First snake river farms cook

bhedges1987 · January 2016

got some ribeye fillets. Reverse seared with plate setter legs up, a little Apple wood. 295 dome until they hit 120. Removed, put in CI and brought up temp. Seared the steaks each side for about 30 seconds, put a little blue cheese on it and shut he dome for 20 seconds. Pulled and rested. First bite my temp was reading 135. They were tasty, I still can't get that high end steak taste that the top end steak houses have around here, but I'm close! Any idea why one steak is really dark brown and the other is a little more red when thawed? Is this due them being frozen?

slovelad · January 2016

Wow, no comments. ??

where is everyone. First of all. Congrats on getting some SRF meat on the grill! We all
eny those who enjoy a great cut of meat !

not sure why one is darker than the other. MAybe no reason for it. Not sur. but sure looks like Great steak to me!

bhedges1987 · January 2016

slovelad said:

Wow, no comments. ??

where is everyone. First of all. Congrats on getting some SRF meat on the grill! We all
eny those who enjoy a great cut of meat !

not sure why one is darker than the other. MAybe no reason for it. Not sur. but sure looks like Great steak to me!

I'm not liked, no one comments!!It was fantastic indeed. Some of the best tasting steak I've ever made for sure. Crunchy on the outside and so juicy and flavorful on the inside.

fakewiig · January 2016

Exposure to oxygen affects meat color, I think.
http://www.cfs.purdue.edu/fn/fn453/meat color.pdf

Nice cook though!

cajunrph · January 2016

Good looking cook there. Were the steaks the same age?

bhedges1987 · January 2016

cajunrph said:

Good looking cook there. Were the steaks the same age?

I'm not sure. Do the packages say the age of them??

MaC122 · January 2016

some advice I got from this forum when doing a blue cheese crust was to have your cast iron lid on the egg warming up, after the sear put the lid on the skillet and it acts like a broiler. You get a nice crusty blue cheese! Steaks look amazing! Are they gold? I'm biting the bullet and buying from @SRFShanetoday. EDIT: Just got two of the kobe ribeye filets. Cant wait!

Wolfpack · January 2016

Did you put butter in the cast iron pan for the sear? Most of the restaurants use a finishing butter with their steaks- could be the ingredient you aren't tasting on yours.

SciAggie · January 2016

I don't have any advice, but those steaks look amazing to me.

4Runner · January 2016

Oxidation is all. One was just exposed a bit more than the other. I bet after your cut you couldn't tell which was which. Great looking cook. I've had good success with blue cheese on top by hitting it in the broiler after a bit of rest. Holds the IT down and browns the cheese for a nice looking presentation. On the steakhouse flavor, my guess is they are using more butter and salt the you. Just find your own style and stick with it.

YukonRon · January 2016

I am waiting for my new Freezer to arrive prior to ordering again from SRF. But when I do, those will be amongst the first I will get. They look delicious..
great presentation!

Foghorn · January 2016

Great cook. I'm going to a friend's house for some SRF steaks that I gifted him later today so now I'm primed.

bhedges1987 · January 2016

4Runner said:

Oxidation is all. One was just exposed a bit more than the other. I bet after your cut you couldn't tell which was which. Great looking cook. I've had good success with blue cheese on top by hitting it in the broiler after a bit of rest. Holds the IT down and browns the cheese for a nice looking presentation. On the steakhouse flavor, my guess is they are using more butter and salt the you. Just find your own style and stick with it.

Thanks. So after like a 8 min rest under a broiler won't raise my IT, and it will crust the cheese? Thanks

johnmitchell · January 2016

Gosh those look awesome, I love blue cheese on a steak.. Great cook.

MaC122 · January 2016

bhedges1987 said:

4Runner said:

Oxidation is all. One was just exposed a bit more than the other. I bet after your cut you couldn't tell which was which. Great looking cook. I've had good success with blue cheese on top by hitting it in the broiler after a bit of rest. Holds the IT down and browns the cheese for a nice looking presentation. On the steakhouse flavor, my guess is they are using more butter and salt the you. Just find your own style and stick with it.

Thanks. So after like a 8 min rest under a broiler won't raise my IT, and it will crust the cheese? Thanks

this will most certainly raise your internal temp. Shoot for a lower IT and then broil. If you decide to use butter make sure you clarify it first, it will burn on the sear if you don't. Also, don't put pepper on the steaks until you are done cooking. Pepper will scorch at a high heat and leave a bitter taste. Your steak looks perfectly cooked, btw!

bhedges1987 · January 2016

MaC122 said:

bhedges1987 said:

4Runner said:

Oxidation is all. One was just exposed a bit more than the other. I bet after your cut you couldn't tell which was which. Great looking cook. I've had good success with blue cheese on top by hitting it in the broiler after a bit of rest. Holds the IT down and browns the cheese for a nice looking presentation. On the steakhouse flavor, my guess is they are using more butter and salt the you. Just find your own style and stick with it.

Thanks. So after like a 8 min rest under a broiler won't raise my IT, and it will crust the cheese? Thanks

this will most certainly raise your internal temp. Shoot for a lower IT and then broil. If you decide to use butter make sure you clarify it first, it will burn on the sear if you don't. Also, don't put pepper on the steaks until you are done cooking. Pepper will scorch at a high heat and leave a bitter taste. Your steak looks perfectly cooked, btw!

I did put butter in my CI. What does it mean to clarify it first? I also put pepper on my steak. Lol so I have some learning to do.

Slabotnick · January 2016

I've had high end steakhouse success at home by searing at 600 degrees for 1.5 minutes a side. Then resting for 20 minutes indoors while I shut my vents to drop to 400.

Opened the vents to maintain 400. Then finished for 5 minutes each side. I haven't tried with cast iron yet. This was just with direct heat but the sear was great and a great medium. I generally like medium rare but I did this medium for my wife. Applewood chunks were used too.

I love the bleu cheese addition you added. I always like that or a great garlic butter.

Your steaks look great!!!

4Runner · January 2016

bhedges1987 said:

4Runner said:

Oxidation is all. One was just exposed a bit more than the other. I bet after your cut you couldn't tell which was which. Great looking cook. I've had good success with blue cheese on top by hitting it in the broiler after a bit of rest. Holds the IT down and browns the cheese for a nice looking presentation. On the steakhouse flavor, my guess is they are using more butter and salt the you. Just find your own style and stick with it.

Thanks. So after like a 8 min rest under a broiler won't raise my IT, and it will crust the cheese? Thanks

The key is the rest before doing that and 8min isn't long enough. If it doesn't rest long enough, it will easily rise above your pull temp temp. I used to pull and then sear too early....to counter I was pulling 10 -15 below my target IT. Then, one cook I got busy while the steak was resting and about 20 -25 min passed before searing and man was it undercooked. Some of us loved it but the wife...no so much. Anyway, that's when I started resting longer and pulling at my or just slightly below my targeted IT. Works like a charm.

blasting · January 2016

wow those look good. better than good.

EggNashville · January 2016

Great looking steaks! I was just on the SRF website...not sure what I want my first purchase to be just yet...but those look delicious!

First snake river farms cook

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