I pledge to post more pictures of this STEAK

[solamente73 1132]

^^^Pic(s) of wife not showing up...

[solamente73 1132]

Prime strips

[elfenix 34334]

^^^Pic(s) of wife's tuna not showing up...

Ftfy

[Anastasis 23487]

Nice job sola.  Those look perfect. 

[JimmyHoffa 1188]

On 8/14/2018 at 1:01 PM, solamente73 said:

Prime strips

 

Seriously those might be two of the best marbled and perfectly butchered strips I have seen. 

[solamente73 1132]

17 hours ago, JimmyHoffa said:

Seriously those might be two of the best marbled and perfectly butchered strips I have seen. 

Agree - were spectacular.  From CM in Southlake.  True story, I’ve been teaching Mrs. Sola (no pics) how to select steaks so that she can do well when shopping solo.  She was with me at the time and I asked her to select the steaks.  She selected those, and I was all like:

[Smax 3800]

 

 

reversed sear then on a grate sitting atop the chimney starter

[luke duke 6414]

 
 
reversed sear then on a grate sitting atop the chimney starter

Good work grasshoppa

[milkman 428]

Epic Night.....A5 vs Akaushi

A5 strip is spectacular!

[solamente73 1132]

I haz a confused.  You ate them raw?  If not, why pre-slice?  

Also, nice boat shoes.

Edited August 25, 2018 by solamente73
Maybe I’m not seeing the pics right

[milkman 428]

I haz a confused.  You ate them raw?  If not, why pre-slice?  
Also, nice boat shoes.

Forgot to take pics after we cooked. We have found best to pre-slice the A5. Only takes about 30 seconds to sear each piece.

[ERhine 1908]

[Hanrahan 1306]

Wagyu strip from Central Market. I am skeptical, but hopeful. Apologies for taking pic so you can’t see the marbling well.

[CooterBrown 18031]

99 Ranch has wagyu at a decent price. Steak cuts are $26.99 lbs. Thin Asian style are like $8/lbs.

Here’s a pic of some small ones. They had some 8-10 oz strips also.

[Eddyline 116]

Looking forward to seeing the finished product...

[Anastasis 23487]

Victory in Vasectomy Day.

 

Sous vide prime strips from the freezer. 125 turned up to 130 at the very end. couldnt break out the real burner so finished on stove top in butter and olive oil. Cooked past a little bit where I would like since the heat wasnt quite hot enough. But destroyed. 

 

 

 

 

[luke duke 6414]

99 Ranch has wagyu at a decent price. Steak cuts are $26.99 lbs. Thin Asian style are like $8/lbs.

 

Here’s a pic of some small ones. They had some 8-10 oz strips also.

 

 

So tri-tip is now a steak? I used to pay $8 or $9/lb for Wagyu tri-tip from Strube Ranch about 5-6 years ago. That was some good shit.

[Hanrahan 1306]

I

The wife - who if generally frugal by nature - has gone looney for wagyu filets. I’m not complaining.

[Steamboat1874 4085]

On 8/14/2018 at 1:01 PM, solamente73 said:

Prime strips

Baked potato FAIL !

 

No bacon.

[huge 3795]

Again. For the infidels







To the left is onion and jalapeño broken within an inch of its life.

Also added some hot horseradish sauce at the end.

Bomb appetites

[Landomatic 3813]

Is it just me or does this thread slam and go MUCH harder than the one on TOS?

[Anastasis 23487]

On 8/26/2018 at 5:32 PM, Hanrahan said:

Wagyu strip from Central Market. I am skeptical, but hopeful. Apologies for taking pic so you can’t see the marbling well.

 

This is just foreplay without the money shot. 

[Zepol87 9191]

30 minutes ago, Landomatic said:

Is it just me or does this thread slam and go MUCH harder than the one on TOS?

Your avatar is still just as good

[Rip76 4953]

[shnsajax 3592]

6 hours ago, Landomatic said:

Is it just me or does this thread slam and go MUCH harder than the one on TOS?

People are stepping up the picture quality as well.

[Landomatic 3813]

1 hour ago, shnsajax said:

People are stepping up the picture quality as well.

Oh, maybe that's it...everyone just has better phones.

[High Plains Drifter 11052]

On 3/25/2018 at 2:24 PM, Celery Man said:

Apologies to SmartAsset if he makes the leap, but quoting for the original steak methodology from that thread

 

Sorry for quoting such an old post, but the comment about buying at the farmer's market is dead on. Wife bought some pork chops at the farmer's market last Sat. Best goddamn pork chops I have ever  put into my mouth.

And that's a whole lot of pork chops, let me tell you.

From this day forward, all meat consumed at the Drifter household will be bought at the farmer's market whenever possible.

[JSB 677]

Tonight, I cooked a sirloin for the kids to split, a filet for the wife and a nice looking NY strip for me. Finished with some fancy ass Himalayan sea salt we got as a gift. Also cooked some fresh green beans and mushrooms in some bacon fat. Turned out so damn good.

