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landarc
09-12-2015, 09:37 PM
I was gifted something called a Spider Steak, it was from Five Dot Ranch in Northern California. They do their own dry aging and butchering, this was a beautiful little steak.

Clearly, the thing was to fire up some lump, get it searing hot and just crisp this up. The butcher said that the fat will get crispy if you get it just right.

http://i166.photobucket.com/albums/u105/landarc/whole1_zps5bzbyccj.jpg

That is what just right looks like. This was such a great little steak to cook, no more than 3 to 4 minutes per side. I am not pleased with the Cowboy Southern Style lump, BTW, it is not as hot as I would like.

http://i166.photobucket.com/albums/u105/landarc/plated1_zpshx4izevy.jpg

Paired it up with some hobo style garlic green beans and onions, a little Worcestershire sauce on top

http://i166.photobucket.com/albums/u105/landarc/texture1_zpsxka4gi3d.jpg

Practically fall apart tender, with a great texture, beefy flavor, that aforementioned crispy fat, such a simple dish that really delivers.

Stingerhook
09-12-2015, 09:39 PM
OMG that looks good.

Shagdog
09-12-2015, 09:44 PM
Great lookin' steak, Bob! Really nicely cooked.

I can't imagine how big the spider was that they carved that from!! :shock:

chicagokp
09-12-2015, 09:46 PM
That's how I like steak...almost a little blue in the center. :thumb:

How was the rice after soaking up the juices?

deepsouth
09-12-2015, 09:47 PM
Bob, I don't know why, but i can never see your pictures here. Thankfully, I can see your mastery on Facebook.

oifmarine2003
09-12-2015, 09:47 PM
Never heard of a spider steak but that looks real good, Bob!

Bonewagon
09-12-2015, 09:54 PM
That looks unbelievably delicious. Simple, but terrific.

How big was the steak? You mentioned it was little. 6oz-ish?

landarc
09-12-2015, 09:55 PM
the rice was delicious.

Yup, new steak cut to me, the butcher said that they rarely sell to consumers, that restaurants buy them up. Makes me wonder, as I have never seen the cut in restaurants either. Wondering if this is one of those kitchen secrets

About 3/4 of a pound, there will be no leftovers

Titch
09-12-2015, 09:56 PM
That's a great looking piece of meat.
Never heard the name either

chicagokp
09-12-2015, 09:57 PM
Bob, I don't know why, but i can never see your pictures here. Thankfully, I can see your mastery on Facebook.

Why you can't see pics....try using Chrome instead of Firefox....

http://www.bbq-brethren.com/forum/showpost.php?p=3353273&postcount=5

landarc
09-12-2015, 10:01 PM
yup, no more leftovers, who needs a knife?

MisterChrister
09-12-2015, 10:20 PM
Bob, that looks crazy good! I've never heard of it either & google says it's in the hollow of the hip joint.

http://www.jadhore.ca/en/articlee.asp?ref=11

I'll be asking for these from our next steer, thanks for the tip!

smokingkettle
09-12-2015, 10:31 PM
That looks awesome!

THoey1963
09-13-2015, 05:24 AM
Funny, but this is the second post by Bob that I can't see the pics. Used to be able to. Now I open them with IE and can see them. Farking FF...

Phubar
09-13-2015, 05:46 AM
My kind of meal!
Looking sweet bro!

dport7
09-13-2015, 05:48 AM
Crispy looking little critter, right there.
Looks excellent, done to perfection.

cheez59
09-13-2015, 05:54 AM
If that's not the most perfectly cooked steak ever it is most certainly in the top two. :clap:

Enrico Brandizzi
09-13-2015, 06:10 AM
For sure it is small, but you cooked it perfectly!