I pledge to post more pictures of this STEAK

[luke duke 6412]

[Anastasis 23455]

Preach brother luke.

[Anastasis 23455]

That it's damn near impossible to get it cooked right?  Because no matter what, it seems like it's raw by the bone and over cooked away from the bone?

Reverse sear or sous vide and you get something like what Luke posted.

[Dr Fear 1268]

2 hours ago, Landomatic said:

That it's damn near impossible to get it cooked right?  Because no matter what, it seems like it's raw by the bone and over cooked away from the bone?

Unless you have a commercial steak cooker you will have to use a combination of direct (think sear) and indirect (think oven) heat to get it cooked evenly.

[Landomatic 3813]

4 hours ago, luke duke said:

First of all...not as thick as OP steak.  Second...show me the inch or so closest to the bone and the inch or so farthest from it.  Of course there will be a couple slices in there that are perfect if you nail that part.  I have never, at home or in the best steakhouses, seen a consistent cook with a bone in that’s as thick as what we’re talking about.

[BabaYaga 15286]

3 hours ago, Anastasis said:

Reverse sear or sous vide and you get something like what Luke posted.

Beat me to it - 100% correct.  

[McFly 606]

3 hours ago, Landomatic said:

First of all...not as thick as OP steak.  Second...show me the inch or so closest to the bone and the inch or so farthest from it.  Of course there will be a couple slices in there that are perfect if you nail that part.  I have never, at home or in the best steakhouses, seen a consistent cook with a bone in that’s as thick as what we’re talking about.

In other words, “I can’t do that”

[Landomatic 3813]

4 hours ago, McFly said:

In other words, “I can’t do that”

Neither can you. Nobody can.

[Anastasis 23455]

Stahp.

[cam4mav 771]

safeway had some filet for half off regular, ended up about $8/lb. probably end cuts or something, shape was weird but fuck it ball on a budget.

reverse sear, left in too long so let it rest 15 minutes before sear. worked out well, thought I overcooked it.

Also used a meat press (bacon press? heavy metal thing to smash meat) for first time. Did a good job taking the weird uneven cut of the meat and creating a uniform ish surface for even crust and cooking. anyone use a press when cooking? first I've messed with it, can see it being useful.

[dad 557]

11 hours ago, Landomatic said:

Neither can you. Nobody can.

To be fair, the steakhouses are probably not using a sous vide technique. I'm assuming they all use a broiler. Maybe cooking it very slowly via sous vide allows even cooking even with the bone. I'm skeptical as well since I would assume you'd have to apply temperature with a gradient in order to cook the bone side at a higher temp in order to achieve an even cook but I can't say that sous vide wouldn't do the trick since i've never tried it.

[Hank_Hill 18788]

Post test tradition lives on. Decided to try out reverse sear for the first time, trial and error but I’m a fan now. 

[Buzzrock 14901]

A friend is sending me A5 ribeye cap. Won’t get it until week after next. Will report back.

[mapplewhite132 309]

Reverse seared some prime strips

[dcbc 14465]

All this time, and I never knew that you were supposed to let it rest between the cook and the sear.  Picked up a ribeye to see what I've been missing. 

 

Edited July 1, 2018 by dcbc

[dcbc 14465]

Pretty tasty.

 

 

[Buzzrock 14901]

Looks outstanding

[irishtexan 11511]

Got a prime strip. Cooked it on the cast iron. ‘‘Twas good

[JimmyHoffa 1188]

12 hours ago, irishtexan said:

Got a prime strip. Cooked it on the cast iron. ‘‘Twas good

 

Pro tip- I love a strip but when selecting a cut make sure you don't get the vein side of the loin. Unless you like your steak medium well to well it's going to be chewy as fuck. 

That half circle in the middle of the steak above is the vein. cooking at the correct temp (med rare) is not recommended

Another pic of cuts one from the vein end and one from the rib end (the good stuff) About halfway through the loin the vein begins and it gets bigger as you get further down vein side of the loin.

 

 

I always ask the meat counter to show me both sides of the strip before purchasing. 

[irishtexan 11511]

Since HEB cuts their steaks too thin, I always ask them to cut me a strip at an inch and a half. That's what I got. And you're right, I had to kind of eat around that shit because it was too chewy. It was also slightly under-cooked, which might have contributed to that. I'll always err on the side of being underdone than overdone. But I did not know about this vein business, and will certainly keep an eye out for it in the future. Thanks!

[Landomatic 3813]

10 hours ago, JimmyHoffa said:

 

Pro tip- I love a strip but when selecting a cut make sure you don't get the vein side of the loin. Unless you like your steak medium well to well it's going to be chewy as fuck. 

That half circle in the middle of the steak above is the vein. cooking at the correct temp (med rare) is not recommended

Another pic of cuts one from the vein end and one from the rib end (the good stuff) About halfway through the loin the vein begins and it gets bigger as you get further down vein side of the loin.

 

 

I always ask the meat counter to show me both sides of the strip before purchasing. 

Interesting.  So to be clear, of the three pictured, the bottom left is the only good one?  Just making sure I’m reading it right.

[brown water 3775]

10 hours ago, irishtexan said:

Since HEB cuts their steaks too thin, I always ask them to cut me a strip at an inch and a half. That's what I got. And you're right, I had to kind of eat around that shit because it was too chewy. It was also slightly under-cooked, which might have contributed to that. I'll always err on the side of being underdone than overdone. But I did not know about this vein business, and will certainly keep an eye out for it in the future. Thanks!

