Steak :)

Delta3DStudios

Well-Known Member
Accessory Maker
Locally grown all natural Delmonico steak in a bit of light home-made marinade, vacuum sealed and cooked in a sous-vide to a precise 133F for about an hour and a half. Then a torched for a few seconds with a chef's torch to char the exterior, and topped with a bit of Black Label Cambozola cheese :drool:


..... Or I like to go plain and simple, a bit of Montreal steak seasoning and tossed on a hot grill (natural hard lump charcoal).
 

jfrsn

Well-Known Member
Locally grown all natural Delmonico steak in a bit of light home-made marinade, vacuum sealed and cooked in a sous-vide to a precise 133F for about an hour and a half. Then a torched for a few seconds with a chef's torch to char the exterior, and topped with a bit of Black Label Cambozola cheese :drool:


..... Or I like to go plain and simple, a bit of Montreal steak seasoning and tossed on a hot grill (natural hard lump charcoal).

Much like how I like mine, though 133f is far to high for me. I have the sansaire, and use AAA canadian beef :p a good ribeye being my fav. I shoot for around 124f and finish in a hot pan for about 45 seconds a side, but only salt and pepper for me.
 

DDave

Vape Wizard
Accessory Maker
Olive oil, salt, pepper, and about 4 minutes per side on a really hot charcoal grill. Caramelized onions on top. :nod:
Rock on! Almost my method.... but I like indirect heat, then reverse seared!

Caramelized Onions!!!! :drool::drool::drool:

On one of these!
pACE3-19845461enh-z7.jpg
 

Delta3DStudios

Well-Known Member
Accessory Maker
Much like how I like mine, though 133f is far to high for me. I have the sansaire, and use AAA canadian beef :p a good ribeye being my fav. I shoot for around 124f and finish in a hot pan for about 45 seconds a side, but only salt and pepper for me.
Lol, yeah my wife likes it much more rare than me. We settled on 133F ha ha

I find with Delmonico steak, the fat tends to melt better at the higher temps and adds much more flavor to the steak.

Edit, we have the Anova Sous Vide (same price lol)
 
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lwien

Well-Known Member
I haven't had steak in over a decade being that I have more years behind me than in front of me and I want to extend those years in front of me for as long as I can, but before that became a concern, I LOVED my steaks but one thing needs to be said, at least for me. I NEVER had a steak without a nice bottle of Cabernet. They just go soooooooo well together.
 

z9

Well-Known Member
I haven't had steak in over a decade being that I have more years behind me than in front of me and I want to extend those years in front of me for as long as I can, but before that became a concern, I LOVED my steaks but one thing needs to be said, at least for me. I NEVER had a steak without a nice bottle of Cabernet. They just go soooooooo well together.

Don't forget steak sauce, @lwien loves steak sauce :p
 

Delta3DStudios

Well-Known Member
Accessory Maker
I NEVER had a steak without a nice bottle of Cabernet. They just go soooooooo well together.

Mmmmm Cabs. Loooove me all things Cabernet related. Never been a big fan of white wines. But I'll take a Red Cab any day. Though I also can't imagine a life without red meat. I live for meat.

In fact I swear I growl at my wife if she serves me a dinner with no real protein on it! :lol:

Don't forget steak sauce, @lwien loves steak sauce :p
:goon:

Steak sauce is a bandaid for a sub-par meal. Good well cooked steak shouldn't need any sauce to be enjoyed :2c:
 

grokit

well-worn member
I rarely eat meat nowadays, but will still order a filet from a nice steak house if given the opportunity. And if I'm entertaining I may grab a slab of skirt steak from costco, give it a texas dry rub (the only thing I can find to like about that state besides austin), bbq that puppy up carne-asada style and serve it with some grilled tortillas. I usually prefer my beef medium-rare, but I like the filet with a bit more time on it.

:drool:
 
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z9

Well-Known Member
Mmmmm Cabs. Loooove me all things Cabernet related. Never been a big fan of white wines. But I'll take a Red Cab any day. Though I also can't imagine a life without red meat. I live for meat.

In fact I swear I growl at my wife if she serves me a dinner with no real protein on it! :lol:


:goon:

Steak sauce is a bandaid for a sub-par meal. Good well cooked steak shouldn't need any sauce to be enjoyed :2c:

I probably wouldnt eat a steak that needs sauce, I'm not even a fan of toppings on my steak. I just typed up a post then decided I have nothing that can top a delmonico in a sous vide and didn't want my effort to go to waste. I attempted to poke fun at @lwien because the only conversation we've had he made an analogy involving steak sauce. Lwien, my intent wasn't to offend.

For something traditional I would ideally have bone-in ribeye or porterhouse, grilled medium-rare, olive oil, salt, and pepper served with the over-played baked potato and some sort of vegetable(s). I just really like a bone-in steak. I usually try to enjoy mine with a session IPA, I'm not much of a wine drinker.

I don't usually want steak as my main course but I eat a lot of steak burritos. I always make sure to order a few seared wagyu beef nigiri from a sushi restaurant I frequent almost weekly. The wagyu beef is well-marbled, cooked rare and so tender. Its my favorite way to eat steak as of late, I enjoy it even more alongside tuna!

IMG_0525.JPG
 
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Delta3DStudios

Well-Known Member
Accessory Maker
I always make sure to order a few seared wagyu beef nigiri from a sushi restaurant I frequent almost weekly
Interesting! I'll have to see if our favorite sushi place makes that. (We're regulars, they see us comming and start serving free appetizers & drinks lol).

Hearing all this talk about not eating red meat later in life makes me want to eat as much as as I can while I'm young! lol. New BBQ smokehouse is opening exactly halfway between my office and my house (so about 4 minutes from either location), I've been watching them setup for the past month, waiting for an opening day announcement :lol:
 

TeeJay1952

Well-Known Member
In Sam Elliot baritone:

Beef, It is what was for dinner.
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
 

VapourHaze

Rexcornish on IG, Vaping since '02
Mmmmm Cabs. Loooove me all things Cabernet related. Never been a big fan of white wines. But I'll take a Red Cab any day. Though I also can't imagine a life without red meat. I live for meat.

In fact I swear I growl at my wife if she serves me a dinner with no real protein on it! :lol:


:goon:

Steak sauce is a bandaid for a sub-par meal. Good well cooked steak shouldn't need any sauce to be enjoyed :2c:

You gotta have some bearnaise with a good steak .. a magical combination.
 

naturalist

Well-Known Member
i love me some steak. if it's a nice cut i'll go medium-rare/rare, but i have no qualms about eating a medium-well/well-done piece of meat, as long as the seasoning's right.

... which gives me an idea. anyone tried vaping beef (or other meats) before? how was it? disclaimer: this is a high-idea so its probably dumb, but the question still stands
 

Enchantre

Oil Painter
It's the Hubby & my anniversary today, so we'll probably hit a dining establishment somewhere today for some Prime Rib.

There's a casino near us that had it, last year, with an amazing "espresso reduction" garlic sauce. It was a nice little touch for the PR... alas, it was corn-fed beef, so the flavor needed a little help anyway.

Usually, PR just needs a dusting of some sea salt. Done. :)
 
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