I pledge to post more pictures of this STEAK

[Guest Lobo]

Nope.  I used to get them good cuts year after year from a proper butcher.  With the hopes that maybe they'd finally enjoy a proper steak.  But really the trick with them is they like their steaks cooked to leather-bound volume status and then another 10 degrees on top of that.  if it doesn't taste like a discount wallet on clearance at Kohl's...they're not interested.  But the catch is they like really good cuts.  I could easily do that with just shit sirloin, but they like porterhouse or ribeye cooked to the surface of the sun.  And then, on top of that...they like it grilled mainly because they never get that at home.  But they don't like char marks either, so that's a tough cook to pull off on a regular basis.  Well Done+ without serious sear marks because they don't like that either.  It's harder to do that than to protect a proper Strip steak done to Medium, IMHO.  

170 degrees at pull-off time.  Nevermind how much more it cooks on the plate after I serve it up.  

When your steak is so hot and so dry, that it's pulling moisture off the side dishes next to it...that means you don't really like steak.  

[conVINCEd 21477]

53 minutes ago, Lobo said:

Nope.  I used to get them good cuts year after year from a proper butcher.  With the hopes that maybe they'd finally enjoy a proper steak.  But really the trick with them is they like their steaks cooked to leather-bound volume status and then another 10 degrees on top of that.  if it doesn't taste like a discount wallet on clearance at Kohl's...they're not interested.  But the catch is they like really good cuts.  I could easily do that with just shit sirloin, but they like porterhouse or ribeye cooked to the surface of the sun.  And then, on top of that...they like it grilled mainly because they never get that at home.  But they don't like char marks either, so that's a tough cook to pull off on a regular basis.  Well Done+ without serious sear marks because they don't like that either.  It's harder to do that than to protect a proper Strip steak done to Medium, IMHO.  

170 degrees at pull-off time.  Nevermind how much more it cooks on the plate after I serve it up.  

When your steak is so hot and so dry, that it's pulling moisture off the side dishes next to it...that means you don't really like steak.  

I would cook something other than steak, but you have my respect for navigating those waters.  I’d throw them overboard.

[Guest Lobo]

They're super nice folks and MIL usually does so much cooking while she's here that I will typically grill fish one time while they visit (but they really only consider 'fish' to be fried catfish) and then another time, will do aforementioned 'steaks' done to 180*.  Otherwise she does most of the cooking and it's fantastic.  Here's the fucking crazy thing...they'll eat burgers done Medium Well.  but the steak has to go beyond Well Done+.  I didn't even know such a thing was possible. I'm trying to drastically reduce red meat consumption in 2022 but this thread has me drooling.  

We're all going to a wedding up in Colorado in June because their youngest is getting married.  Rehearsal dinner the night before obviously, but the night before that...they've asked me to grill (VRBO house with nice outdoor kitchen).  I agreed of course although they're terrified to find out that meat cooks different at high altitudes.  Already found a meat purveyor up that way, will order 30 days out and do it up right.  But they warn me, "The groom and his family are really serious about their meat, so got to do it up right...it's our first meal between our whole family and his."  And all I can think is, "Well then don't fucking open your mouth up about 180 degree porterhouse for shit's sakes!" 

I  kinda wanna film my own little reality show up there at the grill.  If I do it correctly, all the steaks will look the same on the outside but half will be burnt coin purses on the inside and half will be juicy as fuck medium rare on the inside.  If it goes well, I bring together a white family and a black family from different walks of life over meat and prayer and mountain air.  If it goes wrong...I'm the asshole that doesn't respect either culture and tried to make some elderly person sick with the wrong temp.  I consider it to be my highest meat calling to date.  

I love this thread.

[Sam Lin 3591]

May the force be with you.

[Guest Lobo]

Thank you, thank you.  Just need to find and then come back here in a few months and ask for high-altitude cooking pointers (ain't scared).  I mean...all that's riding on this is the hegemony of two families with absolutely zero in common except the two kids getting married and the sentiment of, "We don't really know anything about them Lobo, never even met.  But the groom said he likes grilled meats and you're always playing blues music whenever we visit the grandkids...so uh...sort something out.  If you don't, gonna be a really awkward week up in 'dem mountains."  

