That link is down, is this the same one you were talking about?

http://www.kickstarter.com/projects/...-for-sous-vide

There is also the Nomiku.

Yes.

That does actually look really good. For some reason I was thinking of a breaded fried steak. My apologies

Here good steak.

Prime NY Strip cut 1.5" thick.





Red wine reduction sauce. Nom.

i love reductions. that looks great.

Cooked a couple dry aged prime ribeyes sous vide @ 127* tonight. Finished them with cast iron/blowtorch combo in butter and canola oil. Then sauteed garlic, shallot, and rosemary in the oil to pour over meat after resting for 5 minutes.

Prob give myself a 7.5 this time. The meat seemed too close to medium even though I've had success with strips at 127*. Unfortunately my steak had thicker fat strips than my gf's. Starting to think I prefer strip steaks over ribeye because of that.

The black beans were pressure cooked with sauteed onion, garlic, bay leaf, and parcooked bacon.

My camera sucks:

Guys, I was curious since the only places i can find proper steak cuts is quite far away and it's not feasible for me to go more than once a week, is it a crime to freeze steak meat for a few days?

Most steak should be fine in fridge for a few days, there's no problem freezing it for longer periods though

Beef freezes remarkably well... it'll be fine frozen

(Omaha steaks is a web service here in US that ships premium frozen steaks to you.. very popular and quality is good)

The problem with home freezing is that its too slow, the temperatures they work at cause the moisture inside to form long ice crystals, which can sever the fibres inside the meat and affect the quality/texture. Industrial freezers don't have this problem.

You are right about the freezing but the quality of Omaha steaks for the price is pretty awful.

If you are going to freeze, wrap very tightly in saran wrap or use vacuum bags.

I asked about vacuum sealed steaks a while ago in this thread. I never saw any response and ended up throwing them out thinking that I was erring on the side of safety. Now I feel bad because I knew they were good quality steaks, they'd just been frozen for a long time.

Omaha filets always dry out really fast on me. I get steaks from them as gifts pretty much once a year and do think they are a bit pricey for the quality.

Even with the sales Omaha steaks frequently have, they are very small steaks, and the quality is not special for what you pay for. You are better off at a regular supermarket butcher and getting a choice steak.

If freezing steaks, wrap in plastic and then in foil. I only do this if I buy a whole tenderloin (or that one time I bought a strip primal). Otherwise, I'm eating steaks within a day or two of buying them.

That sucks, the whole pint of vacuum sealing and freezing is so that they keep for a decent amount of time.

If I don't see freezer burn I assume it's fine. Getting a vacuum sealer is the tits for buying meat in bulk.

i always buy from costco and vacuum seal individual steaks and never noticed a severe drop off in quality but I usually eat them within 3-4 weeks max.

Obviously fresh unfrozen is the way to go, but having some nice steaks in the freezer ready to thaw out on a moments notice is nice.

I don't really know what freezer burn is exactly but wouldn't vacuum sealing it first before freezing it not make it possible?

I haven't been using a vacuum sealer long enough to say it's not possible to develop freezer burn if you left it in there long enough, especially if 100% of the air wasn't removed. But I haven't had any problems so far.

I bought a FoodSaver vacuum sealer and started buying steaks from Costco. One thing I've noticed is that when I thaw out frozen ribeyes, I end up with a decent amount of liquid in the vacuum bag that wasn't there when I originally vacuum sealed them. Anybody else have this problem?

haven't really cooked steak in a while but decided to cook up a reverse sear "choice" new york from Costco last night to split with the gf. Oven at 225 degrees until internal temp of 110 degrees and then rested and seared with rendered beef fat and some butter

this is one of the really nice choice cuts that may have even been mis-labeled because it appeared more prime to me.

steak was cooked just about right, served with grilled squash/mexican squash

in before linear plating....not much I could do about it



please ignore the beef fat cut off the side, forgot to remove it for pics







I enjoyed the steak but still prefer ribeye/filet and/or even marinated prime sirloin. New Yorks just don't have enough flavor for me but maybe I am doing something wrong lol

When you freeze meat, all the water in the steak freezes into crystals and they tear through the meat fibers they're in. So when you thaw it out, some water leaks out. Not a ton usually but enough to notice for sure. That's another reason why fresh is way better.

This is WAY more noticeable with fish btw. Beef is a very good protein to freeze.

gobbo,

do you know why the tearing doesn't tenderize it like a jacard?

looks close to perfect durango. NY Strip is also at the bottom of my list, not a fan of the super beefy flavor for some reason.

Got this 1.5lb kosher ribeye from trader joe's a couple of days ago.



It was about 1.5'' thick but it looks thicker in this picture (TWSS!)



Cooked it in the oven until about 110, rested it for about 15 minutes, then seared it 1.5 minutes per side. After searing :




Cutting it open:



EMC:



Dinner served, paired with some tasty scotch



Good stuff!

Durango and El Timon - good stuff. They both look delicious