Got my BD order on Thursday. A few Porterhouse and Rudd. First timer with Flannery and ordering aged beef. We usually get our steaks at WF or Costco, New York Strip or Filet Mignon primarily.
Cooked up a Porterhouse last night. Quick sear, then sous vide with fresh herbs, olive oil and a bit of red wine. Pat dry, coat in salt/pepper/herb and sear again.
Incredibly tasty. A different flavor than I’m used to, almost sweet, like sweet cream butter. Incredibly tender.
We sous vide at 129F for 2-1/2 hours (2") but the steaks seemed more on the rare side than our typical steaks would be at that temp. Still incredible but wondering if this is typical of these steaks for some reason? Maybe try a degree or two higher next time?
The size and combination of cuts in the porterhouse was perfect for my wife and I to share. She prefers filet mignon while I lean towards NY strip so this gave us the best of both worlds.
Question for the Flannery gurus: I received mine and there’s more than I need for short term consumption. Do they stay well in the cryo for a week after receipt or should I freeze the extras?
Cryo for a week is fine. And no fear of freezing if the seal is intact. Cooked a ribeye this week that have been frozen for 6 months and there was no indication in the final product that it had been frozen