[conVINCEd 21477]

14 minutes ago, Lobo said:

They're super nice folks and MIL usually does so much cooking while she's here that I will typically grill fish one time while they visit (but they really only consider 'fish' to be fried catfish) and then another time, will do aforementioned 'steaks' done to 180*.  Otherwise she does most of the cooking and it's fantastic.  Here's the fucking crazy thing...they'll eat burgers done Medium Well.  but the steak has to go beyond Well Done+.  I didn't even know such a thing was possible. I'm trying to drastically reduce red meat consumption in 2022 but this thread has me drooling.  

We're all going to a wedding up in Colorado in June because their youngest is getting married.  Rehearsal dinner the night before obviously, but the night before that...they've asked me to grill (VRBO house with nice outdoor kitchen).  I agreed of course although they're terrified to find out that meat cooks different at high altitudes.  Already found a meat purveyor up that way, will order 30 days out and do it up right.  But they warn me, "The groom and his family are really serious about their meat, so got to do it up right...it's our first meal between our whole family and his."  And all I can think is, "Well then don't fucking open your mouth up about 180 degree porterhouse for shit's sakes!" 

I  kinda wanna film my own little reality show up there at the grill.  If I do it correctly, all the steaks will look the same on the outside but half will be burnt coin purses on the inside and half will be juicy as fuck medium rare on the inside.  If it goes well, I bring together a white family and a black family from different walks of life over meat and prayer and mountain air.  If it goes wrong...I'm the asshole that doesn't respect either culture and tried to make some elderly person sick with the wrong temp.  I consider it to be my highest meat calling to date.  

I love this thread.

That’s a tough ask. Lots of variables there.  I’d pack a sous vide device for the medium rare crowd and throw those steaks on the grill when the well done ones are almost done.

Edited January 13, 2022 by conVINCEd

[Guest Lobo]

8 minutes ago, conVINCEd said:

That’s a tough ask. Lots of variables there.  I’d pack a sous vide device for the medium rare crowd and throw those steaks on the grill when the well done ones are almost done.

That's a good idea actually.  I'm not really a disciple of those things but getting a dozen steaks done all around the same time to such insanely different temps...I may need that.  Anybody got a rec for a cheap one I can buy, small enough to travel with, and if it gets lost or broken or I leave it with the folks at the house after I head back to Austin and they hang back---no big deal?  Shit, this is what I need help with.  Bless this thread.  Thanks VINCE

[DalTxHornFan 3130]

Seriously, think about doing a reverse sear approach.  Same concept, but you don't have to drag around a bunch of equipment.  Use a slow oven to get the proteins to where you want them temperature-wise before slapping then on a fiery-hot grill for the desired completed cook temp.

Edited January 13, 2022 by DalTxHornFan

[conVINCEd 21477]

11 minutes ago, Lobo said:

That's a good idea actually.  I'm not really a disciple of those things but getting a dozen steaks done all around the same time to such insanely different temps...I may need that.  Anybody got a rec for a cheap one I can buy, small enough to travel with, and if it gets lost or broken or I leave it with the folks at the house after I head back to Austin and they hang back---no big deal?  Shit, this is what I need help with.  Bless this thread.  Thanks VINCE

Mine is pretty fucking old, but still serves my needs, so I can’t recommend a specific unit because I haven’t been looking at one in 5+ years, which is a lifetime in that area.  There’s a thread on here specific to sous vide, and you will probably get an answer pretty quick on there from those more familiar with the current models.

edited to add: if you go that route I would buy it a couple of months in advance and do a few test runs to work out the kinks.  Plus you get to eat more steak

Edited January 13, 2022 by conVINCEd

[DalTxHornFan 3130]

OK, I know that I'm being a fan boi, but I am convinced of how great this works when you are doing a big steak cook of good quality, thick steaks:

Reverse-Seared Steak Recipe

The reverse sear is one of the easiest, most consistent, most foolproof, and arguably best methods of cooking a steak. Start it in a low oven, then quickly sear it in a hot pan or on the grill for a beautiful crust.

https://www.seriouseats.com/reverse-seared-steak-recipe

[Guest Lobo]

I've had good success with reverse sears before but only for a handful of steaks.  Meh, I'll sort it out.  If I don't...I'll just cheat and microwave the shit outta the ones that folks want well-done.  They'll never know the fucking difference anyhow.  As long as I get the medium rare/medium ones right.  Just never done a dozen at a time before.  but sous vide for travel sounds like a plan to try anyway.  

