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Each time I've made steaks, I go buy them day or day before.  But I'm lazier and more efficient as I age.

On scale of "stay the f away" to "it doesn't change the taste whatsoever,"  where is Surly on freezing ribeyes and thawing out day of?

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3 hours ago, Hornbeliever said:

Each time I've made steaks, I go buy them day or day before.  But I'm lazier and more efficient as I age.

On scale of "stay the f away" to "it doesn't change the taste whatsoever,"  where is Surly on freezing ribeyes and thawing out day of?

I do it, if I see one of the family packs at HEB that looks good (good size cap and marbling) or same at Costco I'll grab it regardless of if I'm planning on steak night any time soon. I'll either cook what I need immediately and freeze the rest or just freeze all of them. Vacuum seal is a must, freezing them in just a ziploc is inviting problems. I've never noticed much if any taste change. I slow defrost them by putting them from the freezer into the fridge at least 24 hours before I plan on cooking them. Usually they don't end up staying in my freezer more than a week or 2.

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I'm on Team Costco NY Strips multi packs.  I do the individual steaks vacuum sealed and frozen flat.  Mostly, I semi-thaw them and then do a reverse-sear approach to preparing them.  Medium rare with great char FTW.

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Guga did a freeze comparison, a single freeze didn't make a noticable difference, though the thawing method did. Letting it thaw gradually in the refrigerator was better than a quick thaw in cold water or on the counter.

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A reverse sear from the other night at the House Of irth. 

Thawed the last two end pieces of our hand-cut filets, which is why we trussed them to make them looks pretty.  225 oven til 115-degrees.  10 minutes rest followed by a sear 2 minutes per side.  Finished with a quick Garlic Wine Reduction before serving.  

Basically, it was an excuse to properly enjoy the Ghost Block.

 

 

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A47C9535-BD0B-4EDF-A5E5-62A1A5003B65.jpeg

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On 9/16/2020 at 6:45 PM, Anastasis said:

Fucking picanha man. Sous vide and then seared. Very on point.

13-DEC87-B-8-B94-4647-BFF1-727-C644963-E

 

Gotdamn that looks solid. 

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need a few more practice runs to get the sear just right.  but it’s pretty great. 

I looked you up.

That Otto Wilde rig is serious.

I am sure you wanted the recognition. So here it is.

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2 hours ago, futureman said:

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Sear looks good. Plating game looks like a garden just shit all over the plate.  Tighten it up future. 

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1 minute ago, Anastasis said:

Sear looks good. Plating game looks like a garden just shit all over the plate.  Tighten it up future. 

that’s fair.  hockey game was starting so I just threw it all on the plate.  should’ve put the salet in a bowl. 

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8 minutes ago, huge said:


I looked you up.

That Otto Wilde rig is serious.

I am sure you wanted the recognition. So here it is.

it’s not my grill; I was at my brother’s house.  but I did the cooking so I will take the recognition, thank you. 

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Butcher cut my ribeye a little thicker than I asked, but I decided to roll with it.  Turned out good and will make about 3 meals. 

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Edited by dcbc

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