Thanks Eric, it was a very hurried picture as you can tell.

"TIME"

i also rely on my calibrated hand. if the steak feels like the fatty part of my palm adjacent to the thumb..it is almost med rare. pull and rest under a foil tent. i keep the steak out the juice on a raft of bamboo chop sticks.

I don't look a gift horse in the eye. These, and the filets, were given to us by our son and his wife after my wife watched their dogs for a week.
As far as how tender the meat was, it almost tore apart getting it out of the packages it was so tender.
I also don't usually cook steak by time either, but it's been a while since the bbq was fired up.

hmm I thought the marbling looked just right in those. I don't want too much cause I want actual steak to eat!

if i eat a steak, it is a NY strip. less fat..more beef flavor.

What's up with those 'tomahawk" steaks? Never bought one, seems like you're paying for a lot of bone.

dramatic flair? they look spectacular..

and your dog will love your.

oh, i might be the only person to think those OMAHA steaks suck..

they are oddly too soft..i cant explain it. there is no chew.

another fun use for Ribeye (my favorite steak) is half frozen on a slicer to make cheese steaks.

Absolutely the best steaks I've ever had were the ones my Grandmother fed me when I visited her and my step-grandfather at his family farm in Ohio. Home grown, corn fed heffers they raised themselves. I've never had steak like that at any restaurant. Melt in your mouth goodness. I'll never forget those meals.

I highly recommend that other meat lovers give sous vide a try. This was my first attempt and came out great. Lobster tail and swordfish had mixed results but steaks have been easy.

http://forums.pelicanparts.com/uploa...1522179534.jpg
http://forums.pelicanparts.com/uploa...1522179571.jpg

Going to Vegas this weekend... planing on hitting a steak house (I posted a thread about a month ago) after some research think I'm going to try a NY strip.

how long, how hot?

i dont love my SV yet.

129 deg for about one hour and 45 min.

noted..thanks.

Flat iron. More beef flavor and tender and half the price.

We use the same method. Steaks are always great and we finish on the grill and you can have them in there 1-3 hours so they are always done the same time as everything else. Salmon tasted good but the kids didn't like the texture so much. Should have smoked it.

We do a prime rib low and slow overnight and then finished in the smoker and it is much better than any restaurant prime rib.

Our 8 year old does ribs with it and I help him with the smoker portion. He does all the seasoning and watches the temp on the smoker. He loves ribs.

Ribs are in the water bath 48 hours.

Corn on the cob is good with a pat of butter in the bag with the corn.

Want to try egg bites next.

true..but if i am heading for that shape, i always opt for the lowly skirt steak. IMHO there is only one other steak beefier in flavor, the Hanger Steak.

the flat iron takes more skill tho to cook if i remember correctly. it is from the shoulder no?

The higher on the animal the better, so ribeye and NY strip is the way to go. Like Vash, I prefer the NY strip. But I haven't bought steak in years. I have enough dead wild critters to eat at home. Antelope is a favorite on the grill - the whole loins as a roast - on that.

G

This. sous vide and a quick sear.