Cooking A Good Steak
01-15-2018
, 10:19 PM
A good time had by all. Consider their sky-high expectations met:
Peanut oil/butter baste (2 x 45 seconds/side)
Carved:
Served with Kenji Mac and Kenji Greek Salad, with Gorgonzola cheese crumbles on the steak.
Peanut oil/butter baste (2 x 45 seconds/side)
Carved:
Served with Kenji Mac and Kenji Greek Salad, with Gorgonzola cheese crumbles on the steak.
01-16-2018
, 02:32 AM
01-16-2018
, 07:22 AM
01-16-2018
, 05:57 PM
So Kenji is super accessible on social media. Answers lots of questions (which makes sense—it helps him build his brand and sell more books when his fans tweet the success they’ve had with his recipes).
This was the best compliment I ever got from him, on a Team Pan aged ribeye (probably one of the prettiest steaks I’ve ever done)
Can I win the thread now
?
This was the best compliment I ever got from him, on a Team Pan aged ribeye (probably one of the prettiest steaks I’ve ever done)
Can I win the thread now
?
01-16-2018
, 08:45 PM
Quote:
So Kenji is super accessible on social media. Answers lots of questions (which makes sense—it helps him build his brand and sell more books when his fans tweet the success they’ve had with his recipes).
This was the best compliment I ever got from him, on a Team Pan aged ribeye (probably one of the prettiest steaks I’ve ever done)
Can I win the thread now?
This was the best compliment I ever got from him, on a Team Pan aged ribeye (probably one of the prettiest steaks I’ve ever done)
Can I win the thread now
?
Damn BD wins thread with above post.
01-16-2018
, 08:47 PM
01-16-2018
, 11:28 PM
01-17-2018
, 01:04 PM
Not really worthy of this thread, but cooked some spice rubbed hangar last night for a southwest salad we made (intentionally not pictured to respect thread!)
It was delicious, always loved hanger.
It was delicious, always loved hanger.
01-17-2018
, 04:50 PM
Lol at not thread-worthy. I’ve always wanted to cook hanger but have never found a store that carries it.
01-17-2018
, 09:11 PM
01-17-2018
, 11:00 PM
Quote:
Team Dry Aging,
Here we go. As I mentioned yesterday, thanks to a great deal on a whole choice bone-in ribeye ($5.68/lb), I’m tackling the last real challenge remaining ITT: Dry aging my own meat. Like so many other things in life, I’m counting on Kenji to guide me through the process:
http://www.seriouseats.com/2013/03/t...f-at-home.html
After some careful deliberation and some unintentional misfires (including a broken mini-fridge I returned to Target yesterday), here’s my chosen equipment:
1) Insignia 115 can beverage cooler (On sale for $285 at Best Buy):
http://www.bestbuy.com/site/insignia...?skuId=5257100
2) Honeywell QuietSet Mini Tower Fan ($30 at Target)
http://www.target.com/p/honeywell-qu...n/-/A-16654881
3) Misc: Some cheesecloth, a bread pan, and about a cup of Kosher Salt.
Here’s the meat we’re starting with:
And here’s the setup. I placed the fan on low right next to the meat (the cord is small enough that I didn’t need to cut a notch into the fridge lining). The meat is resting on a wire rack over top the pan of kosher salt. A small part of the meat is resting on the cheesecloth on the side of the mini-fridge. I may rotate this around at some point.
I’ll post periodic updates, but right now the plan is to carve this bad boy up 6 weeks from today. (Sunday, March 19th). Will cook steaks immediately and freeze the rest using my vac-sealer. Now to play the waiting game (even though I'd much prefer to play Hungry Hungry Hippos)
Here we go. As I mentioned yesterday, thanks to a great deal on a whole choice bone-in ribeye ($5.68/lb), I’m tackling the last real challenge remaining ITT: Dry aging my own meat. Like so many other things in life, I’m counting on Kenji to guide me through the process:
http://www.seriouseats.com/2013/03/t...f-at-home.html
After some careful deliberation and some unintentional misfires (including a broken mini-fridge I returned to Target yesterday), here’s my chosen equipment:
1) Insignia 115 can beverage cooler (On sale for $285 at Best Buy):
http://www.bestbuy.com/site/insignia...?skuId=5257100
2) Honeywell QuietSet Mini Tower Fan ($30 at Target)
http://www.target.com/p/honeywell-qu...n/-/A-16654881
3) Misc: Some cheesecloth, a bread pan, and about a cup of Kosher Salt.
Here’s the meat we’re starting with:
And here’s the setup. I placed the fan on low right next to the meat (the cord is small enough that I didn’t need to cut a notch into the fridge lining). The meat is resting on a wire rack over top the pan of kosher salt. A small part of the meat is resting on the cheesecloth on the side of the mini-fridge. I may rotate this around at some point.
I’ll post periodic updates, but right now the plan is to carve this bad boy up 6 weeks from today. (Sunday, March 19th). Will cook steaks immediately and freeze the rest using my vac-sealer. Now to play the waiting game (even though I'd much prefer to play Hungry Hungry Hippos)
Found it. Did you cut a hole for the fan electrical cord?
01-18-2018
, 06:54 AM
The cord on the Honeywell desk fan I use is thin enough that no cut was necessary.
When we moved I bought a 4.5L Costco mini-fridge and am using the one above for sodas and beer. I now have a a rack I’ve bent to hang the meat on with a meat hook. Saves having to reposition the meat every few days.
Here’s a pic of the last ribeye I did for reference:
Last edited by Bigdaddydvo; 01-18-2018 at 06:59 AM.
