Steak Porn

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Rodrigo B
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Re: Steak Porn

#2851 Post by Rodrigo B »

Mike,

I'll echo some of Mike's comments.

Salt at least 24h ahead of time, it's a big hunk of meat. Ideally placed in a cooling rack so there's air circulation all around.

Peppering way ahead of time doesn't do much, and you may loose some of those flavourings vs. Freshly cracking it closer to grilling. I usually don't pepper my steak until I'm about ready to grill so as to maximise the pepper flavour.

Reverse sear is my preferred method. Pretty much as Joe described it. Though I don't always sear in a pan and baste with butter and herbs. It honestly doesn't need it to be a fantastic hunk of meat, though a herb and butter baste can certainly elevate it to another level. If you're doing so, just take care not to add the butter too soon when searing it as that can cause the butter to burn, and that'll add some less desirable flavours.

A critical last step: let the steak rest before cutting into it. The internal temp will also rise a couple more degrees in the meantime, so calibrate your preferred internal temp accordingly.
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Re: Steak Porn

#2852 Post by Brandon R »

In addition to the above et al, I've also generated better results getting that crust with the frequent flip / turning method versus a few minutes per side without turning. When it hits that screaming hot pan or grill, it's a flip after only 30 seconds or so, and again on the reverse. I'm not sure why, but it creates a better crust. I think the method was mentioned somewhere upthread.
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Re: Steak Porn

#2853 Post by tpetty »

I've never reverse seared a steak. I also rarely buy steak - my parents raise Angus and I get 1/2 steer worth of meat every year. However, the steaks aren't cut particularly thick. Maybe an inch. Sounds like the reverse sear method is better for thick steaks. Anyone using it on the one inchers?
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Re: Steak Porn

#2854 Post by Mike Maguire »

Andrew Kotowski wrote: October 13th, 2021, 10:19 am
Brandon R wrote: October 13th, 2021, 9:33 am Nice cook...looks damn tasty. Good looking sprouts too. What wine(s) did you have?
Wanted to expose Jim to some Kobayashi wines, so 2019 Kobayashi Viognier, 2019 Kobayashi Syrah Sans Soufre and a 2010 Faury Cote Rotie.

I, of course, hit the bourbon cabinet and we closed with Remus Repeal V (spectacular), Blood Oath 7, Blanton’s (Mark hadn’t tried before) and… Mellow Corn.
Love the mellow corn, agree on the Remus V.Glad I have a couple in reserve.

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Re: Steak Porn

#2855 Post by Brian Tuite »

More Hangers, we’re loaded with them right now.

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Re: Steak Porn

#2856 Post by Scott Brunson »

(Double post)

Flannery Ribeye
2 hour caramelized sweet onions
Manchego
Chaumes
Fresh thyme
Image
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Re: Steak Porn

#2857 Post by Bill Tex Landreth »

5F647FFD-60E8-4296-B5AD-E2DD86058D14.jpeg
D53838AE-E1D8-4C91-8C2B-A4C770714D04.jpeg
Reverse sear 2 1/2 pound rib cap that I fabricated from a six week wet aged whole ribeye.
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Re: Steak Porn

#2858 Post by Brandon R »

Good LAWD that looks good, Bill!

I did some more Flannery hangars last night over charcoal...holy moly, I am impressed every single time I have them. They're SO good!
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Re: Steak Porn

#2859 Post by Brian Tuite »

Bill Tex Landreth wrote: October 17th, 2021, 5:17 pm 5F647FFD-60E8-4296-B5AD-E2DD86058D14.jpeg

D53838AE-E1D8-4C91-8C2B-A4C770714D04.jpeg

Reverse sear 2 1/2 pound rib cap that I fabricated from a six week wet aged whole ribeye.
I thought it was a filet roast. Incredible.
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Re: Steak Porn

#2860 Post by Andrew Kotowski »

Brian Tuite wrote: October 18th, 2021, 11:08 am
Bill Tex Landreth wrote: October 17th, 2021, 5:17 pm 5F647FFD-60E8-4296-B5AD-E2DD86058D14.jpeg

D53838AE-E1D8-4C91-8C2B-A4C770714D04.jpeg

Reverse sear 2 1/2 pound rib cap that I fabricated from a six week wet aged whole ribeye.
I thought it was a filet roast. Incredible.
In the running for steak post of the year, imho, which is wildly aggravating from a competitive standpoint :D

Just so nicely done.
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Re: Steak Porn

#2861 Post by Victor Hong »

WineHunter.

