Steak Porn

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Mich@el Ch@ng
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Re: Steak Porn

#1751 Post by Mich@el Ch@ng » December 15th, 2018, 6:27 pm

Flannery nys and ribeye, reverse sear and casst iron.
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Re: Steak Porn

#1752 Post by Andrew Kotowski » December 16th, 2018, 7:26 pm

Holiday season means heavy discounts on roasts at our local shop. Bought a 3 lb double-cut and cooked over oak. Left the rib cap in one piece, but trimmed heavily.
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Re: Steak Porn

#1753 Post by ERPark » December 17th, 2018, 4:36 pm

Gotta love getting Prime marbling for Choice grade pricing @ Costco.......
IMG_2324.JPG
GEN3

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Re: Steak Porn

#1754 Post by Jason Crawford » December 18th, 2018, 9:37 am

ERPark wrote:
December 17th, 2018, 4:36 pm
Gotta love getting Prime marbling for Choice grade pricing @ Costco.......

IMG_2324.JPG
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Re: Steak Porn

#1755 Post by Andrew Kotowski » December 19th, 2018, 6:36 pm

Talk amongst yourselves.


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Re: Steak Porn

#1756 Post by Kenny H » December 19th, 2018, 8:22 pm

Andrew Kotowski wrote:
December 16th, 2018, 7:26 pm
Holiday season means heavy discounts on roasts at our local shop. Bought a 3 lb double-cut and cooked over oak. Left the rib cap in one piece, but trimmed heavily.
Really even marbling on that cut. Beautiful. And a perfect cook!
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Re: Steak Porn

#1757 Post by Brian Tuite » December 19th, 2018, 9:18 pm

Andrew Kotowski wrote:
December 19th, 2018, 6:36 pm
Talk amongst yourselves.

Medium Well? Smoked? Someone call the steak police.
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Re: Steak Porn

#1758 Post by Andrew Kotowski » December 19th, 2018, 9:21 pm

Brian Tuite wrote:
December 19th, 2018, 9:18 pm
Andrew Kotowski wrote:
December 19th, 2018, 6:36 pm
Talk amongst yourselves.
Medium Well? Smoked? Someone call the steak police.
RIGHT?!? I was yelling at my screen. It's gotta be an ad for their accessories... because I'm going to go buy heat deflectors to cook a steak? Oh wait, let me put oil on my griddle to sear it off. It's got 800k views, too!!!
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Re: Steak Porn

#1759 Post by jordan whitehead » December 20th, 2018, 9:13 am

he did say it was cooked to 57c which is medium rare to medium
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Re: Steak Porn

#1760 Post by Brian Tuite » December 20th, 2018, 4:18 pm

jordan whitehead wrote:
December 20th, 2018, 9:13 am
he did say it was cooked to 57c which is medium rare to medium
And when he cut into it he said “a perfect medium well.” No such thing.
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Re: Steak Porn

#1761 Post by Kenny H » December 20th, 2018, 7:43 pm

Brian Tuite wrote:
December 20th, 2018, 4:18 pm
jordan whitehead wrote:
December 20th, 2018, 9:13 am
he did say it was cooked to 57c which is medium rare to medium
And when he cut into it he said “a perfect medium well.” No such thing.
AAAAAAAgreed. No such thing. wtf.
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Re: Steak Porn

#1762 Post by Brian Tuite » December 20th, 2018, 7:55 pm

Merry Christmas!
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Bob Wood - 1949-2013 Berserker for eternity! RIP

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Re: Steak Porn

#1763 Post by Scott Brunson » December 22nd, 2018, 5:03 am

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Tous les chemins mènent à la Bourgogne!
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Re: Steak Porn

#1764 Post by John O' » December 22nd, 2018, 5:21 am

ERPark wrote:
December 17th, 2018, 4:36 pm
Gotta love getting Prime marbling for Choice grade pricing @ Costco.......

IMG_2324.JPG
Prime at Costco costs the same as Choice everywhere else.
O Sullivan

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Re: Steak Porn

#1765 Post by Brian Tuite » December 22nd, 2018, 6:40 am

Scott Brunson wrote:
December 22nd, 2018, 5:03 am
Image
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“I bought these great steaks, put them in the ice chest and forgot anout them. When I realized what I did the ice had melted and the water was 129°. Steaks were pretty good though.”
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: Steak Porn

#1766 Post by Mike Davila » December 24th, 2018, 8:03 am

Annual Christmas Eve, Eve party, finally tried the reverse sear on the tenderloin which turned out great (from Costco) but the best of show was the wife’s crab cakes cooked in the wood fired oven with a chipotle remoulade.
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Re: Steak Porn

#1767 Post by Mich@el Ch@ng » December 24th, 2018, 4:14 pm

Hida gyu wagyu strip steak from holy grail, incredible. Seared in cast iron for 2:30 on first side and 2:00 on second at medium/high heat after prepping with some fat trimmings.
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Re: Steak Porn

#1768 Post by Brian Tuite » December 30th, 2018, 6:34 pm

A couple Flannery cooks.

