Another Flannery PSA

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William Segui
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Re: Another Flannery PSA

#451 Post by William Segui » August 6th, 2020, 9:51 am

Brian Tuite wrote:
August 2nd, 2020, 7:04 am
Andrew Kotowski wrote:
August 1st, 2020, 8:19 am
Make sure you keep an eye on the temp, though. My experience with the NYs is that they can cook fast and dry out; I’ve done it a couple of times and, at $50-$60 a steak, wanted to kick myself in the ass.
Amen to that. I hate cooking Flannery for get-togethers because I can easily get distracted and then poof!
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Re: Another Flannery PSA

#452 Post by Brian Tuite » August 7th, 2020, 6:08 am

William Segui wrote:
August 6th, 2020, 9:51 am
Brian Tuite wrote:
August 2nd, 2020, 7:04 am
Andrew Kotowski wrote:
August 1st, 2020, 8:19 am
Make sure you keep an eye on the temp, though. My experience with the NYs is that they can cook fast and dry out; I’ve done it a couple of times and, at $50-$60 a steak, wanted to kick myself in the ass.
Amen to that. I hate cooking Flannery for get-togethers because I can easily get distracted and then poof!
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I have something similar. I’m immune to electronic help. [help.gif]
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Re: Another Flannery PSA

#453 Post by Mich@el Ch@ng » August 7th, 2020, 6:53 am

Gonna grill up some hangers on the egg today; you guys think 450-500 for 2 min or so a side to 120 internal would work well? Or keep it open and turn more often than that?

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Re: Another Flannery PSA

#454 Post by Tom G l a s g o w » August 7th, 2020, 6:57 am

Mich@el Ch@ng wrote:
August 7th, 2020, 6:53 am
Gonna grill up some hangers on the egg today; you guys think 450-500 for 2 min or so a side to 120 internal would work well? Or keep it open and turn more often than that?
Gorgeous day for grilling

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Re: Another Flannery PSA

#455 Post by Mich@el Ch@ng » August 7th, 2020, 7:19 am

Tom G l a s g o w wrote:
August 7th, 2020, 6:57 am
Mich@el Ch@ng wrote:
August 7th, 2020, 6:53 am
Gonna grill up some hangers on the egg today; you guys think 450-500 for 2 min or so a side to 120 internal would work well? Or keep it open and turn more often than that?
Gorgeous day for grilling
Yeah, weather has been nice lately; grilled up some nice chicken thighs yesterday.

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Re: Another Flannery PSA

#456 Post by Chris Blum » August 7th, 2020, 7:36 am

Looking to do a Non-grill preparation for hanger steaks...

Sear and hot oven?

Medium rare reverse sear??

Your thoughts?
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Re: Another Flannery PSA

#457 Post by Adam Noble » August 7th, 2020, 8:58 am

Chris Blum wrote:
August 7th, 2020, 7:36 am
Looking to do a Non-grill preparation for hanger steaks...

Sear and hot oven?

Medium rare reverse sear??

Your thoughts?
I’ve reversed seared a lot of Flannery hangers and they are always excellent. Ive also grilled a lot and also excellent. Never sear and hot over prep but I think this cut is pretty forgiving to going a little higher in temp than I would do for strips.

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Re: Another Flannery PSA

#458 Post by Brian Tuite » August 7th, 2020, 9:04 am

Chris Blum wrote:
August 7th, 2020, 7:36 am
Looking to do a Non-grill preparation for hanger steaks...

Sear and hot oven?

Medium rare reverse sear??

Your thoughts?
I’ve always found they do best on a grill. Turn often over high heat 7 to 8 minutes total. Get a nice char on the outside.
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Re: Another Flannery PSA

#459 Post by Mich@el Ch@ng » August 7th, 2020, 9:05 am

I usually sous vide my hangers which works great; 2 hours at 130 then quick sear.

Gonna try the grill today.

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Re: Another Flannery PSA

#460 Post by Chris Blum » August 7th, 2020, 9:13 am

B- I’m trying to avoid any smokiness so the Weber is out.

