Nice work, rep!

Damnnnnnnnnn son!

Man I want to eat all of that right now.

i've found i spend as much time looking at the backgrounds of pics posted in this thread as i do looking at the meat.
liking the smuckers sandwiched between the premium saltines and the bread...do you happen to keep your peanut butter in the fridge?

rep,

9.98! why pepper before sear, it just burns the pepper. deductions for pre sear pepper, and not exactly "steak content". also scallions ftw

Ginger is a unique animal, i think you nailed it adding to the sauce instead of a garnish (or wanting to at least), then i remembered corned beef and cabbage with eye watering amounts of ginger on top.

Kinda sad Dudd didn't get much constructive feedback. Yes, as El D said, for a thinner steak like that, you can skip the reverse sear and just go directly to the sear and it should come out OK. But no one commented that the main sin was that 132 F for your sous vide step is way too high. 132 F is a much higher temperature than the usual medium rare ITT. 131 F is on the high end of what most people consider OK here. Most aim for more around a uniform 125 F edge to edge, with the exception of the crust. When I sous vide steaks, even pretty thick ones, I set the bath for 117 or 118 F (at temps this low, don't go more than an hour or so). Then the additional heat from the sear isn't going to overcook your steak.

I only use 131-132 F for things like a leg of lamb that I want to cook overnight, and as such, it's vital to have over the pasteurization temperature of 131 F. For steak with a short sous vide time, you should be well under 131.

Wookie,


Or did they?

Meh Saturday night steak. 2+ lb ribeye for $15CDN LOL. Brussels sprouts overdone but who cares:

And yeah I put the keg seasoning on it what of it

What was your cooking method, Grando?

Brussels look delicious, maybe they were texturally unpleasant?

To be honest the brussels sprouts were delicious - ended up eating them all and the cap (oh dat cap). Just reverse seared the steak in 275 oven stove top finish.

Sear was okay but not amazing. Did not eat middle fat. Thought of many of your guys' Diggs while throwing that and the bone away.

Grando,

Brussels sprouts look good to me, though you'll get better results IMO if you cut them in half.

Steak looks plenty tasty to me.

#steakforlunch



Prepping a reverse sear.

All,

Like grando, a totally unremarkable but totally tasty steak. Just posting this one so people don't get too intimidated to post regular steaks after some of the epic A+ recent posts!

Mediocre looking 1lb ribeye from WF.


~3 min/side on medium, ~30sec/side sear in butter/garlic.



Should have done a little shorter on the main cook, a little longer on the sear. But very tasty nonetheless!

Love it El D! If you think that's average then I'll take average everyday of the week and twice on Sunday.

Some quasi-live steaking for you all.

I am a big fan of shredding Brussels sprouts, feel like they get better seasoned that way

Big - what internal you targeting?

Most here know that the temperature probe is essential gear. Takes the guesswork out of the reverse sear!

My temp shot up in the last minute. Pulled off at 110 and already climbed to 122.

About to start final sear. Temp climbed all the way to 125 while resting; about 5 degrees warmer than I wanted but I should be ok.

Resting. 45 sec/side in beef fat, with a final 30/side in butter.

Just one small pic from after lunch. Too far into medium/gray band territory IMO (I needed probably 2 minutes less on the first cook--I wasn't expecting a 15 degree increase during resting!). Definitely one of my better crusts though; props to the bacon-press recommendation on the weighted sear.

Still, the family loved it and the end result was quite tasty, all aesthetic disappointments notwithstanding.

Looks good to me

Big,

Looks delicious!

I think this thread now is really three categories:

1) deansteak fails
2) tasty well-cooked steaks
3) elite best steak ever candidates

Nothing at all wrong with category 2!