Tenderloin
BAE222CE-A9AD-4550-AF09-64AD384A02AB.jpeg

Jorge Ribeye
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Re: Steak Porn

#1769 Post by Joe Chanley » January 7th, 2019, 5:19 am

Upper Prime Wagyu from Holy Grail
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Re: Steak Porn

#1770 Post by jordan whitehead » January 7th, 2019, 1:49 pm

have some Akaushi Tomahawks coming in this week from Holy Grail. Will post when preparing
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Re: Steak Porn

#1771 Post by K_F_o_l_e_y » January 8th, 2019, 11:15 am

Ribeye steaks from Wegmans, pre-seared briefly, then sous vide 135°F x 90 min in ChefSteps' Sauce au Poivre, with sous vide herbed baby Yukon Gold potatoes, baby onions, broccoli rabe
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Re: Steak Porn

#1772 Post by jordan whitehead » January 8th, 2019, 10:47 pm

K_F_o_l_e_y wrote:
January 8th, 2019, 11:15 am
Ribeye steaks from Wegmans, pre-seared briefly, then sous vide 135°F x 90 min in ChefSteps' Sauce au Poivre, with sous vide herbed baby Yukon Gold potatoes, baby onions, broccoli rabe
sear before sous vide? haven't seen anyone do that. what's the rationale?
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Re: Steak Porn

#1773 Post by K_F_o_l_e_y » January 9th, 2019, 7:04 am

jordan whitehead wrote:
January 8th, 2019, 10:47 pm
K_F_o_l_e_y wrote:
January 8th, 2019, 11:15 am
Ribeye steaks from Wegmans, pre-seared briefly, then sous vide 135°F x 90 min in ChefSteps' Sauce au Poivre, with sous vide herbed baby Yukon Gold potatoes, baby onions, broccoli rabe
sear before sous vide? haven't seen anyone do that. what's the rationale?
In this case, the steak is actually sous vide IN the sauce. All the new Chefsteps' sauces are designed to be stable during sous vide, and combine with the bag juices to create sauces to be served with the protein.

So a pre-sear has the two-fold effect of adding flavor to the sauce and making the meat look prettier. However, it's not really feasible or desirable to do a post-sear, since the meat is covered in sauce. I suppose you could scrap the sauce off, dry the meat, do a post-sear, and then add the sauce again, but that would be kind of a pain in the ass and defeat the purpose of these shelf-stable, sous vide sauces, which all come with recommended quick side dish recipes and are in some ways intended as competitors of meal kits like Blue Apron (although you obviously have to go to the grocery store in this case). Something quick, easy, and amazing to serve your family after work, which is exactly what the dish in my picture was.

https://shop.chefsteps.com/collections/joule-ready

The sauces are actually excellent, and if I served one to you blind, you would never know they came out of a can (or a bag in this case, since they come in ziplock sous vide bags). Although this is supposed to be a quick, easy meal, the sauces are so good I've been thinking of cheating at my next dinner party lol. They did produce a "limited edition" Périgord Black Truffle Sauce for the holidays that I bought a few of, so I may give that a shot.

In a more general sense, a pre-sear is actually quite common. Obviously it is the basis of the traditional restaurant way to cook a steak, as opposed to the so-called "reverse sear" (such a non-sensical confusing term, just call it a post-sear!). For sous vide, as noted above, a pre-sear is valuable because it can add flavor to the sous vide bag, and any sauce you make from the resulting bag juices. After sous vide, you can do a second post-sear to refresh the crust.

A pre-sear (often without a post-sear) is my preferred way to cook pork chops. Put the chops in the freezer for 15 minutes to get them nice and cold, pre-sear, sous vide, and then plate (or do a quick post-sear). Searing cold meat minimizes the chances of over-cooking the pork, which is easy to do. If you are adding a sauce and covering up the protein, the sear after sous vide is less valuable anyway.
Cheers,
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Re: Steak Porn

#1774 Post by Cameron Hughes » January 11th, 2019, 7:25 pm

Mich@el Ch@ng wrote:
December 24th, 2018, 4:14 pm
Hida gyu wagyu strip steak from holy grail, incredible. Seared in cast iron for 2:30 on first side and 2:00 on second at medium/high heat after prepping with some fat trimmings.
Yasafuku strikes again!

