Steak Porn

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Ken Strauss
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Re: Steak Porn

#1701 Post by Ken Strauss » October 9th, 2018, 8:38 am

Kenny H wrote:
October 8th, 2018, 8:53 pm
Hanger steak.

8A2D287A-FF7A-41E4-8230-F44A256B1C38.jpeg
Looks terrific!
I never purchased hanger steak until Flannery offered them.
Now I look forward to enjoying on a regular basis.
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Re: Steak Porn

#1702 Post by Jason P1ckw1ck » October 9th, 2018, 9:13 am

Well this is my new favourite thread ever, there goes my afternoon at work!

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Re: Steak Porn

#1703 Post by Andrew Kotowski » October 9th, 2018, 5:04 pm

Ken Strauss wrote:
October 9th, 2018, 8:38 am
Kenny H wrote:
October 8th, 2018, 8:53 pm
Hanger steak.

8A2D287A-FF7A-41E4-8230-F44A256B1C38.jpeg
Looks terrific!
I never purchased hanger steak until Flannery offered them.
Now I look forward to enjoying on a regular basis.
You can usually get them at Whole Foods, but you'll need to ask, as they're rarely out in the counter. If the guy asks you to wait because they're bagged and he needs to prep, know that it takes 5 minutes on a slow day (as opposed to some of the other stuff they have to break down).

Hands down, it's my go-to cut of beef during the summer, even moreso than tri-tip!

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Re: Steak Porn

#1704 Post by AlexS » October 9th, 2018, 5:26 pm

Also, WF calls them "hanging tenders" instead of hanger steaks, which is worth noting if you're clueless at times like I am...
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Re: Steak Porn

#1705 Post by Kenny H » October 9th, 2018, 10:59 pm

Brian Tuite wrote:
October 9th, 2018, 7:01 am
Kenny H wrote:
October 8th, 2018, 8:53 pm
Hanger steak.

8A2D287A-FF7A-41E4-8230-F44A256B1C38.jpeg
An incestuous choice!

Allegedly
haha, got that. hanger is right there with chuck eye for me, serious flavor to value ratio. Aside from an amazing ribeye, there are no better cuts for my tastes if you exclude Fu grade cow.
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Re: Steak Porn

#1706 Post by Mich@el Ch@ng » October 11th, 2018, 6:30 am

On deck:
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Re: Steak Porn

#1707 Post by Cameron Hughes » October 11th, 2018, 2:50 pm

I thought you guys would get a kick out of tenderloin we recently fabicated (fancy industrial parlance for cut)...18 lb tenderloin from a 2400 pound steer from Hida, Japan...about double the size of most domestic cattle. Whole building came for a looksee when this piece came up...the second pic is what came out the other end.

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Re: Steak Porn

#1708 Post by Mich@el Ch@ng » October 11th, 2018, 4:13 pm

Here was the results of grilling:

Holy grail American waygu strip

Reverse sear 30 minutes, then 40 seconds a side with grill pan at high heat and finished with torch.

Pretty good sear, would’ve been nice if I’d had a thicker cut but was really juicy and delicious.
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Re: Steak Porn

#1709 Post by Brian Tuite » October 11th, 2018, 7:22 pm

Ribeye + Weber + 4 alternating min over fire + 4 min indirect @500°

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Re: Steak Porn

#1710 Post by P Turk » October 11th, 2018, 8:03 pm

That looks awesome!
Brian Tuite wrote:
October 11th, 2018, 7:22 pm
Ribeye + Weber + 4 alternating min over fire + 4 min indirect @500°

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Re: Steak Porn

#1711 Post by saul_cooperstein » October 11th, 2018, 8:10 pm

187 day dry aged ribeye. Some short rib still on end of bones.
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Re: Steak Porn

#1712 Post by Cameron Hughes » October 12th, 2018, 3:04 pm

Mich@el Ch@ng wrote:
October 11th, 2018, 4:13 pm
Here was the results of grilling:

Holy grail American waygu strip

Reverse sear 30 minutes, then 40 seconds a side with grill pan at high heat and finished with torch.

Pretty good sear, would’ve been nice if I’d had a thicker cut but was really juicy and delicious.
Hey Michael - you nailed it. Great feedback as well...will definitely consider 16 oz in next run...we are moving a lot of prime angus to 16oz.

Cheers!

