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STEAKS!!!!!!!

Flambeur

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Where do I get picanha I the US and what cut do I ask for? Sirloin cap?

in any case, I feel like I’m regressing back to basics with my steak. Wife prefers NY Strip, but I have been going back to tbones for a quick and dirty gnaw it off the bone steak done in about a sec on the genesis.

Also, steak and wine diet is the best diet indeed
 

Omega Male

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If you self-raise and go through the few remaining small regional slaughterhouses you don't get graded, I don't think. Probably not that meaningful anyway as grass fed and finished is always going to be lean? We'll see.
 

Overt

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Where do I get picanha I the US and what cut do I ask for? Sirloin cap?

in any case, I feel like I’m regressing back to basics with my steak. Wife prefers NY Strip, but I have been going back to tbones for a quick and dirty gnaw it off the bone steak done in about a sec on the genesis.

Also, steak and wine diet is the best diet indeed

Picanha I've usually found listed as just that, Picanha. It's a tasty cut with a large fat cap and generally leaner meat. The best one I've had is from Snake River Farms which is expensive (as its their hybrid breed wagyu). Note, the best way to generally cook it is slice it into steaks with the grain so that when you serve them people slice across the grain.

Another very popular cut in Latin America I'd encourage everyone to try is the Asado de Tira, which are essentially beef short ribs cut across the bone versus with the bone. They are absolutely incredible grilled over charcoal.



 

Piobaire

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Flanken cut short ribs is the butcher's term. English cut would be the thick, with the bone cut.
 

Overt

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Flanken cut short ribs is the butcher's term. English cut would be the thick, with the bone cut.
Yep Flanken Style is how I've seen them, the Korean style for Galbi tend to be much thinner in my experience
 

Piobaire

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Last time I made that style ribs, just setting them down to marinade. On top of the fresh stuff I just use Yoshida sauce.

7AB49C2A-8557-41D0-A91B-13E4EF1A54E2.jpeg
 

vdubiv

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Yep Flanken Style is how I've seen them, the Korean style for Galbi tend to be much thinner in my experience
cool thanks for the quick lesson, didn't realize they are called by a different name depending on thickness of cut. I just figured Korean style was referring to the commonly seen preparation method.
 

Overt

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cool thanks for the quick lesson, didn't realize they are called by a different name depending on thickness of cut. I just figured Korean style was referring to the commonly seen preparation method.
Ah no it's not hard and fast with the name. I just meant that when you buy them for Galbi (the dish name) they tend to be cut much thinner.
 

Rumpelstiltskin

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Thrifted a sous vide cooker the other day and decided it was time to conduct my first experiment.

Yesterday afternoon I picked up my first test subject: a piece of choice angus ribeye from Aldi. I salt and peppered it down last night and put it in a ziplock bag. It is currently luxuriating in a 2.5 hour 130 degree bath

Cook time is ok? I'm assuming a much shorter sear time: 1 - 1½ minute each side
 

beargonefishing

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Thrifted a sous vide cooker the other day and decided it was time to conduct my first experiment.

Yesterday afternoon I picked up my first test subject: a piece of choice angus ribeye from Aldi. I salt and peppered it down last night and put it in a ziplock bag. It is currently luxuriating in a 2.5 hour 130 degree bath

Cook time is ok? I'm assuming a much shorter sear time: 1 - 1½ minute each side
Depends on thickness. If it's 1.5 inches plus, you can sear for that amount of time no problem. If it's under 1 inch, it's very hard to sear and you should probably cook it to 115 sous vide. At 2.5 hours, even a 3 inch steak will likely be at whatevet temperature is set at
 

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