Steak Porn

[Brian S t o t t e r]

Oh no doubt, I always combine a post simmer anyway. It never comes out of the pressure cooker right since moisture is retained.

Yep! When you make a ton of stock it's essential to reduce it, if only for storage purposes. All flavor is retained but it takes up a fraction of the freezer space!

I frequently reduce the stock a lot and then freeze in ice cube trays. The last bit of stock in the pot goes into different ice cube trays and becomes dog treats.
Kyser seems pretty excited about this batch.

What a great idea, might need to do this for my Oreo. He loves his ice cubes.

[P Turk]

First Flannery hanger ... was delicious. Glad there’s more in the freezer. Enjoy your Memorial Day weekend!

[P Turk]

Realized I posted in the Flannery thread, but not here

Looks delicious.... I need to order one of those next time.

[Andrew Kotowski]

Skirt steaks from Rain Shadow Meats, using The Pioneer Woman - Ree Drummond’s fajita marinade. Fantastic recipe (see below). Couple of thoughts - don’t let it sit overnight; the citric acid in the limes will cook the meat (think ceviche). Also, the marinade has quite a bit of olive oil, which makes it taste great, but know that it is one step short of pouring gasoline on your fire. Be careful putting the meat on and the first time you flip... and use your vents aggressively to manage the fire and smoke for the first couple of minutes. Cook direct over a mix of lump charcoal and wood chunks. As always, more on my Instagram at @AKGrill

https://thepioneerwoman.com/cooking/bee ... x2k2v4ysuE

[Scott Brunson]

Flannery KC
Toasted fennel seed, rosemary, garlic, Sumo Mandarin zest (s&p)



Farro with roasted garlic, end of season chard from the garden (thyme too)
Extra vecchio Balsamico

[Brandon R]

Flannery 28-day NY Strip (it was raining, so I did it inside on cast iron, with the reverse-sear method). I salted it overnight on a rack in the fridge which is why it's so bright red.

[Todd F r e n c h]

Flannery Tomahawk, reverse-seared in the smoker

[ERPark]

Flannery Tomahawk, reverse-seared in the smoker

Reverse sear using your smoker? Where’d you ever get that idea?

So how low did you smoke it at? And the result.....?

[David K o l i n]

Also reverse seared. NY strip. With roasted potatoes and chili crisp broccoli

[Todd F r e n c h]

Flannery Tomahawk, reverse-seared in the smoker

Reverse sear using your smoker? Where’d you ever get that idea?

So how low did you smoke it at? And the result.....?

I made it up, obviously (patented)

I did about an hour, 250 degrees, pan-seared. Awesome. Next time, with a cut that thick, I’ll do same temperature but high smoke for more flavor

[ERPark]

Flannery Tomahawk, reverse-seared in the smoker

Reverse sear using your smoker? Where’d you ever get that idea?

So how low did you smoke it at? And the result.....?

I made it up, obviously (patented)

I did about an hour, 250 degrees, pan-seared. Awesome. Next time, with a cut that thick, I’ll do same temperature but high smoke for more flavor

You sure you didn’t get the recipe from your junior high school girlfriend? You know, the one no one ever met, b/c “she didn’t live around here”.......

If you’ve got the time, try the low and slow method on the lowest possible heat setting of your smoker. Gives you more time to sear the beef in the cast iron.

[Todd F r e n c h]

Reverse sear using your smoker? Where’d you ever get that idea?

So how low did you smoke it at? And the result.....?

I made it up, obviously (patented)

I did about an hour, 250 degrees, pan-seared. Awesome. Next time, with a cut that thick, I’ll do same temperature but high smoke for more flavor

You sure you didn’t get the recipe from your junior high school girlfriend? You know, the one no one ever met, b/c “she didn’t live around here”.......

If you’ve got the time, try the low and slow method on the lowest possible heat setting of your smoker. Gives you more time to sear the beef in the cast iron.

Approximately how long would that take? 2 hours? Why would I want to sear the beef more in the cast iron?

Also, my girlfriend is a model, in Canada.

[ERPark]

I made it up, obviously (patented)

I did about an hour, 250 degrees, pan-seared. Awesome. Next time, with a cut that thick, I’ll do same temperature but high smoke for more flavor

You sure you didn’t get the recipe from your junior high school girlfriend? You know, the one no one ever met, b/c “she didn’t live around here”.......

If you’ve got the time, try the low and slow method on the lowest possible heat setting of your smoker. Gives you more time to sear the beef in the cast iron.

Approximately how long would that take? 2 hours? Why would I want to sear the beef more in the cast iron?

Also, my girlfriend is a model, in Canada.

