Steak Porn

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Marcus Dean
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Re: Steak Porn

#1901 Post by Marcus Dean » May 24th, 2019, 7:51 pm

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primal cuts are dry aging for another 18 days

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Re: Steak Porn

#1902 Post by K_F_o_l_e_y » May 24th, 2019, 9:33 pm

Marcus Dean wrote:
May 24th, 2019, 7:51 pm
primal cuts are dry aging for another 18 days
Incestuous beef?
Cheers,
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Re: Steak Porn

#1903 Post by Marcus Dean » May 25th, 2019, 3:52 am

K_F_o_l_e_y wrote:
May 24th, 2019, 9:33 pm
Marcus Dean wrote:
May 24th, 2019, 7:51 pm
primal cuts are dry aging for another 18 days
Incestuous beef?
Small gene pool down here in paradise I guess

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Re: Steak Porn

#1904 Post by Marcus Dean » May 30th, 2019, 1:17 pm

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Air drying Waygu biltong in my shed, and slicing some up for a snack

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Bill Tex Landreth
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Re: Steak Porn

#1905 Post by Bill Tex Landreth » June 2nd, 2019, 7:31 am

Inside skirt steak from Number 8

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It's not easy being drunk all the time. Everyone would be doing it if it were easy.

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Re: Steak Porn

#1906 Post by scamhi » June 2nd, 2019, 7:58 am

looks killer Bill
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Re: Steak Porn

#1907 Post by Andrew Kotowski » June 2nd, 2019, 8:47 am

#nomnomnom
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Re: Steak Porn

#1908 Post by Michael Ferris » June 2nd, 2019, 3:43 pm

Tex, that looks amazing

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Re: Steak Porn

#1909 Post by Andrew Kotowski » June 9th, 2019, 9:15 am

Flannery hanger steaks.
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Re: Steak Porn

#1910 Post by Bill Tex Landreth » June 16th, 2019, 3:01 pm

Pair of 14oz Wagyu strips from No 9

This cow was 87.5:12.5 Black Wagyu:Angus. Getting closer to purebred.
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Re: Steak Porn

#1911 Post by Andrew Kotowski » June 16th, 2019, 4:08 pm

Thought about you, Tex, as I picked up some Akaushi today. Flat iron steak, should be great!
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Re: Steak Porn

#1912 Post by Bill Tex Landreth » June 16th, 2019, 4:21 pm

Love the Wagyu/Akaushi flat iron. Very beefy and mineral driven.

Here is a closeup if the marbling after a two hour salting:
5EEE486B-A0D9-4628-A31F-B73C67FB11DE.jpeg
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Re: Steak Porn

#1913 Post by Marcus Dean » June 16th, 2019, 9:14 pm

Bill Tex Landreth wrote:
June 16th, 2019, 4:21 pm
Love the Wagyu/Akaushi flat iron. Very beefy and mineral driven.

Here is a closeup if the marbling after a two hour salting:

5EEE486B-A0D9-4628-A31F-B73C67FB11DE.jpeg
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Re: Steak Porn

#1914 Post by Joe Chanley » June 17th, 2019, 9:00 am

Holy Grail Upper Prime Strip
Flannery Hangers
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Re: Steak Porn

#1915 Post by Cameron Hughes » June 19th, 2019, 11:11 am

Bill Tex Landreth wrote:
June 16th, 2019, 4:21 pm
Love the Wagyu/Akaushi flat iron. Very beefy and mineral driven.

Here is a closeup if the marbling after a two hour salting:

5EEE486B-A0D9-4628-A31F-B73C67FB11DE.jpeg
nice dispersal.

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Re: Steak Porn

#1916 Post by Andrew Kotowski » June 22nd, 2019, 2:11 am

Picked up a nice USDA Prime T-Bone on sale tonight, tossed it on the grill.
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Re: Steak Porn

#1917 Post by Andrew Kotowski » June 25th, 2019, 9:45 am

Surprise visitors = time to fire up the grill. Teriyaki flank below (Painted Hills)
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Re: Steak Porn

#1918 Post by Bill Tex Landreth » June 30th, 2019, 9:08 am

First Rib Eye from No 9

Simple salting and seared in a dry pan
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It's not easy being drunk all the time. Everyone would be doing it if it were easy.

