As I've mentioned to other posters who spoke similarly, this probably isn't true. I'd suggest you find someone who has cooked professionally (or go to a restaurant), and try a blind taste test. You might be surprised.

Methinks it's all in your head?

lol it wasn't cold. i do usually order rare if i go to a nice steakhouse tho.

the flash was def off! but as u can see from the shadow there was a light directly overheard. just like the other steaks i posted, this one def looked substantially rarer in pictures than IRL. i guess its a lighting issue but its not the flash :/

thx gobbo!

i normally do, but i got home last night and that was the only thing i had to cook for dinner so I didn't have time plan ahead like usual.

Making filet and peppercorn sauce tonight for my dad's family. Don't have my sous vide machine unpacked yet so I think I'm gonna jerry-rig one on the fly on a stove top. Wish me luck. Made some truffle onion soup last night at least so even if the steak turns out not perfect something will be tasty.

just picked up some thick choice cut NY strips for $15/lb from iowa meat farms

totally forgot how much more awesome looking corn fed beef is compared to grass fed. the prime cuts looked unreal but they were $25/lb and i don't trust myself quite enough considering this is gonna be my first attempt using this method with >1inch steaks.

will obv post TR later tonight or tomorrow.

2 Filet's for dinner for me and my wife.





Crust



Center Shot




With mushroom ragout.





And with roasted root veg

DAMN Hoagie!

look like solid 9s

Hoagie,

You look like a guy who wants to make it into a ratings post!

That's pretty elite looking, Hoagie.

I'd give it a ten if there was just a little more food on the plate.

Mushroom recipe please?

dayamn! that's definitely at least a 9.

Only way you can improve that is to place the mushrooms to the side of the steak — I almost wept when I got to the pic where that sublime interior was no longer visible.

Excellent (except as noted)!

*EDIT*
Please add some cooking details, i.e. method of cooking, type of oil, time per side, etc.

yeah wow. perfect filet doneness, awesome looking crust, very little gray band. 9.4 IMO

That steak is awesome. Sides also very high quality. Im gonna not give a numerical rating because I dont want to turn the thread into a hot or not of steaks. If asked, np, but as a standard doesnt seem ideal.

Hoagie,

I'm not saying that's necessarily a 10, but IMO it's better looking than both the 9 and the 10 in Gobbo's post.

Thanks!

I flipped it every 20-30 seconds on 5 in a stainless pan with grapeseed oil for 5 mins maybe? Then put it to 6(which for some reason is a big difference on my ****ty electric range). For 3-4 mins. Crust was set and I was scared I was going to burn it so 6-7 mins in the oven with a probe in one of them til it hit 127. Rest and slice.


The mushrooms are super easy.

Sauté clove of garlic in 3 TBSP of butter on med for 30 seconds. 12 oz of mushrooms and cook until they release their juice 10-12mins with the lid on. Add1/3 cup of chicken stock and 1/3 cup red wine and 3 TBSP heavy cream. Simmer lid off until sauce coats the mushrooms. Mine was a bit thin tonight so I added a little corn starch slurry to tighten it up.

Thanks again for the compliments.

Oh and it was ****ing delicious. I forgot to mention that bit earlier.

Outstanding!! Can't wait for my steakstone to arrive in the mail.

Not sure why, but photo instantly made me think of this:



Also made me go cook some steak and eggs with a bit of leftover NY Strip I had.

I'll take tri-tip over skirt or flank for either. In my area most butcher shops have it, but not at regular grocers.

Off topic - but Tri-tip cut into 1/2" cubes and mixed 50/50 with ground chuck is also the nuts for making chili if there are any chili-heads itt.

Braising tri-tip seems like a waste to me.

Solid 8 for me. Love the mushroom ragout - looks great. I like some sauces with my filet. Only slightly nitty thing for me was the crust didn't look as crunchy as the 9's and 10's.

What do you guys do with cooked leftovers?

When doing steaks, I usually cook one med-rare for me that is gobbled up, but then my wife and daughter will share a second steak that is cooked more medium. They will not finish it all and we will generally have 3-4 ounces leftover of medium cooked steak in the refrigerator.



Inspired by 4tehlolz's steak and eggs, here's what I did this morning:



Problem I always have is that the steak my wife and daughter like is already medium, so I'm at a bit of a loss how to heat up and not end with well done.

In this case I tried to just sear it quickly to get it just reheated. It was still probably too overdone. Still tasted great though - especially with nice runny, over-easy eggs - but not as tender as if it was still medium.

I guess the proper way to prevent it from getting over-done would to be just oven it up to 100 or so, but who's got the time for that?

oven slow or eat it cold or slice up and in pan for very very short time seem the best

Don't know, it's never come up...