Steak Porn

Food - recipes, reviews, and discussion
Message
Author
Bdklein
Posts: 4162
Joined: November 10th, 2013, 1:16 pm

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
Bruce Klein

Mich@el Ch@ng
GCC Member
GCC Member
Posts: 2639
Joined: March 31st, 2017, 9:57 pm

Re: Steak Porn

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

Omi wagyu from holy grail
Attachments
F5389312-BEEE-44E0-B1A7-9FDAF99AF363.jpeg

IlkkaL
Posts: 647
Joined: June 11th, 2015, 12:40 am
Location: Helsinki

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.

Image

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.

Image

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

User avatar
K_F_o_l_e_y
GCC Member
GCC Member
Posts: 1071
Joined: February 14th, 2009, 10:36 am
Location: Boston, MA USA

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.
Attachments
IMG_4623.jpg
Cheers,
/<evin


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

User avatar
Andrew Kotowski
GCC Member
GCC Member
Posts: 4117
Joined: February 7th, 2012, 1:42 pm
Location: Sammamish, WA

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...

IlkkaL
Posts: 647
Joined: June 11th, 2015, 12:40 am
Location: Helsinki

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).
Last name = L u !V! !V! e

User avatar
Brandon R
Posts: 1028
Joined: November 10th, 2015, 5:07 pm

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
B. Redman

User avatar
K_F_o_l_e_y
GCC Member
GCC Member
Posts: 1071
Joined: February 14th, 2009, 10:36 am
Location: Boston, MA USA

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

User avatar
Brandon R
Posts: 1028
Joined: November 10th, 2015, 5:07 pm

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.
B. Redman

Mich@el Ch@ng
GCC Member
GCC Member
Posts: 2639
Joined: March 31st, 2017, 9:57 pm

Re: Steak Porn

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

Flannery ribsteak and holy grail porterhouse
Attachments
C95335BD-22E7-43FB-AAF2-57EE1D50E0CC.jpeg

Bdklein
Posts: 4162
Joined: November 10th, 2013, 1:16 pm

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 .
Attachments
1F0B3FB9-1BE8-4150-BCEE-4AA85D2C0208.jpeg
Bruce Klein

User avatar
Andrew Kotowski
GCC Member
GCC Member
Posts: 4117
Joined: February 7th, 2012, 1:42 pm
Location: Sammamish, WA

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!!!

User avatar
Ethan Abraham
GCC Member
GCC Member
Posts: 1170
Joined: November 16th, 2010, 10:34 am

Re: Steak Porn

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

First two steaks from the berserkerday flannery vertical.
Attachments
IMG_20190228_183101.jpg

User avatar
Kenny H
GCC Member
GCC Member
Posts: 3461
Joined: September 2nd, 2010, 10:53 pm
Location: Iowa, SoCal

Re: Steak Porn

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

Those look fantastic. Nice even marbling.
H0eve!kamp

Mich@el Ch@ng
GCC Member
GCC Member
Posts: 2639
Joined: March 31st, 2017, 9:57 pm

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

Mich@el Ch@ng
GCC Member
GCC Member
Posts: 2639
Joined: March 31st, 2017, 9:57 pm

Re: Steak Porn

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

Turned out ok
Attachments
328D7CAD-8EFB-46A4-960B-83769763C0ED.jpeg

Joe Chanley
Contributor
Contributor
Posts: 613
Joined: February 1st, 2010, 1:13 pm

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
Attachments
BD1AF280-BB4C-4C28-9D4D-8F1E541583EC.jpeg

P Turk
GCC Member
GCC Member
Posts: 90
Joined: May 28th, 2016, 5:47 pm
Location: Chicagoland

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.
Attachments
9C6D1EC4-C78E-435B-912B-A4BD2B58A951.jpeg
Phil

User avatar
CJ Beazley
GCC Member
GCC Member
Posts: 20940
Joined: December 3rd, 2011, 6:33 am
Location: Ovilla\Midlothian Texas

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)

Joe Chanley
Contributor
Contributor
Posts: 613
Joined: February 1st, 2010, 1:13 pm

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.

Mich@el Ch@ng
GCC Member
GCC Member
Posts: 2639
Joined: March 31st, 2017, 9:57 pm

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.

User avatar
ERPark
Posts: 2797
Joined: March 7th, 2015, 6:48 am

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......
Attachments
470D8063-2081-4B45-A5EF-7EEE891FBAF1.jpeg
GEN3

User avatar
Alan Rath
GCC Member
GCC Member
Posts: 17527
Joined: April 24th, 2009, 12:45 am
Location: Bay Area, CA. Sometimes out to lunch.

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.
I'm just one lost soul, swimming in a fish bowl, year after year

User avatar
Chuck Miller
GCC Member
GCC Member
Posts: 2095
Joined: June 1st, 2009, 7:58 am
Location: Seattle, WA

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?
Chuck Miller
Seattle Wine Storage

User avatar
ERPark
Posts: 2797
Joined: March 7th, 2015, 6:48 am

Re: Steak Porn

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

^^^ This exactly.
GEN3

User avatar
Alan Rath
GCC Member
GCC Member
Posts: 17527
Joined: April 24th, 2009, 12:45 am
Location: Bay Area, CA. Sometimes out to lunch.

