asdf,

definitely not concerned from a health standpoint (i'd be putting it on a huge steak afterall) but more from a "why does the outside of my steak taste sugary" one. I do suppose that such a small amount probably wouldn't matter.

someone try it and post results.

Not it.

When you caramelize (brown) sugars they taste nutty which is already what you're tasting when you eat a well crusted steak.

Yep.

made this dry aged ribeye 2 nights ago. standard reverse sear w/ salt and pepper. seared in grapeseed oil and butter.







I think I got a little assist from the camera, because it looks perfect in that picture but IRL it was more medium.

third pic looks amazing. doesn't seem all that aged iyam.

nuggetz,

Hot.

Yowza.

Oh wow, if you go to subscribed threads it still shows stars for threads in OOT, this thread has 2 stars.

So after almost having "forgot about OOT" earlier in the week, I made sure not to forget tonight as I tried the weighted down sear method for the first time. The subject was a small-ish, maybe half pound/1" thick filet I had kicking around. At first I was searing/re-basting with butter/searing every 30 seconds and was like wtf, this isn't doing anything. Then all of a sudden, 30 more seconds and it's totally brown. Nice! Did the other side too and it turned out to be probably one of the best sears I've done. It turned out a little overcooked (between MR-M, but closer to M) and with some pretty big grey band, but that's something I'll have to tweak. I'd imagine this probably works better with a ribeye too that actually has some fat, so will try that next time.

Also to note, I dumped the pan drippings over the steak. I did in fact let it rest and those are not all of it's inner juices all over the plate.





EXTREME MEAT CLOSE-UP!



EXTREME END PIECE THAT I USED TO MOP UP THE JUICES CLOSE-UP!

i was trolling for recipes for tonight's steak and came across this:



of course, all the comments were about how awesome it looks. i'll see if i can do better.

Goose: that looks pretty nice.

Nootka: replace the steak with a good one and that'll be a pretty nice looking plate!

why do u guys limit urself to only a few cuts?

there is so much of a cow to see!

Some are naturally superior and easier to prepare.

Only cuts of beef I buy are ribeye, filet, chuck, and brisket.

easier to prepare yes, most of the time, superior, maybe in price, you guys are missing out

Doing a 30 hour sous vide on an arm roast. On sale for $2.99/lb.

Then again, maybe you just have terrible taste? People stick to a few cuts, e.g. ribeye, tenderloin, strip, etc. for a reason. It's because they're the best cuts when you just want to eat a big hunk of meat. Now, admittedly stuff like hanger an be quite nice, but it can be difficult to acquire, so most don't bother. Additionally, if these "other" cuts you're referring to aren't best served at, or close to, medium rare, then they probably don't qualify as "steak", i.e. I like a good brisket as much as the next guy, but it just isn't steak.

ur acting like i said these cuts are not nice, i eat them all the time. Dont be so retar U guys are just too narrow minded IMO. Ill post about some i ate recently later, if ur doucheyness doesnt refrain me from doing it

Well, which cuts?

Meca,

Can't wait!

I'm 90% ribeye, and 10% filet.

I don't buy anything else for myself, but sometimes I'll get a different cut for a friend/family member. And that after I've suggested a ribeye or filet. I used to get other cuts, but not anymore. Occasionally a porterhouse sounds good, but I'd rather have a ribeye over any other cut of meat. The rare times I get a filet, I treat it like a side dish to a ribeye.

man el d is so good at the internet

allrighty then keep buying overpriced filets