this post was submitted on 02 May 2026

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Do you sometimes just go full Flintstones and have a giant tomahawk steak? (lemmy.world)

submitted 6 months ago by glorkon@lemmy.world to c/cooking@lemmy.world

27 comments fedilink hide all child comments

1.3 kg bad boy.

all 27 comments

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[–] CptHacke@piefed.social 22 points 6 months ago (7 children)

At current grocery prices, I can afford to smell it. Does that count?

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[–] glorkon@lemmy.world [S] 17 points 6 months ago (4 children)

Well, I paid 35 €. Three weeks dry aged Irish beef.

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[–] CptHacke@piefed.social 10 points 6 months ago (3 children)

Yeah. Here in the US, grocery prices are such that I simply don't splurge or go to restaurants, anymore. The steak sure looks good, though!

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[–] Onomatopoeia@lemmy.cafe 11 points 6 months ago (2 children)

I stopped going to restaurants a long time ago.

My average per-serving cost cooking at home is $2.35, and that's often for things a restaurant would charge $35+ for.

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[–] glorkon@lemmy.world [S] 11 points 6 months ago

Absolutely. I usually cook with cheap ingredients too, but my per-serving cost is probably more like 5 Euros. I've taught myself a lot of Asian recipes. Quick to prepare and very, very affordable most of the time.

But every now and then I go crazy and do stuff like this steak.

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[–] CptHacke@piefed.social 5 points 6 months ago

This is the way.

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[+] username_1@programming.dev 5 points 6 months ago (1 child)

[deleted]

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[–] CptHacke@piefed.social 4 points 6 months ago

Ah, beer - making dinner and your date look so much better than they really are for thousands of years. ;)

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[–] Proprietary_Blend@lemmy.world 13 points 6 months ago

No

[–] EtnaAtsume@lemmy.world 9 points 6 months ago

No, I don't.

[–] ikidd@lemmy.dbzer0.com 6 points 6 months ago

Just get a rib steak and not have a stupid bone to deal with at twice the price.

[–] Kojichan@lemmy.world 6 points 6 months ago*

A few times when they were om sale. Otherwise, far too expensive.

I like seasoning them overnight with kosher salt, seeded mustard and dried rosemary. Mmm.

[–] jordanlund@lemmy.world 5 points 6 months ago

Not really a steak guy. I cook them for my wife, but not something I choose to eat.

[–] TropicalDingdong@lemmy.world 4 points 6 months ago

I've always dreamed of this but sadly I'm a disaster at cooking meat.

Vegetarian I'm fucking fire. But meat...

[–] angrystego@lemmy.world 6 points 6 months ago (3 children)

For how many people? My family would never eat the whole of this.

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[–] glorkon@lemmy.world [S] 15 points 6 months ago (2 children)

I'd rather not answer that.

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[–] angrystego@lemmy.world 8 points 6 months ago

Alright then, keep your secrets.

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[–] actionjbone@sh.itjust.works 4 points 6 months ago

I believe this does give us the answer though

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[–] belunos@lemmus.org 3 points 6 months ago

Tomahawk style is just silly. It's pretty, but you're paying for bone

[–] BigBenis@lemmy.world 5 points 6 months ago

Nah.

[–] Mac@mander.xyz 2 points 6 months ago

Nay

[–] Psythik@lemmy.world 1 point 6 months ago

Not when a decent-sized steak starts at $30 these days... My max price for steak is $5/lb.

[–] GreyEyedGhost@piefed.ca 1 point 6 months ago (3 children)

I can only assume that is HP sauce on the plate. That steak looks good enough you should be able to use that sparingly.

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[–] glorkon@lemmy.world [S] 2 points 6 months ago* (2 children)

Nope. I mean, I do like HP sauce but using it with a good steak like that would be a sacrilege. This was Old Texas Whiskey Pepper Steak Sauce. And yes, I did use it sparingly.

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[–] GreyEyedGhost@piefed.ca 2 points 6 months ago (1 child)

I was going to say as much, but didn't want to offend you. Now, I love HP sauce, it's great on eggs and hash browns, but for steak it's best to bring a ruined one back up to okay.

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[–] glorkon@lemmy.world [S] 1 point 6 months ago*

I have to admit that even this Old Texas sauce wasn't quite as good as I had hoped.

Sometimes the local butcher has beef stock for sale which is liquid gold. Then I just take the pan which I used to sear the steak with, add some of the steak trimmings, shallots, rosemary and sage, give that a good roast, then I deglaze the pan with beef stock and red wine.

I let that reduce for as long as the steak needs to get to ~50°C in the oven. Filter it, add some corn starch water and butter, hey presto, great steak sauce. When the sauce is done, the steak is usually at 55°C and done as well.

Sadly, the butcher didn't have any beef stock this time.

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[–] Butterphinger@lemmy.zip 1 point 6 months ago

I'm either too cheap for the steak or I'm too cheap for myself, either-or. We all have our pleasures, though.