Depends how low you can go with your rig. As much as the Traeger is maligned, the fact that it smokes best at low temps is perfect for my style. On a cool night or day, it will chug along at 125 degrees +/- 5, with spikes to 160-170 degrees when pellets get chewed up/ignited.

Lower internal temp when you pull the protein off the smoker means more time you can spend searing it in the cast iron. 15 seconds more per side may not sound like much, but it can be the difference between a solid sear versus a moderate sear.

Say hi to your Canadian super model GF for us......

[Andrew Kotowski]

Dry-aging at it’s finest!!! @flannerybeef

[Mike Maguire]

Dry-aging at it’s finest!!! @flannerybeef

Jealous!

[Andrew Kotowski]

Couple of Jorge shots.

[scamhi]

the meat is a domestic wagyu from a-bar-n-ranch in Texas

[TGigante]

Can you souis vide above medium? What is max temperature it can be brought to in the water before grilling?

[stevetimko]

You can sous vide up to the temperature of boiling water.

Joule says 147 degrees is well done and 154 degrees is very well done.

[TGigante]

Thanks Steve

[P Turk]

A fantastic Flannery ribeye on the Weber with an equally fantastic Di Co Napa cab .... long live summer in Chicagoland.

[Betty C]

A fantastic Flannery ribeye on the Weber with an equally fantastic Di Co Napa cab .... long live summer in Chicagoland.

Is that a Jorge? Your sear looks mighty fine.

[K_F_o_l_e_y]

Can you souis vide above medium? What is max temperature it can be brought to in the water before grilling?

You can sous vide to any temp you like (max on my Joules is 208°F, I've gone as high as 203°F, but not for steak!). There may actually be an advantage, if someone is insisting on a higher level of doneness, that the steak will be more tender than if it was cooked traditionally at that same temperature. Since sous vide is slow, it gives more time for connective tissue collagen to convert to gelatin and for endogenous proteases to tenderize the meat (although they will loose activity at higher temps), and also for fat to render on the interior.

[TGigante]

Can you souis vide above medium? What is max temperature it can be brought to in the water before grilling?

You can sous vide to any temp you like (max on my Joules is 208°F, I've gone as high as 203°F, but not for steak!). There may actually be an advantage, if someone is insisting on a higher level of doneness, that the steak will be more tender than if it was cooked traditionally at that same temperature. Since sous vide is slow, it gives more time for connective tissue collagen to convert to gelatin and for endogenous proteases to tenderize the meat (although they will loose activity at higher temps), and also for fat to render on the interior.

Thanks Kevin. Didn’t know if there was an upper limit that turned steak into a braise type end result

[Brian S t o t t e r]

God I can't wait to post my Jorge steak porn this Saturday. Cooking up a fancy feast for our 5 year wedding anniversary

[P Turk]

A fantastic Flannery ribeye on the Weber with an equally fantastic Di Co Napa cab .... long live summer in Chicagoland.

Is that a Jorge? Your sear looks mighty fine.

Thanks! No, a 16 oz boneless ribeye. It was one of the thicker ones, though, and maybe the camera angle , too.

[Betty C]

A fantastic Flannery ribeye on the Weber with an equally fantastic Di Co Napa cab .... long live summer in Chicagoland.

Is that a Jorge? Your sear looks mighty fine.

Thanks! No, a 16 oz boneless ribeye. It was one of the thicker ones, though, and maybe the camera angle , too.

Yeah, must be the angle!

[ERPark]

Is that a Jorge? Your sear looks mighty fine.

Thanks! No, a 16 oz boneless ribeye. It was one of the thicker ones, though, and maybe the camera angle , too.

Yeah, must be the angle!

That’s what she.......oh wait, never mind.

[Betty C]

Thanks! No, a 16 oz boneless ribeye. It was one of the thicker ones, though, and maybe the camera angle , too.

Yeah, must be the angle!

That’s what she.......oh wait, never mind.

[Brian S t o t t e r]

Salting a Jorge for our 5-year wedding anniversary dinner tomorrow

[Andrew Kotowski]

Did my best with a 3” steak on a Traeger :0

[stevetimko]

Did my best with a 3” steak on a Traeger :0

Looks good. What temperature or temperatures did you use?

[Andrew Kotowski]

Cooked at 350 to 115 internal, cranked to 500 and pulled at 128. In hindsight, I should have pulled the steak when i turned up the heat so I could have driven a better crust. First time on a Traeger, so I’m ok with it

Also would probably have cooked at 300 and taken longer on the front end of the “reverse sear;” we started late and kids were complaining about being hungry.

I also would have pulled at 123, personally, but my friends wanted medium/med rare.

[stevetimko]

It looks like some of the fat didn't render. What would you think about pulling it at 130 or 131?

