BDV ridiculously good.

Can we get a containment thread for your steaks so the rest of us have a chance?

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Another aged prime ribeye, this one straight Team Pan in beef fat and butter:

that magical knife-edge level of doneness right at the point rare moves into medium rare.

You could probably sell those cooked for like $75-100

I think every steak I’ve posted in this thread has been oven/pan seared. This is an attempt at the grilled version on the new propane grill we bought. Admittedly this is attempt #2. The first attempt was way over done, which resulted us in having steak sandwiches instead to mask the overcook. I think I’ve got the hang of it now though.

Salad

sandwich with a side salad

Salad = solid fyi

Grass Fed bone marrow drippings poured over a grass fed prime grade ribeye.

Blowtorch sear from frozen then air fryer at 170F.

Well colour me interested.

Looks awesome, my arteries are clogging just looking at it.

I've considered experimenting with the air fryer so now I might!

Air fryer from frozen? How long at 170?

Nice work Bradley. Always like to see some innovation ITT.

I’m intrigued, can we get the full idiots guide to air frying steak? I’ve never air fryer anything but the uniformity of that is incredible.

very creative method up there. I like the idea of some kind of bone marrow pan sauce on a filet.


I found this beautiful prime strip for $18/lb and couldn't resist. #teampan high heat sear in light olive oil for 6 minutes with lots of flipping, then basted in shallot-thyme butter on lower heat for a few more minutes.

Team steak,

Great to see elite steak after elite steak here, just amazing work. But here’s a throwback to just some basic delicious simple steak.

2lb ribeye about 2in thick, $9.99/lb at Whole Foods


Heavy salt and pepper for about an hour. Then straight old school ducasse, just 15-20 min on medium flipping every couple mins in a bunch of butter and garlic until interior 120. Could have seared after but whatever I was hungry!





Not the elite level of the last few steaks, but melt in your mouth tender, super rich, and really well seasoned. And super easy to prepare.

Happy Labor Day weekend!

El D,

I grabbed a couple of those bone-ins the other day at 9.99/lb too, about 1.5 per. They were both glorious and there will be pics.

I used the air fryer because it's a pretty easy to use low temperature heat source. The air space inside it is so small I assume there's very little temperature variation.

Plus it was after midnight and I didn't want to wait for sous vide.

Bone marrow
Air fryer 400F for 20 minutes. Quite a bit of it renders and drips into a pool of liquid underneath the bones so you want something to collect that goodness. Poured that golden goodness over the steak after it was done but before it was cut.

Steak
Completely frozen solid I hit it with a Benzomatic blow torch and MAPP gas (I believe it burns hotter than propane). This took a while, about 6-8 minutes. Surprisingly that also happened to completely thaw out the steak even though it was 1.25" thick and rock solid to start. Was not expecting that at all.

Once I was happy with the sear I heated at 170F until the inside was over 115ish. Really any heat source works. The objective is to heat evenly at low temp. The heat needs to penetrate the entire thickness and cook the center without overcooking the outsides. 170F is the lowest my air fryer goes. Once on my cutting board I poured the bone marrow drippings onto it it. Basically pure fat, equal to butter.

Very minimal grey banding.

El D,

This is the first time I checked the thread today, and it was to post a Ducasse of my own. Maybe it was a function of coming back from lifting and being pretty hungry, but I think there’s a legit case for the Ducasse as the of steak preparation. Used rendered beef fat and basted with butter. The crust is just unreal:

Time to start aging a new bone-in ribeye. This one was choice at $8.34/lb.

How long did it take in the air fryer to hit 115ish?

I use my air fryer a lot, but never considered cooking steak in it!

It’s like the world is in balance when I see BDV put in a new ribeye for aging.

Anyone ever heard of putting mayonnaise on a steak before you sear it?

The tip came from the Anova website article: Want a wicked sear? Grab the mayonnaise!

The article says its used by restaurants for years, I've never heard of this before and worked at several restaurants

any one tried this?

comments?

I’ve not tried it with steak but I use mayo on grilled chicken all the time. Seasoning and mayo in a ziplock and shake the **** out of it then tossed on the grill. Works great.

Also it can be used in lieu of butter on a grilled cheese.