Cooking A Good Steak - Page 998 - Other Topics Forum - Discuss Pop Culture, Arts and Entertainment

foobar,

was it frozen solid and packed well when you received it?

i'd be super tilted if i was planning on having a taste tonight and it was held up by weather

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12-14-2016 , 04:30 PM

#24927

foobar

old hand

Join Date: Jan 2004 Posts: 1,506

@rep - frozen, but wouldn't say frozen solid. Was well packed.

@devil - don't want to be Debbie downer but I'd be somewhat concerned about thaw if it doesn't get to you today.

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12-14-2016 , 04:32 PM

#24928

El Diablo

Carpal \'Tunnel

Join Date: Sep 2002 Posts: 70,770

Foo,

Yes, it's not getting here today, and I'm def concerned.

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12-14-2016 , 04:35 PM

#24929

foobar

old hand

Join Date: Jan 2004 Posts: 1,506

Rep's guy seemed to be stand-up. Worst case scenario your orig shipment doesn't pan out, I think he'd make it right.

Seems likely he has some kind of insurance deal or similar w. FedEx.

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12-14-2016 , 04:40 PM

#24930

Montecore

RPElf = +EV

Join Date: Mar 2011 Posts: 82,126

Quote:

Originally Posted by El Diablo

Durango,

I'm gonna do a New Year's prime rib as usual with the same Serious Eats oven technique as usual.

As am I. This is year 7 or 8 of me doing it at the in-laws after seeing the Serious Eats link in this thread. One year of well done prime rib was enough.

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12-14-2016 , 04:41 PM

#24931

El Diablo

Carpal \'Tunnel

Join Date: Sep 2002 Posts: 70,770

Foo,

Keeping fingers crossed. Actually sent him shipping and payment info last Monday Dec 5, so already waited a while to get this processed. Hopefully it arrives ok tomorrow. But that's a long time from when it was shipped yesterday afternoon...

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12-14-2016 , 04:42 PM

#24932

+rep_lol

banned

Join Date: Sep 2013 Posts: 14,900

i havent known this guy for a really long time nor do i know him super well- he was introduced to me by one of my best friends for 10+ yrs and they seem to be pretty tight so i would trust in his integrity and i imagine that there has to be some kind of recourse if you receive a spoiled/unfrozen shipment. this is coming from a major market in charlotte that supplies a lot of local businesses, not some hole in the wall operation. they do a lot of food shipping so i'm sure this situation has come up many times before and they know how to take care of it.

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12-14-2016 , 04:42 PM

#24933

Bigdaddydvo

King of the Politics Forum

Join Date: Aug 2004 Posts: 21,304

Beautiful pics! Congrats, and for those waiting, wishing speedy delivery.

I have a sudden urge to go to Whole Foods and buy a hanger steak. Any experience cooking them ITT?

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12-14-2016 , 04:48 PM

#24934

foobar

old hand

Join Date: Jan 2004 Posts: 1,506

Quote:

Originally Posted by El Diablo

Foo,

Keeping fingers crossed. Actually sent him shipping and payment info last Monday Dec 5, so already waited a while to get this processed.

Fwiw, I was expecting to do all this last week too, but talked to him via phone and he mentioned he was delayed in shipping cause his supplier hadn't invoiced him yet. Not sure why that matters, but he at least gave me heads up on delay.

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12-14-2016 , 04:51 PM

#24935

El Diablo

Carpal \'Tunnel

Join Date: Sep 2002 Posts: 70,770

Big: Lots of hanger steak fans ITT, just search hanger. I've usually just pan cooked them pretty quickly at pretty high heat.

Rep: I'm sure it'll work out fine, but I just really want to eat the steak!

Foo: yeah he told me something about invoicing person being out or something. Like I said to rep, it's not that big a deal; I just want the steak!

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12-14-2016 , 04:51 PM

#24936

+rep_lol

banned

Join Date: Sep 2013 Posts: 14,900

Quote:

Originally Posted by El Diablo

looks like you guys went HAM and collectively ordered 30-40 pounds or more (just based on updates itt in past 24 hrs, more people hit me up for the contact info fwiw). they get it in 20-30 pound batches every week iirc, so the most likely explanation for any delay imo was that he was just waiting on the next shipment to arrive.

Last edited by +rep_lol; 12-14-2016 at 05:01 PM.

