STEAKS!!!!!!!

[rezso.kuti]

Stick with just salt and pepper on good steak. I would not recommend dry aging at home, but leaving it in the refrigerator for 7 days is fine. It won't really dry age in that time.

Got it. I'll simply leave it in the fridge and wait. Thank you for the help.

 

[DavidLane]

Got it. I'll simply leave it in the fridge and wait. Thank you for the help.

You don't always need the best cuts or grades, just look for fat and color as others have mentioned already. I really like some of the bistro/salad cuts that are "new" which basically means made up. Denver, Ranch, Flat Iron, Back Iron (basically sirloins) and Flanks, Skirts, Hanger, Entrana, Oyster. All can be really good, and most of the time a lot cheaper than a Ribeye or NY Strip.

I would also add that I miss your days at Vass when emails were answered quickly, and I look forward to your new venture.

-DL

 

[rezso.kuti]

You don't always need the best cuts or grades, just look for fat and color as others have mentioned already. I really like some of the bistro/salad cuts that are "new" which basically means made up. Denver, Ranch, Flat Iron, Back Iron (basically sirloins) and Flanks, Skirts, Hanger, Entrana, Oyster. All can be really good, and most of the time a lot cheaper than a Ribeye or NY Strip.

I would also add that I miss your days at Vass when emails were answered quickly, and I look forward to your new venture.

-DL

Thank you! I need to sit down with the butcher and talk about this, step by step need to try all! Also, the pictures are really helpful in this thread
I guess the key is to find a good butcher where you can source quality meat.
Here in our town, it is not so easy. You can find local Angus, some other beef from Poland and you can buy Argentine beef as well. Which looks delicious by the way.

 

[rezso.kuti]

I would also add that I miss your days at Vass when emails were answered quickly, and I look forward to your new venture.

Yes, I am sorry to hear this. I have encountered this problem several times ...I am sure the Vass team will solve this problem soon

 

[edmorel]

Thank you! I need to sit down with the butcher and talk about this, step by step need to try all! Also, the pictures are really helpful in this thread
I guess the key is to find a good butcher where you can source quality meat.
Here in our town, it is not so easy. You can find local Angus, some other beef from Poland and you can buy Argentine beef as well. Which looks delicious by the way.

argentine beef was once world class but unfortunately they’ve taken the higher yield/lower prices route and the meat has suffered but you can still find some good stuff. I would start there unless it’s price prohibitive. Look for “Entrana” (skirt steak), “Vacio” (flank) or “bife de chorizo” (strip).

 

[rezso.kuti]

argentine beef was once world class but unfortunately they’ve taken the higher yield/lower prices route and the meat has suffered but you can still find some good stuff. I would start there unless it’s price prohibitive. Look for “Entrana” (skirt steak), “Vacio” (flank) or “bife de chorizo” (strip).

Cool. Thank you! It helps a lot!
I guess my butcher will hate me for so many questions!

 

[beargonefishing]

Prime strips seasoned with sea salt and a 3 peppercorn medley and in the sous vide bath.

 

[Piobaire]

When did you get a sous vide?

 

[beargonefishing]

My first one around 2010. This replacement probably around a year ago.

 

[beargonefishing]

Turns out it's a 4 peppercorn medley. 4.

 

[Piobaire]

Don't think I remember you using one before.

 

[beargonefishing]

Don't remember that **** beyond burger fiasco from last month?

 

[Piobaire]

That was you? I'm embarrassed for you.

 

[Piobaire]

The Snake River wagyu was pretty damn good. Sous vide at 129, finished on that insane IR burner the Lynx has. Bed of mushroom duxelles, veggies and corn done on the Traeger. Oh, I just grabbed a random bottle of wine and it was okay.

 

[Lizard23]

Well done. What do you have there? About a millimeter of gradient? Tops?

You know i prefer reverse sear to sous vide... but is if possible the IR gets so hot that it negates the benefit of a dried out surface? Perhaps we can prove kenji wrong?