Quote:
Originally Posted by TimT
When I prepare incredibly expense beef for a home steak house experience... I get the meat from either a really good supermarket near me... that dry ages prime in house...
Or one of a few purveyors of ultra prime to the industry here in NY..
Some of the prices make your eyes bleed... so it needs to be prepared with laboratory like precision..
Pat LaFrieda
Lobels
https://www.debragga.com/
The I get the steak to its temp for medium rare, via a few hours in sous vide.. and finish it and give it the Maillard reaction by either searing it in cast iron, doming it in my 900F pizza oven, or on my chimney charcoal starter...
Meat just out of the hot tub, This was a dry aged steak From Fairway
With some chimichuri and slaw.. epic
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I remember a hunting/fishing bar and grill up in the Sierras that only had a flat top grill. They weren't that far from the cattle grazing areas of the nearby foothills NE of Bakersfield CA. So the meat was prime. They put a steak on the griddle in butter and placed a 3 inch maple block on top to hold the steak to the griddle. 3 minutes and flip it over for another 3. Perfectly seared to a glass like surface and when you cut it the juices practically squirted out. This was usually just less than 2" thick and it was always the right color inside.
That being subjective.