I pledge to post more pictures of this STEAK

[luke duke 6412]

rep for flames and downdraft hood. 

Looks more like an outdoor grill and burner setup.

[Anastasis 23454]

Just now, luke duke said:

Looks more like an outdoor grill and burner setup.

 

Damnit, you are right.  That picture with the flames was more awesome when I formulated in my head that it was all going down indoors.  Still awesome.

[Tommy Nobis 905]

What's the consensus for the reverse sear method?  haven't tried it but looks intriguing...

 

salt bath for an hour, rinse and dry, season with cracked pepper

put in oven until internal temp of 125-130 (for med rare)

let rest for 10 mins

sear

profit?

 

What temp do i set the oven at? 

[BurntOrange&White 39930]

Reverse sear is best.

[luke duke 6412]

What's the consensus for the reverse sear method?  haven't tried it but looks intriguing...

 

salt bath for an hour, rinse and dry, season with cracked pepper

put in oven until internal temp of 125-130 (for med rare)

let rest for 10 mins

sear

profit?

 

What temp do i set the oven at? 

 

Kosher salt + coarse black pepper

Put in oven. I use a cookie sheet with a rack.

Cook until 115-120

Rest until temp starts to drop

Sear

 

My oven goes as low as 170. If I have time I’ll do that. If I have less time, I’ll go as high as 250. The higher temp that I cook at, the lower internal temp that I will pull the steak at. Higher oven temp means more internal temp rise during rest.

 

That will be $9.95.

[Tommy Nobis 905]

If your oven is set to 170, how long does it typically take to get the steak to 115-120

[luke duke 6412]

Depends on how thick the steak is, but about 1:15.

[Hank_Hill 18788]

Yea it’s definitely way more time than the opposite method. But it’s pretty great.

[huge 3793]

 
Kosher salt + coarse black pepper
Put in oven. I use a cookie sheet with a rack.
Cook until 115-120
Rest until temp starts to drop
Sear
 
My oven goes as low as 170. If I have time I’ll do that. If I have less time, I’ll go as high as 250. The higher temp that I cook at, the lower internal temp that I will pull the steak at. Higher oven temp means more internal temp rise during rest.
 
That will be $9.95.

QFT. I think the lower oven temp the better. And I rest for 10-15 min.

[Mac8111 2105]

Buddy of mine sent me this.

He smoked the damn things for two hours, seared them on his flat top and then served them family style.

[brown water 3775]

Had leftovers that made the most glorious cheesesteak.  Prime ny strip, creamed spinach and gouda over grilled garlic bread.  

[Anastasis 23454]

fuck yes. 

[HoustonHorn 1062]

So a question. The grass fed beef I've had has been flavorless and lacked adequate fat. Regardless of where I've purchased it (looking at Crowd Cow now), it just isn't nearly as good as grain fed beef. Is that just a function of my preference?  I eat steak to enjoy it, not for nutritional content so if its just a matter of being healthier, then I am going grain fed. Am I missing something here because everyone markets grass-fed beef but it seems to suck compared to grain-fed.

[solamente73 1132]

NY strip over mesquite.  I’m on a big mesquite kick right now.  Also, really digging strips these days.

Still working on my technique of cooking these thick strips.

[SurlyBDR 22763]

Got lucky and found this "bone-in" ribeye for $9.99/lb... the bone was tiny at about 1/4" thick

1.975lbs for $19.73

 

 

...but, what the hell was this tough, inedible line that ran the length of this steak? 

 

[Buzzrock 14901]

I’m done with bone in steaks unless I sous vide them myself. They just cook really unevenly. Got one at Gibsons last night and the first part was fantastic and the rest as it got close to the bone was too tough.

In other news...friend sent me a 2.4 lb Snake River wagyu ribeye cap. Sous vide at 133 for two hours and then seared on cast iron with butter and herbs.





Trimmed up:






No after pics, was inhaled. Think crust on the outside, prime rib on the inside.

[milkman 428]

A5

[Sam Lin 3550]

On 7/19/2018 at 10:41 AM, Buzzrock said:

In other news...friend sent me a 2.4 lb Snake River wagyu ribeye cap.

Ribeye cap may be the best steak, period. I clearly need better friends...

[Irwin F Fletcher 3550]

Cooked up a few ribeyes. Tasted great.

[SMUlawUTgrad 81]

Ribeye cap may be the best steak, period. I clearly need better friends...

This is true

[huge 3793]

40 minutes ago, SMUlawUTgrad said:

 

This is true

 

The one I had at Kevin Rathbun in Atlanta was disappointing but I want to agree.  Where in Houston do they sell that cut?

[solamente73 1132]

On 7/18/2018 at 10:41 PM, Buzzrock said:

In other news...friend sent me a 2.4 lb Snake River wagyu ribeye cap.

Buzz, I haven't seen it cut like that before; only in "pinwheels" (see below).

47 minutes ago, huge said:

Where in Houston do they sell that cut?

huge, I don't know about cuts like Buzz had, but I find Prime caps "pinwheeled" at the Costco near me in DFW, so they might have them in Houston, too.  They roll out these "meat counters" where they have the specialty stuff on weekends.  Here's one I did a while back and posted to TOS.

