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I pledge to post more pictures of this STEAK

Landomatic

By Landomatic
in Food and Travel

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Da Fino
Da Fino

My first contribution. HEB Ribeye.

Anastasis
Anastasis

Bone in ribeye. Sous vide @ 128, crusted with crushed peppercorns, seared, au poivre sauce, asparagus with hollandaise, salet.   

brown water
brown water

In honor of the Masters opening round. 2 lb bone in ribeye over pimento cheese mashed potatoes   

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  • 3 weeks later...
cam4mav

cam4mav 771

Posted
Posted

While Brown is looking for that dry aged ribeye in his fridge.....

 

Dad got a cross wagyu flank at Costco on accident and wondered why it was so fucking expensive. I brought over another cross wagyu vacio same as above, not butterflied this time though so thick boi. Flank got chimichurri marinade and vacio got jugo and hella black pepper. 2 hours 132 sous vide, ice bath, then sear on grill. The vacio took on color with the sear much more than the flank due to marinade difference. Both were good. Vacio might be my favorite cut right now. 

 

Vacio - Flank

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Vacio sliced

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dinner, vacio on top flank on bottom. potatoes and squash.

image.thumb.png.fd37f429e959f2468278d8f0ffb019c8.png

 

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b_p

b_p 448

Posted
Posted
1 hour ago, Passive Aggressive Coach said:

Reverse seared some cheap NY strips tonight. My hack is rubbing in Wagyu beef tallow. I put this under my grill thread but thought steak thread needed some steak pron. 

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Nice knife 

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Passive Aggressive Coach

Passive Aggressive Coach 87

Posted
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5 minutes ago, b_p said:

Nice knife 

bought it 9 mos ago. Sharp af. perfect for steaks and any smaller cuts of meat. I have a sharpener and that damn thing has sliced my ass twice cleaning it good.  It was like $23.

 https://www.amazon.com/gp/product/B08SJ12JKG/ref=ppx_yo_dt_b_asin_title_o03_s00?ie=UTF8&th=1

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b_p

b_p 448

Posted
Posted
4 minutes ago, Passive Aggressive Coach said:

bought it 9 mos ago. Sharp af. perfect for steaks and any smaller cuts of meat. I have a sharpener and that damn thing has sliced my ass twice cleaning it good.  It was like $23.

 https://www.amazon.com/gp/product/B08SJ12JKG/ref=ppx_yo_dt_b_asin_title_o03_s00?ie=UTF8&th=1

Haha nice. I was thinking it was some handmade masterpiece. Shows how much I know lol

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Guest Lobo

Guest Lobo

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Posted (edited)

I said to shop for a Tenderloin, not in the Tenderloin.  It's what you get for asking for directions from "the Nob" and not Nob Hill.

Edited by Lobo
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South Austin

South Austin 52485

Posted
Posted
12 hours ago, Passive Aggressive Coach said:

Reverse seared some cheap NY strips tonight. My hack is rubbing in Wagyu beef tallow. I put this under my grill thread but thought steak thread needed some steak pron. 

20211028_180417.thumb.jpg.88e8043a3deea0bfbbc1a1a23bb519b1.jpg20211028_183408.thumb.jpg.81203d113e5683885b1a6f72b4c27131.jpg20211028_184902.thumb.jpg.4a998e4311b01bcf44da87e8aa26273a.jpg20211028_190345.thumb.jpg.674cd748e27d5bf2aa1cef6b68353e73.jpg20211028_190422.thumb.jpg.99b393cb92ce225c429e5be0fff827b7.jpg

Great looking steak, cool Chinaman-made knife, and a Miller Lite.  Nice work.  4.5 out of 5 stars.

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shnsajax

shnsajax 3591

Posted
Posted
1 hour ago, Passive Aggressive Coach said:

 20211102_164940.thumb.jpg.c1f10c39e13e5d775c6dc6ece4471581.jpg

Tri-tip tonight. Reverse sear. Wagyu tallow binder with just simple Montreal steak seasoning. Smoke at 225 with post oak until 120 then crank it up to 650 and reverse sear 2 mins on each side. Let's see how this turns out. 

Looking forward to seeing the results on this one. What temp are you going to pull it?

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Passive Aggressive Coach

Passive Aggressive Coach 87

Posted
Posted
45 minutes ago, shnsajax said:

Looking forward to seeing the results on this one. What temp are you going to pull it?

OK, this one I let get up to 125 because it's a thicker cut than a normal steak. I probed after sear and it was 138

 

39 minutes ago, Bravo said:

I just sear both sides once temp is at 120 internal. Usually brings it up to 130-135 internal.

Very close to what I do. 

 

5 minutes ago, Bravo said:

What do you do? Sounds similar. How do you season with Wagyu beef fat?

I bought this wagyu beef tallow. I melt it then spread it on. Makes it very sticky. 

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mchookem

mchookem 16330

Posted
Posted (edited)
On 11/30/2021 at 12:17 PM, VirginiaLonghorn said:


~1 pound filet … from oven to grill to gut.

 

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image.jpeg

okay...so may i get a detailed description of how you did this? please? 😊

i usually do a prime rib roast for Christmas but i'm afraid i may have gotten overzealous this year, i have half a dozen of these filets (at least 2# thick each). i've been researching methods...but yours looks just about perfect. thanks! 

 

ETA: or anybody else, feel free to tell me what to do lol. sous vide is out...no machine and will have too much other shit happening on the stove 🤪

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VirginiaLonghorn

VirginiaLonghorn 4771

Posted
Posted
49 minutes ago, mchookem said:

okay...so may i get a detailed description of how you did this? please? 😊

i usually do a prime rib roast for Christmas but i'm afraid i may have gotten overzealous this year, i have half a dozen of these filets (at least 2# thick each). i've been researching methods...but yours looks just about perfect. thanks! 

 

ETA: or anybody else, feel free to tell me what to do lol. sous vide is out...no machine and will have too much other shit happening on the stove 🤪

I’ve started filets in a pellet smoker and in the oven.  Then, finished them off on a hot gas grill or in a cast iron skillet.  Pick a combination.  They all work.  Cooking to precise temperatures is the key.  I use a ThermoWorks Smoke probe thermometer.  BTW, these filets were started in the oven and finished on a gas grill.

•Preheat oven to 225F

•Season filets, place on a wire cooking rack on a baking sheet pan, and let them come to room temperature (45-60 minutes).

•Insert probe(s) and place the baking sheet with rack and filets in the oven.

•Cook to 115F internal

•Remove from oven, remove probe(s). and set aside

•Heat grill to 500+F

•Cook to Internal 125F, about a minute per side and don’t forget to get the edges

•Tent loosely over a warm plate for 5 minutes to catch any juices to spoon over each steak at serving.

The grill process is hot and fast just long enough to get the exterior marked and crisped up.  The goal is to have as little grey internal color as possible.

Good luck … hope this helps.  Don’t forget to post pics!

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mchookem

mchookem 16330

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Posted (edited)

so...i did 45 mins in the 225 oven, let it rest about half an hour while i prepped sides, then did the cast iron sear...they were pretty thick so i did about 3 mins per side and i put the lid on for about a minute. while filets were resting i did lamb lollipop chops in same skillet, then butter, thyme and rosemary in skillet and basted all the meat with it.

sides were mushrooms in a balsamic reduction (pictured), sauteed broccolini...and Luby's mac&cheese bc we're not too fancy 😁

um. it did not suck.😊

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Edited by mchookem
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