Mine arrived and now I am intimidated.
The 24 ouncers are like roasts!
Hints on your oven finishing?
The 60 days look so good, I am now afraid I will wreck them!
I have been starting in the oven at 250 to an internal temp of 105 - 110 and finishing on the stove (bit of butter in very hot cast iron) for 60 - 90 secs a side… like that better than pan to oven
For the 24 ounce steaks my best results are stove top and oven combination. Yeah there is the debate of heat then sear or sear then heat only going by what works for me.
Prior to cooking, take the steak out and salt it, about an hour before cooking. Just prior to cooking wipe off the moisture on the outside. Do no use pepper, unless you like the taste of burnt pepper.
Use a heavy pan and heat up on the stove top, make sure you have a vent hood going. Use a small piece of the fat from the steak to lube the hot pan, more fat will be released as you sear. Place steak in the pan and in this case sear on three sides, each face and the non-fatty side, about 1.5-2 minutes per side. I will then transfer the steak to a separate pan that has 2-3 tablespoons of butter. Insert a remote reading meat thermometer and place in a 400 deg oven, till the internal temp is up to 122-125, should be about 20-25 minutes. About half way through cooking, I will baste it with the melted butter in the pan. Remove from oven tent with foil and let it rest for 5-10 minutes before cutting.
I have found that if I use just use the hot pan from the stove top into the oven, there is too much carry over heat and the side that is down gets overcooked.
Bryan,
Steaks arrived safe and sound in Miami. All 68 lbs! Going to be a lot of great steaks cooked this weekend.
Thanks
Keith
Thanks to FedEx and Bryan.
My first try at these thanks to this forum.
Unfortunately, my grill is under a lot of snow right now – so inside cooking.
NICE!!! Love it!
I think this is the first time that I have worried that I am not worthy of the meat!
Thanks for a great Berserker Day.
I have had success putting a rub on the steaks and bringing them to room temp, no pepper till finished cooking, putting on grill to get a little char/Maillard reaction and finishing in a 400 degree oven, usually 10-12 minutes.
Forget the oven (though butter basting certainly can’t hurt). I grill steaks low and slow with indirect heat until it reaches 115 degrees, then sear it like crazy, flipping every minute or so to get plenty of browning without blackening, until it reaches 135 degrees. Transfer it to a cutting board that has been covered with a pile of chopped herbs, spices, and olive oil. Cut and serve immediately. Yes, it will bleed a little, but that just gives you an even better sauce to pour over your plate, in your baked potato, whatever.
Now I can’t wait for my 24 ounce Flannerys to show up…
I’ve never heard of this technique but it sounds interesting. What herbs do you use?
For those of us without grills… the oven then sear technique is meant to mirror something like this. During the oven stage I have it on a rack in a pan so I get airflow all around it.
I like the cutting board with herbs part. Will check that out.
it’s good to go to the trouble of pre-salting as it will greatly increase the taste. but if you do it even earlier, you shouldn’t have any outside moisture. when you initially salt it, it will draw out moisture, but over time (maybe 2 hours in the fridge?) the steak will re-absorb that moisture which is now filled with salt. that’s what you’re going for. i find that doing this on a wire rack gives this best results.
Love the herbs and olive oil on cutting board option … but how do you guys defrost your steaks? I normally refuse to buy frozen or freeze but am diving into the Flannery world and need best tips.
Had the ribeyes last night with a 2013 Clos du Val, decanted a bit. Incredible. Really flavorful beef, neither speaking of corn-fed nor grass-fed but something cleaner, if that makes sense. I need to brush up on my beef TN vocabulary. At least I can say “just as good on Day Two,” as that translates from wine, I guess.
Order fail for me. I had to run a panel on crowdfunding and then present an annual award and then argue with regulators for two hours and I forgot to order. I am jealous.
I typically defrost by putting the vacuum sealed package in some ice water…the vacuum seal stays intact and it is usually fully thawed in 1-2 hours.
Josh - thanks! ice water on counter I assume?
Really looking forward to this!
Have thawed them rapidly in just a bowl of cool water, not sure what adding ice does to this, since the steak is a large ice cube by itself.
Not sure it does anything more than make sure I keep everything the equivalent of refrigerated. Have certainly done the same as you when short on time.
Not the 60 day, but still deeeeeeeeeeelish. Reverse sear, butter, garlic, shallot, thyme. Finished with olive oil and a bunch of lemon. Really nice treat.