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12-14-2016 , 05:25 PM

#24937

forssell

old hand

Join Date: Dec 2004 Posts: 1,857

I´m sure everybody who has acted nice all year get the package they want

Easy to be jelly for those wagyus, sick stuff. My day included going through some cheap rib-eye offerings at a wholesaler, looked so sad that I left empty-handed.

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12-14-2016 , 05:41 PM

#24938

DeadMoneyWalking

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Join Date: Nov 2005 Posts: 32,369

Quote:

Originally Posted by Bigdaddydvo

Beautiful pics! Congrats, and for those waiting, wishing speedy delivery.

I have a sudden urge to go to Whole Foods and buy a hanger steak. Any experience cooking them ITT?

IMO the natural progression is: flank -> hanger -> flat iron -> skirt, but it's not too important. The thing to remember is that you aren't making a fine dining filet aiming for a picturesque sear, you are doing quick grill steak for the local family joint. The first three want to be marinated overnight or a few hours and cooked fairly quickly.

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12-14-2016 , 05:59 PM

#24939

Bigdaddydvo

King of the Politics Forum

Join Date: Aug 2004 Posts: 21,304

Whole Foods prime rib roast ad.

Stop, stop, it's already dead!

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12-14-2016 , 06:00 PM

#24940

Bigdaddydvo

King of the Politics Forum

Join Date: Aug 2004 Posts: 21,304

Quote:

Originally Posted by DeadMoneyWalking

Have never cooked a hanger. I enjoy flank, and am also a yuuuuuuuuuge beef flap fan.

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12-14-2016 , 06:47 PM

#24941

mephisto2000

centurion

Join Date: Sep 2004 Posts: 123

Quote:

Originally Posted by Bigdaddydvo

Whole Foods prime rib roast ad.

Stop, stop, it's already dead!

They locked in all the juices though!

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12-14-2016 , 06:53 PM

#24942

Bigdaddydvo

King of the Politics Forum

Join Date: Aug 2004 Posts: 21,304

Quote

12-14-2016 , 07:49 PM

#24943

durango155

Pooh-Bah

Join Date: Aug 2008 Posts: 4,818

Diablo - the serious eats method is exactly what I described except I'm doing the 200-220 degree low cook in my smoker and then the hot sear in the oven.

Probably not a lot of carryover so I'm thinking about pulling 125-128 and rest then sear as per kenji

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12-14-2016 , 08:34 PM

#24944

potato

old hand

Join Date: Jun 2004 Posts: 1,573

El D,

FedEx is aging your beef for you for free? That's what I call customer service!

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12-14-2016 , 08:38 PM

#24945

MackB2

veteran

Join Date: May 2009 Posts: 3,078

So got my Anova the other day and was thinking of taking it on a maiden voyage with a prime rib. I've never cooked one, anyone have any good recipes?

I'm looking at a few and they're all suggesting I sear in the oven. I'm worried with how unreliable my oven temp is I may over cook or not even get a sear at all. Any thoughts on that?

Thanks guys, keep up the good work ITT!

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12-14-2016 , 10:12 PM

#24946

Da_Nit

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Join Date: Dec 2014 Posts: 9,383

Quote:

Originally Posted by foobar

It's, it's.....beautiful!

Please disregard my kid's half-hearted donut in the background

Need to see final product but this is steak porn at its pinnacle.

Last edited by Da_Nit; 12-14-2016 at 10:32 PM.

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12-14-2016 , 10:17 PM

#24947

Da_Nit

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Join Date: Dec 2014 Posts: 9,383

Quote:

Originally Posted by Bigdaddydvo

Mine isn't terribly huge (5-6 lbs maybe?)

A bit lame, but I plan on covering it up in my father in law's BBQ rub recipe (he's an elite BBQer and has placed at the huge annual Kansas City BBQ completion), followed by like a 4 hour SV at 125 with a finish in the cast iron. I know some say you don't get a true roast flavor/experience with SV but I'm after foolproof preparation with such an expensive cut of meat.

Thanks for the reply, sorry for not responding sooner.

Plan is to put a rib roast or ideally a NY strip roast, ideally around 4lbs on my Weber kettle. Based on your response and other posts starting to think I'm nutz for trying to cook on Weber. There's ways to limit heat and get a slower cook but still risky.

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12-14-2016 , 10:37 PM

#24948

Bigdaddydvo

King of the Politics Forum

Join Date: Aug 2004 Posts: 21,304

Quote:

Originally Posted by Da_Nit

I don't remember if you have an Anova or not, but if not, choice #2 is in the oven at 225 with frequent temp checks up to 125, finished with an oven or pan sear.