Tenderloin roast looks so damn good.

Taste of the smoked prime rib was outstanding, used hickory/cherry/oak combo and was not overpowering at all. Low and slow and then hot as hell at the end on the grill. Will be doing it again for special dinner/occasions

Karma,

Absolutely perfect.

Nice work, Durango and Karma! Those look amazing.

I'm making prime rib roast for a NYE dinner party tonight via the Serious Eats method.

Question: I have approximately 2 hours of cook time remaining and my internal temperature is still stuck at 85 degrees. I've been cooking at 200 for three hours. Am I on track here or should I raise the temperature to 225/250 or something?

You could bump to 250 with no harm.

Wow @ that tenderloin

The oven probably doesn't control that low of temp very well. Use the probe to tell the air temp in there, but bumping it up a little won't harm a thing IMO.

thread continues to deliver

Tip for the sous vide steakers: pre-searing, even just a little, makes it much easier to develop a crust so you don't need to spend as much time on the post-sear. You don't need to worry about grey band or overall temperature when pre-searing from fridge or room temperature. So much easier to get the temperature right that way! Maybe you lose more juices by some very small amount, but it hasn't been detrimental in my experience.

Also, you don't need super high heat. The "get the pan as hot as you can" method just encourages burning, not delicious maillard browning. NEVER use high heat with regular butter. Medium heat with TONS of butter works great. I find the high heat sear with grapeseed/high smoke point oil to be completely unnecessary.

thread is back on track with those two roasts!

OK, thanks. Will try 125 next time.

Just tried kangaroo fillet SV. It was one of the things I was looking forward to trying out when I got my SV cooker because it's a bitch to cook via conventional methods. Get it just slightly wrong in either direction and it's ruined.

I tried 50 minutes at 118 and then a sear. Beef tenderloin is 10% fat and kangaroo is TWO percent, just absurdly lean, so you want to cook it rare. It came out pretty great but a hair overdone. Even 118 was too much after the sear as well.

No pics just yet, going to refine my technique and post one on Australia Day (Jan 26).

Also, I switched from ghee to grapeseed oil for the sear and there was A LOT less smoke and I think I preferred the flavor as well.

That sounds pretty exciting ChrisV. Feels like Kangaroo would work nicely for tartare.

Maybe. I wouldn't eat it though. All kangaroo meat is from wild animals, so there's a risk with parasites etc. tbh I have no idea if cooking to 118 makes any difference for that.

I thought there are kangaroo farms in Australia.

Sick dog cameo, hoping he at least got a tiny piece?

Alljeezy itt

Nope. Would be hard to farm them - they can jump up to 6 feet off the ground, so you'd need tall and sturdy fences. There's also just no point because the number of wild ones easily keeps up with demand. There are 30 million of the things in Australia, easily more than people.

lol Australia

Steak thread,

I have a 4 1/2 lb chateaubriand tenderloin that I'm cooking today. The plan is to do the serious eats slow roasted recipe but I have a few questions. How long will it take at 225? I'm looking for a nice medium rare so I should take it out of the oven at 125 correct? Finally, I won't have access to my stove top so what do you think about finishing it with the broiler?

Thanks!

Finishing it in broiler or 500 degree oven is fine. Pulling it at 125 is fine too, it shouldn't coast up much from a low oven, probably up to 128 or 129, which is a pretty good medium rare temperature. But make sure you let it rest significantly before you put it back in the hot oven, a roast this small and thin will pick up a ton of heat during searing. I'd let the roast drop down to about 120 or even 115 before popping it back in the oven.

This thread has been a terrific resource and has massively upped my steak game, so I thought I'd take the opportunity on this New Year's Day to give a little back to OOT. I was in the local elitist market and saw a spectacular cut of meat on sale -- it's normally $31.99/lb, but was marked all the way down to $31.49. I couldn't resist. I bought 3/4 of a pound and set it in the fridge to age:



After a week, that puppy was perfect. A little Hawai'ian sea salt and fresh ground pepper:



Let's vacuum seal that bad boy:



. . . nicely nested in some tasty aromatics:



Sous vide, of course, to a nice, tasty, tender 127.5 for 90 minutes:



Wouldn't want to ruin the sear by having it anything less than dry:



A New Year's Day piece of meat just wouldn't be right without a good solid cast-iron sear, weighted of course:



It'd be criminal to let any side go unseared:



And of course, browning in butter:



Just out of the pan. Mmmmmmmmmmmm!



It would of course be a tragedy to shred that baby by sawing through it with a dull knife:



After an appropriate tented rest, cutting on a natural-wood cutting board:



Finally, the coup de grace -- plating with the right acoutrements:



I just can't say it any better than the fine folks at Hormel:



Rave reviews here from Family Treesong:

Ok will do. Where can I find time estimates for how long it will take? The recipe says 2-3 hours which seems like a pretty big window

Lmao

Still beats a DeanSteak