Another of the aged ribeyes I made, this time oven reverse sear. Wound up with some GB this time--as I've mentioned the aged steaks seem to sear differently for me. I may try a 3 x 30 second sear next time to see if it makes a difference. The flavor was still outstanding.

Even with greybeard the coloring looks phenomenal.

Saw an absolutely stunning Prime NY Strip loin at Costco I had to snap up:







$10.89/lb isn't quite the deal we were getting last fall, but this cut looks fantastic.

BDV,

^^that!

Holy ****. Didn't know that there were thread like this. Well, I know what I'm going to read for the next weeks.. Will contribute with pics soon as well!

Get ready to seal in those juices, Axe!

You're doing it wrong. You're supposed to glibly offer terrible advice and disappear forever.

One of the most disappointing non-grunches in recent memory.

This just made me realize how much joy those posts bring me.

I am such a loser.

Sorry if this has already been posted but gaht DAMN:

Mia,

It has, but def worthy of reposting!

End discussion is interesting, with reviewer guy raving about it as best meat ever and chef completely disagreeing.

About to try some Team Pan on my next to last aged ribeye I have in the freezer.

Low cook in butter before the final sear.

My entry in the Team Pan World Championships:

[Spoiler]







[/Spoiler]

Big,

That's beautiful.

I saw instructions on how to cook, but are we allowed to have some general steak convo in this thread?

I'm really wondering if the tomahawk is worth the extra cost, in terms of flavor? Is there any difference in flavor between a tomahawk ribeye and a regular bone in ribeye?

Asking because I went to a steak house recently that sold me on the idea of a $100 tomahawk ribeye - sure, I'll give'er a try! It was hands down amazing.

I went back the next time and got their regular bone in ribeye, for $50. I didn't think it was as good.

So is there any reason the tomahawk steak would be better, or is the only difference the length of the exposed bone?


Also guys, I have to admit, before reading this thread, I've never heard of reverse searing. I like to think I cook a great steak, but I always thought the purpose of searing at the start was to keep juices inside the steak, no?

Korean department stores have a pretty good steak section. This was only like one of maybe 10 different varieties that looked infinitely better than anything I can find in Canada.

Sent from my Nexus 6P using Tapatalk

3:55 is the money shot on this. Zero gray band.

Wow El D you're right. Chef didn't find it 'craveable' and as such wouldn't serve it to Joe Random. Host got kinda hamstrung with that, but props to the chef for being honest.

Dam Sun.

General,

No, the extra bone does nothing for the taste.

It boosts your other stats tho. +10 manliness, +1.5 penis length.

Aged beef fat is pretty strong. I started nibbling on some of the fat at the edge of today's steak and promptly stopped. An aged prime rib poached in aged beef fat is probably way too powerful.


Sent from my iPhone using Tapatalk

GT,

Welcome to the best steak thread on the entire Internet.

Reverse sear does produce the best results--a more robust sear with less gray band.

The idea that searing locks in juices is a myth. In fact that's sort of a running joke around here. An explanation:

http://www.seriouseats.com/2010/10/t...ood-myths.html


Sent from my iPhone using Tapatalk