Attention Costco steak fans ITT!

The whole USDA Prime NY strip loin deal is back with a vengeance today: $8.49/lb (that's $2/lb cheaper than last time) PLUS the same instant $25 rebate. For perspective, if you buy an average 12.5 lb whole loin, you're looking at ~ $6.50 lb for prime NY Strips. Fantastic quality, the last 3 or 4 strip cooks I've done ITT were from those whole loins.

I was super close to pulling the trigger on my 3rd one, but freezer space is an issue. But for everyone else, please give this deal a shot if you haven't already.

I might have to pull the trigger and do some more dry aging if I'm going to become relevant again in this thread.

Gobbo,

Someone smokes a prime rib over the holidays and good ol' American beef will be right back in the game!

Since we're a week out from beef holocaust I figured now would be a good time to remind you guys to take the reigns on steak if possible at your christmas dinners.

Kenji is the man.

geez guys and your perfect wagyu pieces of heaven. i'm looking at a standard good ribeye like it's a frickin veggie burger. ugh

Not sure this got any love yet but it looks really great, DB. How much did this American Waygu ribeye cost?

Even though I've only joined this thread this past August, I thought it might be fun for folks to quote and highlight some of their favorite steaks of 2016. We could even do some categories, e.g. "Best Grilled Ribeye," "Best Tenderloin Roast," "Steak of the Year." I'm not going to exhaustively list categories, but if you see any that stick out, feel free to quote and label it. I have a few in mind that I'll highlight in the next few days.

And of course there are probably at least 100 10s cooked in this past year, so no one should feel slighted if a particularly elite effort gets glossed over. All in all this is just a fun way to remember what was accomplished ITT.

As an example, here's Sparks kicking off 2016 with a phenomenal sous-vide grilled ribeye. To answer his quip at the end of this post: relevance (and then some) confirmed.

This is my favorite new york strip in the thread. That crust is amazing.

Whoa, thanks amoeba! It was this particular effort that brought me over to Team Pan™.

I'm doing a ~2.75 lb tenderloin tonight, butcher told me 400 degree oven and remove at 120, rest, blast at max heat for crust. Is that oven temp too high? The meat will be accompanied by that blue cheese cream sauce.

Yeah way too hot dude; it will result in uneven "bullseye" heating/doneness.

Here's a far superior alternative:

http://www.seriouseats.com/recipes/2...in-recipe.html

Thanks! I had a feeling 400 was way too high. Looks like it's time to get started now instead of in a couple hours. Will post results.

Gogogogogo. I look forward to the results!

Samuri,

Check the temp fairly often when you start getting close. Towards the end it can jump up pretty quickly.

This is sound advice for all steaking and not just roasts. The last few times I've done a pan reverse sear, it's a slow slog up to 100, but the jump from ~105 to 115 happens quite fast. Very important to watch closely in order to avoid overcooking.

Thanks for the advice guys, I will be watching like a hawk. There's a family butcher here that's been around since the '50s, despite the bad advice I received there this morning I've always been happy with their beef. I have the tenderloin salted sitting in the fridge now waiting to fire. Can't wait to see how a better cooking technique takes it to the next level.

Looks like a beautiful cut, samurai.

keep in mind that he could be legit awesome at cutting up meat and have a super dank local supplier or what not, but for whatever reason, not such a boss in the kitchen. bringing the meat's core temp up in a 400 degree oven is really bad advice when shooting for R/MR tho, do it at 250 (before searing obv).

pretty nice string job btw

More strips thawing out for tonight. How obvious is it that I'm trying to empty the freezer in order to buy another whole Prime NY strip loin?

I'm chalking it up to the bad advice coming from someone who helped me who was not one of the proprietors. And the butcher trussed it, lol. I'm going to follow that serious eats link with the broiler finish.

yea that'll probably be your best bet- i've done a lot of different slow roasted beef cuts at both 225 and 250, and apart from 225 taking a bit longer, i've never really noticed a difference in the finished result (and certainly not wrt gray band). i'm not sure i'd go as far as to make a claim that 250 dries out the exterior more than 225 does (which would make for better sear, obv), but i have some suspicions about that. anybody else itt have some feelings similar or otherwise?

Rep,

I've done roasts from 200 to 250 and haven't noticed any difference.

Tonight's prime NY strips.

No promises but I may try a cooking vid with these as an antidote to the 90+% trash steak cooking videos currently on the youtubes. Updates to follow.

Here's the results. Random photos of rare/medium rare/ sides. Was delicious.



Turned out delicious although the timing of the different temps/sides is always challenging. Thanks for all the help.