***THE STEAK THREAD***

On another note I grilled up 8 nice big New Yorks today for a Birthday dinner. I was cooking a bunch of other stuff and didn't take any pics but they turned out just about perfect. Nice cross hatch marks and almost perfectly medium rare.

 

You're the F-chat mega, master griller! I like cooking for two to four people. I can usually whip something up on the spot. More than 4, I go into crazy planner guy mode about quantity, timing, logistics, etc. I'm cooking lunch for my team today, to thank them for their recent hard work, and I've been sweating the details for a week...T

 

I posted these in the what's for dinner thread, but think they belong in the "Beef" thread too

Christmas Dinner Tenderloin...yummy!
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Looks great! How were they cooked?

 

Covered in evoo, salt, pepper and a bit of rosemary. Then sear on a flat griddle on the stove top on all sides and then Into a 350F oven on a rack and pulled at 124F internal temp. Rested for ~10 minutes. When I first sliced them I thought "damn, went to medium", but they actually turned out medium rare as intended. It was interesting that they didn't look "that" red at first, but did after a minute. Perhaps I needed to rest them another couple of minutes to fully let the juice/meat relax?

(They cut with a butter knife and could not have been better texture/tender)

 

Early Valentine's dinner at Ruth's Chris. I ordered the 22 oz. Cowboy Ribeye and was really underwhelmed. There was excessive gristle and fat. Several times I literally had to saw through the gristle with my knife. On the plus side, the ambiance and service was good, and my wife and daughter enjoyed their chicken. But I won't be back--- I can get better steaks for half the price at a locally owned restaurant.
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I always recommend the filet at Ruth's Chris. Its the one steak I've never been disappointed with when I've been there. Always tender.

 

there is nothing great about Ruth's Chris steaks. Never has been, never will be. Unless you love the taste of melted butter a LOT.

I lived near one for 12 months while working out of town without my girlfriend (it was the only restaurant near my home for a period of time) so I ate there loads...I got a few steaks the first few weeks. Thereafter I got a couple of apps or the stuffed chicken (which is surprisingly yummy, although it is stuffed with cheese and herbs, so I guess not really surprising when you think about it). Have only gone back once in the past 10 years because - well, I'd rather get steak nearly anywhere else. Got the chicken that time too. (I agree with the above post, if you must eat there, get the filet - a cut I don't order anywhere else since its the steak for people that don't love steaks).

 

Disappointing. Chip - the one in New Orleans, or Biloxi?
T

 

This was the one in Mobile, Alabama. We chose it since it is nicer and roomier than the one in Biloxi (which is located in a casino).

 

Going all out tonight for an early Valentine's Day dinner tonight. Reverse sear on a bistecca alla Fiorentina. Reverse sear to about rare, then sear on a scorching hot CI griddle. Wish me luck!
T

 

Based on the pics you posted in the Dinner thread, I'm coming to your house next year for Valentine's!

 

That's fine, we'll be free! My wife and I never celebrate on the day itself. She calls Valentine's Day - "Amateurs Night"! We usually celebrate it the weekend before or after.

Seriously though, for thick cuts of steak, I am a convert to reverse searing. I usually start low (200 - 225 F) and then crank it up a bit more (275 F or thereabouts) as the steak approaches my target internal temp. That gives me some closer to medium bits closer to the outside and closer to medium-rare toward the inside. That way, we're both happy!

T

 

Gonna agree with that one. Not a HUGE Ruth's Chris fan, but have never had a bad filet there. Did filets for my wife on V-Day, and she said: "I couldn't get a better one at Ruth's Chris!" If I didn't know that she hasn't been to any "world class" steak houses, I'd call that faint praise, but she meant it in the best possible way.

Didn't grab a picture, but my prep was to 124 for 2.5 hours sous vide, with salt, pepper, butter, and a splash of cognac. Followed by a combination of grill & cast iron pan. Ended up between medium rare & medium, but flavor & tenderness was awesome. The lobster tails I paired them with turned out darn good, too!

 

I'm sure some sous vide steaks have been posted here but here's my go at it.

1. Get a THICK cut of your fav steak
2. Treat steak with fav seasoning
3. Sear for 1 min on each side
4. Vacuum pack (ideally)
5. Cook in water. My 2" steaks took two hours
6. Sear again on both sides for about a min. I used butter.
7. Let rest about 5 min per inch of thickness

This is my first time cooking with this and I think it turned out well. Taste I'd give it an 8.5. Presentation... 3.

GT
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Nice work! I've never seared beforehand.

 

I just followed the instructions the app gave me. I don't claim to know what the heck I'm doing.

GT

 

Well it sure looks like you do!

 

What he said! Steak looks great. This is one way to deal with the great sear vs reverse sear schism, do it before and after.

T

 

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I spy a Weber kettle with the charcoal baskets?

Looks great.

T

 

Looks good but where's the money shot?!?

 

In my belly. 😊

 

Thanks. Its the 26" weber. To go with my 4 others reg size. One dedicated to rotisserie.

I love to grill and smoke. Need to post more here and the grilling thread. Wanted to give The souls vide guys a taste of how to cook a steak. 😎

The Weber, lump and a flame thrower....I am up and running before a gas grill can melt a slice of cheese.

 

LOL. Yep, fire rules! Dedicated Webers - good man!

Flame thrower?!? I'm gonna need to see pics! Something like this?

http://www.looftlighter.com/en/home/

T