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.
Quote:
Originally Posted by Sparks
Had a great experience with the butcher at my local Albertsons. Went in the morning and asked for a prime ribeye cut about 1 3/4" thick. Hadn't talked to this guy before, but "Rocky" (nice, right?) hooked me up. I've learned to up front say a few things I'm looking for, like nice fat eye, good looking cap, etc, to try and get them to do what they can to get me a good cut. Rocky immediately says "let me show you what I have." He brings out a ribeye he has with about 3 ribs, and it doesn't look great. I tell him, getting specific about what's not great. He says "hold on, let me show you what else I have." He brings out a full 7-rib ribeye (that's the whole thing by US standards) cuts it out of the shipping plastic, and then says "here, let me cut off the end." He slices like a 1/2" off the end and reveals a beauty. He says "where do you want me to cut it?" I point, he makes a mark with his knife in the meat, and says he'll be right back. He brings me out this, which in my opinion, is pretty tits.
And a few hours ago, I sous-grilled(tm) it. 1500 deg F sear temp for 90s a side and 275 deg, 25 minute finish under the hood, to this 126 deg F steak.
Happy New Year.
Sous-grilled? I dunno, trying to stay relevant itt.