[Anastasis 23454]

Yeah, I see them at Costco here.  Damn that looks good sol. 

[Dutch 4465]

Damn good entries, Sola. Are you reverse-searing (oven to grill) or doing the whole cook on the grill?

I, too, love the sweet kiss of flavor that charcoal & wood impart to a fine steak. 

[Incredulity 11644]

On 7/16/2018 at 12:23 PM, HoustonHorn said:

So a question. The grass fed beef I've had has been flavorless and lacked adequate fat. Regardless of where I've purchased it (looking at Crowd Cow now), it just isn't nearly as good as grain fed beef. Is that just a function of my preference?  I eat steak to enjoy it, not for nutritional content so if its just a matter of being healthier, then I am going grain fed. Am I missing something here because everyone markets grass-fed beef but it seems to suck compared to grain-fed.

you aren't missing a thing.  They feed steer grain to make steaks for flavor and yield.

 

[Hank_Hill 18788]

If you don’t post the money shot I automatically assume you fucked it up. And that’s ok.

[Anastasis 23454]

hmm, I disagree on the grass fed thing.  The grass fed I have had is fucking delicious. 

[BurntOrange&White 39930]

hmm, I disagree on the grass fed thing.  The grass fed I have had is fucking delicious. 

This. The fat in grass fed beef is so much more robust and savory in flavor. I’m even sure there is science to prove it.

[Incredulity 11644]

4 minutes ago, Anastasis said:

hmm, I disagree on the grass fed thing.  The grass fed I have had is fucking delicious. 

This topic can get way into the weeds.

Frankly it often isn't as simple as is the beef grain or grass fed.  Also aging, and type of grass/grain need to be defined.

 

[dcbc 14465]

Nice little 1 lb ribeye.

[solamente73 1132]

7 hours ago, Dutch said:

Damn good entries, Sola. Are you reverse-searing (oven to grill) or doing the whole cook on the grill?

I, too, love the sweet kiss of flavor that charcoal & wood impart to a fine steak. 

Sear then finish with indirect heat all on the grill.

I have a BGE.  For these thick cuts, I'll get it as hot as I can, sear the steaks, put in the platesetter, and finish them with the dome closed.  This way I get a great smoky flavor.  It's what I like.

[dcbc 14465]

Overcooked it a tad, but still super tasty.

 

[solamente73 1132]

^^^Would smash

[Buzzrock 14901]

Yeah I thought about trying to make my own pinwheels but didn’t want to fuck something up.

[brown water 3775]

23 hours ago, huge said:

The one I had at Kevin Rathbun in Atlanta was disappointing but I want to agree.  Where in Houston do they sell that cut?

My experience there was disappointing too.  But it was April 2015 and my dad and I were headed to Augusta to watch Speith dominate at the Masters so it didn't bother us much. 

[Landomatic 3813]

On 7/20/2018 at 7:49 AM, Irwin F Fletcher said:

Cooked up a few ribeyes. Tasted great.

Ummm...you spilled some kind of brown liquid substance on your otherwise great looking steak.

[huge 3793]

My experience there was disappointing too.  But it was April 2015 and my dad and I were headed to Augusta to watch Speith dominate at the Masters so it didn't bother us much. 

Haha

This was Friday after being at Augusta 2015 following Spieth and seeing 5 birdies in person.


Sent from my iPhone using Tapatalk Pro

[dcbc 14465]

Asuka Ribeye from tonight.  Reverse seared over wood chunks. 

 

 

[luke duke 6412]

Nice plate.

[dcbc 14465]

35 minutes ago, luke duke said:

Nice plate.

A bit festive for my tastes, but it holds food.  So I'm good with it. 

[Jimbaround 975]

Prime strip tonight (wife had the filet). Sous vide for thee hours at 130 and then hot cast iron on the grill.

 

 

A little red blend to accompany:

 

[Dean Gullberry 37]

 

[solamente73 1132]

Filet over mesquite, steak butter, tater with hickory-smoked bacon (nice contrast to the mesquite steak), home-grown chives.

[Dutch 4465]

You’re on a mission from God. Excellent work. 

Edited August 9, 2018 by Dutch

[Landomatic 3813]

5 hours ago, solamente73 said:

Filet over mesquite, steak butter, tater with hickory-smoked bacon (nice contrast to the mesquite steak), home-grown chives.

What is this "steak butter" you speak of?

[luke duke 6412]

It's kinda like duck butter

Edited August 9, 2018 by luke duke

[futureman 22440]

36 minutes ago, luke duke said:

It's kinda like duck butter

well that sounds delicious 

[F250 28761]

On 8/9/2018 at 6:38 PM, futureman said:

well that sounds delicious 

He said duck butter not dick butter.

[dad 557]

18 hours ago, F250 said:

He said duck butter not dick butter.

Same shit different toilet.

[irishtexan 11511]

I wanted steak. Wife wanted tuna. Made both. Was good