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Re: Steak Porn

#1919 Post by Mike Davila » July 3rd, 2019, 11:23 am

Prime ribeye, started over oak on a Tuscan grill, finished with low heat on the gas grill.
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Re: Steak Porn

#1920 Post by Scott Brunson » July 9th, 2019, 6:34 pm

16 oz Flannery--simplicity can be perfection
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with some fresh summer squash and butterbeans
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Re: Steak Porn

#1921 Post by P Turk » July 13th, 2019, 5:26 pm

Flannery ribeye on the Weber .... and had to check on the Quivet (first purchase). Both were very good.
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Re: Steak Porn

#1922 Post by CJ Beazley » July 14th, 2019, 7:13 am

Scott Brunson wrote:
July 9th, 2019, 6:34 pm
16 oz Flannery--simplicity can be perfection
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with some fresh summer squash and butterbeans
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Scotty, how as the Hayfork? I’m sitting on some wondering if they’re ready
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Re: Steak Porn

#1923 Post by Anton D » July 16th, 2019, 10:32 am

I guess imitation is the best form of Flannery!

Sous Vide for this guy. Given the thickness, cooked to 130 degrees. (It went about 5 hours, just trying to get everything else ready.)

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About 4 inches thick...

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Seared in FH smooth bottom cast iron pan, 30 seconds (counted by 'Mississippis') per side...

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One steak served five people...

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Re: Steak Porn

#1924 Post by Bill Tex Landreth » July 16th, 2019, 11:25 am

I cooked a 'Jorge' last weekend on my Ranch Kettle. Four hour heavy salting and then a hard direct sear for 3 minutes each side over post oak and then indirect on the cool side rotating every few minutes to even out cooking. Took it to 125 (about 40 minutes total) and then rested for 10 minutes under foil. To be honest, we were very disappointed with both flavor and texture of the beef. Very mealy with no trademark funk from Flannery. I could only eat a couple of bites.
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Re: Steak Porn

#1925 Post by Anton D » July 16th, 2019, 11:52 am

Bill Tex Landreth wrote:
July 16th, 2019, 11:25 am
I cooked a 'Jorge' last weekend on my Ranch Kettle. Four hour heavy salting and then a hard direct sear for 3 minutes each side over post oak and then indirect on the cool side rotating every few minutes to even out cooking. Took it to 125 (about 40 minutes total) and then rested for 10 minutes under foil. To be honest, we were very disappointed with both flavor and texture of the beef. Very mealy with no trademark funk from Flannery. I could only eat a couple of bites.
Interesting!

We had done the ten different ages thing recently and people guessed "56 day" on this steak. We had funk, for sure.

Steak to steak variation? Maybe we were closer to an edge, or something.

I have a few more, will report as we go.
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Re: Steak Porn

#1926 Post by Bill Tex Landreth » July 16th, 2019, 11:55 am

Can't be 100% all of the time.

As an aside, the strawberries look fantastic.
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Re: Steak Porn

#1927 Post by John O' » July 16th, 2019, 3:09 pm

Read an "expert"opinion recently that said:
1) Salt at the last minute as salting ahead just pulls moisture out
2) don't tent with foil when it comes off as it steams the crust

What says the WB experts?
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Re: Steak Porn

#1928 Post by K_F_o_l_e_y » July 16th, 2019, 3:31 pm

John O' wrote:
July 16th, 2019, 3:09 pm
Read an "expert"opinion recently that said:
1) Salt at the last minute as salting ahead just pulls moisture out
2) don't tent with foil when it comes off as it steams the crust

