I have something in mind for this fall, that is if I can get my wife to agree to let me pull the trigger.

Finally catch a break at WF:



Grabbed the one in the middle after checking next level down as well. Was 1/4" thicker than others and had the best cap imo.

27,

Nice! All the $10.99 ones mine had left were miserable looking really thin cuts.

Probably should've taken the third up

Had to get on the $10.99 Whole Food frenzy today.

1.4lb ribeye, marbling looked good, but at 1.25 inches it was going to be a little hard to get right.



Started with sous vide bath with salt, pepper, thyme, and butter at 125 F.



Drank a local pint while waiting



Fired up the grill and let the coals get hot. Should've put more coals but it was still pretty hot in there.



Steak went on the grill. I really need to work on the backyard weeds.



Out of the grill after about 3 minutes total, sear was good but could have been better, hard to balance doneness with sear in a thin steak.



Sup bro



Doneness was as expected, medium rare to medium on the cap which I ate, and medium on the eye which I shared with the wife. It was tasty.

Sous vide fans,

While I prefer pan or grilled texture for ribeye or strip because I like a little more bite with those, sous vide at 120 for 45min was incredible for rare tenderloin, so super tender.

ET,

Nice but take full advantage of the grill imo!

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Reverse sear, easy to cook. I'm not a fan of the fat and silver skin on the side of these, but they were cheap.

You're right I should have gone full grill instead. The steak looked thick enough for sous vide + grill, but when I vacuum seal it the steak always flattens a lot.

Pretty sure I just pulled off atleast a 5 on the Gobbo scale.

Discovered the links in the first post and decided to copy 99's method. Reduced the times a bit because my steak is skinny as ****. Cooked each side 2 minutes instead of 3 and did 5 minutes in oven instead of 7.

5th steak I've ever cooked. Spices are sage, cayenne, oregano, with rock salt that I crushed up.

I present the 99 Junior.









Bloody Corner Closeup

Forgot to upload this, but I did my first test in dry aging last month. Prime Boneless Ribeye aged around 40 days (was intended to go for 30 days but we didn't use it at the party I intended them for) and they tasted great, but I think I trimmed more off of the steaks than necessary (luckily after doing so I realized that and saved more meat for burgers and one of the best cheese steaks I've ever made, so it didn't actually go to waste.

I also have two more roasts dry aging right now, Choice NY Strip (this time I covered the side without a fat cap in duck fat to protect the meat. I also have very cheap roast in there that I'm doing an experiment with. In about two weeks I'm going to grind it into burgers (well before dry aging has any real impact on flavor) purely to see if it can create a very deep sear, and to see if that makes a good smashed burger or not.

I froze like two steaks, and after a long poker session with barely any food, I might make one tonight. If so, I'll post it. From frozen I like to either Sous Vide and then finish on a pan, or do it in a pan first and finish at 200 degrees in the oven.

Gas, solid for that cut. Boney, yes!

I think I'm going straight Ducasse via eGullet where it all started. The cut is the exact same. 10 minutes a side seems too much though, even for a 1.5er on true med heat. Talk me off the ledge.

That crust tho:

I've been fantasizing about splashing out for a Breville Control Freak with the primary purpose of executing the perfect and repeatable Ducasse method. Steak thread is really not helping this past week.

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Has anybody had a chance to look at the WF steaks to see if they're part of today's Amazon price drops?

27: Well? I was going to suggest a little less time per side, because most of the Ducasse done here (and IIRC also the one in the instructions thread) were all somewhat bigger cuts. How'd it go?

DW: Will check today or tomorrow, but the lists I've seen have focused on "staple" ingredients - not sure premium steaks fit the bill.

potato: !!!

Boney: !!!!!!

Gas: Getting better, love the videos! Not bad interior doneness for a steak that thin, but pretty much no sear there. For a steak like that I would prob just do a couple minutes each side on medium-high. Also, seasoning mix sounding more appetizing, though I would have skipped the oregano in this mixture.

tx: amazing looking marbling on that, def great deal at $9/lb.

Catching up on today's tech blogs, it seems its mostly staples, but salmon, chicken and eggs were all reduced. Fingers crossed their ribeyes come down at some stage, it'd be super convenient!

Not my best work ever but it was still delicious. I used a little corn starch as America's Test Kitchen suggested. It worked a little too well and I was surprised the surface was starting to char (which I like) so quickly (just over 2 minutes).

Seared two minutes, flip, another two, then 1 min per side. Sent the steak into the oven at 250 for 15 minutes. Added onions to the pan with some butter. Stirred onions until well coated with butter. Then I just put the sprouts and tomatoes into the pan and left the heat on medium. I moved the pan half way off the heating element and just kept the tomatoes and brussels sprouts on the hot part.

I need new steak knives. Recommendations?

grizy,

Looks great!

I think maybe someone (you?) posted about the corn starch before, but I hadn't read/seen anything about it. Here's a video on it:

Yeah. That's the exact video I saw. I was surprised at how much it shortened the sear time. It definitely works in drying out the surface of the steak.

Kenji uses cornstarch on grilled shimp for the same purpose iirc.

interesting that they put the steaks in the freezer after coating them with salt and corn starch. wonder how theirs turned out.

Costco prime ribeye cap cookers - anyone have troubles with even-ness? Just cooked one up, ended up with the outer strip being medium-well while the interior was medium-rare. Thought it could be from searing the edge, but I didn't sear it for that long (~2 minutes total for the whole edge)

Still delicious though

WF Steak buyers, are you seeing any price reduction since this Amazon acquisition?

Is it actually drying the steaks out that causes the increased sear or it literally the cornstarch itself just charring with the heat?? Anybody willing to sacrifice some steak to science and trying to wash the sear off a steak cooked this way to see if it's actually the meat or just burned up starch coating it?

I'm looking for easy ways to improve my sous vide sears so I'll give the technique a go. Will probably coat in cornstarch, then brush as much as possible off, then salt separately. That will give maximum drying out of the outside of the steak with minimum chance of ending up with a battered steak.