I’m a bigger dude but I don’t look fat. Still run marathons too. Nowhere near my prime, but this fall I was running 8 mile training runs at 8:00/mile pace.

WTF? I’m guessing BD don’t eat steak or red meat everyday.

no need to feed a grade F troll. This is one of the few places on the interwebs where good things happen.

Lots of aged beef fat cubes from my prime NY strip trimmings to render this afternoon. If you’ve never had a steak seared in beef fat, you’re missing out!

I love this thread, I would never troll it. No technique is above criticism.

love that container...assuming it's copper?

please make a side of double-fried fries to go with it since you have all of that glorious fat ready to go.

Prime Ny Strips for Christmas eve. Lots of unreal steaks/prime ribs being posted ITT.

130 for an hour or so - went to the gym while it cooked.
Rested in freezer for 5 - 7 minutes. I forget who posted that tip but it has been unreal for drying out the meat pre sear.
Avocado oil in cast iron w/ garlic + rosemary.
Butter + basting to finish.

First time doing a 2nd butter sear and now this will be my new standard. Thanks for all the advice ITT.

It’s a Copper Chef that was a gift from the MIL. Not an elite pan but does a variety of things pretty well. Have even done steak in it in a pinch with decent results.

Here’s my yield after about 10 hours of crockpot rendering yesterday. Looking forward to my next beef-fat seared steak!

Crap can’t see the pic.

Will try again:

Thanks it worked.

What is the effect of the freezer time on the internal temperature? Does the searing just return it to 130? Haven't heard of this freezer method.

Just out of interest, how is the fat smelling/did you have any mould issues with the dry age process? I got a piece of rib from the butcher the other day, it had a pretty funky smell and there was a bit of mould on it, but I cut off the mould, cooked it and it tasted sensational. I agree too about the fat, I've always cooked steak in its own fat, won't do anything else.

Very small bits of mold which aren’t a big deal. While rendering the fat had a bit of a cheesy funk compared to when I’ve rendered fresh suet, but it seemed to dissipate over time (just smelled like regular tallow)

After a week of visiting home, I was ready to give my steak-cooking another go.

...after the period where I cooked the steak on medium, I was letting it sit. In advance of the sear, I turned the burner up to high, and a greasefire burst out. Having never encountered one of these, I was at a bit of a loss. I knew that water was an absolute no-no for dealing with a greasefire. Unfortunately I didn't know what the proper solution was (Google seems to indicate that using a lid is the right thing, but of course I was having to react faster than Google). We've been getting snowed on all day, so despite the flame being rather large, I grabbed for a potholder, put it on, carried the flaming skillet out the door, and dumped it upside down on a snow bank. That put it out fairly quickly.

The emergency over, I'm now going to worry about my steak. The skillet looked burnt to hell, so I set it in the sink and just dumped oil in the non-stick pan and set it to high to give me something to sear with, even if not an ideal situation. I completed the sear and plated the meat, not expecting a good final product. I go to open my bottle of wine and I break off the corkscrew in the bottle. ****. I don't think there's a way to get at this wine now, with a broken-off corkscrew planted in the middle of the cork and the cork still 100% embedded in the bottle.

I threw up my hands in despair and just ate dinner before it got cold.



Honestly, just over Christmas I had two different steak dinners that were worse (one by my dad and one by my friend), so by comparison I was still pretty pleased with the flavor, even if utterly frazzled by what a disaster I had just gone through in getting it together. Between the perfectly acceptable flavor and the fact that the greasefire had no significant impact, I guess I'll color myself thankful. Still a bit sore about the wine though.

A lid is probably the right procedure, but I remember my first grease fire. I was like 14, making a burger, and the pan lit on fire. I literally just held it away from everything and let the grease burn out while holding a giant flaming pan. Was kind of funny because for some reason, when I see a fire burst out I get into this mode that tells me "absolutely DO NOT panic." Lucky, since a fire started in my toaster once in college and my friend ran to grab water to put out a grease fire at which point I calmly stopped him and told him don't sweat it, and to let it burn out.

Stopped him from causing the tiniest, contained, fire to spread, lol, and I actually had a fire extinguisher nearby IN CASE it spread anyway, so I wasn't panicked at all.

KJS. Push that cork in, strain and do some drinking.

My GF and I were gifted some meat for Christmas and we cooked it up tonight.



It was loooking pretty good pre cook.

SV 130 for 3 ish hours (46oz)

Thought I nailed the sear but right before I cut into it I realized I missed a spot.



Figured I’d just cut into it and eat it.



By now you can see the filthy grey band. Much shame brought on my family.

Couldn’t imagine eating it so gave it to the dog.



Good effort by the little fella.

Hoagie,
Any idea on something that will be effective in pushing it in? Blunt edges don't seem to do anything at all in terms of forcing the cork below the point it's set at. This was my only corkscrew, and I obviously plan to replace it soon, so I was sort of hoping to somehow manage to get the next screw deep enough to yank it out.

Wooden spoon, handle side to the cork and a hammer. Light hammering

Thanks, but no luck. Admittedly don't have a wooden spoon (the large spoons I have for stirring etc. are plastic), but found reasonable equivalents for firm edges and took a hammer to the other side, no noticeable movement.

Regular hammer and some cheese cloth to strain out the glass?

Edit: A bucket also, obviously.

Edit 2: a second bucket is probably also necessary.

I'm going to see if I can find enough wiggle room once I have another corkscrew in the next day or two. The snapped-off screw is pretty centered, but maybe I can pull it conventionally. If not, I'll take more measures to just try to push it in.

I’ve never heard of an irreconcilably jammed cork before. You can try the shoe/wall technique.

https://www.npr.org/sections/thesalt...t-ain-t-pretty

Just tried the shoe/wall technique. I wanted to believe just because of how ridiculous it seemed on the surface, but unfortunately got no movement on the cork at all; just a jammed-up hand from repeated attempts.

I mean, it is what it is; it was a $15 bottle, so not the end of the world if I just end up taking that as a loss.