Back to the steak porn pics.....(where's Hope Solo?) 

[conVINCEd 21477]

3 minutes ago, Lobo said:

I've had good success with reverse sears before but only for a handful of steaks.  Meh, I'll sort it out.  If I don't...I'll just cheat and microwave the shit outta the ones that folks want well-done.  They'll never know the fucking difference anyhow.  As long as I get the medium rare/medium ones right.  Just never done a dozen at a time before.  but sous vide for travel sounds like a plan to try anyway.  

Back to the steak porn pics.....(where's Hope Solo?) 

Are you flying or driving?

[SurlyBDR 23105]

7 minutes ago, DalTxHornFan said:

OK, I know that I'm being a fan boi, but I am convinced of how great this works when you are doing a big steak cook of good quality, thick steaks:

Reverse-Seared Steak Recipe

The reverse sear is one of the easiest, most consistent, most foolproof, and arguably best methods of cooking a steak. Start it in a low oven, then quickly sear it in a hot pan or on the grill for a beautiful crust.

https://www.seriouseats.com/reverse-seared-steak-recipe

Every. Single. Time.

[Guest Lobo]

Driving up, flying back.  But can leave whatever with the in-laws.  They love shit like this even though they'll never use it.  But that's fine.  If it goes really well (and I'm sure it won't now that I'm jinxing it and will probably be drinking too much to avoid the awkwardness of it all), I could get a nice one and leave it to the couple as a kind of "informal wedding gift."  

[Anastasis 23703]

I love this thread. 

[DalTxHornFan 3130]

12 minutes ago, Lobo said:

I've had good success with reverse sears before but only for a handful of steaks.  Meh, I'll sort it out.  If I don't...I'll just cheat and microwave the shit outta the ones that folks want well-done.  They'll never know the fucking difference anyhow.  As long as I get the medium rare/medium ones right.  Just never done a dozen at a time before.  but sous vide for travel sounds like a plan to try anyway.  

Back to the steak porn pics.....(where's Hope Solo?) 

Lobo -- this reverse sear approach is the way I've been doing the big 12-15 steak cooks for opening weekend at deer lease or for other big events for many years. Foolproof if you don't lose track of what has been on and for how long.

Very often there is whiskey involved -- so ya' gotta' stay on your game!

Edited January 13, 2022 by DalTxHornFan

[Sam Lin 3591]

I went through a period when I reverse seared everything, now I'm back to about 50/50 with conventional sear. I find conventional sear more forgiving, as with reverse sear if your sear goes long, you overcook. But, reverse sear when you nail it gives that uniform pink through the entire cross-section.

 

Lobo, one outside idea for you - do a prime rib. You can get that to medium rare in an oven, very easy to control, it looks effing amazing, presents well to a group, and is one single prep and one single cook. Then slice it and grill it just to get some grill marks on the medium rare people, and grill some slices (from the end pieces) longer for the dessicated cardboard people.

[SurlyBDR 23105]

17 minutes ago, Sam Lin said:

I went through a period when I reverse seared everything, now I'm back to about 50/50 with conventional sear. I find conventional sear more forgiving, as with reverse sear if your sear goes long, you overcook. But, reverse sear when you nail it gives that uniform pink through the entire cross-section.

Reverse sear is undefeated for me. I cook with a probe until about 113°, pull it and let it rest until the temp starts to decrease. This takes a bit, as the steak is big enough to continue cooking after it's pulled. Usually hits about 125ish before it starts to drop. Then, throw it on the grates directly above the red hot charcoal and let it cook a couple minutes per side (flipping/rotating) for a desired char. Internally, your steak will not cook any more. Perfect cook from edge to edge. 

