Steak Porn

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Bdklein
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Re: Steak Porn

#1801 Post by Bdklein » February 13th, 2019, 7:37 am

Thanks all for the reverse sear suggestions. . Worked great for a piece of filet mignon
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Re: Steak Porn

#1802 Post by Mich@el Ch@ng » February 14th, 2019, 3:41 pm

Omi wagyu from holy grail
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Re: Steak Porn

#1803 Post by IlkkaL » February 17th, 2019, 12:40 am

Hi guys and girls! A long time reader and first time poster here. Where I live (Helsinki, Finland) the steak/meat scene is a far cry from what you guys seem to have going on in the U.S. but fortunately it is getting better step by step. Dry ageing cabinets are becoming more commonplace and in general one has a lot more choice when it comes to quality meats than let's say five years ago. That being said the kinds of cuts one comes across on this thread or in the Guga Foods videos are for a large part not readily available here. Thus I got pretty damn excited yesterday when I visited one the best butchers around in a local market hall and found these two bad boys with some of the best marbling I have seen in a long time.

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They were marketed simply as "Extra-marbled sirloin" and the dude behind the counter did not offer much more insight but based on the visual and the price they just had to be awesome.

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Seasoned with some nice Noirmoutier salt and black pepper. Four minutes in the pan, flipping every 30 seconds. 10 minutes rest before cutting. We enjoyed the steaks with oven roasted root vegetables and the 2005 Produttori del Barbaresco Ovello Riserva. Pure perfection: incredibly juicy, tender and rich with tons of meaty flavor. Normally I prefer thicker steaks but due to the richness these were pretty much ideal (around 200g each). After the dinner I took our dog out for a walk and when I returned the smell in the apartment was just out of this world. Ah, the simple joys of life...
Last name = L u !V! !V! e

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Re: Steak Porn

#1804 Post by K_F_o_l_e_y » February 17th, 2019, 12:57 pm

For Valentine's Day, Flannery "Midwestern" prime Filet Mignon (6 oz), with ChefSteps Périgord Black Truffle sauce, celery root purée, celery root salad.

Pre-seared steaks with mayo, then sous vide 130°F x 1 hr in the sauce. Sides were garlic butter-roasted fingerling potatoes and apple cider vinegar-glazed cipollini onions.
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Re: Steak Porn

#1805 Post by Andrew Kotowski » February 18th, 2019, 6:11 pm

@Ilkka - those look great! Where did you pick them up? Would love to pass the link along to my team in Helsinki! FWIW - really enjoyed Shelter when I was there last...

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Re: Steak Porn

#1806 Post by IlkkaL » February 18th, 2019, 10:24 pm

Andrew Kotowski wrote:
February 18th, 2019, 6:11 pm
@Ilkka - those look great! Where did you pick them up? Would love to pass the link along to my team in Helsinki! FWIW - really enjoyed Shelter when I was there last...
The butcher is called 'Reinin Liha' and their shop is located in the 'Hakaniemen halli' market hall, easily the finest of Helsinki's market halls. In general this is the best place in Helsinki to source any ingredients really, as there are also a couple of very good fishmongers and a fantastic cheese shop called 'Lentävä Lehmä' (=The Flying Cow).
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Brandon R
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Re: Steak Porn

#1807 Post by Brandon R » February 22nd, 2019, 9:37 am

Kevin: seared with mayo? Never heard of that but I'm curious. Why that versus oil or dry? TIA
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Re: Steak Porn

#1808 Post by K_F_o_l_e_y » February 22nd, 2019, 9:48 am

Brandon R wrote:
February 22nd, 2019, 9:37 am
Kevin: seared with mayo? Never heard of that but I'm curious. Why that versus oil or dry? TIA
It's all the rage in online sous vide forums, but obviously controversial. I did an experiment and found it gave a slightly darker crust when searing in a non-stick skillet at 450°F, and there was no noticeable difference in flavor in a side-by-side test. But some others say they can taste a difference. The principle is that an emulsion like mayo has very different physical properties as far as adhering to something like meat and consequently transferring energy, compared to plain oil, and there is probably some browning of the egg components too. I don't think it replaces an outdoor grill for searing, but it may improve indoor searing, and certainly results in less smoke. This is only the second time I've tried it, and I mostly did it because I wanted to pre-sear before sous vide cooking in a sauce and therefore didn't want to have to scrape the sauce off to post-sear. I'm not sure if it is really better yet, so may try it again on a hotter cast iron skillet.

