I pledge to post more pictures of this STEAK

[BurntOrange&White 39931]

Akaushi ribeye

 

 

[Dutch 4465]

On 11/28/2020 at 7:30 AM, Errestaurants said:

And....

[futureman 22453]

19 hours ago, BurntOrange&White said:

Akaushi ribeye

 

 

if you’re gonna cook it well-done just buy sirloin. 

[PorscheGuy 127]

2 hours ago, futureman said:

if you’re gonna cook it well-done just buy sirloin. 

Akaushi cooks really really fast.  Probably 50% faster then a normal steak.  Takes a few attempts to get it right.  If that is a first attempt, I would say he did a pretty good job.  I have seen some guys cook it way past well done if they never cooked it before.

[Jimbaround 975]

Bought a couple of whole strips from the HEB. Cut one up for steaks and I’m going to dry age the larger one for a few weeks. I’m going to be in good shape for the holidays.

[DalTxHornFan 3101]

nm

Edited December 2, 2020 by DalTxHornFan

[pops 6983]

Little filet action tonight with garlic and rosemary. Didnt suck. 

 

[futureman 22453]

5 hours ago, Jimbaround said:

Bought a couple of whole strips from the HEB. Cut one up for steaks and I’m going to dry age the larger one for a few weeks. I’m going to be in good shape for the holidays.

what time should I arrive?

[Landomatic 3813]

12 hours ago, Jimbaround said:

Bought a couple of whole strips from the HEB. Cut one up for steaks and I’m going to dry age the larger one for a few weeks. I’m going to be in good shape for the holidays.

[Landomatic 3813]

On 11/28/2020 at 10:06 PM, Reynolds Woodcock said:

Bone in strips tonight

This thing's not getting enough love.  How'd you cook it?

[Reynolds Woodcock 4739]

3 hours ago, Landomatic said:

This thing's not getting enough love.  How'd you cook it?

Step 1: 2.5 or so in the Sous Vide at 127

Step 2: Heat cast iron in 500 degree oven for like 20 minutes.

Step 3: Sear 1 minute or so per side while basting with clarified butter/rosemary/garlic mix.

Step 4: Listen to wife complain about smoke in apartment.

[Dutch 4465]

3 hours ago, Reynolds Woodcock said:

Step 4: Listen to wife complain about smoke in apartment.

But I bet she ate her steak without complaint.  Wommenz...

[Sam Lin 3556]

I get it. I don't sear in the house any more, not worth the smoke smell permeating everything for days. (My fume hood sucks ass.)

[futureman 22453]

left it on about a minute long.  damn thing is so hot the seconds count. 

[Landomatic 3813]

10 hours ago, Sam Lin said:

My fume hood sucks ass

Don't they all?  I've yet to find one that's worth a damn.

[BHMCruiser 1813]

4 hours ago, Landomatic said:

Don't they all?  I've yet to find one that's worth a damn.

Mine works great. It sucks all the smoke out of the kitchen, and pumps it into my bedroom closet upstairs.

[Incredulity 11666]

the people we bought our current house from did a money was kind of no object kitchen build(no humblebrag)

They put in a dual fan gigantic stainless hood that is only 6 feet and 1 90 degree from the exterior vent.  

Its a newer built home, If I put that thing on full the kitchen window glass panels actually flex slightly.   Not sure what the long term consequences of that i will be, but it gets rid of smoke in a hurry.

[Texas St. Armadillos 1381]

39 minutes ago, Incredulity said:

the people we bought our current house from did a money was kind of no object kitchen build(no humblebrag)

They put in a dual fan gigantic stainless hood that is only 6 feet and 1 90 degree from the exterior vent.  

Its a newer built home, If I put that thing on full the kitchen window glass panels actually flex slightly.   Not sure what the long term consequences of that i will be, but it gets rid of smoke in a hurry.

God, this was hard to read.

[Incredulity 11666]

5 minutes ago, Texas St. Armadillos said:

God, this was hard to read.

[Errestaurants 2570]

[Sam Lin 3556]

On 12/3/2020 at 7:41 PM, Landomatic said:

Don't they all?  I've yet to find one that's worth a damn.

The key is a commercial/restaurant hood. They start around 3x the CFM airflow of the biggest 'home' fume hoods and go up from there. We've swapped them into our last 2 houses and simply haven't gotten to it yet at this house. Need to have an installer that actually understands how the ducting and joints severely restrict CFM, but once you get one properly installed, you fear nothing on the stove.

[dcbc 14472]

Yesterday.

[DDD Dad 14335]

Just pulled the trigger on an Anova setup.

Merry Christmas to me!

[elfenix 34231]

How it started:






How it's going:

[Jimbaround 975]

The key is a commercial/restaurant hood. They start around 3x the CFM airflow of the biggest 'home' fume hoods and go up from there. We've swapped them into our last 2 houses and simply haven't gotten to it yet at this house. Need to have an installer that actually understands how the ducting and joints severely restrict CFM, but once you get one properly installed, you fear nothing on the stove.

We’ve got two vent-a-hoods for a 48” range that vent pretty much straight out. They do a great job of sucking out the smoke. If I’m cooking bacon I don’t smell it in the house but I can smell it if I’m standing in my neighbors driveway.