Then, I slice it and serve it to my kids. Every bite is consumed. 

[C-Man 27691]

14 hours ago, DefinitelyNotHollywoodColt said:

I’m sure it’s been asked 100 times, but why are y’all cutting up the entire steaks into slices? Are y’all feeding small children?

I usually buy a large strip or ribeye and then split it with my son. I pre-slice because it looks a little better than half a ribeye/strip on the plate "whole." I don't need a pound of steak in one sitting very often and my son eats more often through the day so he doesn't need as much at dinner either. Works well for us.

[conVINCEd 21477]

I’m fine with pre-slicing on larger cuts that are intended to be shared, but I once ordered a 10 oz. filet to split with the wife because we already split 4 or 5 apps at a pretty prominent Dallas steakhouse and they brought that shit out pre-sliced damn near as thin as Dickey’s brisket.  Trying to give us more bites I guess?   We made our choices when we ordered what we did, let us live with them however we choose to.  Less than gruntled that night.

[Landomatic 3813]

7 hours ago, DalTxHornFan said:

Lobo -- this reverse sear approach is the way I've been doing the big 12-15 steak cooks for opening weekend at deer lease or for other big events for many years. Foolproof if you don't lose track of what has been on and for how long.

Very often there is whiskey involved -- so ya' gotta' stay on your game!

@Lobo might want to invest in some of these thingies...

[Frank The Tank 1503]

I’ve also found this to be extremely helpful when cooking to different temperatures.  It’s pricey for temp probes, but I got it for Christmas and love it. 
 

Meater Block

[Guest Lobo]

1 hour ago, Landomatic said:

@Lobo might want to invest in some of these thingies...

I would get some of those but they don't make one for how they like theirs, which is beyond well done.  I usually bring it inside with the thermometer still in, reading around 170 and rising.   And just leave the steaks with my wife to plate individually.  It's at this time, I usually have to throw mine back on for a minute on indirect, just because it's been off for so long.  

Edited January 13, 2022 by Lobo

[DefinitelyNotHollywoodColt 12301]

I’m not sure I could spend my own money buying steaks and then intentionally ruin them. You’re a better son-in-law than I am.

[DefinitelyNotHollywoodColt 12301]

Have you ever considered just serving them a London broil cut or something?

[956 Worldwide 35527]

11 minutes ago, DefinitelyNotHollywoodColt said:

Have you ever considered just serving them a London broil cut or something?

Yeah, or at the very least I am buying the shrink-wrapped choice or lower cut.  I am happy to cook food how people want to eat it, but it’s throwing money down the drain to get quality beef steaks and then burn the hell out of them.  There will be no difference noted by getting cheaper. 

[Guest Lobo]

6 minutes ago, DefinitelyNotHollywoodColt said:

Have you ever considered just serving them a London broil cut or something?

That's not a bad idea.  Trouble is they only eat cuts they recognize and they just eat the same 4 or 5 "core" types (sirloin, porterhouse, strip, and maybe a chuck) .  I can't really even get them to eat fajitas or brisket and those are two things I do pretty good.  As for the spending money on steaks to ruin them, they're really great these days about going to Costco or wherever and picking up food while they're visiting so I can no longer complain about the cost.  I get a little more anal retentive when I'm buying them from Central Market or my butcher at Salt & Time, but again---what can you do?  It's the least I can do since my MIL usually does everything else in the kitchen (salad, sides, dessert, etc.).  But there are times when it's the in-laws plus the three sisters and I'm bringing in nearly $100 worth of ill-cooked choice/prime steaks from the grill and I feel bad.  It's somebody's money and we could have just gotten away with broiling a chuck eye to 200 degrees and been done with it and fed everybody for $25 and saved me an hour on the grill.  But it's a de-tante we've all come to know and love.  The only time I put my foot down in the last few years was when her mom wanted to make swedish steak with the ribeyes I had.  Google that and try not to throw up.  

Anyway, thanks for letting me rant.  These steak pics on here are making me so damn jealous.  And I got some great cooking tips for my big group dinner in the mountains in late Spring.  Happy trails...

