THe Modernist Cuisine opines that the best steak is one partially frozen than cooked in the oven at a low temperature for an extended period of time. I’ve tried it, came out pretty good. I like room temp —> low temp oven ----> quick sear as well. Might have to do a blind taste test!
In a few weeks we’re doing a blind taste test of fresh (never frozen) 28 day & 42 day dry age v. Frozen 28 day & 42 day. A restaurant chef friend of mine says I won’t be able to tell the difference. We shall see!
Dry-aged, yes, you should not be able to tell a difference.
Wet-aged definitely has a texture issue if frozen as it still has quite a bit of water still in the muscle.
Cooking dinner for the high-contributors for my Komen walk. I need Mel here to take pictures, damnit.
REALLY before:
Never Done Ranch Wagyu Teres Major and Flat Iron
Before:
C’mon, Andrew. This is the steak porn thread, not the “quarter of the animal” thread. ![[snort.gif]](/uploads/db3686/original/2X/b/bdc3944606213c4dca6c1169cf0a166c8bc4f8c9.gif "snort.gif"){kind=small}
Just like you to only care about the 1% ![[cheers.gif]](/uploads/db3686/original/2X/0/0ff9bfcdb0964982cd3240b6159868fbdf215b1a.gif "cheers"){kind=small}
Tried this grassfed wagyu from Bristol Farms last weekend and it was very, very impressive. Like no other grassfed steak I’ve had before; I’m going back for more!
Brett, price point?
The NY is $17.99/lb.
This weekend, they have 2lb+ top sirloin caps on sale for $8.99/lb which is stupid cheap for this kind of meat so I’m loading up.
Nice!
Really young steak…14oz veal rib chops with herb infused olive oil.
Bone-in strip steak.
Dont know…if i have ever seen rib cage tip bone on the sirloin…had to be a first cut off the rib primal?
Beats me. They all looked like this.
Last night…
^ Looks freaking amazing.
Great char, great color, great everything.
Every now and then I do something right.
I’ve yet to have that feeling, but I’ll make sure to post if/when that happens.
Nice. Is that one of the Montana Waygu steaks you mentioned on the other thread?
MAtt
Yes, it was from Montana. Two inches thick and 34 oz.