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Re: Steak Porn

#2862 Post by Brian Tuite »

Victor Hong wrote: October 19th, 2021, 4:55 pm https://www.nytimes.com/2021/10/19/dini ... hange.html

A greener way to red meat.
Life through a paywall. [pwn.gif]
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Re: Steak Porn

#2863 Post by Andrew Kotowski »

Brian Tuite wrote: October 19th, 2021, 7:06 pm
Victor Hong wrote: October 19th, 2021, 4:55 pm https://www.nytimes.com/2021/10/19/dini ... hange.html

A greener way to red meat.
Life through a paywall. [pwn.gif]
Long article about Bateau (restaurant down the street here in Seattle) talking about how they source product at the whole cow/slab level and invest in sustainable farming. I appreciated it, even though it was a Victor drive-by :)
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Re: Steak Porn

#2864 Post by Brandon R »

Andrew Kotowski wrote: October 19th, 2021, 7:42 pm
Brian Tuite wrote: October 19th, 2021, 7:06 pm
Victor Hong wrote: October 19th, 2021, 4:55 pm https://www.nytimes.com/2021/10/19/dini ... hange.html

A greener way to red meat.
Life through a paywall. [pwn.gif]
Long article about Bateau (restaurant down the street here in Seattle) talking about how they source product at the whole cow/slab level and invest in sustainable farming. I appreciated it, even though it was a Victor drive-by :)
Thanks for clarifying, Andrew, as I hit paywall too. I was about to get my hackles up assuming ol' Victor was coming into a steak thread to tell us to eat vegan "meat" or something. Apparently, however, he posted something relatively germane.
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Re: Steak Porn

#2865 Post by Marc Yamawaki »

Brandon R wrote: October 20th, 2021, 7:47 am
Andrew Kotowski wrote: October 19th, 2021, 7:42 pm
Brian Tuite wrote: October 19th, 2021, 7:06 pm

Life through a paywall. [pwn.gif]
Long article about Bateau (restaurant down the street here in Seattle) talking about how they source product at the whole cow/slab level and invest in sustainable farming. I appreciated it, even though it was a Victor drive-by :)
Thanks for clarifying, Andrew, as I hit paywall too. I was about to get my hackles up assuming ol' Victor was coming into a steak thread to tell us to eat vegan "meat" or something. Apparently, however, he posted something relatively germane.
There's a trick I do with NYT's paywall articles. I reload the page and select-all->copy before the paywall appears (ctrl-r, ctrl-a, ctrl-c). Then I paste to a word editor.

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Re: Steak Porn

#2866 Post by B Caputo »

Another paywall trick is to copy the url and paste it in the internet archive page. In the little calendar display choose a date that is highlighted and you should have an archived copy. https://archive.org/web/
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Re: Steak Porn

#2867 Post by Alain M »

Brandon R wrote: October 14th, 2021, 10:35 amWhen it hits that screaming hot pan or grill, it's a flip after only 30 seconds or so, and again on the reverse. I'm not sure why, but it creates a better crust.
I'd say most likely because some areas of the steak are not in touch with the pan however carefully you place it, so flipping more often will increase your chance each and every small area is touching the pan at one point during the cooking.

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Re: Steak Porn

#2868 Post by P Turk »

60 degrees in Chicagoland in November = Weber kettle with lump charcoal and a Flannery ribeye. Very tasty pairing between the Flannery ribeye and the Scarlett cab. Oh, spring is so far away in the Midwest.
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Re: Steak Porn

#2869 Post by J a y H a c k »

Did I forget to post this? When someone gives you a bottle of Petrus as a thank you and you invite him to your house to drink it, you have to get something good to drink with it. The one in the center is 32 day dry aged and the other two are "regular."
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Re: Steak Porn

#2870 Post by tpetty »

How did you like the dry aged? Particularly since you did several other steaks that were not at the same time, presumably in the same fashion.

