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Steak: one step closer

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Comments

  • JustineCaseyFeldown
    JustineCaseyFeldown Posts: 867
     A roast works

    Make sure it's as long as it is wide and you are fine. Or longer

    But a subprimal is better, less loss when you lop off the ends
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  • blind99
    blind99 Posts: 4,974
    @JustineCaseyFeldown alrighty then, hopefully in january i'll give it a go.  after the guests are gone.  i think kids opening the fridge didn't help the cause either.  
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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  • JustineCaseyFeldown
    JustineCaseyFeldown Posts: 867
    Fridge opening isn't an issue

    you want no wet surfaces. Get it on a rack
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  • westernbbq
    westernbbq Posts: 2,490
    Money
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  • bgebrent
    bgebrent Posts: 19,636
    blind99 said:
    @Little Steven @JustineCaseyFeldown what cut would you recommend for a beginner, that would fit in a beer fridge?
    Wasn't asked and am no expert.  Age a bone in or boneless prime ribeye of beef.  7 bones.  Age it no less than 45 days.  Probably no more than 60 days due to regular folks tastes.  My amateur opinion.
    Sandy Springs & Dawsonville Ga
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  • SoCalTim
    SoCalTim Posts: 2,158
    I have a question for the more experienced Sous Vide people here, I actually just received an Anova .. I know you get an awesome sear using a cast iron skillet - but does anyone have an opinion on flipping over a set of Grill Grates and using the flat side to sear?

    Would I put the (for example) Ribeye dry or would a use some sort of oil?
    I've slow smoked and eaten so much pork, I'm legally recognized as being part swine - Chatsworth Ca.
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  • theyolksonyou
    theyolksonyou Posts: 18,459
    SoCalTim said:
    I have a question for the more experienced Sous Vide people here, I actually just received an Anova .. I know you get an awesome sear using a cast iron skillet - but does anyone have an opinion on flipping over a set of Grill Grates and using the flat side to sear?

