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I pledge to post more pictures of this STEAK


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  • 1 month later...
43 minutes ago, Blotto said:

So uh, I finally tried that reverse sear method. Good lord was that a fucking success. Not sure why I never tried that before, as I was usually just "throw it on the grill" guy. Game changer. Didn't even take a decent photo, but got damn, gonna have to experiment a bit more with that.

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oven?

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1 hour ago, PilotsError said:

 

oven?

Yeah. Wasn't really sure what the optimum temp is, so I went 250 for 25 mins, but it needed another 10. I never use my real oven because I have a countertop multi function thingy that is much faster, so I have no concept how accurate my oven is. Lodge cast iron for the sear. Ended up just shy of 130. But the texture was the biggest surprise. Fucking like butter and it was just a grass fed ribeye from HEB.

Edited by Blotto
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Made some Wagyu Petite Sirloins I picked up from H‑E‑B last night.  Sorry for the pics since I forgot to take the pre-grill inside.   
 

I’m  telling you, those bitches are one of the best bang for your buck deals out there.  Tastes like a damn buttery ribeye but these two only set me back $20.   
 

 

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On 12/31/2024 at 10:56 PM, Blotto said:

Yeah. Wasn't really sure what the optimum temp is, so I went 250 for 25 mins, but it needed another 10. I never use my real oven because I have a countertop multi function thingy that is much faster, so I have no concept how accurate my oven is. Lodge cast iron for the sear. Ended up just shy of 130. But the texture was the biggest surprise. Fucking like butter and it was just a grass fed ribeye from HEB.

Buy a probe thermometer … eliminate the guesswork.  There are a number of quality choices.  You’ll never regret the investment.

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Buy a probe thermometer … eliminate the guesswork.  There are a number of quality choices.  You’ll never regret the investment.

This.

I used a Meater for the first time for reverse sear last week. It’s overkill but a fun gadget for this one little chore.
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49 minutes ago, VirginiaLonghorn said:

Buy a probe thermometer … eliminate the guesswork.  There are a number of quality choices.  You’ll never regret the investment.

 

1 minute ago, tigol said:


This.

I used a Meater for the first time for reverse sear last week. It’s overkill but a fun gadget for this one little chore.

It definitely occurred to me that would be a useful gadget as I was repeatedly interrupting my game watching to check the temp on my steak. I even looked on line briefly but there were too many brands and options within brands for me to just buy something with no research. And then I got lazy, and did no research. What are the Surly go-tos in this category?

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1 minute ago, Blotto said:

 

It definitely occurred to me that would be a useful gadget as I was repeatedly interrupting my game watching to check the temp on my steak. I even looked on line briefly but there were too many brands and options within brands for me to just buy something with no research. And then I got lazy, and did no research. What are the Surly go-tos in this category?

I can provide a positive recommendation for three manufacturers that I and members of my family use and love.  If nothing else, it’s three to explore.

1.  ThermoWorks

2.  Fireboard 

3.  Meater

I’m sure others will chime in.

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I can provide a positive recommendation for three manufacturers that I and members of my family use and love.  If nothing else, it’s three to explore.
1.  ThermoWorks
2.  Fireboard 
3.  Meater
I’m sure others will chime in.

I agree with this and can vouch for all 3.
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9 minutes ago, TonyTexas said:

I just don’t see the point of Wagyu for lesser cuts. 

Because its not priced like wagyu? I picked up some of the "wagyu" skirt steak for some steak tacos the other night at HEB and it was noticeably better than the regular HEB skirt steak. Pretty damn flavorful,  will buy again.

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12 hours ago, TonyTexas said:

I just don’t see the point of Wagyu for lesser cuts. 

If I can get a "lesser cut" that tastes like a primo cut for 1/2 the price.....then I'm taking advantage of it.   But by all means, cowboy, you do you  

Edited by Trey3216
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3 minutes ago, huge said:

Regarding Waygu, I've been buying the HEB centercut sirloin (whatever that is, looks like a rectangle) in Waygu.  $17/lb this past Sunday at Bunker HIll.  Everyone loves it.  Much cheaper than the prime strips or ribeyes.

 

YMMV

The reason everyone likes ribeyes is all the intramuscular fat.  Wagyu has that in spades already so you’re really at some point getting diminishing returns shelling out for prime cuts since nearly all Wagyu steaks have beyond prime ribeye marbling. 

On 1/9/2025 at 9:26 PM, TonyTexas said:

I just don’t see the point of Wagyu for lesser cuts. 

See above. 

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I've seen people recommend meater on this page and want to chime in. I did not care for the product at all. The bluetooth on mine had shit for range. If I had something on the grill and went inside - maybe 30 feet away I'd lose connection. It had a very hard time reconnecting when I brought my phone back to close proximity to the probe. All in all, it wasn't worth what I paid, and had some problems with their customer service trying to return it. Ultimately I left the probe case out and our puppy chewed it up and that was the end of my meater experience. I don't recommend them.

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