September 17, 20205 yr 3 hours ago, Hornbeliever said: Each time I've made steaks, I go buy them day or day before. But I'm lazier and more efficient as I age. On scale of "stay the f away" to "it doesn't change the taste whatsoever," where is Surly on freezing ribeyes and thawing out day of? I do it, if I see one of the family packs at HEB that looks good (good size cap and marbling) or same at Costco I'll grab it regardless of if I'm planning on steak night any time soon. I'll either cook what I need immediately and freeze the rest or just freeze all of them. Vacuum seal is a must, freezing them in just a ziploc is inviting problems. I've never noticed much if any taste change. I slow defrost them by putting them from the freezer into the fridge at least 24 hours before I plan on cooking them. Usually they don't end up staying in my freezer more than a week or 2.
September 17, 20205 yr I'm on Team Costco NY Strips multi packs. I do the individual steaks vacuum sealed and frozen flat. Mostly, I semi-thaw them and then do a reverse-sear approach to preparing them. Medium rare with great char FTW.
September 17, 20205 yr Guga did a freeze comparison, a single freeze didn't make a noticable difference, though the thawing method did. Letting it thaw gradually in the refrigerator was better than a quick thaw in cold water or on the counter.
September 19, 20205 yr A reverse sear from the other night at the House Of irth. Thawed the last two end pieces of our hand-cut filets, which is why we trussed them to make them looks pretty. 225 oven til 115-degrees. 10 minutes rest followed by a sear 2 minutes per side. Finished with a quick Garlic Wine Reduction before serving. Basically, it was an excuse to properly enjoy the Ghost Block.
September 20, 20205 yr need a few more practice runs to get the sear just right. but it’s pretty great.
September 20, 20205 yr On 9/16/2020 at 6:45 PM, Anastasis said: Fucking picanha man. Sous vide and then seared. Very on point. Gotdamn that looks solid.
September 20, 20205 yr need a few more practice runs to get the sear just right. but it’s pretty great. I looked you up. That Otto Wilde rig is serious. I am sure you wanted the recognition. So here it is.
September 20, 20205 yr 2 hours ago, futureman said: Sear looks good. Plating game looks like a garden just shit all over the plate. Tighten it up future.
September 20, 20205 yr 1 minute ago, Anastasis said: Sear looks good. Plating game looks like a garden just shit all over the plate. Tighten it up future. that’s fair. hockey game was starting so I just threw it all on the plate. should’ve put the salet in a bowl.
September 20, 20205 yr 8 minutes ago, huge said: I looked you up. That Otto Wilde rig is serious. I am sure you wanted the recognition. So here it is. it’s not my grill; I was at my brother’s house. but I did the cooking so I will take the recognition, thank you.
September 20, 20205 yr Butcher cut my ribeye a little thicker than I asked, but I decided to roll with it. Turned out good and will make about 3 meals. Edited September 20, 20205 yr by dcbc
September 21, 20205 yr Got a strip at Sprout. Cooked it in a cast iron skillet. Had a pretty substantial fat cap so I trimmed that before plating. Was good.
September 28, 20205 yr My HEB now has a ribeye roast regularly sitting in the case, so I just walk up and ask them to cut a couple inches off. 38 ounces for $30
October 2, 20205 yr Ribeye from Bountiful Acres (Leander Farmers Market). Reverse sear to 125 degrees then seared. Sent from my iPhone using Tapatalk
October 8, 20205 yr Author This was good, but it was way too thick. Not sure what the hell my shopper or the butcher were thinking...
October 8, 20205 yr 2 hours ago, Landomatic said: This was good, but it was way too thick. Not sure what the hell my shopper or the butcher were thinking... No stems on your wine glasses? Philistine.
October 8, 20205 yr Author 1 hour ago, DDD Dad said: No stems on your wine glasses? Philistine. The fact that I had to look that word up probably means you're right.
October 9, 20205 yr Popular Post Did Picanha again tonight. Our H-E-B (Leander) has them on the shelf now - love it! Reverse sear on PK. Sent from my iPhone using Tapatalk
October 10, 20205 yr Doesnt belong here but didn't know where to put it. Gf and I got high as hell tonight and went to target for munchies. Bought these and said what the hell we are high they won't be bad. Reverse sear while rolling joints came out damn goodSent from my SM-G986U using Tapatalk
October 17, 20205 yr Rare night alone in 2020. Weed then beer then prep then beer then start cooking then weed then finish cooking then weed then red wine. love the cooking techniques from here. I went basic, oven for 20, seer on grill 3 a side. Spectacular. The salt for 30 pre cooking is genius and vastly underrated. Filet plus old school mac and cheese because I’m old and the combo is glorious. I am a young firm Asian masseuse away from my greatest night of 2020.
October 20, 20205 yr Found this incredibly cheap Thai beef ribeye that looked like it had good marbling at local Makro (wholesale club like Costco). $3, somehow didn't take a pic of the marbling. Cooked the first one straight sear and rest; was chewy as fuck, and had faintly metallic blood taste like it hadn't been hung and aged at all after slaughter. Wet aged the other one for a week, cooked sous vide for 4hr at 132F to try and tenderize, quick ice bath, grill sear. Result? Still chewy, just not chewy as fuck, and flavor was better. Will buy more and try again with some variations on prep. Will try sous vide at some longer intervals, will try pineapple tenderize marinade. I need to figure out how to make this garbage meat cook decent, because it's effing cheap (and the raw cut actually does look very good). A comparable imported steak is 5-8x the price here, providing a lot of incentive to figure this meat out.