    Would I put the (for example) Ribeye dry or would a use some sort of oil?
    Pat off the moisture from SV. Use a high smoke point oil like grape seed or ghee either directly in the pan or brushed onto protein. I prefer 2-2.5 min per side. 
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  • bgebrent
    bgebrent Posts: 19,636
    ^^^This guys a piece of work, best advice he's ever given.  
    Sandy Springs & Dawsonville Ga
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  • blind99
    blind99 Posts: 4,974
    bgebrent said:
    blind99 said:
    @Little Steven @JustineCaseyFeldown what cut would you recommend for a beginner, that would fit in a beer fridge?
    Wasn't asked and am no expert.  Age a bone in or boneless prime ribeye of beef.  7 bones.  Age it no less than 45 days.  Probably no more than 60 days due to regular folks tastes.  My amateur opinion.
    @bgebrent I saw the thread you guys did with those killer dry aged hunks of beef.  just embarassing, if a guy like you can pull that off, why can't I?  ;) 
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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  • theyolksonyou
    theyolksonyou Posts: 18,459
    blind99 said:
    bgebrent said:
    blind99 said:
    @Little Steven @JustineCaseyFeldown what cut would you recommend for a beginner, that would fit in a beer fridge?
    Wasn't asked and am no expert.  Age a bone in or boneless prime ribeye of beef.  7 bones.  Age it no less than 45 days.  Probably no more than 60 days due to regular folks tastes.  My amateur opinion.
    @bgebrent I saw the thread you guys did with those killer dry aged hunks of beef.  just embarassing, if a guy like you can pull that off, why can't I?  ;) 
    Agree. If he can do it, anyone can. 
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  • bgebrent
    bgebrent Posts: 19,636
    Pressures on MF!  That's the realm we live in.  Wait, are you dissing me? :o
    Sandy Springs & Dawsonville Ga
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  • bgebrent
    bgebrent Posts: 19,636
    theyolksonyou said:
    blind99 said:
    bgebrent said:
    blind99 said:
    @Little Steven @JustineCaseyFeldown what cut would you recommend for a beginner, that would fit in a beer fridge?
    Wasn't asked and am no expert.  Age a bone in or boneless prime ribeye of beef.  7 bones.  Age it no less than 45 days.  Probably no more than 60 days due to regular folks tastes.  My amateur opinion.
    @bgebrent I saw the thread you guys did with those killer dry aged hunks of beef.  just embarassing, if a guy like you can pull that off, why can't I?  ;) 
    Agree. If he can do it, anyone can. 
    #blindsquirrelgetsthenut.  Jason, I have a wing sauce recipe you need...
    Sandy Springs & Dawsonville Ga
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  • theyolksonyou
    theyolksonyou Posts: 18,459
    bgebrent said:
    theyolksonyou said:
    blind99 said:
    bgebrent said:
    blind99 said:
    @Little Steven @JustineCaseyFeldown what cut would you recommend for a beginner, that would fit in a beer fridge?
    Wasn't asked and am no expert.  Age a bone in or boneless prime ribeye of beef.  7 bones.  Age it no less than 45 days.  Probably no more than 60 days due to regular folks tastes.  My amateur opinion.
    @bgebrent I saw the thread you guys did with those killer dry aged hunks of beef.  just embarassing, if a guy like you can pull that off, why can't I?  ;) 
    Agree. If he can do it, anyone can. 
    #blindsquirrelgetsthenut.  Jason, I have a wing sauce recipe you need...
    Amazon does as well
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  • bgebrent
    bgebrent Posts: 19,636
    theyolksonyou said:
    bgebrent said:
    theyolksonyou said:
    blind99 said:
    bgebrent said:
    blind99 said:
    @Little Steven @JustineCaseyFeldown what cut would you recommend for a beginner, that would fit in a beer fridge?
    Wasn't asked and am no expert.  Age a bone in or boneless prime ribeye of beef.  7 bones.  Age it no less than 45 days.  Probably no more than 60 days due to regular folks tastes.  My amateur opinion.
    @bgebrent I saw the thread you guys did with those killer dry aged hunks of beef.  just embarassing, if a guy like you can pull that off, why can't I?  ;) 
    Agree. If he can do it, anyone can. 
    #blindsquirrelgetsthenut.  Jason, I have a wing sauce recipe you need...
    Amazon does as well
    The agony of defeat....
    Sandy Springs & Dawsonville Ga
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  • blind99
    blind99 Posts: 4,974
    bgebrent said:
    Pressures on MF!  That's the realm we live in.  Wait, are you dissing me? :o
    re pressure, you got that right!  cooking is a nice change of pace - no one gets hurt if you screw up, unless you serve them rotten meat!

