Bro,

Those "super sale" Omaha Steaks deals are not cheap at all!

blue,

Here's a good guide for what you'll get with different temps/times:

https://www.chefsteps.com/activities...-ribs-your-way

Was just going to say the same thing local espn guys actually have the promo built into the show, before going into break. Sounds like a terrible deal, "call right now and you get two kielbasa for the price of one".

Just got the Omaha steaks package delivered. I'm sure their lasagna is wonderful! /s

My parents got a big Omaha Steaks package a couple years back. Steaks were meh but the chocolate lava cake was pretty delicious.

Tough time to be posting in this thread with all the greats in here

Trying to up my steak cooking. Pan all the way, flipping every 20 seconds to 115 with a cheap instant thermometer, resting for 10 minutes and seating 45 seconds a side

So need help with trying to get less band and a better seat. Feel like weight/press for the sear would help. The band is what I can not figure out

Got these cheap from the local shop. Tried a strip last week the first day I bought and used an instant thermometer and came out good just not good enough to post. Playing around with different temps and settings.

Thanks in advance and thanks for all the info gained from this thread so far

Chink,

Uhhhhh, that looks like a nice sear and excellent interior with very minimal band!

The nerve of this guy.

looks pretty goddamn tasty to me

Nice job! I think the sear looks quite good. If you feel you need more, you can rest for 5 minutes and do another 20-30 seconds/side. But I think it looks nice as is.

Chink,

Damn son, nice all around effort with a thin cut.

Thanks gents

Will play around with the timing of the sear and rest Big.

Wasn't really expecting much with all the great steaks posted recently and throughout the thread

Thanks again to this thread for helping out

Just took home about 4 lbs of beef tenderloin for a christmas roast, not sure if I should post in steak thread or here but I'm having doubts on which to choose wrt the sous-vide vs oven/reverse sear technique and I'm looking for some great sides. The potatoes from last page may very well be a big hit again but I'm just not sure on which greens/vegetables/potatoes yet.

omaha steaks is for suckers

excellent looking steak, chink!

Chink,

Looks amazing +1 to everyone, interior is perfect or near close to it and sear/grey band is also like a 9/10.

All,

Was able to ninja last minute steaking duties for family Christmas this year. Usually we get a bunch of super pricy filet mignons and someone grills them to medium well and claims medium rare because there's a small spot of red in the sad gray.

It's pretty crowded in the kitchen so I was thinking about just getting a bunch of 2" thick strips and/or ribeyes, SV to 127ish, then throw them on a super hot preheated grill for 45s-1 min a side. Is this a solid plan? Don't want to deal with direct/indirect heat and I'll be drinking so want to keep it simple. I'll do a quick poll of meat eaters and just cook one longer on the grill for the people afraid of red meat

Sounds good, can also just get a big baking sheet/rack and do them in the oven for a few hours and then finish on the grill or in a super hot oven. Will be much easier to get a good crust for a ton of them that way.

Paging Gobbo since he's the big filet fan, but I picked up 2 x 9 oz tenderloins at my grocery store that looked nice. I know the huge perils of overcooking, so I'm thinking SV at 125 for an hour, rest/pat dry 15 min, then sear ~ 1 min side and brown the edges. My concern is because filet doesn't have the insulation of good marbling like ribeye, and heat passes through the muscle much more quickly.

If I need to lower my SV temp, let me know.

This is absolutely the way to go. And please post results in the steak thread:

http://www.seriouseats.com/recipes/2...in-recipe.html

Totally workable.

I would do that but I'm guessing the oven space won't work out because of other things cooking. If I pulled the steaks at 120 F how long could I realistically let them rest covered in foil before I finished on the grill?

Just sv to finished temp and you can rest for a long time and sear for service

Back when I didn't know anything and thought omaha steaks were good, I bought a bulk order for like $75 (but regular price is like $249 or something like that!). Yea, right. All the steaks are like 4oz.

Looking back, the best part was the styrofoam cooler. That was pretty good.

First time I've ever cooked a filet that wasn't part of a porterhouse. Threw some butter and minced garlic in the bag because, why not?

I've used this method twice with excellent results https://www.chefsteps.com/activities...nderloin-roast