I was told to post these badboys here. Both dryaged for 6 weeks and both 2 pounds grilled on a gas grill.


The picture was taken by me but it was a clients steak therefore We unfortunately do not get one. It was moderate rare however, as are 90% associated with steaks which come away off the grill for the reason that restaurant. i wont ...



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Some random comments on reddit about I was told to post these badboys here. Both dryaged for 6 weeks and both 2 pounds grilled on a gas grill.

  • I took the picture but it was a customers steak so I unfortunately don't have one. It was medium rare though, as are 90% of the steaks that come out off the grill in that restaurant.
  • i wont ask you what restaurant, but will you name the city, and if its near me ill PM you for the restaurant name?
  • The other 10 are boots, right?
  • I figured that was implied.
  • Those are two special looking steaks. If they were medium-rare on the inside, I'd consider them goddamn perfect.
  • I'm not sure why OP didn't include this from his original post before he cross posted it here. http://i.imgur.com/dxFRmZH.jpg
  • Damn. I want it.
  • Great cuts. I guess it's a matter of taste how much charred crust one likes.
  • Like a marshmallow, some like that hsit golden brown, other burnt to a crisp for whatever reason.
  • Depends on the rub and seasonings I suppose.
  • Isn't it a carcinogen and wise to keep the char light?
  • It is, but a lot of people still like the taste regardless
  • That's the way to do em. Med rare on the inside with an extra helping of carcinogens on the outside. Extra credit for the 6 weeks of dry aging. I don't have the patience.
  • That's some great charring action! How did you get that on a gas grill?
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