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12-05-2019, 08:27 AM

Most of the steaks I eat at home are venison steaks. I usually marinade them for a day or two then sear them a couple minutes on each side. Venison has to be kept somewhat rare otherwise it loses it's proper texture and flavor.
When I travel, which is generally about 3 months a year, is when I eat beef steak. I prefer fillets medium-rare.
Those of you who spend a good bit of time if Vegas are already aware of this, but as odd as it may seem, one of the better steak houses in town is as the Circus Circus. It's called The Steakhouse and it's great place. I took an Uber to it a couple weeks ago and, as usual, it was terrific. You just have to navigate through a throng of kids and 400 pound chain smokers to get to it.
I did buy a half beef earlier this year, but it wasn't fed out properly and the steaks are barely fit to eat. Never going back to that dude again.


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12-05-2019, 08:45 AM

Dry aged prime strip steak done Pittsburgh medium rare.
The best I've ever had at home was from Lobel's butcher shop in NYC. Pricy but perfect. If you like beef you should visit their site.


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12-05-2019, 08:51 AM

Hard to pick a single favorite but I notice nobody yet has mentioned hangar steaks. Fantastic cut of meat. Flavor of many steaks are better than the filet imo, though maybe not as tender.


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12-05-2019, 08:54 AM

Quote:
Originally Posted by jasonlaus View Post
What's your favorite and why?

I'm usually a ~ 30 day dry aged ribeye, preferably Tomahawk.

Today I had(from a meat market) Mashima Reserve Ribeye ~ $65/lb and it was phenomenal!

My steak has to be Charred, rare +

Had it along with Caymus Special Reserve and Maitake Mushrooms.

What say ye?

Cannot upload pic
Ribeye seared first on a HOT iron skillet, then grille em.


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12-05-2019, 09:00 AM

probably fillet mignon or good ol sirloin


next saturday company dinner at a brazilian steak house here in town
chama gaucha

sirloin is poppin, love a rack of lamb
fillet is on fire
and the house picana, oh yea

i like mine always medium well


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12-05-2019, 09:24 AM

Quote:
Originally Posted by Texas Carom Club View Post
probably fillet mignon or good ol sirloin


next saturday company dinner at a brazilian steak house here in town
chama gaucha

sirloin is poppin, love a rack of lamb
fillet is on fire
and the house picana, oh yea

i like mine always medium well
That's a great place. For a handful of years, I'd search out Brazilian steak houses for dinner while on the road. Also ate at the one in San Antonio a couple years ago.
Haven't been to one recently, so I may have to remedy that.


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Last edited by Casual Observer; 12-05-2019 at 09:43 AM.
  
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12-05-2019, 09:33 AM

Quote:
Originally Posted by jasonlaus View Post
What's your favorite and why?

I'm usually a ~ 30 day dry aged ribeye, preferably Tomahawk.

Today I had(from a meat market) Mashima Reserve Ribeye ~ $65/lb and it was phenomenal!

My steak has to be Charred, rare +

Had it along with Caymus Special Reserve and Maitake Mushrooms.

What say ye?

Cannot upload pic
I say you are killing me.


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12-05-2019, 10:19 AM

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Originally Posted by Sev View Post
I say you are killing me.
LOL, wonder how he grinds his coffee ....I'd just as soon go to Ruth Chris's Steak house.


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12-05-2019, 10:50 AM

Best steak I ever had was in Kyoto, Japan.

Menu was all in japanese, so I don't know what I had, but there were ink prints of cow noses on each page.

It was so good, I ate it all before I told any of the people with how amazing it was. Truth.
  
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12-05-2019, 11:04 AM

My local grocer dry ages steaks in house. I go with dry aged ribeye, at least an inch and a half thick, black truffle sea salt and fresh cracked pepper, pan seared and finished on an infrared red grill


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12-05-2019, 11:06 AM

Quote:
Originally Posted by Black-Balled View Post
Best steak I ever had was in Kyoto, Japan.