[Texzilla58 4778]

That's not a bad idea.  Trouble is they only eat cuts they recognize and they just eat the same 4 or 5 "core" types (sirloin, porterhouse, strip, and maybe a chuck) .  I can't really even get them to eat fajitas or brisket and those are two things I do pretty good.  As for the spending money on steaks to ruin them, they're really great these days about going to Costco or wherever and picking up food while they're visiting so I can no longer complain about the cost.  I get a little more anal retentive when I'm buying them from Central Market or my butcher at Salt & Time, but again---what can you do?  It's the least I can do since my MIL usually does everything else in the kitchen (salad, sides, dessert, etc.).  But there are times when it's the in-laws plus the three sisters and I'm bringing in nearly $100 worth of ill-cooked choice/prime steaks from the grill and I feel bad.  It's somebody's money and we could have just gotten away with broiling a chuck eye to 200 degrees and been done with it and fed everybody for $25 and saved me an hour on the grill.  But it's a de-tante we've all come to know and love.  The only time I put my foot down in the last few years was when her mom wanted to make swedish steak with the ribeyes I had.  Google that and try not to throw up.  
Anyway, thanks for letting me rant.  These steak pics on here are making me so damn jealous.  And I got some great cooking tips for my big group dinner in the mountains in late Spring.  Happy trails...

You sir are a patient and loving son in law; hopefully your bride rewards you in that special way for going to all this effort to please her folks and make them happy. Too many of us would have made these odd food preferences into points of conflict.

Im with the reverse sear approach for such a huge crowd; it’s the best way to manage a wide disparity of temps. Im not a sous vide fan with fine cuts of meat; I think it turns well marbled beef into mush. I think it’s fine for tougher cuts like top sirloin.

Great story so far and let us know how wedding weekend goes.

[Landomatic 3813]

On 1/13/2022 at 10:12 AM, Texzilla58 said:

You sir are a patient and loving son in law; hopefully your bride rewards you in that special way for going to all this effort to please her folks and make them happy. Too many of us would have made these odd food preferences into points of conflict pussy...undefeated.

that's a lot of words. fixed.

[DDD Dad 14576]

I usually buy a large strip or ribeye and then split it with my son. I pre-slice because it looks a little better than half a ribeye/strip on the plate "whole." I don't need a pound of steak in one sitting very often and my son eats more often through the day so he doesn't need as much at dinner either. Works well for us.

This is what I do too. Last purchase was a whole sirloin at Costco. Then I cut into 2” or thicker strips, seasoned, vacuum sealed, and froze.

Voila. Sous vide steaks ready to go. 128 degrees for an hour or so, into the cast iron, slice and share with the wife.

[BearCountry11 1234]

Good ol H-E-B tomahawk tonight







Sent from my iPhone using Tapatalk

[futureman 22670]

what’s that shit on it?

[DefinitelyNotHollywoodColt 12301]

I’m afraid to ask, but what did you put on it?

[BearCountry11 1234]

4 minutes ago, DefinitelyNotHollywoodColt said:

I’m afraid to ask, but what did you put on it?

Reduced some homemade beef stock down to a syrup and added a little butter.  

[Mo Horn 8933]

8 minutes ago, futureman said:

what’s that shit on it?

 

6 minutes ago, DefinitelyNotHollywoodColt said:

I’m afraid to ask, but what did you put on it?

A1

[DefinitelyNotHollywoodColt 12301]

2 minutes ago, BearCountry11 said:

Reduced some homemade beef stock down to a syrup and added a little butter.  

[BearCountry11 1234]

2 minutes ago, DefinitelyNotHollywoodColt said:

I’d normally shudder at the idea of a sauce on steak but we put this “pan sauce” on a beef Wellington and it was incredible.  

[Landomatic 3813]

20 minutes ago, BearCountry11 said:

I’d normally shudder at the idea of a sauce on steak but we put this “pan sauce” on a beef Wellington and it was incredible.  

Yeah I hate to admit it, but some of the best steaks I’ve ever had in my life have had some kind of sauce on them.

[Hank_Hill 19794]

Picanha cuz the Cowboys gave me the sads. Served with Brazilian Vinaigrette (basically pico with red wine vinegar and olive instead of lime juice, I find it superior) and farofa. 