It’s for a french “themed” dinner with a beurre rouge sauce
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Re: Another Flannery PSA

#461 Post by Brian Gilp » August 7th, 2020, 9:17 am

I don’t think it’s possible to really screw up the hanger, it’s so forgiving. Still, I prefer reverse sear, cook at 225 until 110 and rest for 10 minutes then give it a minute per side on a grill pan or cast iron. Same if using my Primo except the sear is directly over the fire and may be slightly longer.

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Re: Another Flannery PSA

#462 Post by Andrew Kotowski » August 7th, 2020, 9:35 am

Personally, I wouldn’t bother with a reverse sear if you’re searing in a skillet; if you’re browning al four sides it will cook through. Toss some butter in and you’re good to go.
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Re: Another Flannery PSA

#463 Post by Mich@el Ch@ng » August 7th, 2020, 9:45 am

I've made it similarly to how Brian did and it worked great. I didn't care for straight up cooking in a skillet; was much more done on the outside than inside. We'll see how the grill does.

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Re: Another Flannery PSA

#464 Post by Chris Blum » August 7th, 2020, 10:57 am

I *do* love grilling it after I let it sit in the fridge w steak seasoning. I like it better than the wet marinades I’ve done.

But I’m trying to do a bavette knock off w beurre rouge sauce for a Francophile friend turning 50
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Re: Another Flannery PSA

#465 Post by Sarah Kirschbaum » August 7th, 2020, 11:56 am

Andrew Kotowski wrote:
August 7th, 2020, 9:35 am
Personally, I wouldn’t bother with a reverse sear if you’re searing in a skillet; if you’re browning al four sides it will cook through. Toss some butter in and you’re good to go.
Exactly this, with 4 side cooking being essential. If you know your stove and have practiced enough to recognize doneness by feel, there's no need for anything other than a skillet and a pair of tongs to get it perfectly cooked inside and out in a matter of minutes. I can't see doing a reverse sear on a hanger.
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Re: Another Flannery PSA

#466 Post by Chris Blum » August 7th, 2020, 1:10 pm

Ok, I’m kinda worried...

I still hadn’t gotten a tracking number for a Wednesday placed Next Day shipping order so I logged on to my account and it just says “processing”. So I have been calling the shop to check on the status and it just keeps going to voicemail.

EDIT: They close up early on Fridays.
Last edited by Chris Blum on August 7th, 2020, 2:53 pm, edited 1 time in total.
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Re: Another Flannery PSA

#467 Post by Chris Blum » August 7th, 2020, 2:10 pm

Does anyone have another way to contact them that works?
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Re: Another Flannery PSA

#468 Post by Andrew Kotowski » August 7th, 2020, 2:24 pm

Chris Blum wrote:
August 7th, 2020, 2:10 pm
Does anyone have another way to contact them that works?
They’re usually pretty responsive on social media. I’m assuming they’re a little behind, given his first grandkid arrived a couple of days ago.
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Re: Another Flannery PSA

#469 Post by Chris Blum » August 7th, 2020, 2:37 pm

I tried Facebook. Their Twitter isn’t active. I’ll keep calling I guess. Going on 3 hours with nobody there
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Re: Another Flannery PSA

#470 Post by Brian Tuite » August 7th, 2020, 2:41 pm

Bryan left his cell # here once. Check his posts.
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Re: Another Flannery PSA

#471 Post by Chris Blum » August 7th, 2020, 2:51 pm

Ok thanks Brian. I got through and learned that they close up early on Friday. But Bryan is heading over to check on it.
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Re: Another Flannery PSA

#472 Post by Chris Blum » August 7th, 2020, 4:59 pm

UPDATE: Bryan fixed it lickety split. We’re not sure why the order didn’t populate on their shipping calendar.

Birthday dinner is saved. [thumbs-up.gif]
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Re: Another Flannery PSA

#473 Post by Brian Tuite » August 7th, 2020, 5:31 pm

Chris Blum wrote:
August 7th, 2020, 4:59 pm
UPDATE: Bryan fixed it lickety split. We’re not sure why the order didn’t populate on their shipping calendar.

Birthday dinner is saved. [thumbs-up.gif]
champagne.gif
Bob Wood - 1949-2013 Berserker for eternity! RIP

"On self-reflection, I think a big part of it was me just being a PITA customer..." ~ Anonymous Berserker

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Re: Another Flannery PSA

#474 Post by Chris Blum » August 7th, 2020, 5:39 pm

Brian Tuite wrote:
August 7th, 2020, 5:31 pm
Chris Blum wrote:
August 7th, 2020, 4:59 pm
UPDATE: Bryan fixed it lickety split. We’re not sure why the order didn’t populate on their shipping calendar.

