OT: Steak

[husky429]

Do we have a steak thread? Mods feel free to delete if we do--I could have the owner on ignore.

Always been a reverse-seared, butter-basted ribeye in the cast iron fan, but I'm willing to explore new options.

How do you cook it?

What cuts do you like?

Thanks in advance.

 

[HitDog]

OT: - Steak Thread Reopened

For some reason closed down. Anyway I wanted to second what has been said about sous vide especially for all of you medium rare people. There is one on Amazon for $ 96 called precision cooker. I have the Anova given as a holiday gift. what they do is temp control and water circulation in one of...

the-boneyard.com

 

[Jaker]

anything with a bone

 

[jleves]

Do we have a steak thread? Mods feel free to delete if we do--I could have the owner on ignore.

Always been a reverse-seared, butter-basted ribeye in the cast iron fan, but I'm willing to explore new options.

How do you cook it?

What cuts do you like?

Thanks in advance.

Ribeye for an hour on the Traeger at 180 with supersmoke on. Then crank it up to 500 and 3 minutes per side with a couple tablespoons better on top for that final three minutes. Best steak I've ever had anywhere.

 

[Ts5034]

Filet - medium rare. Keen’s in NYC is a great Steakhouse on the way to MSG from Grand Central.

 

[Waquoit]

Let's be honest, overrated. Right?

 

[superjohn]

Ribeye on Cast Iron with butter. When I grill, usually skirt or flank for tacos. Always rare or medium rare.

 

[StllH8L8ner]

Bone-in ribeye. I use a rub made by Tex Joy and a gorgonzola cream or bernaise sauce on the side.

On the grill, I go with a 6-6-6 method. Six minutes on each side and then let sit for 6 minutes off of the heat. Depending on the thickness, this usually gets you medium rare/medium.

 

[auror]

Since that old thread, the trend in sous vide is ribeyes at 137 now instead of the old 129-134 degree range.

 

[husky99]

Ribeye bone in.. butter pepper salt... med rare to rare. Grilled or cast iron skillet with mushrooms

 

[Palatine]

Let's be honest, overrated. Right?

It's pricy but the steak at Keen's is great.

 

[Fatroony5]

Can’t ever go wrong with anything Wagyu. I can get Wagyu top sirloin for a good price at my local grocery store, as well as Wagyu NY strip steaks, both are delicious. I love a good ribeye and filet as well. I go cast iron for my steaks, medium rare always.

 

[storrsroars]

Since that old thread, the trend in sous vide is ribeyes at 137 now instead of the old 129-134 degree range.

I suppose I could look it up, but I'll just ask you... why?

I haven't heard this and still go in the 131-134F range then do a quick sear either on my grill at max temp or cast iron skillet if I can open the windows.

 

[husky429]

Since that old thread, the trend in sous vide is ribeyes at 137 now instead of the old 129-134 degree range.

My dad is big into sous vide. Do you like it? The thing just looks UGLY in the bag. I know that's foolish to get hung up on, but still.

 

[husky429]

Can’t ever go wrong with anything Wagyu. I can get Wagyu top sirloin for a good price at my local grocery store, as well as Wagyu NY strip steaks, both are delicious. I love a good ribeye and filet as well. I go cast iron for my steaks, medium rare always.

I had a wagyu once in Japan. No idea if it was the "real deal" but it sure cost it. To me it felt more like eating flavored butter than a steak. I don't regret the experience, but not really my thing

 

[husky429]

Ribeye bone in.. butter pepper salt... med rare to rare. Grilled or cast iron skillet with mushrooms

How do you get it to sear evenly? I've always struggled with getting the meat to lay flat with the bone in.

 

[Fatroony5]

I had a wagyu once in Japan. No idea if it was the "real deal" but it sure cost it. To me it felt more like eating flavored butter than a steak. I don't regret the experience, but not really my thing

I hear ya, to each his own! I’m not sure if I’m getting the “real deal” for sure or not. It’s Snake River Farms brand which is a reputable supplier, but the prices seem a little lower than what I’ve heard people pay at times. So who knows. I find it tasty so that’s all that matters, thanks for the thread, steaks are goin down this weekend for sure.

 

[husky429]

I hear ya, to each his own! I’m not sure if I’m getting the “real deal” for sure or not. It’s Snake River Farms brand which is a reputable supplier, but the prices seem a little lower than what I’ve heard people pay at times. So who knows. I find it tasty so that’s all that matters, thanks for the thread, steaks are goin down this weekend for sure.

Steak is steak is steak. If it's delicious, more power to ya. Enjoy it!

