• Hi, I'm the owner and main administrator of Styleforum. If you find the forum useful and fun, please help support it by buying through the posted links on the forum. Our main, very popular sales thread, where the latest and best sales are listed, are posted HERE

    Purchases made through some of our links earns a commission for the forum and allows us to do the work of maintaining and improving it. Finally, thanks for being a part of this community. We realize that there are many choices today on the internet, and we have all of you to thank for making Styleforum the foremost destination for discussions of menswear and fashion.
  • STYLE. COMMUNITY. GREAT CLOTHING.

    Bored of counting likes on social networks? At Styleforum, you’ll find rousing discussions that go beyond strings of emojis.

    Click Here to join Styleforum's thousands of style enthusiasts today!

STEAKS!!!!!!!

Overt

Senior Member
Affiliate Vendor
Joined
Jun 29, 2020
Messages
135
Reaction score
83
It's about 1.5 inches thick

Your cook time is more than enough for 1.5 inches.

Ensure that while searing you have thoroughly dried the surface of the steak to get a good sear.

Personally I like to sear over a charcoal chimney when using sous vide. IF you don't have one available, a ripping hot cast iron works well.
 

Rumpelstiltskin

Distinguished Member
Joined
Jan 14, 2013
Messages
4,848
Reaction score
3,051
I ended up cooking it for 2.5 hours. The sear was decent so I guess I could have dried it off a little better and the consistency was a little odd I assume due to the cooking method and the time.

But good gawd it was like butter. I am officially a convert

*burp*
 

Piobaire

Not left of center?
Joined
Dec 5, 2006
Messages
72,149
Reaction score
42,310
I ended up cooking it for 2.5 hours. The sear was decent so I guess I could have dried it off a little better and the consistency was a little odd I assume due to the cooking method and the time.

But good gawd it was like butter. I am officially a convert

*burp*
How did you sear it?
 

te0o

Well-Known Member
Joined
Aug 13, 2020
Messages
52
Reaction score
89
I got those two beauties today. The top one is a Simmental from Germany and the bottom one is a Galician Blonde from Spain.

The Simmental is quite nice but the Galician is the real show stopper. Very good marbling and I'm sure the tenderness will be on point too. Really liking those types of steak - both are from ex-dairy cows that are comparatively old (7-8 years), purely grass-fed.

As my butcher aptly put it - the top one is a pretty wife, but the bottom one is a super model! I agree...

IMG_3714.jpeg

IMG_3717.jpeg
 

Piobaire

Not left of center?
Joined
Dec 5, 2006
Messages
72,149
Reaction score
42,310
Retired dairy cow meat is quite the thing lately. I've not had a chance to taste yet but here's an interesting YT.

 

te0o

Well-Known Member
Joined
Aug 13, 2020
Messages
52
Reaction score
89
Retired dairy cow meat is quite the thing lately. I've not had a chance to taste yet but here's an interesting YT.
That's really interesting, I wasn't aware. Watched the video and I basically agree, although the British beef they used is a bit lower-end than the Gali/Simmental.

It's funny to try meet from an older animal - I definitely agree that it feels more firm and substantive when chewing (not a bad thing in my book). The flavour is way more concentrated though. A couple of months ago I had a chance to snag those two outstanding Aberdeen Angus little steaks.

IMG_2680.jpeg

Outstanding marbling but clearly from a much younger animal. It was falling apart on the fork but it felt more fatty rather than beefy, if that makes any sense.

I also feel that a decent time of dry-ageing really benefits ex-dairy steaks (I love it when it starts to get mouldy, after 50-60th day - the fat becomes insanely delicious).
 

Overt

Senior Member
Affiliate Vendor
Joined
Jun 29, 2020
Messages
135
Reaction score
83
Has anyone here experimented with dry aging their own beef? I know they sell bags where you can do it at home, was curious what people thought of the result?
 

Styleforum is proudly sponsored by

Featured Sponsor

Favorite knitwear under jackets/sport coats

  • Crewneck sweater

  • Turtleneck sweater

  • Long-sleeve polo

  • Vest

  • I don't like knitwear worn with jackets/sport coats


Results are only viewable after voting.

Related Threads

Forum statistics

Threads
454,499
Messages
9,843,934
Members
205,321
Latest member
Paris-62
Top