Cooking A Good Steak
03-21-2018
, 08:32 PM
tried a second sear in butter tonight. not sure that it added a lot, although it did result in an interesting color.
Spoiler:
03-21-2018
, 08:42 PM
03-21-2018
, 11:30 PM
Nothing fancy but really impressed with my local grocer and these marinated Korean short ribs. Grilled them on medium/high for about 4 minutes a side to make sure I rendered some of the fat and def aiming for medium. Ended up super tender and tasty with homemade home "fries". Doesn't compete with that prime ribeye but a nice quickly cheap option with excellent flavor
03-21-2018
, 11:31 PM
03-23-2018
, 02:32 PM
went for redemption steak. This one was a little thicker, maybe 3/4''. Only seared for 40 seconds/side twice out of fear of a repeat so sear not great, but the inside was much better.
got a 2.5lb ribeye waiting...
got a 2.5lb ribeye waiting...
03-24-2018
, 06:31 PM
Butchered the 41 day aged short loin today:
Porterhouse end
T-bone end
Steaks:
Lucky my FIL was in town to help. I used my new butcher’s saw and this was still a huge pain to cut. Will probably only age ribeyes moving forward until I buy my own band saw.
I’m SVing two of these tonight at 127, with a planned ROCCBOX finish. Will post how they turn out.
Porterhouse end
T-bone end
Steaks:
Lucky my FIL was in town to help. I used my new butcher’s saw and this was still a huge pain to cut. Will probably only age ribeyes moving forward until I buy my own band saw.
I’m SVing two of these tonight at 127, with a planned ROCCBOX finish. Will post how they turn out.
03-24-2018
, 06:55 PM
Out of the bath, almost 2 hours at 127:
03-24-2018
, 06:59 PM
03-24-2018
, 07:23 PM
Cautiously optimistic.
03-24-2018
, 07:28 PM
Great post, everything first class, even the floors!
03-24-2018
, 07:29 PM
Quote:
Butchered the 41 day aged short loin today:
Porterhouse end
T-bone end
Steaks:
Lucky my FIL was in town to help. I used my new butcher’s saw and this was still a huge pain to cut. Will probably only age ribeyes moving forward until I buy my own band saw.
I’m SVing two of these tonight at 127, with a planned ROCCBOX finish. Will post how they turn out.
Porterhouse end
T-bone end
Steaks:
Lucky my FIL was in town to help. I used my new butcher’s saw and this was still a huge pain to cut. Will probably only age ribeyes moving forward until I buy my own band saw.
I’m SVing two of these tonight at 127, with a planned ROCCBOX finish. Will post how they turn out.
03-24-2018
, 07:52 PM
Off the bone
Carved
Super happy with the crust. Roccbox does a great job with the sear and crust formation. I’m still not sure if it can do a whole thick steak on Roccbox without SV or another kind of low cook, however.
Aged flavor is A+ on this one. The strip section honestly tastes like a slow roasted prime rib. Color the in-laws impressed tonight.
Carved
Super happy with the crust. Roccbox does a great job with the sear and crust formation. I’m still not sure if it can do a whole thick steak on Roccbox without SV or another kind of low cook, however.
Aged flavor is A+ on this one. The strip section honestly tastes like a slow roasted prime rib. Color the in-laws impressed tonight.
03-24-2018
, 08:00 PM
10/10 for me 
looks great
looks great
03-24-2018
, 08:19 PM
03-24-2018
, 08:26 PM