Birthday dinner is saved. [thumbs-up.gif]
champagne.gif
Wouldn’t have happened without your help
"Well, wine only turns into alcohol if you let it sit" -- Lucille Bluth
"The Packers f'n suck" -- Todd French

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Re: Another Flannery PSA

#475 Post by Mich@el Ch@ng » August 7th, 2020, 5:39 pm

I did about 8 min total on the egg from 450-500, turned out great!
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Re: Another Flannery PSA

#476 Post by Albert R » August 7th, 2020, 5:45 pm

Chris Blum wrote:
August 7th, 2020, 4:59 pm
UPDATE: Bryan fixed it lickety split. We’re not sure why the order didn’t populate on their shipping calendar.

Birthday dinner is saved. [thumbs-up.gif]
Happy Birthday! champagne.gif
@. Re-go

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Re: Another Flannery PSA

#477 Post by Brian Tuite » August 7th, 2020, 7:53 pm

I came home from work today and my Wife says: “We’re having steak tonight, I bought a small one for me and Taylor (our Granddaughter) and I pulled one out of the freezer for you.

[swoon.gif]
FC6FA4A6-0C30-4C8D-A3E8-13235143E1A5.jpeg

I put it back in the freeze and pulled a Hanger instead. Asian marinade, turned on the Weber every minute or so for 8-1/2 minutes.
182CC48B-5F50-4A1E-98CD-BCAD92410E57.jpeg
Bob Wood - 1949-2013 Berserker for eternity! RIP

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Re: Another Flannery PSA

#478 Post by David K o l i n » August 7th, 2020, 8:37 pm

Chris Blum wrote:
August 7th, 2020, 4:59 pm
UPDATE: Bryan fixed it lickety split. We’re not sure why the order didn’t populate on their shipping calendar.

Birthday dinner is saved. [thumbs-up.gif]
Nobody does customer service better. Nobody

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Re: Another Flannery PSA

#479 Post by alan weinberg » August 7th, 2020, 8:46 pm

Brian Tuite wrote:
August 7th, 2020, 7:53 pm
turned on the Weber every minute or so for 8-1/2 minutes.182CC48B-5F50-4A1E-98CD-BCAD92410E57.jpeg
cant you just leave the grill on? Hahaha.

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Re: Another Flannery PSA

#480 Post by Brian Tuite » August 7th, 2020, 10:09 pm

alan weinberg wrote:
August 7th, 2020, 8:46 pm
Brian Tuite wrote:
August 7th, 2020, 7:53 pm
turned on the Weber every minute or so for 8-1/2 minutes.182CC48B-5F50-4A1E-98CD-BCAD92410E57.jpeg
cant you just leave the grill on? Hahaha.
[snort.gif]
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Re: Another Flannery PSA

#481 Post by Betty C » August 8th, 2020, 1:04 am

Brian Tuite wrote:
August 7th, 2020, 7:53 pm
I came home from work today and my Wife says: “We’re having steak tonight, I bought a small one for me and Taylor (our Granddaughter) and I pulled one out of the freezer for you.

[swoon.gif]
FC6FA4A6-0C30-4C8D-A3E8-13235143E1A5.jpeg


I put it back in the freeze and pulled a Hanger instead. Asian marinade, turned on the Weber every minute or so for 8-1/2 minutes.

182CC48B-5F50-4A1E-98CD-BCAD92410E57.jpeg
I love that your Mrs. thinks you can eat a Jorge by yourself.
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Re: Another Flannery PSA

#482 Post by Chris Blum » August 8th, 2020, 6:49 am

David K o l i n wrote:
August 7th, 2020, 8:37 pm
Chris Blum wrote:
August 7th, 2020, 4:59 pm
UPDATE: Bryan fixed it lickety split. We’re not sure why the order didn’t populate on their shipping calendar.

Birthday dinner is saved. [thumbs-up.gif]
Nobody does customer service better. Nobody

I am pretty impressed. I’d been bothered lately that a couple of email questions never got a response. Then this happened and I was just super frustrated. (and I hadn’t eaten all day so I was grouchy) But with the new grandson and Covid-19 changing their business a bit, I can understand.