[DavidFrankil]

That's my only issue with reverse sear at 225 degrees - doesn't render the fat on some cuts of meat. Works great for filet and less fatty cuts.

[Mike Maguire]

Salting a Jorge for our 5-year wedding anniversary dinner tomorrow

D21428E8-3F9B-494B-BB03-8A46B9F62876.jpeg

Brian happy anniversary, you’re only 45 behind us.Do you have an after of the Jorge.
I’m cooking a Jorge, tri-tip and a couple of hangers tomorrow for my fishing buddies and wives, any help will be appreciated.Hope things are going well, still haven’t talked to my cousin, I think he may be missing

[Andrew Kotowski]

It looks like some of the fat didn't render. What would you think about pulling it at 130 or 131?

If I’m trading off between rendered fat and driving the steak up to a medium temp, I’ll take the former. We usually cook to rare, especially on a prime/dry-aged cut.

Either way, was fun to try out the Traeger, but I’m a much bigger fan of open flame / cast iron skillet for steak.

[Brian S t o t t e r]

Salting a Jorge for our 5-year wedding anniversary dinner tomorrow

D21428E8-3F9B-494B-BB03-8A46B9F62876.jpeg

Brian happy anniversary, you’re only 45 behind us.Do you have an after of the Jorge.
I’m cooking a Jorge, tri-tip and a couple of hangers tomorrow for my fishing buddies and wives, any help will be appreciated.Hope things are going well, still haven’t talked to my cousin, I think he may be missing

Poor cousin!

[Mel Hill]

Saw these today at Costco in Denver burbs.

Never cooked a thing this thin or with that much fat.

[Brian Tuite]

B11EA6CA-2F39-4419-9727-7B6F9DDBCF25.jpeg

Saw these today at Costco in Denver burbs.

Never cooked a thing this thin or with that much fat.

[Mike Maguire]

Salting a Jorge for our 5-year wedding anniversary dinner tomorrow

D21428E8-3F9B-494B-BB03-8A46B9F62876.jpeg

Brian happy anniversary, you’re only 45 behind us.Do you have an after of the Jorge.
I’m cooking a Jorge, tri-tip and a couple of hangers tomorrow for my fishing buddies and wives, any help will be appreciated.Hope things are going well, still haven’t talked to my cousin, I think he may be missing

Poor cousin!

AE262E6B-2B6D-4DDA-82AF-21DEE7CA6D2F.jpegD2DDF529-FFA0-4FF6-9876-8463A95DD2D1.jpeg

Indeed, looks great I have some in freezer.

[cjsavino]

B11EA6CA-2F39-4419-9727-7B6F9DDBCF25.jpeg

Saw these today at Costco in Denver burbs.

Never cooked a thing this thin or with that much fat.

Thinking let it get to room temperature and sear like foie gras in a blazing hot pan

[Joe Chanley]

B11EA6CA-2F39-4419-9727-7B6F9DDBCF25.jpeg

Saw these today at Costco in Denver burbs.

Never cooked a thing this thin or with that much fat.

Thinking let it get to room temperature and sear like foie gras in a blazing hot pan

Yes, just enough to warm the fat through

[Mike Davila]

My new go-to technique is to first cook over oak to get a char, then finish on my gas grill Until 123-125 over low heat.

[Chris S p i k e s]

B11EA6CA-2F39-4419-9727-7B6F9DDBCF25.jpeg

Saw these today at Costco in Denver burbs.

Never cooked a thing this thin or with that much fat.

What section of Costco were these in? Frozen meats?

[Mel Hill]

B11EA6CA-2F39-4419-9727-7B6F9DDBCF25.jpeg

Saw these today at Costco in Denver burbs.

Never cooked a thing this thin or with that much fat.

What section of Costco were these in? Frozen meats?

they were in the meat dept, across from the the butcher's work area in an end cap. IIRC, they were frozen

[Brian Tuite]

Flannery California Reserve Ribeye

Indirect on the Weber @450° 6min one side, 4min other side Then 2min per side over flaming coals to sear. Rest 4 minutes.

[Andrew Kotowski]

Home sweet home! Flannery dry-aged rib-eye and a Painted Hills “Flannery Defender” for the kids.

[Brandon R]

Hahaha, "Flannery Defender!" I love it. And, yes, I too do the same thing. I love my kids but, at seven and ten years old, they can eat "normal" steak when we serve it. Don't get me wrong: it's still nice stuff, but not the Flannery (every time). I gladly share the hangers (their favorite) because one package is enough for the whole family. However, when it's a NY or ribeye, one steak is perfect for me and my wife, but I'm not willing to thaw another for them to eat some of it.

[Andrew Kotowski]

Straight Painted Hills last night, as they had a hell of a sale locally.