I pledge to post more pictures of this STEAK

[Texaskimo 135]

3 hours ago, Hornbeliever said:

Each time I've made steaks, I go buy them day or day before.  But I'm lazier and more efficient as I age.

On scale of "stay the f away" to "it doesn't change the taste whatsoever,"  where is Surly on freezing ribeyes and thawing out day of?

I do it, if I see one of the family packs at HEB that looks good (good size cap and marbling) or same at Costco I'll grab it regardless of if I'm planning on steak night any time soon. I'll either cook what I need immediately and freeze the rest or just freeze all of them. Vacuum seal is a must, freezing them in just a ziploc is inviting problems. I've never noticed much if any taste change. I slow defrost them by putting them from the freezer into the fridge at least 24 hours before I plan on cooking them. Usually they don't end up staying in my freezer more than a week or 2.

[DalTxHornFan 3109]

I'm on Team Costco NY Strips multi packs.  I do the individual steaks vacuum sealed and frozen flat.  Mostly, I semi-thaw them and then do a reverse-sear approach to preparing them.  Medium rare with great char FTW.

[Sam Lin 3559]

Guga did a freeze comparison, a single freeze didn't make a noticable difference, though the thawing method did. Letting it thaw gradually in the refrigerator was better than a quick thaw in cold water or on the counter.

[After irth 1243]

A reverse sear from the other night at the House Of irth. 

Thawed the last two end pieces of our hand-cut filets, which is why we trussed them to make them looks pretty.  225 oven til 115-degrees.  10 minutes rest followed by a sear 2 minutes per side.  Finished with a quick Garlic Wine Reduction before serving.  

Basically, it was an excuse to properly enjoy the Ghost Block.

 

 

[futureman 22510]

[futureman 22510]

need a few more practice runs to get the sear just right.  but it’s pretty great. 

[Blotto 23560]

On 9/16/2020 at 6:45 PM, Anastasis said:

Fucking picanha man. Sous vide and then seared. Very on point.

 

Gotdamn that looks solid. 

[huge 3795]

Mild T-Hawk was somehow the best deal in the display.

[huge 3795]

need a few more practice runs to get the sear just right.  but it’s pretty great. 

I looked you up.

That Otto Wilde rig is serious.

I am sure you wanted the recognition. So here it is.

[Anastasis 23481]

2 hours ago, futureman said:

Sear looks good. Plating game looks like a garden just shit all over the plate.  Tighten it up future. 

[futureman 22510]

1 minute ago, Anastasis said:

Sear looks good. Plating game looks like a garden just shit all over the plate.  Tighten it up future. 

that’s fair.  hockey game was starting so I just threw it all on the plate.  should’ve put the salet in a bowl. 

[futureman 22510]

8 minutes ago, huge said:

I looked you up.

That Otto Wilde rig is serious.

I am sure you wanted the recognition. So here it is.

it’s not my grill; I was at my brother’s house.  but I did the cooking so I will take the recognition, thank you. 

[dcbc 14496]

Butcher cut my ribeye a little thicker than I asked, but I decided to roll with it.  Turned out good and will make about 3 meals. 

Edited September 20, 2020 by dcbc

[irishtexan 11522]

Got a strip at Sprout. Cooked it in a cast iron skillet. Had a pretty substantial fat cap so I trimmed that before plating. Was good.

[Planet Houston 4930]

[UTexasFight 9517]

[SurlyBDR 22814]

My HEB now has a ribeye roast regularly sitting in the case, so I just walk up and ask them to cut a couple inches off.

38 ounces for $30

[futureman 22510]

overcooked it.  but I’m sure it was fine. 

[Sam Lin 3559]

Tomahawk, Montreal steak seasoning, reverse sear.

Smoked:

 

Seared and sliced:

[BearCountry11 1234]

Ribeye from Bountiful Acres (Leander Farmers Market). Reverse sear to 125 degrees then seared.





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[huge 3795]

That looks like it would taste good

[Landomatic 3813]

This was good, but it was way too thick.  Not sure what the hell my shopper or the butcher were thinking...

[DDD Dad 14346]

2 hours ago, Landomatic said:

This was good, but it was way too thick.  Not sure what the hell my shopper or the butcher were thinking...

No stems on your wine glasses?  Philistine.

[Landomatic 3813]

1 hour ago, DDD Dad said:

No stems on your wine glasses?  Philistine.

The fact that I had to look that word up probably means you're right.

[BearCountry11 1234]

Did Picanha again tonight. Our H-E-B (Leander) has them on the shelf now - love it! Reverse sear on PK.






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[Zepol87 9188]

Doesnt belong here but didn't know where to put it. Gf and I got high as hell tonight and went to target for munchies. Bought these and said what the hell we are high they won't be bad.
Reverse sear while rolling joints came out damn good


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[Hank_Hill 18893]

All in all better than I anticipated 

[BearCountry11 1234]

Your munchies look different than my munchies.  I prefer yours.  

[futureman 22510]

13 hours ago, Zepol87 said:

Gf

pics?

[sheeeit 129]

Rare night alone in 2020. Weed then beer then prep then beer then start cooking then weed then finish cooking then weed then red wine. 
 

love the cooking techniques from here.  I went basic, oven for 20, seer on grill 3 a side.   Spectacular.  The salt for 30 pre cooking is genius and vastly underrated.  Filet plus old school mac and cheese because I’m old and the combo is glorious.   
 

I am a young firm Asian masseuse away from my greatest night of 2020.  
 

[elfenix 34331]

[Sam Lin 3559]

Found this incredibly cheap Thai beef ribeye that looked like it had good marbling at local Makro (wholesale club like Costco). $3, somehow didn't take a pic of the marbling.