Bottom line: Bryan’s response was really timely. From the moment he answered the call to our last conversation, it was always about making sure a customer was taken care of. Bryan “gets” customer service in a really natural way. Well done.
"Well, wine only turns into alcohol if you let it sit" -- Lucille Bluth
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Re: Another Flannery PSA

#483 Post by Tom G l a s g o w » August 8th, 2020, 6:57 am

Betty C wrote:
August 8th, 2020, 1:04 am
Brian Tuite wrote:
August 7th, 2020, 7:53 pm
I came home from work today and my Wife says: “We’re having steak tonight, I bought a small one for me and Taylor (our Granddaughter) and I pulled one out of the freezer for you.

[swoon.gif]
FC6FA4A6-0C30-4C8D-A3E8-13235143E1A5.jpeg


I put it back in the freeze and pulled a Hanger instead. Asian marinade, turned on the Weber every minute or so for 8-1/2 minutes.

182CC48B-5F50-4A1E-98CD-BCAD92410E57.jpeg
I love that your Mrs. thinks you can eat a Jorge by yourself.
No Flannery for the wife and granddaughter? Need to get some NY petites.

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Re: Another Flannery PSA

#484 Post by Mich@el Ch@ng » August 8th, 2020, 7:25 am

Tonight we’re trying pork chops (not Flannery) but those hangers last night were 🔥

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Re: Another Flannery PSA

#485 Post by Dan Hammer » August 8th, 2020, 9:42 am

Speaking of Flannery PSA, Goldbelly dot com is offering Flannery.
This space for rent.

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Re: Another Flannery PSA

#486 Post by Mike Evans » August 8th, 2020, 1:34 pm

Andrew Kotowski wrote:
August 7th, 2020, 9:35 am
Personally, I wouldn’t bother with a reverse sear if you’re searing in a skillet; if you’re browning al four sides it will cook through. Toss some butter in and you’re good to go.
I cooked a Flannery 16 oz NY strip in an old cast iron skillet last night but instead of butter or oil, I just rendered some fat I’d trimmed from the steak. The tallow produced about the best Maillard crust that I can remember as well as adding to the beefy flavor.

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Re: Another Flannery PSA

#487 Post by Sarah Kirschbaum » August 8th, 2020, 2:19 pm

Mike Evans wrote:
August 8th, 2020, 1:34 pm
Andrew Kotowski wrote:
August 7th, 2020, 9:35 am
Personally, I wouldn’t bother with a reverse sear if you’re searing in a skillet; if you’re browning al four sides it will cook through. Toss some butter in and you’re good to go.
I cooked a Flannery 16 oz NY strip in an old cast iron skillet last night but instead of butter or oil, I just rendered some fat I’d trimmed from the steak. The tallow produced about the best Maillard crust that I can remember as well as adding to the beefy flavor.
Yeah! We keep a container of solid rendered tallow in the fridge for this purpose, using the butter just to finish. It's great, though it can burn if your skillet is screaming hot. I throw butter in the pan after the meat is done and the pan removed from the burner, but still quite hot. Spoon the combined butter and fat over the steak over and over.
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Re: Another Flannery PSA

#488 Post by Tom G l a s g o w » August 8th, 2020, 4:05 pm

The Flannery NYers don’t have much far pretty closely trimmed. I just seat the edge first to get a little rendering.

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Re: Another Flannery PSA

#489 Post by Stephen Faulkner » August 9th, 2020, 4:19 am

Mich@el Ch@ng wrote:
August 7th, 2020, 9:05 am
I usually sous vide my hangers which works great; 2 hours at 130 then quick sear.

Gonna try the grill today.
I cooked some this way and did not care for the texture at med rare. Too soft and loose. Grill or cast iron for me especially given how quick and easy those are.

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Re: Another Flannery PSA

#490 Post by Mich@el Ch@ng » August 9th, 2020, 5:02 am

Stephen Faulkner wrote:
August 9th, 2020, 4:19 am
Mich@el Ch@ng wrote:
August 7th, 2020, 9:05 am
I usually sous vide my hangers which works great; 2 hours at 130 then quick sear.

