Great! I would have snapped a picture but it entered our stomachs far too quickly for that, hah.
1 hour at 190 with a 1 min sear on each side at the end seemed to do the trick!
Hi, Steaks: the Official PCF Steak Thread (1 Viewer)
- Thread starter jr8719
- Start date
1 hour at 190 with a 1 min sear on each side at the end seemed to do the trick!
detroitdad
Royal Flush
I am trying a dry brining method with the New York strip steaks today..
Do deer chops count?
detroitdad
Royal Flush
Hell yes they do!
WedgeRock
Royal Flush
3 steaks? What time should I be over?I am trying a dry brining method with the New York strip steaks today..
detroitdad
Royal Flush
530. I will share
BirdCage
Flush
More flat iron steak…
RocAFella1
Royal Flush
Crosspost from dinner thread
Mr Winberg
Full House
Pardon the crappy pic, but I was very happy with the tenderloin we had for Sunday dinner. Souse vide at 53 degrees (127.4 freedomheits) for about 2 hours.
I managed to both get it my preferred redness from edge to edge and get a great crust!
When I grill or use a frying pan I always get a great crust but the "well done area" are around the edges gets too thick. When I sous vide, I get edge to edge redness but I don't get the crust I like.
I have lately become better at getting the best of both worlds when using sous vide. I've started to cool down the pouch in cold water before opening it, and then let it sit a while in paper towels. Whenever the paper gets soaked I replace it.
It'll then cool down and get a dry surface (which is very important if you want a good crust!) while I prepare everything else.
Since it has cooled down a bit, I can seer it more thoroughly getting a good crust while not getting a thick well done edge.
Works for me at least
YMMV
I managed to both get it my preferred redness from edge to edge and get a great crust!
When I grill or use a frying pan I always get a great crust but the "well done area" are around the edges gets too thick. When I sous vide, I get edge to edge redness but I don't get the crust I like.
I have lately become better at getting the best of both worlds when using sous vide. I've started to cool down the pouch in cold water before opening it, and then let it sit a while in paper towels. Whenever the paper gets soaked I replace it.
It'll then cool down and get a dry surface (which is very important if you want a good crust!) while I prepare everything else.
Since it has cooled down a bit, I can seer it more thoroughly getting a good crust while not getting a thick well done edge.
Works for me at least
YMMV
detroitdad
Royal Flush
I rarely go out for steaks. Since Saturday is such a big day for us. We decided to go out and get whatever we want.
I will be getting a steak. I would love the tomahawk steak, but not at $80 bucks. I can make a pretty good one. I am leaning towards the Ribeye or the NY Strip.
If you were going, what steak would you get?
https://www.lyongrill.com/data/uploads/menu-pdf/lyon-grill-menu.pdf
I will be getting a steak. I would love the tomahawk steak, but not at $80 bucks. I can make a pretty good one. I am leaning towards the Ribeye or the NY Strip.
If you were going, what steak would you get?
https://www.lyongrill.com/data/uploads/menu-pdf/lyon-grill-menu.pdf
Short ribs!
I would share the tomahawk ribeye.
Life's too short not to get what you want, brother; order the tomahawk — if not just to see how it stacks up to yours.
BirdCage
Flush
Was in Park City a few weeks back. Ordered a $225 tomahawk steak (with marrow butter). It actually fed five people (three adults, two teens) with the addition of two appetizers plus a couple of side dishes. Not sure any one steak is worth $225 plus tax and tip, but it didn’t disappoint at all. (With a bottle of wine, $500 out the door for dinner.)
$80 is a deal!
Beware of Park City, way upscale these days.
BruceWayne
Flush
That's what I did last time I went out. Really wanted the tomahawk but it was too much for just me so shared with the table.
Well worth it and was amazing
$39 ribeye is easy if not wanting to share the tomahawk
But get the tomahawk dude
detroitdad
Royal Flush
I don't have anyone to share it with. Only my wife and I are going. She doesn't eat steak
detroitdad
Royal Flush
I can't eat a 42 oz steak. I can't eat that over two days. Hmmmmm, maybe three..............
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