• We would like to welcome American Trench as an official Affiliate Vendor. American Trench is a Philadelphia based outerwear, apparel, and accessories brand, making all of its products in the United States at (mostly) family owned factories. . Please visit the American Trench thread and welcome them to the forum.

  • 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!!!!!!!

Jmr928

Distinguished Member
Joined
Aug 30, 2019
Messages
2,540
Reaction score
22,140
Like I know I don’t have any A5 in the freezer, but I should probably check just in case?
You never know what you’ll find ?
We’d bought a handful of 6oz blocks for a party and apparently didn’t end up making them all.
 

te0o

Senior Member
Joined
Aug 13, 2020
Messages
442
Reaction score
1,374
Been a while since we’ve had a steak. Found a block of A5 Kobe we’d forgotten about cleaning out the freezer so decided to thaw it out.
Ah get out of here....

Looks delicious!
Do you find any of the taste is lost after freezing/thawing?
 

Jmr928

Distinguished Member
Joined
Aug 30, 2019
Messages
2,540
Reaction score
22,140
Ah get out of here....

Looks delicious!
Do you find any of the taste is lost after freezing/thawing?
Maybe some but not a significant enough amount that it’s noticeable.

A new butcher opened near us this year who stocks it so we haven’t ordered or frozen any lately but prior to the local option opening we used to order from the butcher near where we winter because we knew/trust them.

Getting steaks overnighted in a cooler was expensive enough that we needed to buy in bulk to split the added cost of shipping across several steaks to justify the price so freezing/thawing was the only real option.

We’ve had decent luck vacuum sealing and freezing them and then moving the steak to the refrigerator a day or two before we planned to cook to let it slowly thaw instead of leaving it on the counter or something.
 

Piobaire

Not left of center?
Joined
Dec 5, 2006
Messages
78,008
Reaction score
55,773
FWIW, I freeze our steaks all the time. If I'm buying steaks for a weekend dinner, and the primal looks good, I'll get another two and just freeze them in vacuum seal bags. You don't even have to defrost if you're using sous vide; just put them right in the dunk and add an extra hour or so depending on thickness (TWSS!)
 

te0o

Senior Member
Joined
Aug 13, 2020
Messages
442
Reaction score
1,374
For my birthday this year, I decided to satisfy my steak needs outside of home...

Went to a Basque restaurant in London (Lurra) that serve my favourite Galician Blonde sort. It was good overall but in comparison with some of the stuff I do at home - pretty meh, to be honest.

I think the biggest issue is the fact that they grill a fairly thick piece of beef when it should be reverse-seared for a perfect result. The edges are massively overcooked and the inside is still rare. Nice charcoal/grill taste though which is not achievable at home with a cast iron.

IMG_0303.jpeg

IMG_0290.jpeg
 

Piobaire

Not left of center?
Joined
Dec 5, 2006
Messages
78,008
Reaction score
55,773
I hope to experience a Galacian blonde one day.
 

Omega Male

Stylish Dinosaur
Joined
May 30, 2013
Messages
11,640
Reaction score
25,869
My steak go-to in London was Omnino in Leadenhall. Argentinian owners and chefs. Don't know how well they have weathered the pandemic but never had a disappointing meal there in the Before Times.

 

Jmr928

Distinguished Member
Joined
Aug 30, 2019
Messages
2,540
Reaction score
22,140
Finally got around to getting a sous vide and figured we’d do a test run of a thick tomahawk before we get the extra thick one for the holidays. Anyone have a favorite sous vide method or recipe we should test out? Dry brined for a day.
C7EB335D-8BD6-47B8-A6C9-4E34A230CF67.jpeg
 

Piobaire

Not left of center?
Joined
Dec 5, 2006
Messages
78,008
Reaction score
55,773
I just do it to 130, dust with my homemade rub (S&P, brown sugar, smoked paprika,) and drop on the inferno IR burner to crust.

How do you plan to crust?
 

Featured Sponsor

What's Your Favorite Summer Shoe?

  • Loafers

  • Boat shoes

  • Espadrilles

  • Sneakers

  • Desert Boots

  • Sandals


Results are only viewable after voting.

Forum statistics

Threads
475,057
Messages
10,155,701
Members
213,510
Latest member
khofreestar
Top