. Don't be tempted to flip it too soon, it won't brown. When all seared, put it in the crock pot. Leave all the remnants and oil in pan. Add a can of condensed Cream of Mushroom soup INTO THE FRYING PAN. Add 1/2 can of milk. Add seasoning as desired. Add a bouillon cube or 2 of beef soup base ( I use Knorr Liquid Beef Base - the best for this). Heat and whisk everything till smooth. The sauce should be brownish. Don't overuse the salt, the beef base has lots. Once the sauce is simmering and smooth, pour over the beef in the slow cooker. Let the slow cooker do its thing for 5 hrs. Your house will smell fantastic. Serve with mashed potatoes. Anyone who tries it will wonder how the hell you made such a tasty sauce.
I don't add veggies or anything else to the slow cooker. I find it changed the true flavor of the meat and the gravy too much, especially carrot (makes the gravy sweet). One can of soup will do 2 people. Add another can and 1/2 can of milk for more.
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Sounds good slepr1. Just got done grilling it but have another in the freezer and will try just that pretty soon!
How does it taste?
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I want to try this some time.....Beer-butt chicken.
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Might have to wait a bit for a pic but it's not going to look the sameHow does it taste?
I like mine medium with just a hint of pink in the middle.....
69a100
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I've tried it a couple times. I found that it's nothing more then a extremely moist yard bird with not any beer flavoring taste added. If you hate dry, chicken, this really works to prevent that. Your better off saving the beer for your belly!
OK....nah ...we're all good....trust is better that the pic I have in my head now.Might have to wait a bit for a pic but it's not going to look the same
So I'll just use a cheap beer for the pure moisture of the cook.
I wonder if I use Corona, I could kill two birds with one stone.....
