STEAKS!!!!!!!

[SirGrotius]

Très elegant

 

[Luigi_M]

Currently eating the leftovers of this for breakfast, with horseradish sauce. V. good for hangover. ?

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It would be worth to get an hangover just to eat this

 

[Van Veen]

I got a couple of good looking Black Angus porterhouses for $8/lb. an't beat that.

Decided to go all out on steakhouse-style sides (aka butter with a little bit of vegetable)

maple-pecan stokes purple sweet potato casserole

roasted brussels sprouts with heirloom tomatoes and aged balsamic

 

[jcman311]

Whoa, its a Tesla steak!

 

[Van Veen]

Whoa, its a Tesla steak!
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elon plz send me tesla. i'll even take one of those ugly trucks

 

[Piobaire]

I made more SRF wagyu strip last night, exactly how I made it last Friday. Best steak I've ever turned out at home. Just so damn good.

 

[beargonefishing]

Some prime strips. Just salted them and put in fridge till tomorrow. I might sous vide one and sear/oven the other and do a taste test.

 

[Luigi_M]

amateur question ... is salt meant to draw out excess humidity from the meat?

 

[DavidLane]

Big boy cook today:

-DL

 

[Lizard23]

Some prime strips. Just salted them and put in fridge till tomorrow. I might sous vide one and sear/oven the other and do a taste test.

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curious to hear about the results.

 

[beargonefishing]

amateur question ... is salt meant to draw out excess humidity from the meat?

It does draw out some of the humidity (which is what dry aging does on a much higher level) and tenderizer a bit. I've found salting 24 houra in advanced enhances the taste.

 

[Piobaire]

Perfect Pan-Seared Steaks Recipe

The best technique for an even crust and deeply flavorful pan-seared steak includes pre-salting your meat and bathing it in butter.

www.seriouseats.com

 

[Lizard23]

It does draw out some of the humidity (which is what dry aging does on a much higher level) and tenderizer a bit. I've found salting 24 houra in advanced enhances the taste.

Simply stated salt pulls out moisture that mixes with the salt on the surface and then is reabsorbed into the meat, more fully seasoning it. Evaporation or patting dries the surface of the meat to allow for a better sear (before browning can occur, water must be gone, so wet protein wont brown or will eventually brown but will be overcooked by that point). This surface drying is sped up by being in the fridge.

 

[Piobaire]

Correct. Also, the newly created brine starts to break down the proteins, making the meat more tender.

 

[DavidLane]

Super fast:

Already pulled the point and wrapped the flat. Burnt ends coming up.
-DL