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STEAKS!!!!!!!

Omega Male

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That looks ... expensive.
 

pastrystar23

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Holy fuck that dry aged wagyu was unbelievable. Even the fat melted in your mouth. I could cut the pieces with a fork. The lamb was fantastic as well.

View attachment 1501979
your sous vide technique seems to be on point. Have you heard of the otto wilde grill? or any of the many infrared grills on the market today? I plan on getting one as home depot sells it. Made in Germany and built like tank, it's also portable. It's the kind of infrared broilers professional steak houses use. Personally I like dry aged steak cooked like Peter Lugar (a technique you can only do with real dry aged beef).
 

Piobaire

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I did filet mignon last night. Last time I was at Costco I bought a whole, trimmed tenderloin then sliced several dinners of filet and have a couple piles of scraps that will become tartar. The first dinner was a few weeks ago and I did the filets to 129 in the sous vide and tossed in the IR portion of the Lynx per protocol. So lean I had a problem with getting crust. Last night I dipped them in melted butter prior to tossing onto the Hell Flame and basted with the left over butter for the 2-3 minutes it takes to do all sides.

 

beargonefishing

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your sous vide technique seems to be on point. Have you heard of the otto wilde grill? or any of the many infrared grills on the market today? I plan on getting one as home depot sells it. Made in Germany and built like tank, it's also portable. It's the kind of infrared broilers professional steak houses use. Personally I like dry aged steak cooked like Peter Lugar (a technique you can only do with real dry aged beef).
Haven't tried a salamander grill yet, but I'm intrigued.
 

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