got a SV as a gift and figured I had to break it in.

Not the best cut and only ~1/2 an inch thick. I put it in at 130 for an hour, then two sears. I only did 30 seconds on each side for the second sear and I was worried about interior being such a thin cut.





Lighting is really ****ty for food pics in this kitchen I am still getting used to



Edge of the cap



pretty happy for first try, will be on the hunt for a nice thick one next time

Wow, with such a thin cut, I thought for sure you would have overcooked it after searing, but you didn't, so good job. I sous vide steaks a lot, but I usually wouldn't bother with something that thin.

thats an incredible sear and overall effort for a 1/2" thick steak

Got a pack of Porter & York 16oz bone in Ribeyes from the Amazon truck. Wife and I split one on the grill the other day:

Now that is a proper sized cutting board and some excellent Formica countertop! What is the appliance you've got on it on the upper left of the pic that you've suggestively placed on the cutting board? Are those real hardwood floors I see in the bottom left of the pic?

(as an aside, I'd definitely eat the steak without complaining)

Abraham,

Looks beautiful!

We do what we can in our tiny apartment, ok! Don't judge me

Not judging in a bad way. You own the boss of all cutting boards.

Still though. Want some color on the floors and the stainless steel appliance

Abe not sure if that’s an inside joke between you and the Mick about your apartment decor.

Anyway that looks like a great grilled steak.

Based on the sequence that started with this post, guessing there was no inside joke.

jfc

Wanted to post my steak semi-fail from last night.

I accidentally ended up cooking my steak using the Ducasse method. I started with butter at a medium setting and put a prime ribeye to cook for what ended up being close to 20 minutes. My intention was to do reverse sear and pull at 8 minutes from the pan before searing, but the steak started developing a nice crust so I decided to go all the way.

I checked the temperature at the 12 minute mark and it was still around 95F so I went for another 6 minutes when it was like 120F. I should have pulled the steak there and let it come up to 125-130 as it rested, but I decided to leave it for another 3 minutes or so.

The result was a great crust, but lots of gray band and an overcooked interior.

Why semi fail? Because it was still delicious and would eat again in a heartbeat.

ET,

Zero sympathy or props of any kind to you. You know better than that! Looks and sounds like you had perfection in your grasp and just watched as it slip away from you.

You owe the thread that pulled at 120 ducasse prime ribeye immediately!

I shall redeem myself in the near future. It's hard to cook a perfect steak the way you commoners do after getting so used to the Sous Vide setup!

Another reason for my failing was that the heat was too high imo. Medium-low setting + pulling at 120F should do the trick.

Good god, that crust looks amazing.

I’ve done more Ducasse semi-fails than I can count. But the crust keeps me coming back for more.

This bad boy aged just about 60 days tonight I trimmed out the first bone and had a boneless ribeye. Team pan for the boneless ribeye using rendered tallow in the pan. Not my best gray band wise but the flavor was superb! Finished with flor de sel (not shown).

Side dish: kraken rum

Jack,

Looks amazing. This thread has really been in high gear lately.

Welcome to Team Dry Age Jack! (Not sure if you’ve done one before)

How was the aged flavor? FWIW that was the same brand of angus ribeye I did for my bourbon aging. Small sample size, but they seem a lot bigger than standard ribeye sub-primals. I have some truly massive double cut single ribs that were too big for my vacuum sealer.

This is my last aged prime NY strip. Of the 4 sub-primal I’ve aged, I’ve enjoyed this one the least. Not sure if it’s because there was no bone during aging, but the texture seems tougher. The cut on here is irregular, so it will be tough to avoid overcooking part of it. I think the safest play is SV, followed by a very slow oven reverse sear.

Or I could say **** it and experiment with the Roccbox, albeit with a much higher chance of failure.

Results:







Oven reverse sear w/2 x 45 second sears per side in beef fat and butter. The cook was on target, but I echo the strip this being the least successful of my aging attempts in terms of flavor and texture. I can’t wait to try one of my #TeamDryAge porterhouses come April.

My first dry age project. Not my last. The flavor was good, rich and intensely beefy. I didn’t get a lot of funky/blue cheese notes.

It seemed like crust development was faster, that crust was literally crunchy.

The one thing I notice in cooking dry age steaks is that avoiding GB is harder. Certainly not the end of the world, especially with what is gained in flavor and tenderness.

BDV,

Bummer that the steaks from this one didn't come out great, but damn that's one of the best looking strip sears we've seen itt.

wtffffffffff at $19/lb for skirt steak.
how can it possibly be only $4 less per lb than prime bone-in ribeye?