Looks great Miami

Thank you! My heart was set on grilling but the rain wasn’t cooperative with the plan.

Still very happy with the turnout.


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I think I'm local to you so you can definitely count me in if you do it. I'll just come pick it up.


Also just curious about the steps. I see the soaked cheese cloth. I'm guessing that's what the bourbon is in. How much bourbon do you end up using?

WF had bone in ribeye for $10.99/lb and i picked this one at 1.85lb



maldon salt for 8 hours and SV at 127 for 1:45. Rested for 5 minutes and seared in grapeseed for 1minute a side. Rested 10 minutes and another 1 minutes sear per side. Only rested ~3 minutes before digging in





emc

Very nice!

I also took advantage of the WF sale, but we ended up drinking and grilling at a buddy's house. Not really picture worthy but damned tasty. My buddy hates the highway our WF is at and asked me "is it ok if we just grab a steak from Shop Rite?" To which I replied "it won't be nearly as good."

After tasting it, he said it was well worth the trip.

I like that double resting technique, thabighurt, I will try it out next time.

Bull**** sides tonight. My bad, y'all. Sear weaker than I'd like. I suck at cooking 2 steaks at once. That salted caramel beer is pretty good though.

The absence of sour rainbow strips is jarring.

this thread just hasn't been the same ever since +rep was banned from it

Last two steaks


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Steak peeps,

Had to take advantage of the last day of the $10.99 sale at Whole Foods. Saw this great looking steak:



1.5lb, but only about an inch and a quarter thick. So maybe a bit of a challenging cook.

I decided to mix it up this time and instead of just salt and pepper, added a little cayenne and garlic powder. Did that and let it hang out for a few hours.

I did the steak for maybe 8 minutes on medium in grapeseed oil and butter with some garlic, basting with butter.



Temp rose a little more than I expected, so I decided to skip a sear. In retrospect, with it this thin, I should have prob done 5-6 on medium high instead of 8 on medium (or 5-6 on medium followed by a quick sear). I was hoping for a nice butter basted crust, but with a steak this thin it just cooks through too quickly to do a ducasse style cook and get a nice crust. But things still turned out pretty good!



With mashed sweet potatoes and sautéed cherry tomatoes. While it could have used a sear, inside was super tender and delicious, and seasoned nicely throughout. Can’t say if the garlic powder had much effect beyond the garlic in the pan, but I loved the little cayenne kick. Adding that as a standard part now.

Interior looks great

That's the type of marbling I generally request them to truss, I always get scared when the huge fat part starts separating that I'm gonna get an extra 1mm of gray band and have to throw it straight into the trash.

Salting this overnight in the fridge. Choice angus bone-in ribeye too pretty to not bring home:





And loooooooooool me, but my appetite for gadgets led me to light $45 on fire:



So I’m going with a butter-beef fat all pan frequent-flip Ducasse using the SteakChamp. In the name of science, of course. Will take some ThermaPen observations as well.

The steaks on this page are just wow.

Bigd, had a feeling you might indulge. If it works its definitely worth the $, especially for the work you put in. Looking forward to the results.

Good looking steaks in here.

Pulled a 45 day dry aged bone in ribeye today.





Hard to really tell what you're getting when you buy the cryovac, overall it was some nice looking meat but one end of the roast had a huge fat cap. Cooked a 24oz monster from the side with the fat cap tonight.



SV ~90 minutes at 125. Patted dry, S&P then seared in cast iron with just butter for just over a minute side.



Definitely had that nice funky blue cheese flavor to it. Just wish there would have been a little more meat!

devil,

What was that sold as? (ungraded, choice, prime, etc)

Choice, very hard to find cryovac bone in rib roasts around here. $12.98/lb at a small meat market.

Devil looks great. If you don’t mind sharing what’s your aging process and tools of the trade?

I don’t have room for a dedicated fridge so this was done in my regular fridge using a Umai bag. Pretty simple just seal the bag up and let it sit.

with +rep out of the game ever since he took down the big competition I think it's time for this thread to be closed and archived for all who want to learn the mastery of cooking a good steak. Been great lurking over the past few years.

special shoutout to malice's attorney and El D, part of the big 3. it's been real seeing you guys go to work.


/thread

.

Posts like above is why this thread will never die. Still waiting for someone to buy there own calf, hand feed and slaughter and butcher to get optimum steak.

We could pool the money together to buy a (wagyu?) calf and pay for the best feeds and everything.

That sounds stupidly expensive.

Seriously—my wife is already counting the days until we start raising a calf in the backyard.