These are two ribeyes side by side. I think I finally got my steaks to a better level. Added rosemary to the bag. 2 hours at 129. Put a cast iron in the oven at 525 for 30+ minutes. Added butter to the pan during the sear
Chef talked me through frenching my first rib roast. He is an excellent teacher. 7lb choice that was on sale at $3.50/lb. I love Texas.
I mean yeah, that is a great price too, I just found a hella deal a week ago. May have been mis-priced but I did not even have to banana hack it.
My sous vide set-up. If you are looking to up your vac-sealer game I have loved this bad boy from Bass Pro Shop. Super strong and can handle a 15 incher, wide bag that is. Have sealed raw packers, smoked packers, butts, you name it. Handles any width of bag up to 15” and they also make a model without the built in bag roller to save a couple bucks. The bin is 20”w x 12”d x 8”h. It is just from a restaurant supply house for food prep/storage and I used a Dremel to cut a hole for the sous vide. Once again, big enough to hold an entire smoked or raw brisket.
Thank you but impressing is not my intent. I just get really bored with down time so if I can pass along any detail that might up someone else’s game I enjoy doing it.
i need to up my sauce game. tell me about this sauce effort. also, your pictures are excellent. what kind of phone do you have?
It is an iPhone XS Max. I have not quite figured my sauce out, I am frantically trying to think of one. Will probably crack a beer soon because that is where my ideas come from generally.
$3.50/lb is nice. I wanted a NY strip and the choice and prime were sold out so only wagyu remained. I spent significantly more but will serve a smaller portion.
Okay, just as I thought, get some beer in me and I have decided on a demi-glace. I am ratcheting up the umami with 1lb baby bella mushrooms. Gonna add one of my favorite reds in a couple hours after I strain out the pieces & start reducing. Bonus, adding some fresh grated horseradish because I am a wild man.
This didn’t look like great wagyu. It looks more like prime than wagyu to me. Quality but likely not worth the $30/lb I paid. But it was better than buying sirloin.
And I don’t have the time for that now. It is MN winter so it’s a high hurdle to begin with and I’ve got a Gopher Bball game on now. Doing reverse sear after this is done.
So the broth I made with the trimmings from the standing roast (trimmings, water, s&p, thyme, rosemary, garlic, bay leave). I added 1lb mushrooms, more water, 2 carrots, and some freshly grated horseradish. Let that come to a boil again and then simmer for a couple hours. Separate the trash (except for the mushrooms, they are reserved to the side) from the broth and then add aome red wine to the broth and now goal is to reduce the liquid down to about 1/2. Should be a nice sauce but may take some tinkering at the end.
Have a whole beef tenderloin in the drink. Tails going on the smoker with some shroom risotto and asparagus.
8 hours @ 125. Was going to finish on Primo at 800* but a steady 40* rain is falling and fuck that. Into the oven @ 500 we go.
Did lobster tails and tenderloin steaks. Did the steaks in the cast iron and finished in the oven. Really should get a 2nd circulator but sometimes it's nice to know I can still do them without it. The lobster I did at 130 like here. https://www.seriouseats.com/2016/12/food-lab-complete-guide-to-sous-vide-lobster.html
Didn’t get a picture after the cut but turned out as good as I could have hoped for. Forgot I had this pan, but had to find something big enough to fit the steak in. Spoilering just in case it’s too big. Spoiler
Beef & mushroom demi-glace, ginger & honey roasted carrots, and mushrooms & onions (same mushrooms from making demi stock). I am full.
Just redid the vacuum seal on my Prime Rib as I found a leak and put it in the Sous vide. a.tramp did you do 136 degrees?
Idk, never checked the internal temp. Sous vide at 125 for 9 hours, sear at 500* for a total of 15 minutes (5min each side), and let rest. 7lb roast.
And fuck me - GF got a whole pork loin instead of a tenderloin...looks like I'm in for a 4 hour cook at 137+ Oh well, lets get it
Good to know - online recipe says minimum 4 for the thick ones, but maybe I'll cut it short and test the inside temp Also found some pork and alligator andouille sausage that's been sitting in my fridge....next victim. It is frozen though, can you put frozen items in the sous vide and just add extra time or smarter to let it thaw?
135 for 8 hours, then a 800 degree sear. Lot of fun and tasted great. Going to gain ten lbs this week eating on it for every meal.
Also made a really good sauce. Sour cream, Dijon, Mayo, horseradish, lemon juice. Served with mashed sweet potatoes and roasted brussel sprouts. Paired with a McAllen 12.