Some steak help

Moleman

After the good instruction I received recently on a brisket I decided again to ask for help. I have a 17 pound rib roast dry aging in a umami bag, it has been 45 days in there. I'm looking to cook some steaks this week. I am thinking sous vide and then a sear on either the blackstone griddle or the bge in cast iron? Which one would you go with? I have clarified butter for either. Do you guys just recommend simple salt and pepper for the steak. The roast was the best grade that restaurant depot carries here in PA. Lastly, should in season the steaks prior to vac sealing? Thanks in advance. 

The Cen-Tex Smoker

I normally use a cast iron griddle to sear steaks that I SV. The egg is great too but I like to full crust that comes with griddle/cast iron pan searing. I think your blackstone would be great. Try that one time and your egg the next and see which one you like. If you do sear on the egg, I recommend you sear down low on a spider and cast iron grid if you have that setup. It takes 20-30 seconds per side. You don't want it on anything much longer than that or you will start to cook the inside of the steak. I vote for a little clarified butter, salt and pepper and the blackstone. 

Little Steven

I wouldn't sous vide a rib steak. Marbling won't render as well. Tough and lean cuts work way better in a bath. You can hot tub to get the IT up to 100* or so but honestly, dry age cooks real quick and just a 350* grill works great.

theyolksonyou

Im no help on the dry aged timing, but I love searing on hot cast iron. 

SGH

Little Steven said:

I wouldn't sous vide a rib steak. 

Neither would I. I know that's more of a personal taste and preference, but thats mine. I eat steak so rare that the even cross section is irrelevant and is bloody across the entire distance. I sear the outside over blazing oak embers and call it good enough. However for folks who do not like it rare, this is certainly not the ideal method. For folks who prefer medium or a higher level of doneness, I smoke them indirect over oak at 180-200 degrees to really lay down some smoke and then finish them with a sear. There are many, many ways to turn out a great steak. The ole Weber way is a great one as well. Simply flip the steak constantly, every 30-60 seconds depending on how hot you are cooking and how close to the coals/fire you are cooking. This method works great for steaks 1 1/2 and less. 

The Cen-Tex Smoker

I will say I rarely SV steaks anymore. I prefer them on the egg but I do SV from time to time. I reverse sear 90% of the time with steaks. Just like them better that way. I use the SV for stuff like chicken, fish and long low and slow cooks like short ribs, brisket, pork belly etc.

nothing to say you can't slow roast in the egg to get some smoke on it and then hit it with the blackstone to sear it.

Darby_Crenshaw

If it is thick, might wanna take the chill off it by hot tubbing it, then just sear to color

bweekes

Not to pile on or discourage you, but I have stopped cooking steak SV. I have run countless side by side comparisons and IMO, reverse sear produced a better texture and product altogether. I usually go 225 indirect until they hit a few degrees shy of my desired doneness, then pull and sear on a cast iron pan.