Cooked the first one straight sear and rest; was chewy as fuck, and had faintly metallic blood taste like it hadn't been hung and aged at all after slaughter. Wet aged the other one for a week, cooked sous vide for 4hr at 132F to try and tenderize, quick ice bath, grill sear. Result? Still chewy, just not chewy as fuck, and flavor was better.

Will buy more and try again with some variations on prep. Will try sous vide at some longer intervals, will try pineapple tenderize marinade. I need to figure out how to make this garbage meat cook decent, because it's effing cheap (and the raw cut actually does look very good). A comparable imported steak is 5-8x the price here, providing a lot of incentive to figure this meat out.

[52-80 19205]

9 hours ago, Sam Lin said:

Found this incredibly cheap Thai beef ribeye that looked like it had good marbling at local Makro (wholesale club like Costco). $3, somehow didn't take a pic of the marbling.

Cooked the first one straight sear and rest; was chewy as fuck, and had faintly metallic blood taste like it hadn't been hung and aged at all after slaughter. Wet aged the other one for a week, cooked sous vide for 4hr at 132F to try and tenderize, quick ice bath, grill sear. Result? Still chewy, just not chewy as fuck, and flavor was better.

Will buy more and try again with some variations on prep. Will try sous vide at some longer intervals, will try pineapple tenderize marinade. I need to figure out how to make this garbage meat cook decent, because it's effing cheap (and the raw cut actually does look very good). A comparable imported steak is 5-8x the price here, providing a lot of incentive to figure this meat out.

cube it up for vietnamese shaken beef or tacos? or cook it with lemongrass and other herbs to otherwise mask the taste?

[BHMCruiser 1814]

15 hours ago, Sam Lin said:

Found this incredibly cheap Thai beef ribeye that looked like it had good marbling at local Makro (wholesale club like Costco). $3, somehow didn't take a pic of the marbling.

Cooked the first one straight sear and rest; was chewy as fuck, and had faintly metallic blood taste like it hadn't been hung and aged at all after slaughter. Wet aged the other one for a week, cooked sous vide for 4hr at 132F to try and tenderize, quick ice bath, grill sear. Result? Still chewy, just not chewy as fuck, and flavor was better.

Will buy more and try again with some variations on prep. Will try sous vide at some longer intervals, will try pineapple tenderize marinade. I need to figure out how to make this garbage meat cook decent, because it's effing cheap (and the raw cut actually does look very good). A comparable imported steak is 5-8x the price here, providing a lot of incentive to figure this meat out.

this is the worst post in  this thread

[futureman 22510]

4 minutes ago, BHMCruiser said:

this is the worst post in  this thread

chill, bro.  whenever he wants a taste all he has to choose from is asian street meat. 

[TXLNGHRN10 341]

Speaking of Picanah
I tried my first on the Weber
Reverse seat til 120, rest then seared
Garlic mashed new potatoes and sprouts for win







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[Hank_Hill 18893]

Fuck yes. 

[TankedBevo 2484]

On 10/21/2020 at 2:37 PM, TXLNGHRN10 said:

Speaking of Picanah
I tried my first on the Weber
Reverse seat til 120, rest then seared
Garlic mashed new potatoes and sprouts for win







Sent from my iPhone using Tapatalk

Gyot damn that looks terrific. +rep 

[futureman 22510]

On 10/21/2020 at 2:37 PM, TXLNGHRN10 said:

Speaking of Picanah
I tried my first on the Weber
Reverse seat til 120, rest then seared
Garlic mashed new potatoes and sprouts for win







Sent from my iPhone using Tapatalk

meh

[shnsajax 3591]

Your munchies look different than my munchies.  I prefer yours.  

[TXLNGHRN10 341]

11 hours ago, futureman said:

meh

I need to work on the fat cap. Had a flare up when trying to sear / crisp it up. I'll crank up the grill and cook it hotter indirect next time

Edited October 23, 2020 by TXLNGHRN10

[futureman 22510]

1 hour ago, TXLNGHRN10 said:

I need to work on the fat cap. Had a flare up when trying to sear / crisp it up. I'll crank up the grill and cook it hotter indirect next time

man I was kidding.  it looks fantastic. 

[TXLNGHRN10 341]

Thank you Sir. It's Surly, there are some tough critics around and some jack asses.

[Landomatic 3813]

11 hours ago, futureman said:

man I was kidding.  it looks fantastic. 

Sometimes it’s hard to tell when you’re joking futureman.  And you end up hurting people’s feelings.  You really should stop and think before you post on surly and ask yourself, “could this hurt someone’s feelings?”

[futureman 22510]

10 minutes ago, Landomatic said:

Sometimes it’s hard to tell when you’re joking futureman.  And you end up hurting people’s feelings.  You really should stop and think before you post on surly and ask yourself, “could this hurt someone’s feelings?”

but other posters hurt my feelings all the time. 

[Landomatic 3813]

49 minutes ago, futureman said:

but other posters hurt my feelings all the time. 

True.  Fuck em

[ROFL BOX 6649]

On 10/23/2020 at 10:08 PM, futureman said:

but other posters hurt my feelings all the time. 

#SouthAustinAndHisMom

[immamac 42877]

so do you guys not like to super trim your strips and/or ribeyes? I have gotten into the habit of super trimming mine, absolutely no fat outside except the marbling inside (on prime)

I save the trimmings and put them in ground beef or sausage or make beef tallow.

[McFly 606]

I like the fat. When cooked correctly it melts in your mouth. I celebrate the entire ribeye. No scraps left on my plate. 

[Sam Lin 3559]

For me, it depends on the meat marbling. If there's zero marbling, I'll leave a bit more fat around the outside, maybe 1/4," so I can get a little bit of fat with each bite. If the marbling is great, then I leave nearly none.