1lb WF prime ribeye, sous vide at 125F with rosemary, garlic, butter, salt and pepper, finished in high heat and butter baste.

That's a 10 for me except the garlic. Sprouts look great too.

^very good looking El Timmon.

+1

That's as perfect as a steak gets imo

Thanks guys!

Haven't grilled or cooked a steak in forever, but was randomly inspired by a recent blue apron that involved steak, and I randomly got a craving at met market tonight. Was feeling a little risk averse since it'd been so long and went with a prime sirloin.

Steps were:
-Salted it and let it sit for like 15 minutes
-Put it on the left side of my grill (on low) with the right side on high (note: the right side of my grill gets really really hot)
-Took it off with some parts at 122-125 but most at 115-118, let it rest while my wife salmon finished
-Seared for like 40-60 seconds on the right side of the grill to get grill marks

Super happy with how it turned out! A nice even rare with some semblance of grill marks.

Ate with a kona castaway IPA and a red white and blue potato salad from met market.

Oh dear

Don't worry, I'll save it:

I think you're on the right track as far as interior goes (prefer mine a bit more done), but the sear is pretty much nonexistent. Per the Gobbo rating system this is probably between 2 and 3.

Grill marks are a fake goal foisted upon you by food stylists and have little to do with a steak's flavor overall.

Saw some decent looking prime strips at the store today. Sous vide at 130 for 2 hours (usually go with 1:15 or so but last time the strips I got came out kind of tough; figured a longer time would help). They were great. I've had filets that weren't this tender. Definitely going with the 2-hour jacuzzi for strips from now on.

Made some thyme butter and homemade chips to go with.



EMC:

Beautiful timon and mia 👍

Bought some choice filet by chance last night for $9.99 across the street. Really enjoyed it so decided to stock up since my normal spot hasn't had a $9.99 prime ribeye or strip special in over a month.

mia,

To shamelessly borrow an El D trope:

!!!

Great work.


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That's a phenomenal price for choice filet.

Cooking for my wife's family tomorrow. I probably overpaid, but I bought 3 x 2lb angus ribeye steaks at $16/lb. Am moving, so the Anova is packed up, but I'm gonna SV in a beer cooler with hot tap water (128 degrees!) and finish in ghee. Will post results tomorrow.

Thanks. I think steak pricing is highly seasonal in the winter time when ranchers are looking to slaughter, pricing is cheap, in the summer time that's not a terrible price. I normally don't shop at the grocery across the street from me but occasionally stop in to search for deals like this.

I think your analysis is spot on.

Here's the 2lb angus ribeyes I mentioned earlier:



Gonna try beer cooler SV for the first time.

Triple oven reverse sear (overslept so beer cooler SV didn't happen)

Seared 2 x 50 seconds in ghee.

Interior shots to follow.

Ok, not too bad for another hotel room steak:

^Bigdaddy steaks are perfect.

My picture taking needs some work but snapped a quick pic of my choice filet. Quite happy with this result.

Very nice--how did you cook it?


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The reverse sear all stove skillet technique from here. 30 second flips at about mid temp to I got an internal temp of around 120. Let it sit, back in a very hot skillet minute per side and quick sear on the sides.

Easy peasy.

I haven't done filets since before Christmas. I'm inspired to try again.

Also, I think I'm due for another giant porterhouse.

Steak sandwich/wrap fans,

Cooked the second ribeye I got on sale for lunch.





About 5 mins total followed by a minute per side sear.

Just sliced into strips and made into wraps with a little mayo and green onion. Delicious.

Used half, then researed the next day to make another couple wraps.



Thought that researed crust deserved to be posted!