October 20, 20205 yr 9 hours ago, Sam Lin said: Found this incredibly cheap Thai beef ribeye that looked like it had good marbling at local Makro (wholesale club like Costco). $3, somehow didn't take a pic of the marbling. Cooked the first one straight sear and rest; was chewy as fuck, and had faintly metallic blood taste like it hadn't been hung and aged at all after slaughter. Wet aged the other one for a week, cooked sous vide for 4hr at 132F to try and tenderize, quick ice bath, grill sear. Result? Still chewy, just not chewy as fuck, and flavor was better. Will buy more and try again with some variations on prep. Will try sous vide at some longer intervals, will try pineapple tenderize marinade. I need to figure out how to make this garbage meat cook decent, because it's effing cheap (and the raw cut actually does look very good). A comparable imported steak is 5-8x the price here, providing a lot of incentive to figure this meat out. cube it up for vietnamese shaken beef or tacos? or cook it with lemongrass and other herbs to otherwise mask the taste?
October 20, 20205 yr 15 hours ago, Sam Lin said: Found this incredibly cheap Thai beef ribeye that looked like it had good marbling at local Makro (wholesale club like Costco). $3, somehow didn't take a pic of the marbling. Cooked the first one straight sear and rest; was chewy as fuck, and had faintly metallic blood taste like it hadn't been hung and aged at all after slaughter. Wet aged the other one for a week, cooked sous vide for 4hr at 132F to try and tenderize, quick ice bath, grill sear. Result? Still chewy, just not chewy as fuck, and flavor was better. Will buy more and try again with some variations on prep. Will try sous vide at some longer intervals, will try pineapple tenderize marinade. I need to figure out how to make this garbage meat cook decent, because it's effing cheap (and the raw cut actually does look very good). A comparable imported steak is 5-8x the price here, providing a lot of incentive to figure this meat out. this is the worst post in this thread
October 20, 20205 yr 4 minutes ago, BHMCruiser said: this is the worst post in this thread chill, bro. whenever he wants a taste all he has to choose from is asian street meat.
October 21, 20205 yr Popular Post Speaking of PicanahI tried my first on the WeberReverse seat til 120, rest then seared Garlic mashed new potatoes and sprouts for winSent from my iPhone using Tapatalk
October 23, 20205 yr On 10/21/2020 at 2:37 PM, TXLNGHRN10 said: Speaking of Picanah I tried my first on the Weber Reverse seat til 120, rest then seared Garlic mashed new potatoes and sprouts for win Sent from my iPhone using Tapatalk Gyot damn that looks terrific. +rep
October 23, 20205 yr On 10/21/2020 at 2:37 PM, TXLNGHRN10 said: Speaking of Picanah I tried my first on the Weber Reverse seat til 120, rest then seared Garlic mashed new potatoes and sprouts for win Sent from my iPhone using Tapatalk meh
October 23, 20205 yr 11 hours ago, futureman said: meh I need to work on the fat cap. Had a flare up when trying to sear / crisp it up. I'll crank up the grill and cook it hotter indirect next time Edited October 23, 20205 yr by TXLNGHRN10
October 23, 20205 yr 1 hour ago, TXLNGHRN10 said: I need to work on the fat cap. Had a flare up when trying to sear / crisp it up. I'll crank up the grill and cook it hotter indirect next time man I was kidding. it looks fantastic.
October 23, 20205 yr Thank you Sir. It's Surly, there are some tough critics around and some jack asses.
October 24, 20205 yr Author 11 hours ago, futureman said: man I was kidding. it looks fantastic. Sometimes it’s hard to tell when you’re joking futureman. And you end up hurting people’s feelings. You really should stop and think before you post on surly and ask yourself, “could this hurt someone’s feelings?”
October 24, 20205 yr 10 minutes ago, Landomatic said: Sometimes it’s hard to tell when you’re joking futureman. And you end up hurting people’s feelings. You really should stop and think before you post on surly and ask yourself, “could this hurt someone’s feelings?” but other posters hurt my feelings all the time.
October 24, 20205 yr Author 49 minutes ago, futureman said: but other posters hurt my feelings all the time. True. Fuck em
October 27, 20205 yr On 10/23/2020 at 10:08 PM, futureman said: but other posters hurt my feelings all the time. #SouthAustinAndHisMom
October 27, 20205 yr so do you guys not like to super trim your strips and/or ribeyes? I have gotten into the habit of super trimming mine, absolutely no fat outside except the marbling inside (on prime) I save the trimmings and put them in ground beef or sausage or make beef tallow.
October 28, 20205 yr I like the fat. When cooked correctly it melts in your mouth. I celebrate the entire ribeye. No scraps left on my plate.
October 28, 20205 yr For me, it depends on the meat marbling. If there's zero marbling, I'll leave a bit more fat around the outside, maybe 1/4," so I can get a little bit of fat with each bite. If the marbling is great, then I leave nearly none.
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