STEAKS!!!!!!!

[Overt]

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]

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*

 

[beargonefishing]

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*

Welcome.

 

[vdubiv]

It's about 1.5 inches thick

TWSS

 

[Piobaire]

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]

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...

 

[Overt]

Galician Beef (and that from the north of Spain in general) is fantastic.

Enjoy!

 

[Piobaire]

Retired dairy cow meat is quite the thing lately. I've not had a chance to taste yet but here's an interesting YT.

 

[Lizard23]

To this day the single best steak i have ever had was Galician, served at Asador Etxebarri.

 

[te0o]

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.

Outstanding marbling but clearly from a much younger animal. It was falling apart on the fork but it felt more ***** 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]

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?

 

[venividivicibj]

Has anyone here experimented with dry aging their own beef?

only because no one else would touch it

 

[Overt]

only because no one else would touch it

 

[Texasmade]

only because no one else would touch it

I tend to like it more when it's wet over dry. For steaks though, dry aged beef tastes better.

 

[vdubiv]

Has anyone here experimented with dry aging their own beef?

only because no one else would touch it

Don't let your meat loaf!