The King of steaks

[stealthn]

I thought wagyu was the king of beef?

[Shaun @ Tru6]

Originally Posted by billybek

How in the heck would you prepare that?
Easy if you are feeding wolves. Just drop it on the ground....
I don't have the grille space for something like that.

It looks like 4 tomahawk racks eaned against each other for effect.

A tomahawk is a just a bone in ribeye with extra bone. The tomahawk crown shown is really just 4 standing rib roasts with extra bone for effect. That looks like about $800+ of meat. The extra bone is $1300.

Those things are just roasted.

[ltusler]

Originally Posted by javadog

Yes. Not a great plan, but people do it all the time.

Its called a reverse sear, look it up. Works great if done properly.

[javadog]

Originally Posted by ltusler

Its called a reverse sear, look it up. Works great if done properly.

I know how to do it, I don’t need to look it up. I’ve cooked a steak about every way there is possible to cook one. I just happen to think that, for the temperatures that I shoot for in the finished steak, it’s not a very good way to cook it. You most often end up with insufficient browning on the outside or you overshoot your desired final temperature, which is what took place in the video.

[Baz]

Originally Posted by asphaltgambler

-snip-
Believe it or not Wal-Mart sells choice beef at an unbeatable price but the selection is small, sometimes on the thin side at the locations near us. When shopping there and they have a decent NY strips - we'll buy a few extra and stock the freezer.

I get my Chuck Eye's from WM!

[wdfifteen]

Originally Posted by Jims5543

I hate buying my meat from big box stores. BJ's Sams Costco etc..

Me too. Out here I can see our weekend dinner on the hoof, see what it has been fed, talk to the herdsman, etc. It's a bit pricier, but I know (at least have a better idea of ) what's in my food.

[wdfifteen]

Originally Posted by Jims5543

Naw dog, when you open it and your gag reflex cranks like a first time porn star, its rancid.

I know this isn't a film thread, but got any recommendations? You seem to be familiar with the genre.

[billybek]

Originally Posted by javadog

I know how to do it, I don’t need to look it up. I’ve cooked a steak about every way there is possible to cook one. I just happen to think that, for the temperatures that I shoot for in the finished steak, it’s not a very good way to cook it. You most often end up with insufficient browning on the outside or you overshoot your desired final temperature, which is what took place in the video.

I don't have a problem with that. I prefer the reverse sear.
Mind you I will eat steak from medium rare to medium well. All good.

[billybek]

When you open up pork from the cryo wrap from the packer often smells a bit sulfur like.
Had opened up some beef from the wrap the other day and it really had a funky smell on.
Nope, not going there....

[RWebb]

I buy beef from the local meat market, and I usually get the ones from a place that is on the side of a fav road for the 911...

just finished ribeyes from a furrin' place tho

[JavaBrewer]

I have no shortage of beef specialty places near me. Most though are crazy expensive to the point of not worth a return visit. There is a chain shop in MD and Va, more or less I have not looked into it, that is great and visit everytime I am in the area. Longhorn Steakhouse, their Outlaw Ribeye is over the top awesome wih some garlic mashed potatoes. If I remember correctly it's under $40 and easily equivalent to $100 optons here in SoCal. Combine with a couple shots of good bourbon and some ice water and I'm off to bed!

[rusnak]

Originally Posted by javadog

I know how to do it, I don’t need to look it up. I’ve cooked a steak about every way there is possible to cook one. I just happen to think that, for the temperatures that I shoot for in the finished steak, it’s not a very good way to cook it. You most often end up with insufficient browning on the outside or you overshoot your desired final temperature, which is what took place in the video.

Yup, the term "reverse sear" is one of those Invented for Social Media phrases, similar to the way that "build" has become a noun and not just a verb, and summer blockbuster movies are all called a "tentpole" now. It's a nonsense term that is supposed to make things sound more impressive more than they really are.

Have you ever seen teppanyaki chefs sear twice though? I saw this one guy sear a superb steak once in oil till the outside was hot, and then he let it rest. He seared it a second time in butter with black pepper until brown, and then sliced it. By the time it reached the customer it had become a perfect medium rare. But Japanese steak cuts are smaller and much thinner than typical American steaks, and we tend to sear and then bake or broil. I agree that searing a steak after it's already been partially cooked might dry the steak out, which is why I found this teppanyaki technique interesting. This discussion has got me thinking that I want to find an outstanding Tokyo style teppanyaki place - the $400+ lunch if you will, in California. I'm thinking Los Angeles area.

[javadog]

I’ve never done it exactly like that, but you can achieve similar results by flipping the steak more often. You often read that you should only flip it once, but that’s a guaranteed way to screw up a steak. What you want is enough browning on the outside to create flavor but not cook it so hard that you end up with a thick, well done layer surrounding a less cooked interior. I have no objection to basting a steak in butter or rendered fat, as that adds a lot of flavor. I wouldn’t sear it at a high temperature with pepper, as pepper will burn. It is a good idea to put the pepper in the butter, as pepper is soluble in oils, but I might add the pepper right at the very end to avoid burning it.

[Pazuzu]

I'm going to guess that the guy "said" to grill to 135 then sear, but the steaks he showed? No way did he grill them to 135 then sear both sides. They were very juicy
and closer to medium than medium rare, a bit more done than I would like but I would never complain about any steak that still had that much juice.

Just like the gooobernment telling me to grill my pork tenderloins to 150. Uh...no. You can say that, you can tell me to do that, but none of us would do that. Pink pork is good pork.

Originally Posted by Pazuzu

I'm going to guess that the guy "said" to grill to 135 then sear, but the steaks he showed? No way did he grill them to 135 then sear both sides. They were very juicy
and closer to medium than medium rare, a bit more done than I would like but I would never complain about any steak that still had that much juice.

Just like the gooobernment telling me to grill my pork tenderloins to 150. Uh...no. You can say that, you can tell me to do that, but none of us would do that. Pink pork is good pork.

My mother had such an over-the-top fear of undercooked pork that to this day I just can't eat it that way.

[billybek]

Getting temperatures correct is another battle. I must have had 10 meat thermometers of various types before getting a Thermapen from Thermoworks. Excellent quality and accuracy.
My parents liked their meat well done. I didn't know that meat could be any other colour than grey when I graduated from high school.
Cooking for them, I would take temperatures to medium and sear it at the end.
The purpose of the reverse sear is to get more consistency in colour/temperature through the roast or steak. Thin steaks I just cook them hot and fast. No need to worry about bringing temperature up across the thickness.

[billybek]

Originally Posted by Pazuzu

Just like the gooobernment telling me to grill my pork tenderloins to 150. Uh...no. You can say that, you can tell me to do that, but none of us would do that. Pink pork is good pork.

Our Canada food guide recommends 160 deg F for whole cut pork products.
I shoot for 150. A little tiny bit of colour is OK. No bloody pork for me.

[javadog]

The US has lowered its recommended temperature to 145, for things like pork chops. Ground pork is still at 160. I usually shoot for 135 to 140, plus whatever carryover heat gain that I get. I buy pork chops with the bone, about 2 inches thick and brined, from a local restaurant. Those puppies get very careful treatment.