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STEAKS!!!!!!!

te0o

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The stuff I post here is fairly repetitive, I guess, but to this I say - if one is tired of ribeye, one is tired of life!

Had this beast of a steak (1kg / 2.2 lbs) this evening, Wagyu-Angus crossbreed, aged somewhere between 2 and 3 months. Needless to say, superb tenderness, taste, texture, everything.

If I get a heart attack someday because of this shit - worth it!

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te0o

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One is none, two is one!

This week I got this sexy pair of German/Prussian Simmental ribeyes to do an experiment, in the name of science, of course.

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Both same weight (0.5kg / 1.1lbs), medium thickness (3/4 inch)

Cooked the first one entirely on a cast-iron skillet - 4 minutes in total, 55C final temperature (131 F).1 minute first on each side, then another minute on each side but with butter, garlic, rosemary, and thyme in the pan to get the temperature down and baste.
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Results were good, great crust, nicely pink on the inside. It was delicious, albeit ever so slightly chewy on the inside, at least in comparison with the next one.

For the second one, I used the reverse sear method. 15-20 min in the oven until it reached 40-41 degrees C (105 F).
Then 30 seconds sear on the pan on each side and another minute basting each side with butter. Final temperature 55C (131 F).
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It does look more overcooked, but the final internal temperature was exactly the same. Same perfect crust, but it was a bit more tender on the inside, more uniform in texture. Overall slightly better, but obviously the thinner the steak the smaller the benefit from reverse searing. With a larger, 2 inch plus steak, the difference would be way more pronounced.

No news there, just thought I'd try both ways with the same piece of meat. Slight advantage for the reverse seared one, both enjoyed with a nice Bordeaux.
 

Piobaire

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130F then sear on the IR. Yesterday I also started low carbing for a few months.

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Girardian

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The one thing about sous vide or RS on ribeye is I prefer more rendering of the fat. A good friend, who is an expert BBQer and cook (and who does a proper reverse seer on a charcoal grill and was a serious competitive BBQ award winner on the circuit for a while), likes to do a long Sous Vide just at the render threshold -- 8 hours+, but I've tried that (once only) and didn't love the resulting texture even though the rendering was achieved. The straight cook on the grill renders the fat but risks flair-ups. Hence, my love of rib caps (which basically just eliminate the fat river). Don't get me wrong, I do love my fat, just more marbled.

Curious where you gents come out on the idea cooking method for fatty ribeyes.
 

Lizard23

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The one thing about sous vide or RS on ribeye is I prefer more rendering of the fat. A good friend, who is an expert BBQer and cook (and who does a proper reverse seer on a charcoal grill and was a serious competitive BBQ award winner on the circuit for a while), likes to do a long Sous Vide just at the render threshold -- 8 hours+, but I've tried that (once only) and didn't love the resulting texture even though the rendering was achieved. The straight cook on the grill renders the fat but risks flair-ups. Hence, my love of rib caps (which basically just eliminate the fat river). Don't get me wrong, I do love my fat, just more marbled.

Curious where you gents come out on the idea cooking method for fatty ribeyes.
I cook prime strips instead. Problem solved.
 

Van Veen

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The one thing about sous vide or RS on ribeye is I prefer more rendering of the fat. A good friend, who is an expert BBQer and cook (and who does a proper reverse seer on a charcoal grill and was a serious competitive BBQ award winner on the circuit for a while), likes to do a long Sous Vide just at the render threshold -- 8 hours+, but I've tried that (once only) and didn't love the resulting texture even though the rendering was achieved. The straight cook on the grill renders the fat but risks flair-ups. Hence, my love of rib caps (which basically just eliminate the fat river). Don't get me wrong, I do love my fat, just more marbled.

Curious where you gents come out on the idea cooking method for fatty ribeyes.
The 136° SV ribeye is where it's at. solid medium. not at all overcooked. super tender and buttery. free your mind from mid-rare brainwashing!

just dunk in an ice bath for a few minutes before searing.
 

edmorel

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The grill feature on my Yoder. The grill grates are an accessory, forgot the brand but they claim the grates get 200-300 degrees hotter than the cooker temp. I set the cooker to 550 degrees and I moved away from heat when the steak hit 120. To put the Yoder back into smoker mode, you just close the hatch below the grates.

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Omega Male

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Nice. I have a Memphis smoker that offers the same option of grilling over the fire box. Have used it a lot with tri-tips as a smoke + sear works really well with those. For steaks, I've reached peak laziness these days. 250F wall oven on a rack up to 125F. Screaming hot cast iron pan on the outside grill -- either IR burner or over pellet fire -- a minute or so each side for the nice crust. Rest and inhale.

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reidd

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Was about to post this in the cookery thread but this massive hunk of halibut can only be described as a STEAK. Finished with some capers and shallots fried in butter and lemon juice

Simple ratatouille with eggplants and tomatoes from the garden with a lot of good olive oil.

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Canadianguy

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/\/\ That looks tasty! Halibut is amazing.

Since we’re on the topic of stretching the definition of steak, here’s some duck breast I did tonight with a Pinot jus.
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