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Off Topic Off Topic - General non-Corvette related discussion. |
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12-26-2017, 7:54am | #1 | ||||||
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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...
U.M. |
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12-26-2017, 8:19am | #2 | ||||||
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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. |
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12-26-2017, 8:19am | #3 | ||||||
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That is making me hungry, and I just finished breakfast.
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12-26-2017, 8:26am | #4 | |||||||
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Quote:
U.M. |
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12-26-2017, 9:10am | #5 | |||||||
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Quote:
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12-26-2017, 9:44am | #6 | ||||||
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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. |
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12-26-2017, 10:15am | #7 | ||||||
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I hope you made enough for everybody!!!!
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12-26-2017, 10:35am | #8 | ||||||
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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.
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12-26-2017, 11:32am | #9 | ||||||
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I did my first sous vide filet (from Sam's) last week. Best steak i ever et!
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12-26-2017, 11:36am | #10 | ||||||
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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?
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12-26-2017, 12:08pm | #11 | |||||||
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Quote:
https://www.google.ca/url?sa=t&rct=j...Z301puC33Sirre https://www.google.ca/url?sa=t&rct=j...jKVTlhuzjFUmc7 |
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12-26-2017, 1:22pm | #12 | |||||||
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Quote:
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12-26-2017, 3:33pm | #13 | |||||||||
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Quote:
Quote:
Quote:
U.M. |
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12-26-2017, 4:10pm | #14 | ||||||
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We bought 7.3 pounds of Tenderloin last night. Awesome steaks for dinner here too. Even had a whole left over one for lunch.
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12-26-2017, 6:53pm | #15 | ||||||
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That steak is indeed, awesome.
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12-26-2017, 8:33pm | #16 | ||||||
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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.
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12-29-2017, 9:46am | #17 | ||||||
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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! U.M. |
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12-29-2017, 10:27am | #18 | ||||||
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How much were they per pound?
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12-29-2017, 10:29am | #19 | ||||||
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12-29-2017, 10:44am | #20 | ||||||
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$89 for 1.2 lbs?
It'd better come with a blowjob. The swallerin' kind. |
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