Doing a hybrid Ducasse/Team Pan.



Did the edges, started on medium high for one minute per side, then put it down just under medium for the next 12 minutes, flipping every minute.

Resting now before the final butter sear. I expect it will top out at 100-105 during rest.

That's wonderful. I would accept a decent amount of grey and in exchange for that crust.

Resting

Bdv,

That’s that rich deep brown crust we ducasse for!

Interior and EMC:





Obviously some GB but this crust was pretty unreal. I could do a standard oven reverse sear to avoid the GB, but you can’t get that same kind of crust as with a straight pan cook. Again I recommend the overnight salting—the salty flavor is deep and intense, but not overpowering.

BDV,

It's not even close. That level of gray band is 100% worth it for that crust.

Oh I agree. Though I realize GB on an aged, salted double-cut steak like this is inevitable going straight #TeamPan, it doesn’t stop me from experimenting to find incremental improvements.

Nice work, bd.

Also:

I was at Costco today and I almost bit on a beautiful prime boneless as well. Hard to justify though with my aged short loin being now almost done. After my boneless strip experience I won’t age a sub-primal without a bone anymore.

That looks like many tasty cheesesteaks waiting to happen.

8/10

Had to deduct a couple points because the pan is too clean.

We opened a base level cliff lede, couldn't shame the thread with such simpleton wine.
Though I'll say if you ever find Scarlett Love from them it's my absolute favorite sub $100 wine. I like it better than several $300+ cult wines.

Under 5 sendbacks lifetime, regretted it every time even in outrageous situations. Screws up timing and I feel like a jerk no matter how justified I am.

When out at nice steakhouses I'm fully aware its a ripoff, but appreciate the sides and social element (I can't make 10/10 potatoes and mushrooms at home).

My parents routinely send DRINKS back for being poured short. While I get that it is annoying, I find it super tacky and embarrassing.

BDV so elite.

I like filets when it's served with something like scallops or seasoned/crusted/sauced somehow. Strips and ribeyes are like super stars that can carry a plate but filets are better team players.

Holy crap I want that BDV bourbon barrel aged steak, more than anything.

Love how the cast iron pan is almost to small.

Hey thanks man

That’s a smaller 10 in. Lodge cast iron I bought specifically for the Roccbox. I normally use my larger round cast iron but the flat sides were useful to rest the steak on to get all the edges seared.

So yeah, picked this up yesterday:








Lineup of 2" beasts:




1.75" semi-beasts:


Family photo:


Ended up with 15.36lbs of steak. $12.63/lb for prime ribeye ain't bad imo.

Gonna grill this 36oz guy in a bit:

https://m.youtube.com/watch?v=GgUSGCJTQL4

That’s some of the beat marbling I’ve seen from a whole Costco prime ribeye.

Waiting...

I think I've sent back twice tops. Both were at casual dining places so nbd. I remember one was a seared ahi tuna dish that came out ice cold because apparently they pre-seared all the tuna and then stuck them all in a fridge. No thanks.

Back when I was young and childless and had fun, we would often go out with multiple couples to great places all over Boston. After having the girl in one of the couples send back her dish on three different occasions(she would send it back and then get a doggy bag of redone meal so everyone didn't have to wait for her) it became apparent that she had an eating disorder. They divorced soon after and she probably weighed 90 lbs by then. It was kind of sad.

Drummin,

NICE PULL!

late to the party but damn that thin ribeye from Malice looks outstanding

very jealous of IBeDrummin

Ibd,

You forgot to dry age in whiskey. Bummer, no choice but to toss it all straight in the trash now.

Do you cover the steaks in fridge after salting?


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