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

  • My first contribution. HEB Ribeye.

  • brown water
    brown water

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

Posted Images

#305
On 8/14/2018 at 1:01 PM, solamente73 said:

Prime strips

42225347600_8fd17d8a94_z.jpg

 

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

#306
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:

giphy.gif

  • 2 weeks later...
#310

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

Also, nice boat shoes.

Edited by solamente73
Maybe I’m not seeing the pics right

#311
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.
#313

45f1ddbac03f77eefe7b189d1936c921.jpg

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

#314

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.

8ab56bde28dff69d4903725421ac73e8.jpg

#316

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. 

 

ABF3_DFFB_6_E56_43_B5_A239_C67537375_EE1

 

41_DF92_D4_3_B03_4611_BBBA_6_B3_CD1_BEE5

 

 

#317
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.

 

8ab56bde28dff69d4903725421ac73e8.jpg

 

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.

#318

I d290fba24d5013122bfe430ac822f328.jpg

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

#320

Again. For the infidels

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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

#322
On 8/26/2018 at 5:32 PM, Hanrahan said:

45f1ddbac03f77eefe7b189d1936c921.jpg

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. 

#323
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

#325
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.

  • Author
#326
1 hour ago, shnsajax said:

People are stepping up the picture quality as well.

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

#327
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.

#328

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

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Mine. Perfect medium rare

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The whole gang

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Ridiculous sea salt kit
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#330
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
#336


Perfect.


Yeah, I saw the steak and thought it was Brown Water quality only to realize it was him.
  • Author
#340
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.

#341
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

#342

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

#343

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

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Sous vide for almost three hours then seared over charcoal chimney

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

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

#344
Quick and dirty prime ribeye with grilled asparagus.  Not pictured: Sequoia Grove Cabernet Sauvignon.
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Sequoia Grove, great choice.


Sent from my iPhone using Tapatalk
  • 2 weeks later...
  • Author
#345

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...

Z3egDn.jpg

fBWBW8.jpg

#346

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.

#347

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.

#348

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.

 

#350

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.

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