 

[B1GEast]

Ribeye

 

[StllH8L8ner]

It's pricy but the steak at Keen's is great.

I'm a Del Frisco's loyalist but have been to Keen's, American Cut and Sparks in the city. Sparks has the biggest filet you've ever seen. Takes up the majority of a regular sized plate. I was able to finish it but afterwards I needed to sit and reflect on what had just happened.

 

[Deepster]

Here’s why you want this thread.

The flatiron steak.

Super cheap cut. Only enough for 1-2. No need to marinade. Super fast sear and cook. Tremendous flavor. A better version of a skirt or flank steak at a quarter of the price.

 

[husky99]

How do you get it to sear evenly? I've always struggled with getting the meat to lay flat with the bone in.

No solution is great.

 

[minidarren]

Prime ribeye. Anyone who says a steak is a steak doesn't know crap. Kamado on indirect heat for 20 minutes at 225 to 250. Pull and wrap in tin foil. Crank Kamado to 550ish with cast iron pan. Bacon fat and rosemary. 30 seconds each side.

Halperns

 

[Chin Diesel]

I had a wagyu once in Japan. No idea if it was the "real deal" but it sure cost it. To me it felt more like eating flavored butter than a steak. I don't regret the experience, but not really my thing

Butter. Steak.
Same animal.

 

[McLovin]

Sous Vide and finish in cast iron with garlic, rosemary and butter. Ribeye. Medium rare.

Can’t screw up the cook temp with a sous vide so it’s worth getting one if anyone struggles getting consistent cook temps on their steak.

 

[auror]

I suppose I could look it up, but I'll just ask you... why?

I haven't heard this and still go in the 131-134F range then do a quick sear either on my grill at max temp or cast iron skillet if I can open the windows.

It seems the enzymes/processes that render fat accelerate around that temp (not hot enough to really melt it). So specifically for ribeyes which have a lot of fat, you trade a small amount of moisture loss for more buttery/rendered fat.

If you've had ribeyes sous vide with a bit more fat than you'd like, you can try 137. If you enjoy them fine as is, it's not going to melt your brain or anything (134 works perfectly great). I wouldn't do filet mignon or flank that high because the moisture loss isn't made up by gaining more rendered fat.

 

[husky429]

What's a good option for a sous vide thing? I'd be willing to try one out

 

[auror]

My dad is big into sous vide. Do you like it? The thing just looks UGLY in the bag. I know that's foolish to get hung up on, but still.

Yeah that doesn't really bother me just like raw meat doesn't. It's not "finished" yet, so I'm not going to let it affect me. I sear/broil/fry/smoke everything after sous vide other than fish and the few veggies I do this way, so it looks good in the end.

I do love it. It lets you have the most control possible in cooking and it lets you render fat and collagen while keeping meats at lower (but safe) temperatures and thus not squeezing all the moisture out of them in the process.

Any meat that would be braised or boiled (beef/lamb roasts, corned beef, pork shoulder & belly, octopus) or that normally requires higher temp to consume safely but leaves it dry (chicken breast, pork tenderloin) is infinitely improved by sous vide. You can also pair sous vide with smoking/bbq to get the best of both worlds in regards to smoke+char+juicier meat. Leaner things like steak or pork chops that normally require some skill to cook correctly are incredibly easy with sous vide.

Plus I use it to pasteurize things to eat safely without fully cooking them (eggs and cold cuts for my pregnant wife, etc.)

The downside is usually you need to have some foresight with what you are going to cook. It's not really a spur of the moment cooking apparatus. The quickest things take at least 30 minutes and most things take at least an hour (and that's after the water bath gets up to temp). Some things take several days.

What's a good option for a sous vide thing? I'd be willing to try one out

Anova Nano or Chefsteps Joule are the 2 most popular brands/models.

 

[ClifSpliffy]

I suppose I could look it up, but I'll just ask you... why?

I haven't heard this and still go in the 131-134F range then do a quick sear either on my grill at max temp or cast iron skillet if I can open the windows.

thermometers in grilling, or pert near anything in cooking, 'cept maybe in maple sugaring? lol. quick question - what did they do before thermometers? and as far as steak? - corn fed american beef, salt, pepper, butter, fire. ezpz.

 

[Stainmaster]

thermometers in grilling, or pert near anything in cooking, 'cept maybe in maple sugaring? lol. quick question - what did they do before thermometers? and as far as steak? - corn fed american beef, salt, pepper, butter, fire. ezpz.

Not well donel and with ketchup?