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I pledge to post more pictures of this STEAK


Landomatic

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  • 3 weeks later...

While Brown is looking for that dry aged ribeye in his fridge.....

 

Dad got a cross wagyu flank at Costco on accident and wondered why it was so fucking expensive. I brought over another cross wagyu vacio same as above, not butterflied this time though so thick boi. Flank got chimichurri marinade and vacio got jugo and hella black pepper. 2 hours 132 sous vide, ice bath, then sear on grill. The vacio took on color with the sear much more than the flank due to marinade difference. Both were good. Vacio might be my favorite cut right now. 

 

Vacio - Flank

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Vacio sliced

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dinner, vacio on top flank on bottom. potatoes and squash.

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  • 2 weeks later...
1 hour ago, Passive Aggressive Coach said:

Reverse seared some cheap NY strips tonight. My hack is rubbing in Wagyu beef tallow. I put this under my grill thread but thought steak thread needed some steak pron. 

20211028_180417.thumb.jpg.88e8043a3deea0bfbbc1a1a23bb519b1.jpg20211028_183408.thumb.jpg.81203d113e5683885b1a6f72b4c27131.jpg20211028_184902.thumb.jpg.4a998e4311b01bcf44da87e8aa26273a.jpg20211028_190345.thumb.jpg.674cd748e27d5bf2aa1cef6b68353e73.jpg20211028_190422.thumb.jpg.99b393cb92ce225c429e5be0fff827b7.jpg

Nice knife 

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5 minutes ago, b_p said:

Nice knife 

bought it 9 mos ago. Sharp af. perfect for steaks and any smaller cuts of meat. I have a sharpener and that damn thing has sliced my ass twice cleaning it good.  It was like $23.

 https://www.amazon.com/gp/product/B08SJ12JKG/ref=ppx_yo_dt_b_asin_title_o03_s00?ie=UTF8&th=1

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4 minutes ago, Passive Aggressive Coach said:

bought it 9 mos ago. Sharp af. perfect for steaks and any smaller cuts of meat. I have a sharpener and that damn thing has sliced my ass twice cleaning it good.  It was like $23.

 https://www.amazon.com/gp/product/B08SJ12JKG/ref=ppx_yo_dt_b_asin_title_o03_s00?ie=UTF8&th=1

Haha nice. I was thinking it was some handmade masterpiece. Shows how much I know lol

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I said to shop for a Tenderloin, not in the Tenderloin.  It's what you get for asking for directions from "the Nob" and not Nob Hill.

Edited by Lobo
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12 hours ago, Passive Aggressive Coach said:

Reverse seared some cheap NY strips tonight. My hack is rubbing in Wagyu beef tallow. I put this under my grill thread but thought steak thread needed some steak pron. 

20211028_180417.thumb.jpg.88e8043a3deea0bfbbc1a1a23bb519b1.jpg20211028_183408.thumb.jpg.81203d113e5683885b1a6f72b4c27131.jpg20211028_184902.thumb.jpg.4a998e4311b01bcf44da87e8aa26273a.jpg20211028_190345.thumb.jpg.674cd748e27d5bf2aa1cef6b68353e73.jpg20211028_190422.thumb.jpg.99b393cb92ce225c429e5be0fff827b7.jpg

Great looking steak, cool Chinaman-made knife, and a Miller Lite.  Nice work.  4.5 out of 5 stars.

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1 hour ago, Passive Aggressive Coach said:

 20211102_164940.thumb.jpg.c1f10c39e13e5d775c6dc6ece4471581.jpg

Tri-tip tonight. Reverse sear. Wagyu tallow binder with just simple Montreal steak seasoning. Smoke at 225 with post oak until 120 then crank it up to 650 and reverse sear 2 mins on each side. Let's see how this turns out. 

Looking forward to seeing the results on this one. What temp are you going to pull it?

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45 minutes ago, shnsajax said:

Looking forward to seeing the results on this one. What temp are you going to pull it?

OK, this one I let get up to 125 because it's a thicker cut than a normal steak. I probed after sear and it was 138

 

39 minutes ago, Bravo said:

I just sear both sides once temp is at 120 internal. Usually brings it up to 130-135 internal.

Very close to what I do. 

 

5 minutes ago, Bravo said:

What do you do? Sounds similar. How do you season with Wagyu beef fat?

I bought this wagyu beef tallow. I melt it then spread it on. Makes it very sticky. 

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  • 2 weeks later...
  • 4 weeks later...
On 11/30/2021 at 12:17 PM, VirginiaLonghorn said:


~1 pound filet … from oven to grill to gut.

 

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okay...so may i get a detailed description of how you did this? please? 😊

i usually do a prime rib roast for Christmas but i'm afraid i may have gotten overzealous this year, i have half a dozen of these filets (at least 2# thick each). i've been researching methods...but yours looks just about perfect. thanks! 

 

ETA: or anybody else, feel free to tell me what to do lol. sous vide is out...no machine and will have too much other shit happening on the stove 🤪

Edited by mchookem
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49 minutes ago, mchookem said:

okay...so may i get a detailed description of how you did this? please? 😊

i usually do a prime rib roast for Christmas but i'm afraid i may have gotten overzealous this year, i have half a dozen of these filets (at least 2# thick each). i've been researching methods...but yours looks just about perfect. thanks! 

 

ETA: or anybody else, feel free to tell me what to do lol. sous vide is out...no machine and will have too much other shit happening on the stove 🤪

I’ve started filets in a pellet smoker and in the oven.  Then, finished them off on a hot gas grill or in a cast iron skillet.  Pick a combination.  They all work.  Cooking to precise temperatures is the key.  I use a ThermoWorks Smoke probe thermometer.  BTW, these filets were started in the oven and finished on a gas grill.

•Preheat oven to 225F

•Season filets, place on a wire cooking rack on a baking sheet pan, and let them come to room temperature (45-60 minutes).

•Insert probe(s) and place the baking sheet with rack and filets in the oven.

•Cook to 115F internal

•Remove from oven, remove probe(s). and set aside

•Heat grill to 500+F

•Cook to Internal 125F, about a minute per side and don’t forget to get the edges

•Tent loosely over a warm plate for 5 minutes to catch any juices to spoon over each steak at serving.

The grill process is hot and fast just long enough to get the exterior marked and crisped up.  The goal is to have as little grey internal color as possible.

Good luck … hope this helps.  Don’t forget to post pics!

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