Gonna try the grill today.
I cooked some this way and did not care for the texture at med rare. Too soft and loose. Grill or cast iron for me especially given how quick and easy those are.
I preferred the grilled hangers too, but the secret to the texture with sous vide is to dry very carefully after taking out of the bag, then rubbing with a thin coat of mayo before a quick sear.

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Re: Another Flannery PSA

#491 Post by Sarah Kirschbaum » August 9th, 2020, 5:34 am

Mich@el Ch@ng wrote:
August 9th, 2020, 5:02 am
Stephen Faulkner wrote:
August 9th, 2020, 4:19 am
Mich@el Ch@ng wrote:
August 7th, 2020, 9:05 am
I usually sous vide my hangers which works great; 2 hours at 130 then quick sear.

Gonna try the grill today.
I cooked some this way and did not care for the texture at med rare. Too soft and loose. Grill or cast iron for me especially given how quick and easy those are.
I preferred the grilled hangers too, but the secret to the texture with sous vide is to dry very carefully after taking out of the bag, then rubbing with a thin coat of mayo before a quick sear.
How could careful drying, mayo and a quick sear effect the texture of the meat itself, internally? The surface texture is effected - that's why we sear, after all - but nothing internal is changed by those steps.

I believe most people who are complaining about the texture of sous vide meat are referring to the meat itself, internally, not the surface crust. I know I am.
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Re: Another Flannery PSA

#492 Post by Mich@el Ch@ng » August 9th, 2020, 6:00 am

I know a lot of people are referring to the external texture. Certainly it’s not as dry as a traditional reverse sear.

I personally haven’t found the texture to be very different than grilled with the sous vide parameters I’m using, but I guess YMMV. obviously the flavor is very different with charcoal. I also will sometimes flash sear the edges after slicing (my wife prefers that) which changes the texture slightly (but not the doneness level, really). I posted a picture of the final product.
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Re: Another Flannery PSA

#493 Post by Sarah Kirschbaum » August 9th, 2020, 6:20 am

Mich@el Ch@ng wrote:
August 9th, 2020, 6:00 am
I know a lot of people are referring to the external texture. Certainly it’s not as dry as a traditional reverse sear.

I personally haven’t found the texture to be very different than grilled with the sous vide parameters I’m using, but I guess YMMV. obviously the flavor is very different with charcoal. I also will sometimes flash sear the edges after slicing (my wife prefers that) which changes the texture slightly (but not the doneness level, really). I posted a picture of the final product.
Really? I'm surprised, and I have not gotten that impression on this board. Everyone I know who complains about sous vide texture means the meat itself, which is not fixed no matter how great a crust you get.

Not everyone perceives it, it's true. But I've done well designed (IMO) blind experiments where people who claim to be sensitive recognize the SV meat nearly 100% of the time, and even those not sensitive, or who don't know what SV is, find it more than 50%. To be fair, that last group usually admits they might not have noticed if they hadn't been posed the question.
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Re: Another Flannery PSA

#494 Post by Mich@el Ch@ng » August 9th, 2020, 6:31 am

I think it depends on the cut, as well as the temperature and how long you sous vide for.

My wife dislikes the texture of sous vide for nys/ribeye and prefers it for hanger and others.

I find myself using it a bit less since getting the egg.

I wonder if the people who could pick out sv could also pick out an oven (or steam oven) reverse sear?

Also a flash sear will change the texture of each individual slice of meat while still having it almost 100% edge to edge medium rare.

I’ve done these big tomahawks a few times; twice reverse sear with oven and once sous vide, both times searzall finished, and ppl have generally loved the texture. I do think the amount of time under SV does matter a lot, though.
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Re: Another Flannery PSA

#495 Post by Brian Tuite » August 9th, 2020, 6:34 am

Tom G l a s g o w wrote:
August 8th, 2020, 6:57 am
Betty C wrote:
August 8th, 2020, 1:04 am
Brian Tuite wrote:
August 7th, 2020, 7:53 pm
I came home from work today and my Wife says: “We’re having steak tonight, I bought a small one for me and Taylor (our Granddaughter) and I pulled one out of the freezer for you.

[swoon.gif]
FC6FA4A6-0C30-4C8D-A3E8-13235143E1A5.jpeg


I put it back in the freeze and pulled a Hanger instead. Asian marinade, turned on the Weber every minute or so for 8-1/2 minutes.