Cameron

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Re: Steak Porn

#1713 Post by Ken Strauss » October 12th, 2018, 4:31 pm

Cameron Hughes wrote:
October 12th, 2018, 3:04 pm
Mich@el Ch@ng wrote:
October 11th, 2018, 4:13 pm
Here was the results of grilling:

Holy grail American waygu strip

Reverse sear 30 minutes, then 40 seconds a side with grill pan at high heat and finished with torch.

Pretty good sear, would’ve been nice if I’d had a thicker cut but was really juicy and delicious.
Hey Michael - you nailed it. Great feedback as well...will definitely consider 16 oz in next run...we are moving a lot of prime angus to 16oz.

Cheers!

Cameron
The steaks look great!
I personally would be more inclined to try if the steaks were thicker.
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Re: Steak Porn

#1714 Post by Mich@el Ch@ng » October 12th, 2018, 6:39 pm

On deck for the wknd from holy grail.
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Re: Steak Porn

#1715 Post by c fu » October 12th, 2018, 8:40 pm

Sirloin cap A5 bms 10 Japanese wagyu. 11lb monster. Also 10lb A5/10 ribeye. Broke em all done. Vacuumed sealed. Boom
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Re: Steak Porn

#1716 Post by Mich@el Ch@ng » October 13th, 2018, 3:52 am

How thick did you cut them?

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Re: Steak Porn

#1717 Post by Kenny H » October 13th, 2018, 4:43 pm

[worship.gif] fu
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Re: Steak Porn

#1718 Post by Kenny H » October 13th, 2018, 4:44 pm

Prime TT
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Re: Steak Porn

#1719 Post by Kenny H » October 13th, 2018, 5:55 pm

After reverse sear.
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Re: Steak Porn

#1720 Post by Kenny H » October 13th, 2018, 6:26 pm

Crab dashi ramen. Sous vide egg. Charred garden chive birds nest. Korean pepper powder, black pepper, sea salt. Magic.
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Re: Steak Porn

#1721 Post by Mich@el Ch@ng » October 13th, 2018, 8:45 pm

Tomahawk
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Re: Steak Porn

#1722 Post by Mich@el Ch@ng » October 13th, 2018, 8:46 pm

One more
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Re: Steak Porn

#1723 Post by Steve Manzi » October 14th, 2018, 1:55 pm

P Turk wrote:
October 11th, 2018, 8:03 pm
That looks awesome!
Brian Tuite wrote:
October 11th, 2018, 7:22 pm
Ribeye + Weber + 4 alternating min over fire + 4 min indirect @500°

Image
I was just going to post the exact same thing. That is awesome looking Brian! Wow!
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Re: Steak Porn

#1724 Post by Andrew Kotowski » October 14th, 2018, 4:51 pm

#OG Painted Hills Tri-Tip on the Kamado. Will cave and get a replacement Weber eventually, but the oak log works as well as a charcoal basket, with the added benefit of smoke, so I’m not in a hurry.
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Re: Steak Porn

#1725 Post by Betty C » October 15th, 2018, 6:56 am

First up, five week-aged striploin seared on one side and served with a peppercorn sauce at Momofuku Ko. This was heaven on a plate, melt-in-your-mouth goodness.
F61D2FBD-C837-4362-8489-851EAFC8134E.jpeg
Next, wagyu carpaccio with uni, some kind of citrusy soy sauce, and shiso, eaten like a hand roll at Salt & Charcoal. The meat was cold and chewy but at least the uni was quite good.
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Ch00

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Re: Steak Porn

#1726 Post by c fu » October 15th, 2018, 10:11 am

Mich@el Ch@ng wrote:
October 13th, 2018, 3:52 am
How thick did you cut them?
varying sizes. The ribeyes were anywhere from .5inch to 2 inches. The sirloin cap I chopped off the uneven tail at the end (which is about 4 pounds) which could allow for a 2lb tail for a roast and a 2inch slice of meat. I then cut the rest into 2 inch slices.
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Re: Steak Porn

#1727 Post by Brandon R » October 19th, 2018, 9:11 am

Wow, Cameron, that looks amazing.
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Re: Steak Porn

#1728 Post by Brandon R » October 19th, 2018, 9:13 am

Some recently Flannery...it was awesome. Consumed with a 2015 Kelly Fleming Wines Cabernet Sauvignon.
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Re: Steak Porn

#1729 Post by ERPark » October 19th, 2018, 6:51 pm

Sometimes browsing the Costco meat section yields some amazingness. These ribeyes (no caps) are getting 60 mins in the smoker before flash grilling on a piping hot cast iron for 90 seconds total per side.......

