You know what i love?

[Going2fast]

Your exhaust fan vents into your attic?

[KLAX]

Yikes! Thankfully, you did discover it!

[3Berries]

I finally got a stove top and exhaust fan that can keep up with the hot cast iron fry pan for when I cook steaks inside. Cook top is gas and has one turbo burner!

I use to bitch about my stove top exhaust fan being weak so bought anew one a couple years ago. Come to find out 30 years ago when i blew in insulation, I covered the stovetop exhaust vent in the attic to keep the insulation out, but never uncovered it.....

[KLAX]

SoOrbudgal, that reminds me of my dear sweet mother's favorite joke the last few years of her life.

A woman walks into a quiet neighborhood tavern and orders a beer. The only other people there are the bartender and a guy sitting several seats down the bar. As she’s finishing her beer she orders another, looks at the guy sitting down the bar and says to him, “Hey, I’ll bet you $20 that I can piss higher up a wall than you can.” Eyes bugging out slightly, he says, “I beg your pardon?” She repeats herself, louder this time, saying “I’ll bet you $20 that I can pee further up a wall than you can. It’s simple.” The bartender, of course, has been listening with amused interest. The man says, “Bartender holds the money?” “Absolutely,” she responds. They finish their beers and each hand the barkeep, who is definitely interested now, a $20 and head for the back door. They step into the alley behind the bar [You knew there had to be an alley, right? HA!] and the man, being a gentleman, says, “Ladies first. Please,” waving his hand at the wall and chuckling with that ‘this is going to be the easiest $20 I’ve ever made’ kind of a look on his face. The woman, with no embarrassment, backs up to the wall, bends forward. pulls her skirt skirt up and her panties down, and squirts onto the wall. Once she’s finished, she straightens herself out, brushes off her clothes (as if she had somehow dirtied them), and says, with a big shit-eating grin on her face and pointing to the top of the wet spot, “Okay, that, so to speak, is your high water mark. Pee higher than that and the money is yours!” The guy chuckles aloud but clearly to himself, unzips his pants, pulls himself out and juuuuust as he’s about to pee, she says “Uh uh uh, no hands!”

Yeah, my mom was a real card.

[SoOrbudgal]

I Love this plan on serving to the ex

[Bowhunterwoody]

Very pretty.

[alltatup]

purple buds!!!!!

[Puglover1]

Search Flip the Script for making killer steak, esp in winter. Those look like roasts.

[Gingerbeard]

No politics!!! Don't make me hate you, man... um... bro... damn. I'm about flustered!

[Blowdout2269]

Well not all of us make that good iron worker money.

[Going2fast]

I'm a porterhouse guy myself but my method is get the grill hot hot. Throw on the steaks. Wait 2 minutes. Flip and repeat. I like mine rare as an honest politician.

[Blowdout2269]

For 2" thickness I'd go at 200-220°F for 45 mins +. Sometimes it takes an hour or more.
Enough to have the internal temp up to about 100°.
You gotta have some time for this process, but it's worth it. This will help seal up the steak and retain its goodness. Then finish in a pan to sear and get them to 130-135°(if medium rare is your thing, like myself).
When I found this method years ago, I was amazed. I'll only ever do good thick cuts this way now.
Let me know how it turns out!

EDIT: Oh yeah, don't forget to let the steak sit out and get close to room temp before cooking. Or just put it in during the ovens preheating and add some time. And make sure to let it rest for 5-10 minutes after you're done cooking.

[KLAX]

Indeed they are.

Never heard of a reverse sear before, but, after a quick read, it makes excellent sense! In fact, I'm going to try it tonight. While I'll be using an instant read thermometer, any suggestion for cook time? I'd hate to be early. They're about 2".

Thank you SO much, Blowdout2269, for the tip (and any time suggestion)! I doubt I will ever grill a nice piece of flesh old school again. And I believe it means the coals will be fresher for the zukes, which is often an issue, not enough life left to cook 'em fully. I normally put the meat under an aluminum hat at the edge of the coals, turning it once, for my cook. Reversing it may also produce a nicer looking steak. We'll see.

[Blowdout2269]

That's a good lookin cut'o beef.
Prime candidate for a reverse sear!

[KLAX]

You know what I love...................a slab of hot, seared flesh. Hell, I love the very look of it, even uncooked! The wife is out of town for a couple of days, so I'm having a friend over for dinner tonight. Nothing fancy. Couple of nice rib eyes for the grill. I'll grill zukes smeared with garlic oil too. Baked potatoes with sour cream and chives is also on the menu. Ice cream for dessert if there's room. Personally, I'm going to try, as I do each night, to pack away absolutely as much as possible. Since my stroke (coming on five years ago in a couple of weeks), I've really just sat on my ass and lost weight, mostly muscle, since I was never a heavy person. I mean, it's really kind of ridiculous. As an adult, the only time I weighed less than I do now is when I was shooting speed 40+ years ago. I used to joke that if I stood sideways and suck my tongue out, people would mistake me for a zipper. I'm not that skinny today, but that's how I feel. Consequently, I pack as much deliciously fattening food into the food hole as I can.

Don't get me wrong. I can't imagine either of us will finish our steak. For me, and I suspect Mike as well, the leftovers will be a freakin' delicious (and generous) beef sandwich tomorrow night, with that meat sliced nice and thin. Red onion, lettuce, mustard, mayo. If there's a heaven, it'll be in my mouth.

Sadly, there are no photos of tonight's dinner yet. That'll have to come later.

One more thing: There's a thing I hate in that picture too. I hate's me some dirty stove top, he said with an embarrassed look. Sigh...