What says the WB experts?
According to Kenji Lopez-Alt of SeriousEats, either salt immediately before cooking or at least 40 minutes before cooking (so not in between those two timepoints), but up to 4 days in advance is best. The reason why is described here:

https://www.seriouseats.com/2015/05/foo ... -tips.html
https://www.seriouseats.com/2011/03/the ... teaks.html
Cheers,
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Re: Steak Porn

#1929 Post by Alex N » July 16th, 2019, 6:43 pm

I've turned to always dry brining, 40 minutes to 1hr before cooking and never tent. Not sure how fast meat cures, but 4 days sounds interesting with a thick one, maybe with some chopped rosemary and black pepper.
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Re: Steak Porn

#1930 Post by Joe Dulworth » July 17th, 2019, 5:55 am

I generally salt and other seasoning 1 hour before hitting the grill as the meat is slowly coming up to room temp.
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Re: Steak Porn

#1931 Post by Joe Chanley » July 17th, 2019, 7:01 am

in an ideal world, I salt heavy overnight in the fridge, low and slow in the oven, pat dry and resalt lightly just before searing.

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Re: Steak Porn

#1932 Post by Anton D » July 20th, 2019, 1:36 am

Bill Tex Landreth wrote:
June 30th, 2019, 9:08 am
First Rib Eye from No 9

Simple salting and seared in a dry pan

96DBF360-4B68-46D6-86F5-54CDBA2E99CE.jpegFF395457-9AA5-496C-89DF-0228129C0072.jpeg
Oh, man.

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Re: Steak Porn

#1933 Post by Jason T » July 23rd, 2019, 3:43 am

K_F_o_l_e_y wrote:
July 16th, 2019, 3:31 pm
John O' wrote:
July 16th, 2019, 3:09 pm
Read an "expert"opinion recently that said:
1) Salt at the last minute as salting ahead just pulls moisture out
2) don't tent with foil when it comes off as it steams the crust

What says the WB experts?
According to Kenji Lopez-Alt of SeriousEats, either salt immediately before cooking or at least 40 minutes before cooking (so not in between those two timepoints), but up to 4 days in advance is best. The reason why is described here:

https://www.seriouseats.com/2015/05/foo ... -tips.html
https://www.seriouseats.com/2011/03/the ... teaks.html
+1

Salting “pulls moisture out” if you’re doing it less than 40 minutes before the cook. But as the site Kevin links to explains, that moisture will get reabsorbed over time. Hence the 40+ minutes.

I’ve been following that approach for several years now On not just steaks but all other animal proteins and it has definitely improved the result.

And if it’s a spur of the moment thing where I won’t get 40 minutes, I absolutely just salt right before the meat hits the heat.
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Re: Steak Porn

#1934 Post by Chris Freemott » July 25th, 2019, 6:16 pm

I'm with Jason...i've worked quite hard at making sure my protein is salted several days before cooking. I love a roast chicken on Thursday that I salted on Monday and dried in the fridge. the skin cracks like glass.

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Re: Steak Porn

#1935 Post by Marcus Dean » July 27th, 2019, 3:37 pm

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Re: Steak Porn

#1936 Post by B Caputo » July 30th, 2019, 4:35 pm

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An old Spanish cow delivered this tomahawk (and maybe foaled that little filet for the wife). This was about as rare as I go without needing to put it back on the heat.
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Re: Steak Porn

#1937 Post by K_F_o_l_e_y » July 30th, 2019, 7:59 pm

On the subject of salting science, this is an interesting video from Meathead:

https://pitmaster.amazingribs.com/forum ... f1ndebj1vY
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Re: Steak Porn

#1938 Post by Andrew Kotowski » July 31st, 2019, 5:56 am

K_F_o_l_e_y wrote:
July 30th, 2019, 7:59 pm
On the subject of salting science, this is an interesting video from Meathead:

https://pitmaster.amazingribs.com/forum ... f1ndebj1vY
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Re: Steak Porn

#1939 Post by saul_cooperstein » August 2nd, 2019, 7:42 pm

A5 wagyu @158 days
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Re: Steak Porn