IMG_2245.JPG
GEN3

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Re: Steak Porn

#1730 Post by ERPark » October 19th, 2018, 8:23 pm

Mmmmmm........

IMG_2246.JPG
GEN3

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Re: Steak Porn

#1731 Post by Brian Tuite » October 19th, 2018, 9:21 pm

ERPark wrote:
October 19th, 2018, 8:23 pm
Mmmmmm........


IMG_2246.JPG
Mmmmmmm........
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Re: Steak Porn

#1732 Post by Mich@el Ch@ng » November 4th, 2018, 7:24 pm

Another holy grail American waygu strip tonight.
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Re: Steak Porn

#1733 Post by K_F_o_l_e_y » November 5th, 2018, 10:38 am

Sous vide New Zealand free-range, grass-fed venison tenderloin roast from D'Artagnan, coated in a burnt scallion and Hawaiian black lava sea salt ash, with old-school fondant potatoes, sous vide carrots, broccoli rabe, onions, and ruby port demi-glace...at a dinner party celebrating the wedding of one of our board members, Neil P. Paired with a 1999 Harlan Estate.

I tried sous vide cooking the tip of the tenderloin in advance at 131°F x 1 hour and thought it was a bit on the tough side. So for the actual dinner, I did a 3-day Red Boat fish sauce marinade under vacuum, then sous vide "warm aging" 114°F x 1 1/2 hours, before finally finishing it off at 131°F x 1 1/2 hour and then blotting it dry and coating with scallion ash (no pre- or post-sear). That really did the trick! It was perfectly tender, but still steaky, and very flavorful. I really liked the visual contrast between the 100% edge-to-edge medium rare color with the intensely black ash coating. Although my plating and photography don't really do it justice.

The "warm aging" trick, which is purportedly at the optimum temperature for activating the meat's endogenous tenderizing enzymes, can be read about here...first time I've tried it, but it really works: https://kosherdosher3.blogspot.com/2016 ... iment.html
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Re: Steak Porn

#1734 Post by cjsavino » November 10th, 2018, 4:25 pm

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NY strips from a whole Costco loin.
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Re: Steak Porn

#1735 Post by Jason T » November 11th, 2018, 2:35 am

K_F_o_l_e_y wrote:
November 5th, 2018, 10:38 am
Sous vide New Zealand free-range, grass-fed venison tenderloin roast from D'Artagnan, coated in a burnt scallion and Hawaiian black lava sea salt ash, with old-school fondant potatoes, sous vide carrots, broccoli rabe, onions, and ruby port demi-glace...at a dinner party celebrating the wedding of one of our board members, Neil P. Paired with a 1999 Harlan Estate.

I tried sous vide cooking the tip of the tenderloin in advance at 131°F x 1 hour and thought it was a bit on the tough side. So for the actual dinner, I did a 3-day Red Boat fish sauce marinade under vacuum, then sous vide "warm aging" 114°F x 1 1/2 hours, before finally finishing it off at 131°F x 1 1/2 hour and then blotting it dry and coating with scallion ash (no pre- or post-sear). That really did the trick! It was perfectly tender, but still steaky, and very flavorful. I really liked the visual contrast between the 100% edge-to-edge medium rare color with the intensely black ash coating. Although my plating and photography don't really do it justice.

The "warm aging" trick, which is purportedly at the optimum temperature for activating the meat's endogenous tenderizing enzymes, can be read about here...first time I've tried it, but it really works: https://kosherdosher3.blogspot.com/2016 ... iment.html
Kevin, sounds delicious. What was your technique for making the ash?
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Re: Steak Porn

#1736 Post by K_F_o_l_e_y » November 11th, 2018, 6:50 am

Jason T wrote:
November 11th, 2018, 2:35 am
Kevin, sounds delicious. What was your technique for making the ash?
Thanks. It's a technique from ChefSteps' Beef Bourguignon recipe.

Wash and dry your scallions (about 5 big bunches in my case), arrange on one or two baking trays lined with parchment paper. Dehydrate in an oven set as low as possible (150F in the recipe, 175F in my case) for 10-12 hours until dry and crumbly. Roast at 350F ~5-10 minutest until black. Powder in a coffee grinder with up to 50% w/w black Hawaiian sea salt (I used 10% because I had already marinaded and cooked the meat in salty fish sauce). Sift to remove any remaining chunks.