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
I'm just one lost soul, swimming in a fish bowl, year after year

User avatar
Eric LeVine
GCC Member
GCC Member
Posts: 12363
Joined: January 27th, 2009, 8:58 pm
Location: Seattle, WA

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.
-Eric LeVine (ITB)
It rhymes with wine...

User avatar
Alan Rath
GCC Member
GCC Member
Posts: 17527
Joined: April 24th, 2009, 12:45 am
Location: Bay Area, CA. Sometimes out to lunch.

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]
I'm just one lost soul, swimming in a fish bowl, year after year

User avatar
Kris Patten
GCC Member
GCC Member
Posts: 3910
Joined: February 1st, 2009, 6:25 pm
Location: Seattle

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?
ITB

User avatar
Al Osterheld
Posts: 5103
Joined: March 15th, 2009, 5:47 am
Location: SF Bay

Re: Steak Porn

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

Yes, pepper burns as you mentioned.

-Al

Mich@el Ch@ng
GCC Member
GCC Member
Posts: 2639
Joined: March 31st, 2017, 9:57 pm

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.

Mich@el Ch@ng
GCC Member
GCC Member
Posts: 2639
Joined: March 31st, 2017, 9:57 pm

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
Attachments
F039F30A-0300-43B9-A1C5-29B8F2E8068F.jpeg
0B52250F-B68E-46CD-96DF-E7A71629C490.jpeg
6C11D692-E1DF-4B54-9205-B4A143DFF17B.jpeg
88B9B6B3-EF0E-4917-985A-68290F83CA54.jpeg

User avatar
Scott Brunson
GCC Member
GCC Member
Posts: 8004
Joined: November 15th, 2011, 2:55 am
Location: in between coastal SC and south FL

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.

Image
Image
Tous les chemins mènent à la Bourgogne!
On CT, I'm S1

User avatar
dteng
Posts: 4905
Joined: April 27th, 2010, 1:33 pm
Location: NoCal

Re: Steak Porn

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

Scott, you need help with the lawn? [snort.gif]
Dan

Mich@el Ch@ng
GCC Member
GCC Member
Posts: 2639
Joined: March 31st, 2017, 9:57 pm

Re: Steak Porn

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

Flannery 28 and 42 day dry aged strips
Attachments
09221EEE-E0D0-42D3-868D-D344A6E354E5.jpeg
6DD648AC-323D-4C2C-9C9F-A849D421DA62.jpeg
23DC2F14-5468-4BD5-BF11-F08F79C570A5.jpeg
C6322E3F-4498-4C8B-93D4-89E459C96BC6.jpeg

User avatar
T@ntina A
Posts: 132
Joined: March 10th, 2019, 1:36 pm
Location: Durham, NC

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
Image
Nice! Perfect grill marks on those steaks.

This thread is making me hungry [wow.gif]

User avatar
ERPark
Posts: 2797
Joined: March 7th, 2015, 6:48 am

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!
GEN3

User avatar
Cameron Hughes
BerserkerBusiness
BerserkerBusiness
Posts: 482
Joined: January 8th, 2010, 12:51 pm
Location: San Francisco, CA

Re: Steak Porn

#1838 Post by Cameron Hughes » March 19th, 2019, 5:40 pm

Thought you would all appreciate this...A5-grade, BMS12 Hokkaido Snow Beef Ribeye. We just cut this a couple weeks ago...its sold but more on the way.
Attachments
Snow Beef cutaway marble large.jpg

User avatar
Brian Tuite
GCC Member
GCC Member
Posts: 18547
Joined: July 3rd, 2010, 8:53 am
Location: Podunk CA

Re: Steak Porn

#1839 Post by Brian Tuite » March 19th, 2019, 7:27 pm

Cameron Hughes wrote:
March 19th, 2019, 5:40 pm
Thought you would all appreciate this...A5-grade, BMS12 Hokkaido Snow Beef Ribeye. We just cut this a couple weeks ago...its sold but more on the way.
[swoon.gif]
Bob Wood - 1949-2013 Berserker for eternity! RIP

"On self-reflection, I think a big part of it was me just being a PITA customer..." ~ Anonymous Berserker

"Something so subtle only I can detect it." ~ Randy Bowman

2019 WOTY...

User avatar
Brandon R
Posts: 1028
Joined: November 10th, 2015, 5:07 pm

Re: Steak Porn

#1840 Post by Brandon R » March 25th, 2019, 10:10 am

HOLY SHITE. That's crazy stuff!
B. Redman

User avatar
Scott Brunson
GCC Member
GCC Member
Posts: 8004
Joined: November 15th, 2011, 2:55 am
Location: in between coastal SC and south FL