I do the same but ask them to avoid the vein. They usually accommodate.  

[brown water 3775]

14 minutes ago, Landomatic said:

Interesting.  So to be clear, of the three pictured, the bottom left is the only good one?  Just making sure I’m reading it right.

You're reading it right 

[JimmyHoffa 1188]

13 hours ago, Landomatic said:

Interesting.  So to be clear, of the three pictured, the bottom left is the only good one?  Just making sure I’m reading it right.

 

That is correct. 

[huge 3793]

I hadn’t done a ribeye in a while.

Sear was good.

[Dutch 4465]

Does not look DAF.  

[brown water 3775]

Tonight's dinner.  Will report back   

[Landomatic 3813]

1 hour ago, brown water said:

Tonight's dinner.  Will report back   

Whoa!!!  I trust you probably more than anyone on here when it comes to a steak, but that’s a shit ton of fat.  Good luck, godspeed, report back...and happy 4th

[brown water 3775]

And to you.  I'm feeling confident but that might be the Blantons. 

[dcbc 14465]

30 minutes ago, Landomatic said:

Whoa!!!  I trust you probably more than anyone on here when it comes to a steak, but that’s a shit ton of fat.  Good luck, godspeed, report back...and happy 4th

I thought the same thing.  But when you look at the marbling, I'm not sure it doesn't balance that out.  Obviously, a lot of inedible (if you're not Spalding) parts, but the good parts are very good.

[brown water 3775]

We see things the same way.  

[luke duke 6412]

Whoa!!!  I trust you probably more than anyone on here when it comes to a steak, but that’s a shit ton of fat.  Good luck, godspeed, report back...and happy 4th

You talk funny and your shits all retarded

[Landomatic 3813]

19 minutes ago, luke duke said:

 

You talk funny and your shits all retarded

 

You have a problem with norlmacy and your shit is, well...tell your parents to call me

[Landomatic 3813]

2 hours ago, brown water said:

We see things the same way.  

As do we.

[brown water 3775]

Progress report.   Grill pan was plenty hot.  Steaks have been seared.  About to move to oven to cook to temp and then to smoker for a few minutes to finish.   I've switched from blantons to 4rsb oesv. Cheers. 

    

 

[brown water 3775]

Plated

[dcbc 14465]

1 hour ago, luke duke said:

 

You talk funny and your shits all retarded

 

 

[brown water 3775]

Money shot. 

[Neonmoon 38129]

Want that in my face 

[huge 3793]

Creep can roll...

[HeHateMe 883]

On June 25, 2018 at 7:26 PM, Dr Fear said:

How much of the fat did you trim off?

Sent from my SM-G920P using Tapatalk
 

Depends on the size of the chain but I want a 3 to 1 meat to fat ratio.

[solamente73 1132]

Prime eyes over mesquite:

[McFly 606]

On 7/4/2018 at 4:12 PM, dcbc said:

I thought the same thing.  But when you look at the marbling, I'm not sure it doesn't balance that out.  Obviously, a lot of inedible (if you're not Spalding) parts, but the good parts are very good.

If you’re not eating the fat you’re doing it wrong. Add some to the meatier bites if you can handle it on its own. 

[AustinMT 952]

On 7/4/2018 at 7:18 PM, brown water said:

Progress report.   Grill pan was plenty hot.  Steaks have been seared.  About to move to oven to cook to temp and then to smoker for a few minutes to finish.   I've switched from blantons to 4rsb oesv. Cheers. 

    

 

So you smoke at the end?  I use a low-temp smoke on the Traeger first, then sear and cook from there.  Is there a benefit to smoking at the end?

[Bogeywon 2519]

I’ll take a steak sandwich and a steak sandwich 

bravo on the meats all of it looks good af

[brown water 3775]

1 hour ago, AustinMT said:

So you smoke at the end?  I use a low-temp smoke on the Traeger first, then sear and cook from there.  Is there a benefit to smoking at the end?

Not sure. But my thought was it is essentially a continuation of cooking to the right internal temp albeit at a lower temp so it may ease into the resting process as well.  And that finishing with smoke was more likely to retain that flavor that smoking at the beginning.  

[AustinMT 952]

5 minutes ago, brown water said:

Not sure. But my thought was it is essentially a continuation of cooking to the right internal temp albeit at a lower temp so it may ease into the resting process as well.  And that finishing with smoke was more likely to retain that flavor that smoking at the beginning.  

Cooking steaks tonight.  Will try it

[Hank_Hill 18788]

I think once it’s seared like that it’s not taking on any smoke. But I also don’t know shit. 

[solamente73 1132]

Yeah, everything I’ve ever read says that the meat takes the smoke (flavor) at the start of the cook.  Don’t care; would still supersmash that steak. 

[Anastasis 23455]

On 7/4/2018 at 7:18 PM, brown water said:

Progress report.   Grill pan was plenty hot.  Steaks have been seared.  About to move to oven to cook to temp and then to smoker for a few minutes to finish.   I've switched from blantons to 4rsb oesv. Cheers. 

    

 

rep for flames and downdraft hood. 

Edited July 8, 2018 by Anastasis