    theyolksonyou said:
    blind99 said:
    bgebrent said:
    blind99 said:
    @Little Steven @JustineCaseyFeldown what cut would you recommend for a beginner, that would fit in a beer fridge?
    Wasn't asked and am no expert.  Age a bone in or boneless prime ribeye of beef.  7 bones.  Age it no less than 45 days.  Probably no more than 60 days due to regular folks tastes.  My amateur opinion.
    @bgebrent I saw the thread you guys did with those killer dry aged hunks of beef.  just embarassing, if a guy like you can pull that off, why can't I?  ;) 
    Agree. If he can do it, anyone can. 
    that's going to be my cooking motto.  i might even make a shirt.
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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  • bgebrent
    bgebrent Posts: 19,636
    Cooking is a great reprieve and source of enjoyment.  We be on the same page my friend.
    Sandy Springs & Dawsonville Ga
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  • bgebrent
    bgebrent Posts: 19,636
    theyolksonyou said:
    bgebrent said:
    theyolksonyou said:
    blind99 said:
    bgebrent said:
    blind99 said:
    @Little Steven @JustineCaseyFeldown what cut would you recommend for a beginner, that would fit in a beer fridge?
    Wasn't asked and am no expert.  Age a bone in or boneless prime ribeye of beef.  7 bones.  Age it no less than 45 days.  Probably no more than 60 days due to regular folks tastes.  My amateur opinion.
    @bgebrent I saw the thread you guys did with those killer dry aged hunks of beef.  just embarassing, if a guy like you can pull that off, why can't I?  ;) 
    Agree. If he can do it, anyone can. 
    #blindsquirrelgetsthenut.  Jason, I have a wing sauce recipe you need...
    Amazon does as well
    I just wish Jason could learn how to cook.  Only bitterness and sadness.  Maybe next year.
    Sandy Springs & Dawsonville Ga
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  • theyolksonyou
    theyolksonyou Posts: 18,459
    bgebrent said:
    theyolksonyou said:
    bgebrent said:
    theyolksonyou said:
    blind99 said:
    bgebrent said:
    blind99 said:
    @Little Steven @JustineCaseyFeldown what cut would you recommend for a beginner, that would fit in a beer fridge?
    Wasn't asked and am no expert.  Age a bone in or boneless prime ribeye of beef.  7 bones.  Age it no less than 45 days.  Probably no more than 60 days due to regular folks tastes.  My amateur opinion.
    @bgebrent I saw the thread you guys did with those killer dry aged hunks of beef.  just embarassing, if a guy like you can pull that off, why can't I?  ;) 
    Agree. If he can do it, anyone can. 
    #blindsquirrelgetsthenut.  Jason, I have a wing sauce recipe you need...
    Amazon does as well
    I just wish Jason could learn how to cook.  Only bitterness and sadness.  Maybe next year.
    I'm just a troll. My wife does all th the cooking. Wait, that's you!
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  • bgebrent
    bgebrent Posts: 19,636
    theyolksonyou said:
    bgebrent said:
    theyolksonyou said:
    bgebrent said:
    theyolksonyou said:
    blind99 said:
    bgebrent said:
    blind99 said:
    @Little Steven @JustineCaseyFeldown what cut would you recommend for a beginner, that would fit in a beer fridge?
    Wasn't asked and am no expert.  Age a bone in or boneless prime ribeye of beef.  7 bones.  Age it no less than 45 days.  Probably no more than 60 days due to regular folks tastes.  My amateur opinion.
    @bgebrent I saw the thread you guys did with those killer dry aged hunks of beef.  just embarassing, if a guy like you can pull that off, why can't I?  ;) 
    Agree. If he can do it, anyone can. 
    #blindsquirrelgetsthenut.  Jason, I have a wing sauce recipe you need...
    Amazon does as well
    I just wish Jason could learn how to cook.  Only bitterness and sadness.  Maybe next year.
    I'm just a troll. My wife does all th the cooking. Wait, that's you!
    Everyday you wannabe!  Why work when you can sit back, drink beer and be fed great food?  Beats that chair in the garage every time!  Bitterness about to be spewed. ;)
    Sandy Springs & Dawsonville Ga
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  • Little Steven
    Little Steven Posts: 28,817
    theyolksonyou said:
    SoCalTim said:
    I have a question for the more experienced Sous Vide people here, I actually just received an Anova .. I know you get an awesome sear using a cast iron skillet - but does anyone have an opinion on flipping over a set of Grill Grates and using the flat side to sear?

    Would I put the (for example) Ribeye dry or would a use some sort of oil?
    Pat off the moisture from SV. Use a high smoke point oil like grape seed or ghee either directly in the pan or brushed onto protein. I prefer 2-2.5 min per side. 
    Almost the most intuitive answer. If I could just add, there is no difference between ghee and clarified butter with respect to smoke point. I love ghee on naan and paratha and as a cooking oil for any Indian food but I don't like the flavour in western foods.

    Steve 

    Caledon, ON

     

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