Apparently restaurants have been doing it for years and not tell us about it (for obvious reasons). Mayo on a grilled cheese sandwich for similar reasons, has been around a long time and some people swear by it.

You can read more about it here:
https://anovaculinary.com/want-a-wicked ... ayonnaise/
Cheers,
/<evin


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

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Re: Steak Porn

#1809 Post by Brandon R » February 22nd, 2019, 11:54 am

Very interesting, thank you for the informative reply...I'll have to give it a try. I'm inclined to try in on a filet first because I find I need more fat for a good sear. I often do really fatty NY strips or ribeyes with very little or no extra fat/oil.
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Re: Steak Porn

#1810 Post by Mich@el Ch@ng » February 24th, 2019, 3:45 pm

Flannery ribsteak and holy grail porterhouse
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Re: Steak Porn

#1811 Post by Bdklein » February 27th, 2019, 4:11 pm

Reverse sear filet mignon. Seared in a little ghee.

BTW the red on the plate is not blood .
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Re: Steak Porn

#1812 Post by Andrew Kotowski » February 28th, 2019, 9:06 am

Bdklein wrote:
February 27th, 2019, 4:11 pm
Reverse sear filet mignon. Seared in a little ghee.

BTW the red on the plate is not blood .
Take time to smell the roses!!!

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Re: Steak Porn

#1813 Post by Ethan Abraham » March 1st, 2019, 5:11 am

First two steaks from the berserkerday flannery vertical.
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Re: Steak Porn

#1814 Post by Kenny H » March 1st, 2019, 6:29 am

Those look fantastic. Nice even marbling.
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Re: Steak Porn

#1815 Post by Mich@el Ch@ng » March 2nd, 2019, 4:09 pm

Making a Flannery ribeye and holy grail upper prime filet tonight

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Re: Steak Porn

#1816 Post by Mich@el Ch@ng » March 2nd, 2019, 4:45 pm

Turned out ok
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Re: Steak Porn

#1817 Post by Joe Chanley » March 3rd, 2019, 5:30 pm

Missed the money shot but a fun tasting of various cuts last night
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Re: Steak Porn

#1818 Post by P Turk » March 3rd, 2019, 6:08 pm

Thanks BD10 ... Flannery NY Wagyu reverse seared and paired with a Bedrock Heritage. Just a really fantastic steak and wine dinner.
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Re: Steak Porn

#1819 Post by CJ Beazley » March 4th, 2019, 12:28 pm

Joe Chanley wrote:
March 3rd, 2019, 5:30 pm
Missed the money shot but a fun tasting of various cuts last night
Which was your fav?
It's C(raig)

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Re: Steak Porn

#1820 Post by Joe Chanley » March 4th, 2019, 6:26 pm

CJ Beazley wrote:
March 4th, 2019, 12:28 pm
Joe Chanley wrote:
March 3rd, 2019, 5:30 pm
Missed the money shot but a fun tasting of various cuts last night
Which was your fav?
It was the best cut of wagyu i've had, but the upper prime stuff from holy grail is super high quality for the price. The strip, ribeye and tomahawk were honestly all delicious and I'd gladly take any for the qpr any day of the week.

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Re: Steak Porn

#1821 Post by Mich@el Ch@ng » March 5th, 2019, 3:41 am

I totally agree; I’ve been a huge fan of the holy grail steaks, the whole line really.

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Re: Steak Porn

#1822 Post by ERPark » March 7th, 2019, 5:35 pm

Every now and then, Costco offers up some luciousness. The marbling on these is too fine and extensive to use them in a braise. Probably do half quick seared Korean style, and the other half just a “normal” salt & pepper flash sear......
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Re: Steak Porn

#1823 Post by Alan Rath » March 7th, 2019, 8:29 pm

ERPark wrote:
March 7th, 2019, 5:35 pm
Every now and then, Costco offers up some luciousness. The marbling on these is too fine and extensive to use them in a braise. Probably do half quick seared Korean style, and the other half just a “normal” salt & pepper flash sear......
Nah, they braise up just fine. A package like that just came out of the oven, resting in the fridge overnight, take off the fat, reheat for a dinner tomorrow :) Oh yeah, you had some like this at Dan's.