I realize this likely has a significant confirmation bias, since dry aged costs more. Malcolm from HowtoBBQright (I think he is great, and have followed multiple of his recipes - although I realize not everyone here is a BBQ/smoker fan) did a taste test of dry aged vs not, and preferred the "not." If you want to watch some good smoking recipe videos, check him out!
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Re: Steak Porn

#2871 Post by Andrew Kotowski »

tpetty wrote: November 9th, 2021, 8:10 pm How did you like the dry aged? Particularly since you did several other steaks that were not at the same time, presumably in the same fashion.

I realize this likely has a significant confirmation bias, since dry aged costs more. Malcolm from HowtoBBQright (I think he is great, and have followed multiple of his recipes - although I realize not everyone here is a BBQ/smoker fan) did a taste test of dry aged vs not, and preferred the "not." If you want to watch some good smoking recipe videos, check him out!
I enjoy listening to Malcolm’s pod, as well, and check his YouTube semi-frequently. For me, “dry-aged” is somewhat of a relative experience - I shop at a couple of places that dry age their meat and the experience varies wildly. Bryan Flannery will tell you the flavor is heavily dependent on local variables - so much so that he shipped several meat racks down to LA to seed a second warehouse to ensure that the flavor profile was consistent. To that end, I LOVE the flavor profile that comes from Flannery and will pay a premium for it, but I’m not as excited about paying the same for in-store aged Painted Hills beef at my local Metropolitan Market.

I’m assuming Malcolm used meat sourced from the same place for his experiment, as well, given variation in product will lead to different results. See: Costco Wagyu vs SRF vs Morgan Ranch.
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Re: Steak Porn

#2872 Post by Brian Tuite »

Andrew Kotowski wrote: November 11th, 2021, 4:46 am
tpetty wrote: November 9th, 2021, 8:10 pm How did you like the dry aged? Particularly since you did several other steaks that were not at the same time, presumably in the same fashion.

I realize this likely has a significant confirmation bias, since dry aged costs more. Malcolm from HowtoBBQright (I think he is great, and have followed multiple of his recipes - although I realize not everyone here is a BBQ/smoker fan) did a taste test of dry aged vs not, and preferred the "not." If you want to watch some good smoking recipe videos, check him out!
I enjoy listening to Malcolm’s pod, as well, and check his YouTube semi-frequently. For me, “dry-aged” is somewhat of a relative experience - I shop at a couple of places that dry age their meat and the experience varies wildly. Bryan Flannery will tell you the flavor is heavily dependent on local variables - so much so that he shipped several meat racks down to LA to seed a second warehouse to ensure that the flavor profile was consistent. To that end, I LOVE the flavor profile that comes from Flannery and will pay a premium for it, but I’m not as excited about paying the same for in-store aged Painted Hills beef at my local Metropolitan Market.

I’m assuming Malcolm used meat sourced from the same place for his experiment, as well, given variation in product will lead to different results. See: Costco Wagyu vs SRF vs Morgan Ranch.
Flannery has spoiled me to where few other steaks even move the meter.
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Re: Steak Porn

#2873 Post by Brandon R »

Brian Tuite wrote: November 11th, 2021, 6:03 am
Andrew Kotowski wrote: November 11th, 2021, 4:46 am
tpetty wrote: November 9th, 2021, 8:10 pm How did you like the dry aged? Particularly since you did several other steaks that were not at the same time, presumably in the same fashion.

I realize this likely has a significant confirmation bias, since dry aged costs more. Malcolm from HowtoBBQright (I think he is great, and have followed multiple of his recipes - although I realize not everyone here is a BBQ/smoker fan) did a taste test of dry aged vs not, and preferred the "not." If you want to watch some good smoking recipe videos, check him out!
I enjoy listening to Malcolm’s pod, as well, and check his YouTube semi-frequently. For me, “dry-aged” is somewhat of a relative experience - I shop at a couple of places that dry age their meat and the experience varies wildly. Bryan Flannery will tell you the flavor is heavily dependent on local variables - so much so that he shipped several meat racks down to LA to seed a second warehouse to ensure that the flavor profile was consistent. To that end, I LOVE the flavor profile that comes from Flannery and will pay a premium for it, but I’m not as excited about paying the same for in-store aged Painted Hills beef at my local Metropolitan Market.