To use, first dry your cooked roast with paper towels and then sift a layer of ash over it (I just did one side, but you could do all sides). Then cut into portions, wiping the knife between each cut.
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Re: Steak Porn

#1737 Post by Brad Kane » November 12th, 2018, 12:09 pm

Dinner last night. Reverse sear perfection. There needed to be more steak on that steak.
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Re: Steak Porn

#1738 Post by Joe Chanley » November 12th, 2018, 12:25 pm

perfect

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Re: Steak Porn

#1739 Post by Mich@el Ch@ng » November 17th, 2018, 11:35 am

Some Flannery and holy grail steaks for tonight.
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Re: Steak Porn

#1740 Post by Mich@el Ch@ng » December 2nd, 2018, 5:14 pm

Holy grail waygu ribeye, Sous vide then pan seared.
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Re: Steak Porn

#1741 Post by scamhi » December 2nd, 2018, 7:15 pm

colorado wagyo sirloin culotte. Sliced into steaks and pan seared (cast iron)

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Re: Steak Porn

#1742 Post by Andrew Kotowski » December 3rd, 2018, 4:58 pm

@scamhi - don't think you couldn't have cooked those better if you tried. Nicely done.

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Re: Steak Porn

#1743 Post by scamhi » December 4th, 2018, 7:32 am

Andrew Kotowski wrote:
December 3rd, 2018, 4:58 pm
@scamhi - don't think you couldn't have cooked those better if you tried. Nicely done.
thanks Andrew. I did remove that fat cap before cooking. No need for it.
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Re: Steak Porn

#1744 Post by Brian Tuite » December 7th, 2018, 6:23 pm

Rib-eye
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Re: Steak Porn

#1745 Post by Brian Tuite » December 7th, 2018, 9:06 pm

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Re: Steak Porn

#1746 Post by CJ Beazley » December 8th, 2018, 6:14 am

ERPark wrote:
October 19th, 2018, 6:51 pm
Sometimes browsing the Costco meat section yields some amazingness. These ribeyes (no caps) are getting 60 mins in the smoker before flash grilling on a piping hot cast iron for 90 seconds total per side.......


IMG_2245.JPG
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Re: Steak Porn

#1747 Post by Andrew Kotowski » December 8th, 2018, 8:03 pm

Buy one, get one free NY Prime steaks at my local market. Was too lazy to grill tonight, so pan-seared in a cast iron skillet.
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Re: Steak Porn

#1748 Post by ERPark » December 9th, 2018, 2:12 pm

CJ Beazley wrote:
December 8th, 2018, 6:14 am
ERPark wrote:
October 19th, 2018, 6:51 pm
Sometimes browsing the Costco meat section yields some amazingness. These ribeyes (no caps) are getting 60 mins in the smoker before flash grilling on a piping hot cast iron for 90 seconds total per side.......


IMG_2245.JPG
Personally I’ve found the best deals going on Monday, weekend leftovers I guess.
Best deals price-wise? Or do you think they're saving the pieces with best marbling for Mondays??
GEN3

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CJ Beazley
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Re: Steak Porn

#1749 Post by CJ Beazley » December 9th, 2018, 2:19 pm

ERPark wrote:
December 9th, 2018, 2:12 pm
CJ Beazley wrote:
December 8th, 2018, 6:14 am
ERPark wrote:
October 19th, 2018, 6:51 pm
Sometimes browsing the Costco meat section yields some amazingness. These ribeyes (no caps) are getting 60 mins in the smoker before flash grilling on a piping hot cast iron for 90 seconds total per side.......


IMG_2245.JPG
Personally I’ve found the best deals going on Monday, weekend leftovers I guess.
Best deals price-wise? Or do you think they're saving the pieces with best marbling for Mondays??
Price
It's C(raig)

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Casey Hartlip
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Location: Mendocino County

Re: Steak Porn

#1750 Post by Casey Hartlip » December 9th, 2018, 3:46 pm

IMG_20181124_171259669.jpg
Sorry to be so late to the party. I've been nursing a head cold the last couple of days and haven't got too far from the couch. Thus a little more exploration of the WB site. That's the rib eye end of the backstrap from my South Dakota mule deer.
Ordway's Valley Foothills

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