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Re: Steak Porn

#1824 Post by Chuck Miller » March 7th, 2019, 9:04 pm

Alan, I’m sure you can braise a cut with this kind of marbling, but it kind of defeats the purpose of braising, IMO, which is to use cheaper, tougher cuts of meat. Also, with prime cuts, I want some of the fat to remain in the meat, not removed after refrigerating. Why pay extra for a well marbled piece of meat only to cook all the fat out of it?
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Re: Steak Porn

#1825 Post by ERPark » March 8th, 2019, 12:42 am

^^^ This exactly.
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Re: Steak Porn

#1826 Post by Alan Rath » March 8th, 2019, 11:16 am

Chuck Miller wrote:
March 7th, 2019, 9:04 pm
Alan, I’m sure you can braise a cut with this kind of marbling, but it kind of defeats the purpose of braising, IMO, which is to use cheaper, tougher cuts of meat. Also, with prime cuts, I want some of the fat to remain in the meat, not removed after refrigerating. Why pay extra for a well marbled piece of meat only to cook all the fat out of it?
A) they're short ribs, not particularly expensive (or that much more expensive than "choice")

B) braised short ribs are better with prime than choice.

C) I like 'em neener

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Re: Steak Porn

#1827 Post by Eric LeVine » March 8th, 2019, 11:53 am

Not all short ribs need be braised. One need only have flash grilled Flannery boneless short ribs to know that first hand. Remarkably tasty cut. If you have shoe leather braise it. If you have delicious prime short ribs cut this way, consider a high-heat cooking technique instead.
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Re: Steak Porn

#1828 Post by Alan Rath » March 8th, 2019, 2:33 pm

Hey, you guys cook 'em how you like, I'll cook 'em how I like [cheers.gif]

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Re: Steak Porn

#1829 Post by Kris Patten » March 9th, 2019, 6:37 pm

Interesting read, thanks for sharing all photos. Despite some preps thru the thread, I find that pepper before searing causes the pepper to burn and become bitter.

Anyone else pepper post sear vs. pre?
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Re: Steak Porn

#1830 Post by Al Osterheld » March 9th, 2019, 6:42 pm

Yes, pepper burns as you mentioned.

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Re: Steak Porn

#1831 Post by Mich@el Ch@ng » March 10th, 2019, 6:01 am

Lately what I've been doing is sous vide for 2 hours at 130, then taking the steaks out, drying carefully, then rubbing with olive oil and salting liberally with post oak smoked salt and letting it rest at room temperature for about 30 minutes to cool a bit, then 3 minutes a side at high heat on the grill. Results have been pretty nice.

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Re: Steak Porn

#1832 Post by Mich@el Ch@ng » March 10th, 2019, 3:41 pm

21 and 49 day dry aged Flannery sous vide
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Re: Steak Porn

#1833 Post by Scott Brunson » March 16th, 2019, 9:11 am

Flannery strip
129 degree sous vide for 90 minutes
(2 garden herb sachets with fresh sage, rosemary, thyme, Italian oregano)

Ordinarily I would finish in cast iron but I wanted a little more smoke.

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Re: Steak Porn

#1834 Post by dteng » March 16th, 2019, 10:40 am

Scott, you need help with the lawn? [snort.gif]
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Re: Steak Porn

#1835 Post by Mich@el Ch@ng » March 16th, 2019, 5:07 pm

Flannery 28 and 42 day dry aged strips
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Re: Steak Porn

#1836 Post by T@ntina A » March 16th, 2019, 6:16 pm

Scott Brunson wrote:
March 16th, 2019, 9:11 am
Flannery strip
129 degree sous vide for 90 minutes
(2 garden herb sachets with fresh sage, rosemary, thyme, Italian oregano)

Ordinarily I would finish in cast iron but I wanted a little more smoke.

Image
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Nice! Perfect grill marks on those steaks.

This thread is making me hungry [wow.gif]

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Re: Steak Porn

#1837 Post by ERPark » March 17th, 2019, 9:15 pm

dteng wrote:
March 16th, 2019, 10:40 am
Scott, you need help with the lawn? [snort.gif]
Translation - Dan will work for steak!
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