Awesome Steak!
 

Had an awesome mouth-watering USDA Prime ribeye for Christmas dinner. Turned out so freakin' good! I've got my process down to a science these days. Sous Vide 1.5-inch thick boneless ribeye for 90 minutes @130 and then sear on some super hot coals for a minute or two on each side. It was like butter... :drool:

U.M.

http://www.kilmer-family.com/temp/ribeye.jpg

It looks good but to really decide, I would need to be invited to Prattville.

I am going to try it. what thermometer set up did you use.

That is making me hungry, and I just finished breakfast.

I used my Anova Sous Vide immersion cooker. They are on sale at Amazon right now for $128.00. http://a.co/exwoySh

U.M.

http://www.kilmer-family.com/temp/In-Water-Bath1.jpg

Do you use one of those vacuum sealed bags to immerse it in? :bigears:

I got one of those for Christmas.

USDA prime meats are now at our local SAMs club.

I did fillet mignons for Christmas dinner. Mom did the veggies. Freaking incredible.

Started them out on my Primo smoker up to about 100° internal temp.

Them Sous Vide to 134°.

I seared them in a 500° black iron skillet. 15 seconds per all 6 sides. Then a little more on the main flat sides.

I hope you made enough for everybody!!!!:seasix:

The only thing that bothers me about that cooker is that I hate the thought of my food being infused with plastic molecules for a long period of time. It happens. :ack:

I did my first sous vide filet (from Sam's) last week. Best steak i ever et!

Not trying to be a smart-ass, but how does 45 minutes to an hour in a vacuum bag differ from grocery store packaging for weeks?

Heat. It loosens the molecules. you can read about the lack of regulation in cooking plastics.....

https://www.google.ca/url?sa=t&rct=j...Z301puC33Sirre
https://www.google.ca/url?sa=t&rct=j...jKVTlhuzjFUmc7

:cert:

Yes sir I do. However prior to owning all the fancy equipment I was using regular freezer grade Ziploc bags.

The "Food Saver" vacuum bags are BPA free. I've read Ziploc bags are too.

U.M.

We bought 7.3 pounds of Tenderloin last night. Awesome steaks for dinner here too. Even had a whole left over one for lunch. :sneaks:

That steak is indeed, awesome. :drool:

1 inch thick New York strips. Weber Q on high until tstat reads 500. Sear each side on Hi one minute, turn heat to low then 4 minutes per side. Rest a bit and perfect medium as per the inlaw's request. Awesome.

ROUND #2!!!!

These arrived in the mail just in time for New Year's. They are from Snake River Farm's out of Idaho. The steaks are their Wagyu Gold Grade 1.5-inch ribeyes with a BMS rating of 9+. I've been wanting to try some of the cuts from SRF for a while now but always chickened out right before pulling the trigger. They are a bit pricey... Can't wait to cook these up! :drool:

U.M.

http://www.kilmer-family.com/temp/SRF.jpg

How much were they per pound?

$89 for 1.2 lbs?





It'd better come with a blowjob. The swallerin' kind.