STEAKS!!!!!!!

[Lizard23]

Was cut was the wagyu?

 

[Piobaire]

I pat dry and then rub in just a tad of my personal dry rub. Mainly S&P, smoked paprika, and brown sugar. For quality steaks just the lightest hint of it but it grabs any residual moisture and helps start the crust/Maillard reaction. As I've shared that thing gets to welding temps and I have both sides and all for edges crusted in about three minutes.

They were NY Strips.

 

[Lizard23]

there is no need to debate how hot an IR grill gets. I have one. They are insane.

 

[rezso.kuti]

A bottle of Grange 1994 as a random bottle! Nice!

 

[Van Veen]

I had some steaks that were not totally thawed yet. Set the oven to 300, preheated till it hit 250, turned it off and put the steaks in. I put the thermometer in for science. Turns out it's actually not a bad "safe" reverse sear technique. They got up to about 105 before stalling, and I can just turn the oven on to finish them when my sides are ready to go. My biggest complaint about reverse sear is that there's no room for error; if you leave the steaks in too long they overcook. Sous vide is a lot safer.

 

[Lizard23]

I would argue that at a temp of 200-225, while they can overcook, it would take a long time for it to happen.

 

[Van Veen]

I made lamb spiedies with homemade Italian rolls tonight. The meat was ?. The rolls came out all misshapen since it's my first time making rolls. Pics next time.

 

[Jr Mouse]

Anyone order their steaks online? I am looking for recommendations on any online butches/ranches that might be worth ordering from. I assume they are mostly useful for ordering occasional high-end cuts like wagyu, etc, that might be challenging to find locally.

 

[beargonefishing]

Anyone order their steaks online? I am looking for recommendations on any online butches/ranches that might be worth ordering from. I assume they are mostly useful for ordering occasional high-end cuts like wagyu, etc, that might be challenging to find locally.

Snake River Farms and Crowd Chow seem to have good meat that are at or slightly above what you can find locally (if you have access to a good local butcher). They have prime, choice and wagyu, so they span the spectrum. I haven't ordered from any others.

 

[Beckwith]

I just put an order in for Snake River, should be getting it any day. I have been exclusively Crowd Cow until this order. The meat comes flash frozen, which I liked better than getting it locally and freezing with moisture.

 

[ocooney]

Anyone order their steaks online? I am looking for recommendations on any online butches/ranches that might be worth ordering from. I assume they are mostly useful for ordering occasional high-end cuts like wagyu, etc, that might be challenging to find locally.

I order from Flannery Beef

Flannery Beef

www.flannerybeef.com

Mostly because I don't have a good local source for dry aged beef.

 

[JohnMRobie]

Anyone order their steaks online? I am looking for recommendations on any online butches/ranches that might be worth ordering from. I assume they are mostly useful for ordering occasional high-end cuts like wagyu, etc, that might be challenging to find locally.

My go to is Jimmy P's in Naples https://www.jimmypsbutchershop.com/ when I'm trying to find rare cuts but SNF and CC are both good too.

 

[edmorel]

Flannery is terrific stuff, if pricey. I’m a Creekstone man (no waygu), when they have sales you can get some great deals. I order pork stuffs and some beef products from D’Arteganan.

 

[ocooney]

Flannery is terrific stuff, if pricey. I’m a Creekstone man (no waygu), when they have sales you can get some great deals. I order pork stuffs and some beef products from D’Arteganan.

The Flannery Helluva Deal dry aged rib eyes are cheaper than the non aged Creekstone. I always have 4-6 in the freezer

 

[Texasmade]

I did Pat LaFrieda a couple of years ago. Disappointing garbage.