Freeze Your Beef!

GalanteNate_OneEa · April 2015

Frozen beef can be brought back through the reverse reverse sear!

I had this cowboy on ice for a while, no thaw, just a torch sear, followed by some EVOO and rub, and onto the egg at 225F. Takes time, but no where'dd near as long as ribs, so…. why not?

Image: http://i1298.photobucket.com/albums/ag53/GalanteNate1ea/8BFB0031-27C8-490F-95A5-EAF615138A1A_zpsc2xflb2s.jpg

Image: http://i1298.photobucket.com/albums/ag53/GalanteNate1ea/B18DBF4C-6465-4E96-A60B-93F14DB76A7D_zpsautphowg.jpg

Image: http://i1298.photobucket.com/albums/ag53/GalanteNate1ea/95B025F0-A6A8-461F-B425-CF1CC40B2501_zps3czhgp18.jpg

Image: http://i1298.photobucket.com/albums/ag53/GalanteNate1ea/94B74650-F5F9-4077-A11B-3947B5736C54_zpsl0vj6bx6.jpg

Image: http://i1298.photobucket.com/albums/ag53/GalanteNate1ea/B699CA6F-15BB-4B8F-9C05-6857092D1D37_zpsmyvp9xog.jpg

Image: http://i1298.photobucket.com/albums/ag53/GalanteNate1ea/78C741F2-ED97-461E-B973-23F34906B67F_zps696anhq6.jpg

Yup, this bad boy weighed in at 3 lbs and took about 3.5 hours to prep and cook, but damn, it was amazing, Season was @MeatChurch Holy Cow. Fed three of us. worth trying if you wanna buy your beef in bulk and freeze.

Happy Egging!!

nolaegghead · April 2015

Nice!

SmokinOutBack · April 2015

Like!

bluebird66 · April 2015

Good looking meal right there!

Lmidkiff · April 2015

I've cook frozen steaks before. Works out good for me as well. Good looking steak.

st¡ke · April 2015

At a certain point a steak is really a roast.

onedbguru · April 2015

looks like you need a bigger torch. I had one of those "kitchen" torches and just got so frustrated trying to get anything done with it so I went to Lowes and got a $12 torch head and a $3 propane canister. Does really well when doing Creme Brulee.

Or you can get the same effect by starting out on the stovetop with a CI skillet.

Sometimes if we don't want to mess with the grill (well - have too many other things going on and just didn't have time to use the egg - Sacrilege, I know... )
we will do it the Tyler Florence method.
A bit of oil in the skillet
sear on both sides 2 minutes med-high to high
then in the oven for 8-10 minutes depending on how rare you like it.
Your method could be adapted to take longer.

Zmokin · April 2015

I've cooked frozen steaks before, I always run into the problem of pulling them too soon, and having to throw them back on for more cooking. I'm kinda impatient when cooking steaks.

SGH · April 2015

Great looking steak for sure. For the record, beef usually doesn't make it long enough at my place to see the inside of the freezer. The grill, absolutely. The freezer, not so much

theyolksonyou · April 2015

That's a really nice looking steak!

beteez · April 2015

cover story on new BA could be adapted to egg http://www.bonappetit.com/test-kitchen/how-to/article/clap-steak-ideas-in-food

Sweet100s · April 2015

Why torch it before putting it on the egg?

GalanteNate_OneEa · April 2015

@beteez thats def a very interesting expansion that I can't wait to try.

GalanteNate_OneEa · April 2015

@SGH we kill a bull 2-3 times per year so our beef comes in bulk, freezing is really our only option. Plus I tend to buy up prime rib one sale lol

@onedbguru I def gotta get a bigger torch lol

SGH · April 2015

GalanteNate_OneEa said:

@SGH we kill a bull 2-3 times per year so our beef comes in bulk, freezing is really our only option. Plus I tend to buy up prime rib one sale

I was just giving you a hard time. It's been raining here for over 24 hours and I'm bored. I start rambling and harassing when I'm bored. Again, great looking grub!!

GalanteNate_OneEa · April 2015

@SGH Sir I absolutely understood it was in jest lol but I just want people to know that the freezer is not the enemy, as how I was raised to believe it was, and had lived as a fresh meat snob until a few years back

Freeze Your Beef!

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