Awesome Steak!

[Olustee bus]

Expensive, ya think. Eighty nine bucks a steak. Yeah, a tad bit.

[Jobaka]

Originally Posted by Uncle Meat

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.

I haven't done those myself, but I have had their steaks in a restaurant.
Best. Steak. Ever.

[Uncle Meat]

Haven't some of you ever splurged on a consumable before? Good bottle of wine or Scotch maybe? Yeah I admit it's a bit much for some dead bovine but...YOLO!

I actually got these on sale. $293 shipped to my door and they threw in some Jacobsen's Black Pepper Infused Salt and a thermal bag. Steaks arrived in a huge insulated box packed with dry ice.

U.M.

[Ol Timer]

As soon as I get comfortable with my new offset smoker, I'm gonna have a Snake River Farms brisket. They are reported to be in a class of their own.

[Dan Dlabay]

Man that looks good. I do steaks on a charcoal grill instead of a gas grill.

[VatorMan]

I got a new Sous Vide unit myself. Tonight will be my first attempt at Filet Mignon.

[Uncle Meat]

Originally Posted by VatorMan

I got a new Sous Vide unit myself. Tonight will be my first attempt at Filet Mignon.

What method do you plan on using to sear your tenderloin?

U.M.

[VatorMan]

Originally Posted by Uncle Meat

What method do you plan on using to sear your tenderloin?

U.M.

It’s 20 outside so I used cast iron skillet. Learned a valuable lesson. Chase wife out of the kitchen prior to use. She grabbed the bag and washed all the juices I was going to use for a sauce.

30 seconds on both sides and it was perfect. I put the filets in the bag with a clove of garlic, a small dash of worstershire, and S/P. Finished with brown butter( minus the steak juices.)

[Datawiz]

Tonight will be night #2 with the 7.3 pounds Filet Mignon. I cut up 2 pounds to go into hamburger helper.

We will have one more meal out of the entire vacuum pack.

[Kerrmudgeon]

Originally Posted by datawiz

Tonight will be night #2 with the 7.3 pounds Filet Mignon. I cut up 2 pounds to go into hamburger helper.

We will have one more meal out of the entire vacuum pack.

Two pounds into hamburger helper?.....what a waste. You could have frozen it........

[FasterTraffic]

This part made me ...

Originally Posted by SRF website

Grade: SRF Gold – Higher than USDA Prime

Funny, I don't see "SRF Gold" listed anywhere on the USDA site. Ahh, to work in marketing...

[Uncle Meat]

Originally Posted by Ol' Timer

As soon as I get comfortable with my new offset smoker, I'm gonna have a Snake River Farms brisket. They are reported to be in a class of their own.

So I hear! One of their large (20+lb) Gold Grade brisket's costs somewhere near $250. I can only imagine what they're like.

Originally Posted by VatorMan

It’s 20 outside so I used cast iron skillet. Learned a valuable lesson. Chase wife out of the kitchen prior to use. She grabbed the bag and washed all the juices I was going to use for a sauce.

30 seconds on both sides and it was perfect. I put the filets in the bag with a clove of garlic, a small dash of worstershire, and S/P. Finished with brown butter( minus the steak juices.)

So what do you think of your new "Sous Vide" setup? Will you continue to use it? What is your overall impression of the whole process?

Originally Posted by datawiz

Tonight will be night #2 with the 7.3 pounds Filet Mignon. I cut up 2 pounds to go into hamburger helper.

We will have one more meal out of the entire vacuum pack.

You... are... BALLIN'!

Originally Posted by FasterTraffic

This part made me ...



Funny, I don't see "SRF Gold" listed anywhere on the USDA site. Ahh, to work in marketing...

Probably because the USDA knows these specialty breeds of cattle produce meats which exceed the USDA Prime certifications.

USDA’s Agricultural Marketing Service (AMS) provides certification services to beef producers for a number of marketing programs making labeling claims concerning breed of cattle and carcass characteristics, including American Kobe-style beef. These characteristics go beyond the requirements for the official USDA grades and are often the basis for approval of meat product labels making marketing claims.

SRF offers 2 ranges of American Wagyu which they call their "Black" and "Gold" Grades. Black has a BMS rating between 6-8 while their Gold is BMS 9+.



U.M.

[VatorMan]

Yes I will continue to use it. I had been jonesing for one for a long time and the wife got it for me as a Christmas present. Since we’ve owned a Foodsaver for years, we have plenty of bags to use in the process.

[Uncle Meat]

Here's a close up shot of one of the ribeyes from Snake River Farms.

U.M.

[VatorMan]

We are using ours for salmon tonight.

[JRD77VET]

Originally Posted by Uncle Meat

Here's a close up shot of one of the ribeyes from Snake River Farms.

U.M.

Coming from a background with multiple generations of meat cutters ( premium butchers), I approve

[Will]

First Corvette Forum and now Vette Barn.

Is nowhere safe from this cooking-steak-in-water degeneracy?!?!?!

I will never cook my ribeyes with anything other than charcoal. Coals on one side of the grill, fat edge over direct flame for 2 minutes, then each side for 60 seconds, then move steaks to the cold side, put the lid on, and return in 5-10 minutes depending on your preference. You only get a thick overdone layer if you just dump coals in the whole grill and leave the steak over the coals the entire time like an idiot, which is exactly what happened in all those stupid French government propaganda pics of sous vide vs. charcoal steaks disseminated to unsuspecting Godly Americans.

[VatorMan]

Originally Posted by Will

First Corvette Forum and now Vette Barn.

Is nowhere safe from this cooking-steak-in-water degeneracy?!?!?!

I will never cook my ribeyes with anything other than charcoal. Coals on one side of the grill, fat edge over direct flame for 2 minutes, then each side for 60 seconds, then move steaks to the cold side, put the lid on, and return in 5-10 minutes depending on your preference. You only get a thick overdone layer if you just dump coals in the whole grill and leave the steak over the coals the entire time like an idiot, which is exactly what happened in all those stupid French government propaganda pics of sous vide vs. charcoal steaks disseminated to unsuspecting Godly Americans.

God gave the French the ability to cook into make up for their lack of spine on the battlefield. There is a reason almost every Michelin rated resturaunt is either French or the chef is classically trained in France.

[WalkerInTN]

Originally Posted by Uncle Meat

Here's a close up shot of one of the ribeyes from Snake River Farms.

U.M.

Originally Posted by JRD77VET

Coming from a background with multiple generations of meat cutters ( premium butchers), I approve

Coming from a background with multiple generations of "my favorite steak is a ribeye," I also approve.

[Uncle Meat]

Originally Posted by Will

First Corvette Forum and now Vette Barn.

Is nowhere safe from this cooking-steak-in-water degeneracy?!?!?!

I will never cook my ribeyes with anything other than charcoal. Coals on one side of the grill, fat edge over direct flame for 2 minutes, then each side for 60 seconds, then move steaks to the cold side, put the lid on, and return in 5-10 minutes depending on your preference. You only get a thick overdone layer if you just dump coals in the whole grill and leave the steak over the coals the entire time like an idiot, which is exactly what happened in all those stupid French government propaganda pics of sous vide vs. charcoal steaks disseminated to unsuspecting Godly Americans.

I finish (sear) my steak over charcoal. If it wasn't for the perfect edge-to-edge level of done-ness from my Sous Vide method you'd think it was cooked solely over charcoal.

U.M.