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rep for flames and downdraft hood. 


Looks more like an outdoor grill and burner setup.
  • Replies 2.9k
  • Views 277.8k
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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   

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Just now, luke duke said:


Looks more like an outdoor grill and burner setup.

 

Damnit, you are right.  That picture with the flames was more awesome when I formulated in my head that it was all going down indoors.  Still awesome.

What's the consensus for the reverse sear method?  haven't tried it but looks intriguing...

 

salt bath for an hour, rinse and dry, season with cracked pepper

put in oven until internal temp of 125-130 (for med rare)

let rest for 10 mins

sear

profit?

 

What temp do i set the oven at? 

What's the consensus for the reverse sear method?  haven't tried it but looks intriguing...

 

salt bath for an hour, rinse and dry, season with cracked pepper

put in oven until internal temp of 125-130 (for med rare)

let rest for 10 mins

sear

profit?

 

What temp do i set the oven at? 

 

Kosher salt + coarse black pepper

Put in oven. I use a cookie sheet with a rack.

Cook until 115-120

Rest until temp starts to drop

Sear

 

My oven goes as low as 170. If I have time I’ll do that. If I have less time, I’ll go as high as 250. The higher temp that I cook at, the lower internal temp that I will pull the steak at. Higher oven temp means more internal temp rise during rest.

 

That will be $9.95.

If your oven is set to 170, how long does it typically take to get the steak to 115-120

Yea it’s definitely way more time than the opposite method. But it’s pretty great.

 
Kosher salt + coarse black pepper
Put in oven. I use a cookie sheet with a rack.
Cook until 115-120
Rest until temp starts to drop
Sear
 
My oven goes as low as 170. If I have time I’ll do that. If I have less time, I’ll go as high as 250. The higher temp that I cook at, the lower internal temp that I will pull the steak at. Higher oven temp means more internal temp rise during rest.
 
That will be $9.95.


QFT. I think the lower oven temp the better. And I rest for 10-15 min.

Buddy of mine sent me this.

He smoked the damn things for two hours, seared them on his flat top and then served them family style.


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Had leftovers that made the most glorious cheesesteak.  Prime ny strip, creamed spinach and gouda over grilled garlic bread.  

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So a question. The grass fed beef I've had has been flavorless and lacked adequate fat. Regardless of where I've purchased it (looking at Crowd Cow now), it just isn't nearly as good as grain fed beef. Is that just a function of my preference?  I eat steak to enjoy it, not for nutritional content so if its just a matter of being healthier, then I am going grain fed. Am I missing something here because everyone markets grass-fed beef but it seems to suck compared to grain-fed.

NY strip over mesquite.  I’m on a big mesquite kick right now.  Also, really digging strips these days.

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Still working on my technique of cooking these thick strips.

Got lucky and found this "bone-in" ribeye for $9.99/lb... the bone was tiny at about 1/4" thick

1.975lbs for $19.73

 

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...but, what the hell was this tough, inedible line that ran the length of this steak? 

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I’m done with bone in steaks unless I sous vide them myself. They just cook really unevenly. Got one at Gibsons last night and the first part was fantastic and the rest as it got close to the bone was too tough.

In other news...friend sent me a 2.4 lb Snake River wagyu ribeye cap. Sous vide at 133 for two hours and then seared on cast iron with butter and herbs.

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Trimmed up:

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No after pics, was inhaled. Think crust on the outside, prime rib on the inside.

On 7/19/2018 at 10:41 AM, Buzzrock said:

In other news...friend sent me a 2.4 lb Snake River wagyu ribeye cap.

Ribeye cap may be the best steak, period. I clearly need better friends...

Ribeye cap may be the best steak, period. I clearly need better friends...


This is true
40 minutes ago, SMUlawUTgrad said:

 


This is true

 

The one I had at Kevin Rathbun in Atlanta was disappointing but I want to agree.  Where in Houston do they sell that cut?

On 7/18/2018 at 10:41 PM, Buzzrock said:

In other news...friend sent me a 2.4 lb Snake River wagyu ribeye cap.

Buzz, I haven't seen it cut like that before; only in "pinwheels" (see below).

