Them some hefty ass stripper steaks
Nice. Very nice marbling
One of those would be four meals for me.
Looks good, whatcha got for seasoning those bad boys??
If it were me... some garlic salt, and some mesquite chips in the fire... slow cooked.
The better the meat and cooking technique... the less seasoning necessary.
Are they kobe steaks? Damn they look good.
I always have a tough time with thick steaks, getting the middle just right. I always use the resistance method (poking the meat with my finger and the harder it is the more done it is. If you touch your middle finger to your thumb, it should feel just like the meaty part of you hand close to your thumb for a perfect medium.) I just dont think this applies to steaks over 1 1/4 inches thick. I dont want to puncture the meat with a thermometer. Any ideas? what method do you guys use?
use a lower heat and watch for the caramelizing and shrinkage of the fat on the outside. with thicker steaks like that, a medium will give the look of it bulging in the center and quite firm to the touch. always let your steak rest for 10 minutes.
I like mine medium and the wife likes them well done. Sometimes I can cook hers 10 mins longer than mine with mine resting on half of the grill with the burners off and mine will still be more done than hers. I am getting better though, hell as long as i end up with one done and one pink one we are fine LOL