Resting and soaking up that pink salt



Mine. Perfect medium rare



The whole gang



Ridiculous sea salt kit

[Anastasis 23487]

Yes. Tell us more about those artichokes. 

[JSB 677]

Yes. Tell us more about those artichokes. 

Fake decorations. I don’t fight it anymore. We have fake artichokes some oversized pears, fake lemons or limes I think, pumpkins in the fall, all kinds of stuff. Also have some fake moss in a basket hanging from the wall and your typical barnyard of chickens pigs and a rabbit. None of it edible. Although we did find our 2 year olds teeth marks in one of them

[solamente73 1132]

Quick and dirty prime ribeye with grilled asparagus.  Not pictured: Sequoia Grove Cabernet Sauvignon.

[Mac8111 2117]

[Anastasis 23487]

avatar checks out. 

[brown water 3778]

Last night's birthday cake 

[luke duke 6414]

Last night's birthday cake 

Perfect.

[shnsajax 3592]

Perfect.

Yeah, I saw the steak and thought it was Brown Water quality only to realize it was him.

[MNLonghornFUKM 8822]

Last night's birthday cake 

Man...that looks perfect

 

 

Can i lick the plate

[huge 3795]

is that a prime strip?

[brown water 3778]

Yes it is. Good eye. 

[Landomatic 3813]

10 hours ago, brown water said:

Yes it is. Good eye. 

Still don’t understand how you get such an amazing crust on those things every single time.  Can you review your methods one more time.  Slowly for those of us who struggle to keep up.

And happy birthday by the way.

[MNLonghornFUKM 8822]

Still don’t understand how you get such an amazing crust on those things every single time.  Can you review your methods one more time.  Slowly for those of us who struggle to keep up.

And happy birthday by the way.

Id like a youtube video tutorial. Pictures only do so much. I want the real thing.

 

 

Including being at the market selecting the steak

[pops 7007]

Yes to both of these. Methods and materials. Otherwise I'm just going with you are a wizard. An actual wizard. 

[Bobby Light 76]

Finally got a chance to get one of the Costco prime ribeye caps



Sous vide for almost three hours then seared over charcoal chimney



Once you cut the string holding it, it sorta falls apart but it might be one of the best steaks I've ever eaten



(Served with garlic butter red potatoes and stuffed portabello cap)

[PorscheGuy 127]

Quick and dirty prime ribeye with grilled asparagus.  Not pictured: Sequoia Grove Cabernet Sauvignon.

Sequoia Grove, great choice.


Sent from my iPhone using Tapatalk

[Landomatic 3813]

Tried my hand at my first reverse sear last night.  Not sure if I did something wrong or what, but I didn't love the result.  Just had kind of a funky taste and texture to it.  They were also somewhat dry feeling even though they were actually super juicy...weird I know.  They were cooked perfect medium rare.  The sear wasn't great but it was nothing to sneeze at.  Here's what I did...

1) Salt and Pepper

2) Put in oven on a wire rack at 250* for about 35 mins (they were about 2.5" thick fillets) until they probed right at 115*.

3) Seared all sides in an iron skillet as hot as I could get it in clarified butter.  Top of gas Wolf range on full blast so not sure how I could have gotten much hotter unless I put it on an open flame.

I pretty much followed the directions I found online exactly so I'm not really sure what went wrong.

Only a few things I can think of that might have caused this.

1) Maybe the quality of the beef to start with wasn't all that great.  Wife picked them up at the local Tom Thumb (wouldn't be my normal go-to choice and steak selection isn't her forte by any means) and I didn't bother checking to see what they were so I don't know.

2) The directions I was following said there is no need to rest when doing reverse sear, but these were "bleeding" all over the place as if they needed to rest.

3) Maybe I'm just not a fan of this method.

Pics actually make it look better than it was...

[irishtexan 11522]

Well, it looks pretty fucking fantastic, even if a smidge more done than I prefer. I've never done the reverse sear because I've never had any problems with the "sear first" method.

[ohchaucer 1443]

That'd definitely eat, Lando.  One thing to try.... after the oven, let rest a bit and also pat VERY dry then sear in a dry skillet for a little longer - you want to pull the steak out a little earlier and then get a deeper sear without overcooking.

To be fair, I only ever Sous Vide and so not as practiced at the reverse method, but that has helped with the SV steaks I make.

But, if that's the worst you're getting, you're doing just fine.

[luke duke 6414]

Your sear doesn’t look like it was very good. Sear it hotter. Nothing beats the amount of heat that you can get from a chimney starter.

 

[shnsajax 3592]

Saw these at the store this weekend for the first time in Boise.

[Sam Lin 3561]

On the sear, how long did you preheat your pan? From the pic the sear temp wasn't that hot and you tried to make up for it by searing longer.

Funky taste and texture, along with the coarse meat grain in your pic, point to a low quality beef.