Kalau weekend ini ke @rayssteak_depok salah satu "must have to do" #steaklovers Di sini adalah Selfie lucu bersama Keluarga tercinta Di spot ini.
🏠 RAY’S Steak & Grill, Jl Margonda Raya 477 Depok (lantai 2, diatas Soerabi Bandung)
🚀 Steak Lovers juga bisa pesan via Gofood
Untuk Reservation, Pesanan Jumlah besar & Delivery Jarak dekat bisa hubungi :
☎02121798615 (Fika & Yeni)
Some have asked just how big a #tomahawksteak is. Let's just say come hungry!!!!! ONLY 8 - of our 30 day dry aged 32oz. #tomahawksteaks left! Make your reservations NOW to reserve yours. Call 352.237.7300. @craftcuisineocala Chef Victor Luzarraga's steaks will be served with smoked mozzarella dauphinoise potatoes, sautéed Brussels with bacon and garlic, red wine glacé and bearnaise sauce. Pair your Tomahawk with a rich, dense Cabernet Sauvignon. In addition to crowd-pleasing favorites such as Caymus, Groth, and Silverado, we will also be offering three remarkable Napa Cabs from 2004 that promise to accentuate every delicious bite of aged beef.
Each of Diamond Creek’s individual vineyards are represented
and all are from the legendary 2004 vintage.
Volcanic Hill (96 points, Wine Advocate)
Red Rock Terrace (94 points, Wine Advocate)
Gravelly Meadow (95 points, Wine Advocate)
Please note that only one bottle of each wine is available.
Call ahead to request that we put your bottle aside. Supply is limited call 352.237.7300 or visit www.craftcuisineocala.com for reservations. #ocala#ocalaeats#ocalafoodtour#tomahawk#tomahawksteak#steak#steaklovers#foodie#foodiegram#letseat#letsdrinkwine#datenight#girlsnight#friendsnight#wine#winepairing#finewine#winelover
Check this beauty out! This is one stunning prime short loin from @newyorkprimebeef! The marbling on it is just spectacular. It’s kind of akin to picking out a new puppy. Sometimes you wait for the puppy to pick you. Well, I may be crazy, but I swear this beef whispered my name.
E aí, tava curioso pro resultado? Qual o seu ponto preferido? Em breve no youtube.
Conheça os 4 pontos da foto:
Selada: O lado de fora da carne fica crocante (caramelizada) e crua por dentro. Essa técnica evita a perda dos sucos da carne e também a suculência. A temperatura interna chega a 55°. Mal Passada: Esse ponto deixa a carne com uma consistência mais macia. A cor no centro é do vermelho para a cor rosa. A temperatura interna é de 60°. Ao Ponto: Por fora é mais caramelizada que os outros pontos e por dentro quase não há cor avermelhada puxando para o rosa claro. Sua consistência é levemente firme e libera pouco suco se pressionada. A temperatura interna chega a 71°. Bem Passada: Ponto difícil de ser alcançado, pois bem passada não é queimada, ao contrário, a borda deve estar torrada e bem crocante e o centro sem sinais avermelhados puxando para o acinzentado e, se pressionada, não libera suco. A temperatura interna chega a 76°.
Dry-aging of some prime short loins at @patlafrieda meats! It’s very obvious that the meat in this pic are at different stages in the dry-aging process. Why dry-age beef? There are two main reasons being, an increased tenderness of the product, and a more intense flavor of the beef. I can only get prime beef locally dry-aged to 28 days. The first steak I had beyond read was actually a 60 day dry-aged strip steak from Pat Lafrieda a while back. I couldn’t believe how different the flavor was. It was completely unlike any steak I had up until that point. Let’s just say, I was hooked! Now the real question is, porterhouse, or T-Bone?
*Whispers extremely loudly* Did you know @blackhidesteakhousebne is Australia's best steakhouse? Also do you need a napkin cos you're drooling from that dang #stanbroke rib on the bone up there☝️ #HappyFriday 📸 by Black Hide Steakhouse
Dry-aged, prime, frenched, black angus standing rib roasts and some wonderfully thick cut individual steaks from @patlafrieda meats. Let’s see, I think I’ll take the top row, second from the right. Pack it up for me! I’ve been drying to check Pat Lafrieda’s faculty out for quite some time now. I finally had a chance, and, well, I’m pretty sure the butchers thought I was way too excited about all of the meat! Everyone was so very gracious to take time out their work day to show this meat-lovin’ gal around and I’m so grateful!
@tokyoskipjack one of best steak with special-unique-taste you’ve never tried before—in affordable price. You can enjoy this NZ beef striploin only IDR 105k and freeflow ocha for 10k (?). The best part of the steak is the sauce (yes they have various type of sauce) and the greeen salad to die for! omg super love (u shud try for sure)! ❤️
The space is not quite big, probably you’ll have some problem or long waiting line if you coming at night.. so, have a joyful meat-ing with beloved ones