[burns_312 353]

Sent from my iPhone using Tapatalk

[futureman 22453]

and?

[elfenix 34231]

other sous vide people, do y'all find that steaks appear to be more done than they are?  i did mine at 129°. 

[Da Fino 2780]

13 minutes ago, elfenix said:

other sous vide people, do y'all find that steaks appear to be more done than they are?  i did mine at 129°. 

I haven't found that to be the case. I sear very hot and fast. I wonder if your sear overcooked it. 

[elfenix 34231]

32 minutes ago, Da Fino said:

I haven't found that to be the case. I sear very hot and fast. I wonder if your sear overcooked it. 

there's definitely some gray there from the sear process (i need to flip more often and start the butter basting sooner).  but i don't think the sear would have reached the middle.  next time i'll take the temp post-sear i guess. 

[BabaYaga 15290]

Good old fashioned cast iron and Irish butter has never let me down.

 

[luke duke 6412]

other sous vide people, do y'all find that steaks appear to be more done than they are?  i did mine at 129°. 

Are you drying your steak after you remove it from the bag?

I quit cooking steaks sous vide. Getting a good seat took me too long since the outside of the steak was so moist. I started reverse searing in the oven and haven’t looked back. It helps that I can get my gas grill hot AF for a great sear.

[Anastasis 23469]

On 12/7/2020 at 12:39 PM, elfenix said:

other sous vide people, do y'all find that steaks appear to be more done than they are?  i did mine at 129°. 

I keep creeping my sous vide temperatures downward, based on the same observation.  But I like my meat on the rare side of things. Texture there looks spot on for what I get in 130ish range. 

[Anastasis 23469]

49 minutes ago, luke duke said:

I quit cooking steaks sous vide. Getting a good seat took me too long since the outside of the steak was so moist. I started reverse searing in the oven and haven’t looked back. It helps that I can get my gas grill hot AF for a great sear.

Also agree with this.  I think reverse sear is a generally better approach, and tend to enjoy a RS steak over a SV steak, although we are operating at top flight all around. I do think that there is an advantage for SV with extreme meat, such as a bone in, very thick cut, tomahawk. 

[DalTxHornFan 3101]

1 minute ago, Anastasis said:

Also agree with this.  I think reverse sear is a generally better approach, and tend to enjoy a RS steak over a SV steak, although we are operating at top flight all around. I do think that there is an advantage for SV with extreme meat, such as a bone in, very thick cut, tomahawk. 

I'm on Team Reverse Sear.  Thick Costco NY Strips are my usual bag.

[elfenix 34231]

53 minutes ago, luke duke said:

Are you drying your steak after you remove it from the bag?

yeah pat dry with lots of paper towel while heating the pan up.  maybe break out a heat gun next time?  light coat of avocado oil into smoking pan.  if i remember to do so, i'll flip more often.  only 7 more steaks to go from this primal so plenty of experimentation to do. 

the scraps left after i'd eaten most of the meat were a much brighter red. 

Edited December 9, 2020 by elfenix

[Anastasis 23469]

Example given:

[Anastasis 23469]

3 minutes ago, elfenix said:

maybe break out a heat gun next time? 

Sometime I pre dry out my cuts with a searzall before throwing them in teh cast iron.  The SV is a wet cooking method, vs the RS as a dry cooking method.  The latter will always give you a better crust.  The former will also give you a more uniform doneness across a range of size from small to roast size cooks.  

[luke duke 6412]

The former will also give you a more uniform doneness across a range of size from small to roast size cooks.  

If your oven goes low enough and your dear is hot enough, you can get pretty good results.

[Jimbaround 975]

I have been cooking to 125 in the sous vide and then searing for 2 min a side (thicker steak) and tend to get the sear I want without overcooking the steak.

Lately, I've been going straight to the grill for 2 min rotate, 2 min flip, 2 min rotate, 1.5 min and then rest.

[luke duke 6412]

*sear

[Sam Lin 3556]

3 hours ago, luke duke said:

Are you drying your steak after you remove it from the bag?

 

This can't be emphasized enough. Dry paper towels, blot each face, pressing fairly hard.

[Anastasis 23469]

1 hour ago, luke duke said:

 

If your oven goes low enough and your dear is hot enough, you can get pretty good results.

 

That is pretty much perfection. 

[BearCountry11 1234]

3 hours ago, luke duke said:

 

If your oven goes low enough and your dear is hot enough, you can get pretty good results.

 

Doesn’t get much better.  Amazing

[UTexasFight 9432]

I fucking hate this thread at midnight when I’ve had a light dinner.

My stomach is growling, assholes 

[VirginiaLonghorn 4771]

12 hours ago, UTexasFight said:

I fucking hate this thread at midnight when I’ve had a light dinner.

My stomach is growling, assholes 

Be happy it’s not your asshole growling ...

[Sam Lin 3556]

whynotboth.gif

[Da Fino 2780]

On 12/8/2020 at 8:03 PM, luke duke said:

If your oven goes low enough

How low are you talking?

[luke duke 6412]

How low are you talking?

Mine goes to 170

[Da Fino 2780]

2 minutes ago, luke duke said:

 

Mine goes to 170

 

So you are doing around 170 in the oven for awhile then sear the fuck out of it at the end on the grill? How long does it usually take in an oven that low?