Menu was all in japanese, so I don't know what I had, but there were ink prints of cow noses on each page.

It was so good, I ate it all before I told any of the people with how amazing it was. Truth.
Probably Kobe beef.

When I was stationed on Okinawa, ate Kobe beef steak/sandwiches at least once a week. If I recall correctly, Jack's Steak House in Naminiui,Naha, about $3 per meal. Don't ask me what year...please.
  
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12-05-2019, 11:39 AM

Wagyu beef looks disgusting to me. It doesn't look natural. That combined with the price and there's a v good chance I may never eat it, which is just fine w me.


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12-05-2019, 11:42 AM

I've been partial to ribeyes or NY strips for about 15 years now. Before that it was porterhouses. Dry aged if possible, prime over choice. 1.5 inches to 2 inches think.

About three years ago I discovered the sous vide method for cooking meats, and the results are incredibly consistent. I haven't gone all in on an actual sous vide machine, instead I use an old ice chest. So for 1.5-2.5 lbs. of steaks I'll fill the cooler with about 4 gallons of 135 degree water (temp for med.-rare is 130 degrees, but you'll lose about 5 degrees when you put the steaks in; adjust water temp for desired doneness), drop the vacuum-packed steaks in and 'cook' for about 3 hours, stirring once per hour.

Note: season and oil steaks normally, though I tend to use about 25% less salt than I would if I was just seasoning for the grill. Also, the 3 hours is just a minimum time length. One of the things about sous vide is that as long as the water temp is consistent you can leave the food in the water bath indefinitely.

2nd note: most ice chests will lose about 1-2 degrees per hour. This should be tested for your cooler. For the example given, I wouldn't have to add any additional heated water.

After cooking is complete, take steak packets and immerse in ice bath for ten minutes for best texture. Don't worry; ten minutes in the ice won't give you cold steaks. The internal temp will still be about 100 degrees or so.

While the steaks are setting up in ice bath, fire up the grill. I finish my steaks over hickory charcoal, so about 10 minutes before removing the steaks from the cooler, I fire up the coals. By the time the steaks come out of the ice bath, the coals should be ready for the steaks. The coals should be blazing hot. Cut open packets, remove steaks, pat dry and place on the grill.

We aren't cooking the steaks at this point; that's already complete. All we're doing is putting a char/crust on them, which should only take a few minutes if the coals are hot enough.

On my grill, I slap the steaks down, turn a quarter turn after 1 minute for the grill marks, leave another minute, then flip and repeat on the other side.

Note: if you're using a propane/electric grill just get it as hot as it will go.

Plate and allow to rest for five to ten minutes, depending on thickness.

The above might seem complicated, but it's actually really easy. Kind of the same thing as using a slowcooker. Most of what you're doing is hurry up and wait. Regardless, what you get is consistently perfectly cooked steaks without having to worry about the actual heat of your grill. Got a hot spot on your grill? Great, now it's a positive not a negative. You want to sear the steak as rapidly as possible with a sous vide steak; you'll be eating sooner.

Here's a link that describes the different temps and cooking times as well as various finishing methods.
https://www.seriouseats.com/2015/06/...ide-steak.html

Final note: I've recently gotten into Chimichurri topped steaks. If you haven't tried Chimichurri, give it a try. I have my own recipe, but there's hundreds on the 'net. I'll post my own if anyone's interested.
  
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12-05-2019, 12:43 PM

Quote:
Originally Posted by BryanB View Post
Is that 65 DOLLARS per pound???? I can afford it but I'm happy buying a roast at $4/lb and cutting in 1" thick steaks
Forgot to mention it was American Wagyu

3" thick

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12-05-2019, 02:34 PM

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Originally Posted by Island Drive View Post
LOL, wonder how he grinds his coffee ....I'd just as soon go to Ruth Chris's Steak house.
Never had a good steak at Ruth Chris. Perhaps it was just the place in Atlanta.


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