182CC48B-5F50-4A1E-98CD-BCAD92410E57.jpeg
I love that your Mrs. thinks you can eat a Jorge by yourself.
No Flannery for the wife and granddaughter? Need to get some NY petites.
I have plenty of 12oz Rib Eyes for her but she says there’s so many steaks packed in the freezer she doesn’t want to bother digging through them. Her words. [training.gif]
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Re: Another Flannery PSA

#496 Post by Brian Tuite » August 9th, 2020, 6:36 am

Betty C wrote:
August 8th, 2020, 1:04 am
Brian Tuite wrote:
August 7th, 2020, 7:53 pm
I came home from work today and my Wife says: “We’re having steak tonight, I bought a small one for me and Taylor (our Granddaughter) and I pulled one out of the freezer for you.

[swoon.gif]
FC6FA4A6-0C30-4C8D-A3E8-13235143E1A5.jpeg


I put it back in the freeze and pulled a Hanger instead. Asian marinade, turned on the Weber every minute or so for 8-1/2 minutes.

182CC48B-5F50-4A1E-98CD-BCAD92410E57.jpeg
I love that your Mrs. thinks you can eat a Jorge by yourself.
f

She said “The steak you had the other night was that thick” but it was a NY at half the weight.
Last edited by Brian Tuite on August 9th, 2020, 6:40 am, edited 1 time in total.
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Re: Another Flannery PSA

#497 Post by Brian Tuite » August 9th, 2020, 6:38 am

Tom G l a s g o w wrote:
August 8th, 2020, 4:05 pm
The Flannery NYers don’t have much far pretty closely trimmed. I just seat the edge first to get a little rendering.
You need to reverse you R and T keys.
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Re: Another Flannery PSA

#498 Post by Sarah Kirschbaum » August 9th, 2020, 6:47 am

Mich@el Ch@ng wrote:
August 9th, 2020, 6:31 am
I think it depends on the cut, as well as the temperature and how long you sous vide for.

My wife dislikes the texture of sous vide for nys/ribeye and prefers it for hanger and others.

I find myself using it a bit less since getting the egg.

I wonder if the people who could pick out sv could also pick out an oven (or steam oven) reverse sear?
Pick out an oven as compared to what? A grill? I'm sure a grill would be easily identifiable versus any other method due to the smoke element, if nothing else.

Our 3 best experiments (took us a few tries to perfect the method) did the same 4 cuts - strip, tri tip, hanger and rib eye - all with the same age and from the same sources, and cooked one batch sous vide and the other reserve sear using a conventional oven at 225 with convection on and a smoking hot skillet (considered the "control group") to the same internal temperature, with the same time searing. A neutral third party cut the steaks into small pieces and presented two options for each cut, A and B. We filled out cards secretly without discussion. The point was to identify the SV by texture, which turned out to be quite easy, but we also asked a follow up question where the participants noted which one they liked better. Nearly all the participants preferred the non-SV more often, regardless of whether they could identify it correctly. Only one person in 3 different experiments preferred SV all the time, though a few were mixed.

It was interesting. I love SV for things that can't be done just as well in other ways, but cooking a steak is something we can do perfectly every time, in less time and with less hassle, using conventional methods. The fact that it doesn't taste as good to me is important, but icing on the cake.

In the end, to each her own.
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Re: Another Flannery PSA

#499 Post by Mich@el Ch@ng » August 9th, 2020, 7:31 am

That’s an interesting test. My experience is that some cuts that can be done simply on a grill aren’t really improved by SV, but some others are. My issue with reverse sear (in an oven) is that with some cuts (usually big ones that have to be in the oven for awhile) can get very hard on the outside. I haven’t seen this really happen to the same degree on the egg, so I’ll probably make all tri tip and picahna on that.

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Re: Another Flannery PSA

#500 Post by Tom G l a s g o w » August 9th, 2020, 2:06 pm

Brian Tuite wrote:
August 9th, 2020, 6:38 am
Tom G l a s g o w wrote:
August 8th, 2020, 4:05 pm
The Flannery NYers don’t have much far pretty closely trimmed. I just seat the edge first to get a little rendering.
You need to reverse you R and T keys.
At least I don’t need to buy a vowel.

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