Steak Porn

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

primal cuts are dry aging for another 18 days

#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?

#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

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

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

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

Inside skirt steak from Number 8

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

looks killer Bill

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

#nomnomnom

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

Tex, that looks amazing

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

Flannery hanger steaks.

Bill Tex Landreth · #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.

#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!

Bill Tex Landreth · #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:

#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

Killer,
my primals are getting butchered today

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

Holy Grail Upper Prime Strip
Flannery Hangers

#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.

#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.

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

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

Bill Tex Landreth · #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

Mike Davila · #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.

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

16 oz Flannery--simplicity can be perfection

with some fresh summer squash and butterbeans

#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.

#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

with some fresh summer squash and butterbeans

Scotty, how as the Hayfork? I’m sitting on some wondering if they’re ready

#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.)

About 4 inches thick...

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

One steak served five people...

Bill Tex Landreth · #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.

#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.

Bill Tex Landreth · #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.

#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?

#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

Alex N · #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.

#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.

#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.

#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.

I gotta meet you.

#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.

#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.

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

Dinner last night

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

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.

#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

#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

And you sir, have won the internet for today.

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

A5 wagyu @158 days

#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.

#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.

#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?

saul_cooperstein · #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.

#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!