47 minutes ago, huge said:

Where in Houston do they sell that cut?

huge, I don't know about cuts like Buzz had, but I find Prime caps "pinwheeled" at the Costco near me in DFW, so they might have them in Houston, too.  They roll out these "meat counters" where they have the specialty stuff on weekends.  Here's one I did a while back and posted to TOS.

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Yeah, I see them at Costco here.  Damn that looks good sol. 

Damn good entries, Sola. Are you reverse-searing (oven to grill) or doing the whole cook on the grill?

I, too, love the sweet kiss of flavor that charcoal & wood impart to a fine steak. 

On 7/16/2018 at 12:23 PM, HoustonHorn said:

So a question. The grass fed beef I've had has been flavorless and lacked adequate fat. Regardless of where I've purchased it (looking at Crowd Cow now), it just isn't nearly as good as grain fed beef. Is that just a function of my preference?  I eat steak to enjoy it, not for nutritional content so if its just a matter of being healthier, then I am going grain fed. Am I missing something here because everyone markets grass-fed beef but it seems to suck compared to grain-fed.

you aren't missing a thing.  They feed steer grain to make steaks for flavor and yield.

 

If you don’t post the money shot I automatically assume you fucked it up. And that’s ok.

hmm, I disagree on the grass fed thing.  The grass fed I have had is fucking delicious. 

hmm, I disagree on the grass fed thing.  The grass fed I have had is fucking delicious. 

This. The fat in grass fed beef is so much more robust and savory in flavor. I’m even sure there is science to prove it.

4 minutes ago, Anastasis said:

hmm, I disagree on the grass fed thing.  The grass fed I have had is fucking delicious. 

This topic can get way into the weeds.

Frankly it often isn't as simple as is the beef grain or grass fed.  Also aging, and type of grass/grain need to be defined.

 

7 hours ago, Dutch said:

Damn good entries, Sola. Are you reverse-searing (oven to grill) or doing the whole cook on the grill?

I, too, love the sweet kiss of flavor that charcoal & wood impart to a fine steak. 

Sear then finish with indirect heat all on the grill.

I have a BGE.  For these thick cuts, I'll get it as hot as I can, sear the steaks, put in the platesetter, and finish them with the dome closed.  This way I get a great smoky flavor.  It's what I like.

Overcooked it a tad, but still super tasty.

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Yeah I thought about trying to make my own pinwheels but didn’t want to fuck something up.

23 hours ago, huge said:

The one I had at Kevin Rathbun in Atlanta was disappointing but I want to agree.  Where in Houston do they sell that cut?

My experience there was disappointing too.  But it was April 2015 and my dad and I were headed to Augusta to watch Speith dominate at the Masters so it didn't bother us much. 

  • Author
On 7/20/2018 at 7:49 AM, Irwin F Fletcher said:

Cooked up a few ribeyes. Tasted great.
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Ummm...you spilled some kind of brown liquid substance on your otherwise great looking steak.

My experience there was disappointing too.  But it was April 2015 and my dad and I were headed to Augusta to watch Speith dominate at the Masters so it didn't bother us much. 

Haha

This was Friday after being at Augusta 2015 following Spieth and seeing 5 birdies in person.


Sent from my iPhone using Tapatalk Pro
  • 2 weeks later...

Asuka Ribeye from tonight.  Reverse seared over wood chunks. 

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35 minutes ago, luke duke said:

Nice plate.

A bit festive for my tastes, but it holds food.  So I'm good with it. 

Prime strip tonight (wife had the filet). Sous vide for thee hours at 130 and then hot cast iron on the grill.

 

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A little red blend to accompany:

 

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Filet over mesquite, steak butter, tater with hickory-smoked bacon (nice contrast to the mesquite steak), home-grown chives.

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You’re on a mission from God. Excellent work. 

Edited by Dutch

  • Author
5 hours ago, solamente73 said:

Filet over mesquite, steak butter, tater with hickory-smoked bacon (nice contrast to the mesquite steak), home-grown chives.

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What is this "steak butter" you speak of?

On 8/9/2018 at 6:38 PM, futureman said:

well that sounds delicious 

He said duck butter not dick butter.

18 hours ago, F250 said:

He said duck butter not dick butter.

Same shit different toilet.

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