Let's Talk BBQ
Recipes => Recipes => Beef Recipes => Topic started by: Rummm on April 21, 2013, 06:54:34 PM
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A 7-week aged NY Strip from 2010!!! Seasoned only with Kosher salt and a rosemary sprig. Sous-Vide for three hours at 132° and then finished on the grill. Served with baked tater, sour cream and a salad. PDG, if I don't mind saying so :)
(http://img.photobucket.com/albums/v299/askabutcher/AAB2013-1/SVaged2010strip1_zpsd81f300c.jpg)
(http://img.photobucket.com/albums/v299/askabutcher/AAB2013-1/SVaged2010strip4_zps6bf469c6.jpg)
(http://img.photobucket.com/albums/v299/askabutcher/AAB2013-1/SVaged2010strip5_zpsb4e62e00.jpg)
(http://img.photobucket.com/albums/v299/askabutcher/AAB2013-1/SVaged2010strip6_zps18cb192d.jpg)
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Not only a very nice looking steak - these are some excellent pitcures!
Thank you,
David
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A sous vide cook? Looking forward to more of those.
Steak looks excellent. Medium rare?
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A sous vide cook? Looking forward to more of those.
Steak looks excellent. Medium rare?
I prefer rare to med-rare the missus likes med-well, so we both settle on medium. What ya gonna do ::)
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I'm lucky - my wife, youngest daughter and I prefer rare to med-rare. So we split a steak. My oldest daughter (found her under a rock) likes medium to well... so we feed her shoe leather.
David
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I used to like my steaks to moo when I would stick a fork in them but as I have gotten older I am more in the medium rare camp.
That steak and pics are just perfect.
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I used to like my steaks to moo when I would stick a fork in them but as I have gotten older I am more in the medium rare camp.
That steak and pics are just perfect.
My dad told me the way to cook a steak was to hold it in front of the car's headlights - on low... on high if you are "squeemish"... ;D
I agree the steak and pics look great!
David
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I used to like my steaks to moo when I would stick a fork in them but as I have gotten older I am more in the medium rare camp.
That steak and pics are just perfect.
My dad told me the way to cook a steak was to hold it in front of the car's headlights - on low... on high if you are "squeemish"... ;D
I agree the steak and pics look great!
David
That is a classic right there David!! :D :D
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My dad told me the way to cook a steak was to hold it in front of the car's headlights - on low... on high if you are "squeemish"...
THAT should be your signature line David.....That is hysterical!!!!!
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You might be right...
This is the same guy that showed me how to make the perfect martini... start with a chilled glass, add vodka or gin (your preference) - then hold the glass close to your mouth and whisper... "vermouth"...
That's my dad.. ;)
David
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You might be right...
This is the same guy that showed me how to make the perfect martini... start with a chilled glass, add vodka or gin (your preference) - then hold the glass close to your mouth and whisper... "vermouth"...
That's my dad.. ;)
David
Classic. Love it
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You might be right...
This is the same guy that showed me how to make the perfect martini... start with a chilled glass, add vodka or gin (your preference) - then hold the glass close to your mouth and whisper... "vermouth"...
That's my dad.. ;)
David
Yep...I am with your Dad on that too! I actually use a small sprayer for "misting" the vermouth ;)
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I think the line about the steaks is just a howl David....That should be on a tee-shirt...really :D
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steak looks great. :)
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Nice looking steak I bet it was very flavorful
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Rumm great looking steak!
You got some details on your dry aging process? I have dry aged a few roasts using the dry aging bags and they turned out really good.
Maybe you can start a thread about dry aging if you have not already ;)
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Rumm great looking steak!
You got some details on your dry aging process? I have dry aged a few roasts using the dry aging bags and they turned out really good.
Maybe you can start a thread about dry aging if you have not already ;)
yea I have always wanted to learn how to dry age a steak. That would be a good thread to start
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Yea that's a good looking steak!!! Don
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My mouth is now watering a lot!
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I love a true medium steak (especially rib-eye eaten quickly while still very hot) , but I have found that you need to order medium rare in almost every restaurant to get medium and not medium well.
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Great color on that steak. Looks delicious!
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Good looking meal, the steak looks great.
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That is a top dollar looking meal. I would also like to hear your aging process.
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That is a top dollar looking meal. I would also like to hear your aging process.
I either wet age or DryBagSteak age or both :)
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Rumm great looking steak!
You got some details on your dry aging process? I have dry aged a few roasts using the dry aging bags and they turned out really good.
Maybe you can start a thread about dry aging if you have not already ;)
I use the Dry Aging bags and sometimes a combo of wet and dry aging (with the bags)
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Looks fantastic!!!! I need to try this dry aging thing.. never had and steaks that have been aged. Sous-Vide.. I had to google that to see what the heck it was.. :-[ interesting...
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Looks fantastic!!!! I need to try this dry aging thing.. never had and steaks that have been aged. Sous-Vide.. I had to google that to see what the heck it was.. :-[ interesting...
Agree might have to try this dry age thing some day. Steak looks great.
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Hello Steve,
Welcome to the forum and the good folks over here are in for a treat with all your knowledge and willingness to share your cooks and ideas on many subjects. Gonna be a fun ride!!
Your aged steak looks wonderful and the plate is like a magazine picture.
Looking forward to hearing more from you...
Old Dave (Dipstick)
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Hello Steve,
Welcome to the forum and the good folks over here are in for a treat with all your knowledge and willingness to share your cooks and ideas on many subjects. Gonna be a fun ride!!
Your aged steak looks wonderful and the plate is like a magazine picture.
Looking forward to hearing more from you...
Old Dave (Dipstick)
Thanks Dave!! :)
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Beautiful looking steak!
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