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12-06-2019, 08:26 AM

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Originally Posted by PRED View Post
Non Pool Related > Steak lovers
Have you seen the kind that has a steak-um, then a layer of ground beef and then another steak-um on top? May not be steak-um that makes it though.

I revisited steak-um product about 10 years ago, not good. Great idea but somehow fails in execution.


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12-06-2019, 08:27 AM

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Originally Posted by surffisher2a View Post
Yes, esp for really thick steaks. I found you really have to extra season the steak though. I actually like to do a salt brine for an hour before I prep it for its water bath.

Picture of Sous Vide steak attached. Of course seared in on the grill for the marks.
Very nice.
I have yet to try it.

I would think a salt brine would draw the moisture out of the meat.


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12-06-2019, 08:30 AM

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Originally Posted by Sev View Post
Very nice.
I have yet to try it.

I would think a salt brine would draw the moisture out of the meat.
Timing is the key. If you overdo it, then it does change the texture too much.

All i do is put the steak on a plate, cover it in kosher salt for an hour. Rinse it well and then cook as usual.


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12-06-2019, 08:35 AM

Quote:
Originally Posted by surffisher2a View Post
Timing is the key. If you overdo it, then it does change the texture too much.

All i do is put the steak on a plate, cover it in kosher salt for an hour. Rinse it well and then cook as usual.
Nice.
As an alternative. Try it with Pink Himalayan salt. It adds another level of flavor.
I have for the most part stopped using either kosher or regular salt.


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12-06-2019, 08:37 AM

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Originally Posted by Sev View Post
Very nice.
I have yet to try it.

I would think a salt brine would draw the moisture out of the meat.
Watch some videos about brining meat. It doesn't penetrate nearly as much as you might think.


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12-06-2019, 08:43 AM

I have to agree with the aged ribeye with salt and pepper, seared, medium! No sauce, ever. Not if its cooked right.

Now my mouth is watering and I'm texting the better half to grab 2 on her way home.
Thanks for the idea fellas!


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12-06-2019, 10:25 AM

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Originally Posted by WGDave View Post
Love Snake River Farms' meats. Beautiful American Wagyu.

https://www.snakeriverfarms.com/
That looks amazing!

Gonna try snake river at some point, Mashima Reserve also delivers.

Have all kinds of ads popping up on FB now, Snake and Mashima look the best.

Headed back to butcher shop in a bit to grab another 3" thick American Wagyu ribeye in a bit.

The strip steak they have there has outrageous marbeling, almost completely white lol. Gotta stick with the ribeye though.
  
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12-06-2019, 10:55 AM

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Originally Posted by jasonlaus View Post
That looks amazing!

Gonna try snake river at some point, Mashima Reserve also delivers.

Have all kinds of ads popping up on FB now, Snake and Mashima look the best.

Headed back to butcher shop in a bit to grab another 3" thick American Wagyu ribeye in a bit.

The strip steak they have there has outrageous marbeling, almost completely white lol. Gotta stick with the ribeye though.
when I splurge for a good steak, I get them from Pat LaFrieda. Only time I get from Snake River Farms is when they have good sales.

For Steaks I actually prefer a good top quality prime steak over a super high marble content waygu. Now brisket is a different story, but thats another thead.


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12-06-2019, 11:00 AM

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Originally Posted by CocoboloCowboy View Post
So being honestly tell me this price of this fine piece of beef, $150.00 +?
Well, you really need to use a 10% off coupon to get it down to $135.00 a pound.

Snake River Farms can be found in NorCal at Safeway stores these days. It is not the $150.00 a pound version I had posted, but a $30.00 a pound variety. It is damned good, but on RARE occasions.

I stick with Costco prime for half that price that is good.




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12-06-2019, 11:39 AM

Quote:
Originally Posted by Sev View Post
Very nice.
I have yet to try it.

I would think a salt brine would draw the moisture out of the meat.
The Salt brine solution actually moves into the meat, not out. This is a function of osmosis. The higher salt concentration of the salt brine is drawn into the tissues of the lower salt concentration of the meat, seeking equilibrium. Because the salt is in a water solution, as the salt moves towards the areas of lower salt concentration, each salt molecule takes with it some water molecules, increasing the amount of liquid in each cell they migrate into.
  
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12-06-2019, 12:26 PM

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Originally Posted by surffisher2a View Post
i like a good prime ribeye, Salted and Pepper, reverse seared to a perfect medium rare, then tented in foil to rest 5 - 10 minutes with butter.

For extra flavor on the steak I "dry age" them with Koji for a day or two. That really gives them a boost in flavor.
you got me on that one... had to look it up...

"Although koji, dubbed Japan's national mold, has been a culinary mainstay in Asia for centuries, it's only recently that Western chefs have started catching on to its transformative powers as a seasoning and a curing agent."
  
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12-06-2019, 12:30 PM

Quote:
Originally Posted by surffisher2a View Post
when I splurge for a good steak, I get them from Pat LaFrieda. Only time I get from Snake River Farms is when they have good sales.

For Steaks I actually prefer a good top quality prime steak over a super high marble content waygu. Now brisket is a different story, but thats another thead.
in my best Homer Simpson drooling voice.... mmmmmm, briiiiiisket

start a thread... please
  
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12-06-2019, 12:43 PM

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Originally Posted by Smooth View Post
in my best Homer Simpson drooling voice.... mmmmmm, briiiiiisket

start a thread... please
Not sure it deserves its own thread yet.... maybe this summer. Here are some teasers thought from Brisket's past. Slices off the flat in the box, and a nice juicy point just waiting to be ate!
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12-06-2019, 12:44 PM

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you got me on that one... had to look it up...

"Although koji, dubbed Japan's national mold, has been a culinary mainstay in Asia for centuries, it's only recently that Western chefs have started catching on to its transformative powers as a seasoning and a curing agent."
My local butcher turned me on to it. It really gives it a nice smooth flavor.


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12-06-2019, 01:13 PM

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Originally Posted by surffisher2a View Post
Not sure it deserves its own thread yet.... maybe this summer. Here are some teasers thought from Brisket's past. Slices off the flat in the box, and a nice juicy point just waiting to be ate!
yummy yummy

good call... it should be a summer thread anyway
  
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