***THE STEAK THREAD***

When I did the two last weekend I definitely let the slightly thinner one go just barely too long. The thicker one was just about a perfect medium rare. I ate the thinner one that night and it was pretty close to a solid medium. Still a great steak but more done than it should have been. And that was my first try at reverse searing on the charcoal grill. Now I know better.

 

We eat mostly grass fed beef from cows we have raised for us. It is a lower fat beef but full of flavor.

We Sous Vide T bones for an hour at 125 degrees and then finish in hot cast iron, drizzle with olive oil and fleur de sel. This makes it tender and the olive oil adds flavor and fat.
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^ How long for the final sear?
T

 

When I do sous vide steak, the sear is about 39 seconds per side.



Mark

 

39? The scientist in me likes the precision! 😃
T

 

Yep, 39. 38 just isn't enough to form a crust, but if let it go to 49 seconds, it's ruined. Just ruined.



Mark

 

LOL. I assume that this is on a cast iron pan that's ripping hot...T

 

Yep. I get it screaming hot before throwing on the steaks.



Mark

 

Anybody ever eaten at CarneVino in LV?

Can't believe the prices there!

 

I've not. But, I really want to try their Riserva 240 day dry aged steak!

Their prices do seem wacky high to me even by Vegas standards. If you want a good steak for a bit less, the Steakhouse at Circus Circus - across the block and down the street a bit - is a good option. Mon Ami Gabi at Paris does an OK steak. Better yet, if you avoid dinner rush, you can nab a seat outside with a view of the Bellagio fountains. For the ultimate in cheap Vegas steak experiences, get the $10 prime rib dinner at The California downtown. It's definitely a no frills old Vegas, before the luxury hotels, vibe. You fully expect Suitcase Man to roll in at any minute!
😃
T

 

240 day steak must be more cheese than steak.

 

From what I've read online that may actually be correct! 😃 I can't find the source right now, but I recall reading that extreme dry aging of beef makes it taste like blue cheese. Very high in umami.

I tried a 55 day dry aged steak at David's Burke's in Chicago. That was awesome. I also took one home from their butcher shop to grill out on my Weber kettle. Best steak I've eaten. Best steak I've cooked. It was very umami. Highly recommended.

T

 

Here's a video of A5 Wagyu that's been aged 400 days! It's lost so much of its color, it almost looks like turkey or pork: https://www.youtube.com/watch?v=3s4tvVS9VO0

 

Holy moley! I hope (assume) that chunk they seared off in the frying pan tasted great. It looked kind of gross in color. The sous vide one, on the other hand, that looked pretty awesome. Thanks for posting!
T

 

^I think that's the slice he did sous vide and then seared. Or, maybe he didn't sear and did the Michael Simon "spooning melted butter over it in a frying pan trick? "

T

 

I had A5 Waygu "sashimi" last week. That was amazing.


Mark

 

That's the one that scared me! That said, I'd eat that in a heart beat! 😋
T

 

Where? Vegas?
T

 

Yes, at a small sushi bar near the house we're building. I meant to mention it in the Vegas Dining thread. I did omakase and had one of the best, if not the best, sushi dinners of my life. It blew me away.



Mark

Edit:

Here's my post from the Vegas Dining thread:

 

I was just talking to someone about sushi last night and I mentioned I've never been a fan but then I also realized I've not tried it more than a handful of times. That sounds pretty amazing though and something with different tastes like that would be perfect for a noob like me to try out.

 

Does anybody have any experience with buying a steak aging machine for your house?

 

I didn't even know such a thing existed!
Who makes them?
T

Edit - found this online
https://www.steaklocker.com

 

Never heard of these. Might be fun to be able to properly dry age steaks but the idea of home made charcuterie is a whole nother story.