#1940 Post by Anton D » August 6th, 2019, 3:31 pm

Bill Tex Landreth wrote:
July 16th, 2019, 11:25 am
I cooked a 'Jorge' last weekend on my Ranch Kettle. Four hour heavy salting and then a hard direct sear for 3 minutes each side over post oak and then indirect on the cool side rotating every few minutes to even out cooking. Took it to 125 (about 40 minutes total) and then rested for 10 minutes under foil. To be honest, we were very disappointed with both flavor and texture of the beef. Very mealy with no trademark funk from Flannery. I could only eat a couple of bites.
We made another Jorge this weekend.

I took it to 131.5 in the sous vide and seared.

It was pretty great.

Still nicely medium rare but more texture.

I'm tempted to go 133 or 134 and compare.

This cut may do better at the low end of medium.
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Re: Steak Porn

#1941 Post by Mike Evans » August 6th, 2019, 6:29 pm

I cooked this one in the oven at about 250 until it hit 115, then seared it on the grill. I have a habit of slightly overcooking Flannerys but this one was pretty much dead on for my taste for this cut.


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Re: Steak Porn

#1942 Post by Chuck Miller » August 18th, 2019, 11:07 pm

saul_cooperstein wrote:
August 2nd, 2019, 7:42 pm
A5 wagyu @158 days
Just my opinion, but I don’t understand aging A5 wagyu. Period. Full stop. You end up trimming some funky shit off, which cost you what? $100+ bucks a pound? It’s already expensive, why make it more so?
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Re: Steak Porn

#1943 Post by saul_cooperstein » August 19th, 2019, 8:21 am

Never had long aged A5 so thought why not give it a try. Have access to a good room with no off flavors - even after extended aging - and A5 at much less than $100/#. Can’t really say good or bad decision until after we open it up and see what it tastes like. Will report back with pics and notes on the experiment then.

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Re: Steak Porn

#1944 Post by c fu » August 19th, 2019, 2:15 pm

saul_cooperstein wrote:
August 19th, 2019, 8:21 am
Never had long aged A5 so thought why not give it a try. Have access to a good room with no off flavors - even after extended aging - and A5 at much less than $100/#. Can’t really say good or bad decision until after we open it up and see what it tastes like. Will report back with pics and notes on the experiment then.
keep us up to date!
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Re: Steak Porn

#1945 Post by saul_cooperstein » August 20th, 2019, 3:42 pm

Broke down the smaller of the two I had aging. Cryvac’d steaks and put in freezer. 176 days
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Re: Steak Porn

#1946 Post by ClarkstonMark » August 21st, 2019, 3:51 am

saul_cooperstein wrote:
August 20th, 2019, 3:42 pm
Broke down the smaller of the two I had aging. Cryvac’d steaks and put in freezer. 176 days
Did you trim before freezing?
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Re: Steak Porn

#1947 Post by saul_cooperstein » August 21st, 2019, 7:45 pm

Yes broke down then froze the clean steaks in cryo

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Re: Steak Porn

#1948 Post by K_F_o_l_e_y » August 22nd, 2019, 1:46 pm

According to the LA Times, Costco will no longer sell ribeye cap steaks:

https://www.latimes.com/food/story/2019 ... -caps-meat
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Re: Steak Porn

#1949 Post by Brian Tuite » August 22nd, 2019, 2:34 pm

K_F_o_l_e_y wrote:
August 22nd, 2019, 1:46 pm
According to the LA Times, Costco will no longer sell ribeye cap steaks:

https://www.latimes.com/food/story/2019 ... -caps-meat
Well don’t go telling him about Flannery. Those are hard enough to get.
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2019 WOTY...

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CJ Beazley
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Joined: December 3rd, 2011, 6:33 am
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Re: Steak Porn

#1950 Post by CJ Beazley » August 23rd, 2019, 3:39 pm

Top this!
It's C(raig)

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