I’m assuming Malcolm used meat sourced from the same place for his experiment, as well, given variation in product will lead to different results. See: Costco Wagyu vs SRF vs Morgan Ranch.
Flannery has spoiled me to where few other steaks even move the meter.
Same here, damn it all.

You know that scene at the end of Sideways when Miles is in the burger joint and takes a sip of Cheval Blanc? He does a small chuckle to himself, shakes his head, and says nothing but the expression screams, "Holy sh*t, that is amazing." I absolutely love the simple power of that scene. Flannery steaks have made me do the same thing on several occasions, but no other steaks yet have. I take that first bite, fireworks go off, and I just shake my head and chuckle.
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Re: Steak Porn

#2874 Post by B. Davies »

Just wondering what you all think with pairing a non-red wine with A5 Wagyu. I have a pretty nice vintage Billecart I was thinking or even sake like HeavenSake Junmai Daiginjo or Toko Ginga Shizuku Junmai Daiginjo "Divine Droplets". I had some crowdcow credit expiring and normally what I do is make a Japanese style rice bowl with a little dashi, fried egg, etc. This time I want to maybe turn it into Ssambap which is a Korean dish that's like lettuce wraps. I think in lieu of soju perhaps a high end sake might pair well?
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Re: Steak Porn

#2875 Post by LMD Ermitaño »

B. Davies wrote: November 16th, 2021, 3:24 pm Just wondering what you all think with pairing a non-red wine with A5 Wagyu. I have a pretty nice vintage Billecart I was thinking or even sake like HeavenSake Junmai Daiginjo or Toko Ginga Shizuku Junmai Daiginjo "Divine Droplets". I had some crowdcow credit expiring and normally what I do is make a Japanese style rice bowl with a little dashi, fried egg, etc. This time I want to maybe turn it into Ssambap which is a Korean dish that's like lettuce wraps. I think in lieu of soju perhaps a high end sake might pair well?
I pretty much always pair wagyu A5 (what I usually have at home is Miyazaki gyu) with a good saké. At home it’s either Dassai 23 or 39.
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Re: Steak Porn

#2876 Post by B. Davies »

LMD Ermitaño wrote: November 16th, 2021, 6:32 pm
B. Davies wrote: November 16th, 2021, 3:24 pm Just wondering what you all think with pairing a non-red wine with A5 Wagyu. I have a pretty nice vintage Billecart I was thinking or even sake like HeavenSake Junmai Daiginjo or Toko Ginga Shizuku Junmai Daiginjo "Divine Droplets". I had some crowdcow credit expiring and normally what I do is make a Japanese style rice bowl with a little dashi, fried egg, etc. This time I want to maybe turn it into Ssambap which is a Korean dish that's like lettuce wraps. I think in lieu of soju perhaps a high end sake might pair well?
I pretty much always pair wagyu A5 (what I usually have at home is Miyazaki gyu) with a good saké. At home it’s either Dassai 23 or 39.
I really enjoy Wakatake Demon Slayer as well. I won't be scared then to pop open some sake then for the pairing!
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Re: Steak Porn

#2877 Post by saul_cooperstein »

Prime strips from Costco.
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Re: Steak Porn

#2878 Post by jordan whitehead »

saul_cooperstein wrote: November 21st, 2021, 11:46 am Prime strips from Costco.
WOW

SCORE!!!
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Re: Steak Porn

#2879 Post by Otto Dobre »

jordan whitehead wrote: November 21st, 2021, 12:13 pm
saul_cooperstein wrote: November 21st, 2021, 11:46 am Prime strips from Costco.
WOW

SCORE!!!
They look amazing!!! [wow.gif]

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Re: Steak Porn

#2880 Post by J a y H a c k »

Steaks for those who do not like Turkey.
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