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Re: Steak Porn

#1775 Post by Cameron Hughes » January 11th, 2019, 7:29 pm

K_F_o_l_e_y wrote:
January 9th, 2019, 7:04 am
jordan whitehead wrote:
January 8th, 2019, 10:47 pm
K_F_o_l_e_y wrote:
January 8th, 2019, 11:15 am
Ribeye steaks from Wegmans, pre-seared briefly, then sous vide 135°F x 90 min in ChefSteps' Sauce au Poivre, with sous vide herbed baby Yukon Gold potatoes, baby onions, broccoli rabe
sear before sous vide? haven't seen anyone do that. what's the rationale?
In this case, the steak is actually sous vide IN the sauce. All the new Chefsteps' sauces are designed to be stable during sous vide, and combine with the bag juices to create sauces to be served with the protein.

So a pre-sear has the two-fold effect of adding flavor to the sauce and making the meat look prettier. However, it's not really feasible or desirable to do a post-sear, since the meat is covered in sauce. I suppose you could scrap the sauce off, dry the meat, do a post-sear, and then add the sauce again, but that would be kind of a pain in the ass and defeat the purpose of these shelf-stable, sous vide sauces, which all come with recommended quick side dish recipes and are in some ways intended as competitors of meal kits like Blue Apron (although you obviously have to go to the grocery store in this case). Something quick, easy, and amazing to serve your family after work, which is exactly what the dish in my picture was.

https://shop.chefsteps.com/collections/joule-ready

The sauces are actually excellent, and if I served one to you blind, you would never know they came out of a can (or a bag in this case, since they come in ziplock sous vide bags). Although this is supposed to be a quick, easy meal, the sauces are so good I've been thinking of cheating at my next dinner party lol. They did produce a "limited edition" Périgord Black Truffle Sauce for the holidays that I bought a few of, so I may give that a shot.

In a more general sense, a pre-sear is actually quite common. Obviously it is the basis of the traditional restaurant way to cook a steak, as opposed to the so-called "reverse sear" (such a non-sensical confusing term, just call it a post-sear!). For sous vide, as noted above, a pre-sear is valuable because it can add flavor to the sous vide bag, and any sauce you make from the resulting bag juices. After sous vide, you can do a second post-sear to refresh the crust.

A pre-sear (often without a post-sear) is my preferred way to cook pork chops. Put the chops in the freezer for 15 minutes to get them nice and cold, pre-sear, sous vide, and then plate (or do a quick post-sear). Searing cold meat minimizes the chances of over-cooking the pork, which is easy to do. If you are adding a sauce and covering up the protein, the sear after sous vide is less valuable anyway.
God, thats looks so good...meat, fat, and more fat!!!! I feel like Guy whats his name...the idea of the pre-sear and then the sous vide seems quite brilliant...

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Re: Steak Porn

#1776 Post by Brian Tuite » January 12th, 2019, 8:21 am

K_F_o_l_e_y wrote:
January 9th, 2019, 7:04 am

So a pre-sear has the two-fold effect of adding flavor to the sauce and making the meat look prettier.
How can you tell the meat looks prettier when it is swimming in sauce? Serious question.
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Re: Steak Porn

#1777 Post by P Turk » January 13th, 2019, 5:25 pm

First attempt at a reverse sear ((January in Chicagoland) .... turned out pretty good considering a ribeye from the local meat market. The wine wasn’t too bad either.
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Re: Steak Porn

#1778 Post by Andrew Kotowski » January 13th, 2019, 6:00 pm

Brian Tuite wrote:
January 12th, 2019, 8:21 am
K_F_o_l_e_y wrote:
January 9th, 2019, 7:04 am

So a pre-sear has the two-fold effect of adding flavor to the sauce and making the meat look prettier.
How can you tell the meat looks prettier when it is swimming in sauce? Serious question.
And texture. I love that crisp outside you get from a sear; I don’t want to lose that letting it sit in sauce for hours on end. Love your posts, in general, but I have a hard time following you on this one.

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Re: Steak Porn

#1779 Post by Bill Tex Landreth » January 14th, 2019, 4:08 am

Quick Carne Asada this weekend:


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Re: Steak Porn

#1780 Post by K_F_o_l_e_y » January 14th, 2019, 7:52 am

Brian Tuite wrote:
January 12th, 2019, 8:21 am
K_F_o_l_e_y wrote:
January 9th, 2019, 7:04 am

So a pre-sear has the two-fold effect of adding flavor to the sauce and making the meat look prettier.
How can you tell the meat looks prettier when it is swimming in sauce? Serious question.
Little bits of it peak through.
Cheers,
/<evin


"Ah! Dull-witted mortal, if Fortune stands still, she is no longer Fortune."
~ Boëthius, in Consolation of Philosophy

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