Re: Steak Porn

#1841 Post by Scott Brunson » March 25th, 2019, 3:19 pm

Brian Tuite wrote:
March 19th, 2019, 7:27 pm
Cameron Hughes wrote:
March 19th, 2019, 5:40 pm
Thought you would all appreciate this...A5-grade, BMS12 Hokkaido Snow Beef Ribeye. We just cut this a couple weeks ago...its sold but more on the way.
[swoon.gif]
[swoon.gif] [swoon.gif]
Tous les chemins mènent à la Bourgogne!
On CT, I'm S1

User avatar
jordan whitehead
Posts: 4308
Joined: February 12th, 2009, 4:59 pm
Location: Northbrook, IL

Re: Steak Porn

#1842 Post by jordan whitehead » March 26th, 2019, 6:01 am

Holy Grail Akaushi tomahawk.
Attachments
55512055_10219666425879885_2624729620678705152_n.jpg
54423191_10219666425719881_5091761528445599744_n.jpg
www.annaswish.org

User avatar
Andrew Kotowski
GCC Member
GCC Member
Posts: 4117
Joined: February 7th, 2012, 1:42 pm
Location: Sammamish, WA

Re: Steak Porn

#1843 Post by Andrew Kotowski » March 26th, 2019, 12:59 pm

Painted Hills. Not quite as exciting as Holy Grail, but great when cooked properly :)
Attachments
B0BBEBAE-7B8D-4245-82E6-5266E9C8CEAA.jpeg

User avatar
Jay Miller
GCC Member
GCC Member
Posts: 13476
Joined: June 19th, 2009, 5:18 pm
Location: Jersey City

Re: Steak Porn

#1844 Post by Jay Miller » March 29th, 2019, 7:33 am

K_F_o_l_e_y wrote:
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/
Fascinating. I have a Flannery thawing so I'll give it a try soon. Less smoke is a huge selling point even if it makes no other difference.
Ripe fruit isn't necessarily a flaw.

User avatar
K_F_o_l_e_y
GCC Member
GCC Member
Posts: 1071
Joined: February 14th, 2009, 10:36 am
Location: Boston, MA USA

Re: Steak Porn

#1845 Post by K_F_o_l_e_y » March 29th, 2019, 8:05 am

Jay Miller wrote:
March 29th, 2019, 7:33 am
K_F_o_l_e_y wrote:
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/
Fascinating. I have a Flannery thawing so I'll give it a try soon. Less smoke is a huge selling point even if it makes no other difference.
I didn't try it again when I did the same recipe for Neil P's birthday last weekend, just a regular pre-sear before going in the sous vide bag with the sauce. A ton of spattering of course (8 steaks, 2 at a time, in safflower oil), which I think the mayo sear cut down on too. Interested to hear if you notice a better sear, or any aftertaste...

BTW, I don't think I posted any images of my mayo pre- & post-sear experiment down thread, but I did post it on reddit (also see link to additional images in comments). Mayo is on left in each photograph:

Cheers,
/<evin


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

Mich@el Ch@ng
GCC Member
GCC Member
Posts: 2639
Joined: March 31st, 2017, 9:57 pm

Re: Steak Porn

#1846 Post by Mich@el Ch@ng » April 1st, 2019, 6:14 pm

Cheap Whole Foods top sirloin for dinner and my lunches this week; covered with bill’s post oak smoke salt, sous vide at 131 for 2:15, dried off, rubbed with veleta olive oil and 20 min dry brine with more post oak salt and then quick sear on the grill.
Attachments
9587E881-EC49-4806-94F2-44D1350B99B8.jpeg
Last edited by Mich@el Ch@ng on April 2nd, 2019, 4:07 am, edited 1 time in total.

User avatar
Bill Tex Landreth
Posts: 22557
Joined: January 27th, 2009, 11:45 am

Re: Steak Porn

#1847 Post by Bill Tex Landreth » April 1st, 2019, 8:12 pm

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

User avatar
Brandon R
Posts: 1028
Joined: November 10th, 2015, 5:07 pm

Re: Steak Porn

#1848 Post by Brandon R » April 2nd, 2019, 9:24 am

....okay Tex, we're all waiting. What's up?
B. Redman

User avatar
Bill Tex Landreth
Posts: 22557
Joined: January 27th, 2009, 11:45 am

Re: Steak Porn

#1849 Post by Bill Tex Landreth » April 2nd, 2019, 11:20 am

Brandon R wrote:
April 2nd, 2019, 9:24 am
....okay Tex, we're all waiting. What's up?
Nothing. I would hate to be accused of solicitation.
It's not easy being drunk all the time. Everyone would be doing it if it were easy.

P Turk
GCC Member
GCC Member
Posts: 90
Joined: May 28th, 2016, 5:47 pm
Location: Chicagoland

Re: Steak Porn

#1850 Post by P Turk » April 6th, 2019, 6:00 pm

Another delicious Flannery ribeye.... absolutely my favorite steak!
Attachments
B09BB2F9-89DD-4979-9D3F-5F0A0D33D46F.jpeg
Phil

Post Reply

Return to “Epicurean Exploits”