 

 

[brown water 3787]

This morning Mrs. Brown Water left for a week long girls trip.  My first act as a temporary bachelor was to stop by HEB to stock up for the next week. They had some good prime t bones and ribeye on sale so I picked them up and got the dry brine started. I’ll be working from home most of the week so I should have a chance to document progress. I’m a big proponent of salting well ahead of cooking and thought it might be interesting to show how a steak changes over a couple days. 
 

Below is around 10am.  Brine is a combination of fine (which I think acts like a primer) and course (but more like kosher than the usual size) Himalayan pink salt.  
 

 

Edited January 26, 2022 by brown water

[brown water 3787]

Then about 3 hours later I flipped and did the same brine on the other side. Surprising change in a short time.  Noticeably darker and the marbling is more pronounced. Below is the second side which is pretty close to the original above. 
 

Also if you’re concerned that there are only 4 steaks despite having 7 free days, don’t worry I picked up a couple wagyu picanha as well. 

 

 

[brown water 3787]

Today’s update.  A bit darker still and maybe a bit more definition of the marbling. Biggest change though is that the liquid that was drawn out and pooled on day 1 has either absorbed or been evaporated. The steak also feels a bit firmer.  This is the second side (last shot above) so it’s essentially shows the brining progress over about 30 hours whereas yesterday’s post was over about 3 or 4. 
 

Just breaking free from work so I won’t be cooking tonight. They’re vacuum sealed and ready to go or freeze. 
 

 

Edited January 27, 2022 by brown water

[Sam Lin 3591]

Another before/after for dry brining. In the pic, it looks like a lot of salt because it's a really thick piece of meat (can't tell from the photo but that thing is near 3" thick).

If you aren't sure of amount, start with 0.75% by weight and adjust to your taste as you cook a few times. Lower the percentage if it's a bone-in cut or a whole carcass like a whole chicken (because bones don't take brine), and lower it if it's a bunch of fat, since the fat doesn't take brine (for example, on a brisket where you might have 25% fat weight). Many swear you must use kosher salt to dry brine, but that's because fine salts dissolve instantly so you can't easily tell how much you've added. If you weigh the salt beforehand, use whatever salt you have, it won't matter.

I salt all sides at the same time and toss it in the fridge, no need to flip during the brining time.

 

 

 

Always dry brine (there is literally no situation where it doesn't improve the cooked product), and don't think you need to have days for it to help. Anything over ~1hr it has a benefit. The leaner the meat, the more it makes a difference in the final product. Chicken breasts and pork loin/tenderloins really really benefit in retained moisture (juicyness), and they're usually thinner so they don't need days.

Under an hour don't do it, the moisture+salt solution is not reabsorbed yet so you have a net negative result of drying out your meat; if you don't have an hour, wait and salt when you cook.

Edited January 28, 2022 by Sam Lin
clarify bones

[Mo Horn 8933]

You can have your reverse sear, or whatever method you want to use for steak. NOTHING beats a sous vide and seared  rib-eye.

[futureman 22670]

3 hours ago, Mo Horn said:

NOTHING beats a sous vide and seared  rib-eye.

except a grilled ribeye. 

[Mo Horn 8933]

15 minutes ago, futureman said:

except a grilled ribeye. 

Agree to disagree. I've had many grilled steaks, and they don't compare to sous vide.

[Passive Aggressive Coach 87]

On 1/15/2022 at 9:28 PM, BearCountry11 said:

Good ol H-E-B tomahawk tonight







Sent from my iPhone using Tapatalk

OK, that looks incredible. How much did that set you back? I had a little sticker shock when I was looking at tomahawks last week.

[BearCountry11 1234]

10 hours ago, Passive Aggressive Coach said:

OK, that looks incredible. How much did that set you back? I had a little sticker shock when I was looking at tomahawks last week.

$40 or so at HEB (it was open)

[Passive Aggressive Coach 87]

2 minutes ago, BearCountry11 said:

$40 or so at HEB (it was open)

WOW.$58 in Indiana. 

[strangulation! 1716]

in philadelphia, it's worth 50 bucks.