I’m convinced BDVO just sits around and thinks up ways to make me feel bad about my meatery.

Econ looking great as usual.

bdv, do you think tallow will yield better results than ghee or any high temp oil?

SV chefs, if you vac seal and freeze multiple steaks do you seal and freeze w/o salt then thaw, salt, re-seal? Anyone tried salting before the freeze?

I've been working on my steaks after I finally bought a cast iron skillet. Here are my best results from a 2.5lb choice cowboy steak bought at Ralphs.

set out at room temp for 1 hour, season with salt+pepper


oven at 275° until it reached internal temp of 115° took about an hour
rested for a few minutes while I brought the cast iron up to temp. The steak rose to about 125° in that time while resting.


post sear looking pretty good. Used some butter+rosemary after the flip





What internal temp post-oven should I look for if I want the next one to be a little more rare? I was surprised how much it kept rising from the rest, maybe I should put the foil around it even looser?

BH,

I’ve used tallow before and love it (what I did for my very first steak ITT actually). Very high smoke point and great flavor that reinforces what is already on the meat.

I tweeted Kenji awhile ago about seasoning steaks just before freezing to allow popping the bag right into the SV. He said it’s fine, but your steak may get a more ham-like flavor/texture.

Cat,

Looks good! Remember, the higher your oven temp, the more the steak internal will rise during rest (because the surface gets hotter which will then transfer to a cooler center). Try 200-225 next time. I have a toaster oven that I can set to 150, which then gets negligible rise during the rest (I only go this low if I have lots of time).

In a time crunch 275 works, but I’d pull at 110 or so.

Went reverse sear for first time in a long time.



I got greedy going for a second sear and ended up with a little grey band on one side. Dog wasn’t even interested as you can see.

Straight into the .

Forgot to take interior shot, it was fine but not great.


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dont be shy mc.

WF strips looked lam, qfc had ribeye on sale for 8.99/lb.

not the best cut but i am happy

Emptying out a junk drawer. Anybody have a DeanSteak I can buy?

i'm gonna buy a cheap cut at some point and try and replicate the deansteak. amazed noone's tried it yet.

I'll use it afterwards for cottage pie for no waste.

Sadly I posted a deanesque steak last year


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from the deansteak cookbook, it's unclear if this is the pork or the tuna iteration.

1. ribeye bought from Whole Foods months ago, freeze,
2. de frost a couple of days prior, salt and air in the fridge.
3. Let it come to room temperature, get your skillet really hot and try the Heston method of flipping the steak every 15 to 20 seconds.
4. Let it rest and sear some Brussels sprouts that you had previous baked for about half an hour at 350 (should have gone for 20 minutes).
5. Steak now cold so throw in the skillet for 15 seconds on each side, cut and serve with the sprouts and some melted butter & ground sage mix that you knocked up.

Dean seems to still be active on twoplustwo so I'll PM him if I need any further advice.

Look what I found...

I saw one recommendation above for tallow, but it didn't put one over the other:

Tallow or Ghee to sear a sous vide steak in a cast iron skillet?

(Either would be store bought; I am not as hardcore as many of you.)

I kinda want to know what it looked like raw because I'm fairly sure dean was not sold a ribeye, at least not the type of ribeye that I'm familiar with.

I’ve had great results with both. Depends if you like a butter flavor or the steak’s fat marbling emphasized.

imo the original deansteak looks better than deansteak 2.0, even though gobbo gave that latter a higher rating

One of my prime aged ribeyes. Started in the oven and finished in butter and beef fat.

Nice BDV.

As good or better than anything out of a high end steakhouse

thx for the info

I ran the idea of keeping a fridge in my office to dry age steaks by my wife.

She picked her nose and threw a booger at me.

thats not a no

I’m about to settle into my new house and will most likely get some dry age going. I’ve been wanting to do it for over a year but I sold my house>bought a fixer upper>moved in with the gf>moved to Hawaii>back into the renovated fixer upper in a few weeks.

As I read my timeline I obviously messed up. Should have started before I left and had 100 day aged beef upon return. Damnit!

Would it be sacrilege if I ate a tomahawk steak caveman style? Cause I've been tempted to do that for years.