Favorite cut of steak/beef

[DitchPanda]

7 minutes ago, BrianMDTX said:

Liver as in liver and onions? Hard pass. Liver as in liverwurst or Braunschweiger? Hard yes! 

I love me some braunschweiger. My girlfriend thinks I'm gross.

[TnRiver46]

3 minutes ago, DitchPanda said:

I love me some braunschweiger. My girlfriend thinks I'm gross.

My wife was raised on it, German midwesterner 

[BrianMDTX]

48 minutes ago, DitchPanda said:

I love me some braunschweiger. My girlfriend thinks I'm gross.

On rye with some Dijon mustard. I get mine sliced about 3/8” thick. It’s good stuff! 

[DitchPanda]

1 hour ago, TnRiver46 said:

My wife was raised on it, German midwesterner 

My family is from Iowa and my grandmothers parents (moms side) immigrated to Texas from Germany I believe in the 20s. In fact my grandmother only spoke German until she went to school.My grandma met my grandpa when he was in the army, they got married and ended up back up here where he's from.

22 minutes ago, BrianMDTX said:

On rye with some Dijon mustard. I get mine sliced about 3/8” thick. It’s good stuff! 

Sounds great...now I'm hungry

[VolFan]

Beef tongue is one of those things that when you see it raw it’s really shocking. Once it’s cleaned up and prepare it makes the best braised beef you will ever have short of its neighbor, the cheeks. The cheeks look is a lot more approachable.

[BrianMDTX]

34 minutes ago, VolFan said:

Beef tongue is one of those things that when you see it raw it’s really shocking. Once it’s cleaned up and prepare it makes the best braised beef you will ever have short of its neighbor, the cheeks. The cheeks look is a lot more approachable.

Thinly-sliced cold tongue sandwiches are good. 

[islandbass]

7 hours ago, TOXIC said:

The steer we just took to slaughter had a “butcher sheet” from the processor where you could get the marrow bones, scraps and organs.  My daughter opted for all 3 because my wife wanted the bones to make stock, my daughter wanted the scraps for her 3 dogs and my daughter’s roommate wanted the tongue.  She is a chef at a 5 star B&B and it is a favorite of hers.  As for all of the other organs like liver…..it ain’t happening here.  Can’t stand it.  Never have never will.  

Me either! But tongue wasn’t bad but it’s a mental block.  Heart, liver, stomach, intestines are a no go for me.  If that is all that’s left to eat at the end of the world, I guess I’m going to die from starvation, lol. 

[Deephaven]

On 1/26/2023 at 2:30 PM, casts_by_fly said:

 

 

Yum.  Snake river farms wagyu strip steaks? ?

Almost, part of the chuck....so not a steak, but when it's Wagyu it makes a killer steak. Zabuton/Denver is what it is normally called.

On 1/26/2023 at 2:41 PM, Bird said:

You sound very well rehearsed when it comes to cooking, wow.

Never heard the term " reverse seared " .

Mind to explain so I can give it go.

 

Since someone beat me to it, I will just say DO IT.  I set up my green egg (ok, joe jr) at 225F and smoke the steak to 105-110 depending on the cut, then take it off and get the grill to 800F and sear it rapidly for 20sec/flip-repeat until crusty.  Short rest and OMG.

 

On 1/26/2023 at 4:59 PM, TOXIC said:

A lot of the reverse sear fans use a sous vide method.  Personally, I am a grill……preferably chunk charcoal…..or a cast iron skillet, preference.  

Sous vide fixes chicken, reverse sear beef.  I've had a sous vide for more than 15 years and use it a lot, but never for steak.

On 1/26/2023 at 6:00 PM, casts_by_fly said:

sous vide and reverse sear are similar methods, but not the same. The biggest difference is that a sous vide is a wet cook and reverse sear is dry. I do both, but a reverse sear gets a far better crust and outside texture. You can never get a sous vide steak dry enough for searing.

Let it rest on a rack and then blot it with paper towels.  They sear really well.  Definitely require some fat, sear weights or a little pressure, and a hot pan but it works.  Only time I sous vide a steak is if I really need one and it is frozen or I want to tenderize a cut like making carne asada.

[PressuredFishing]

Chuck roast in slow cooker with veggables 

[flatcreek]

Ribeye high heat cast iron butter and a shot of whiskey, charred both sides medium rare

[casts_by_fly]

9 hours ago, Deephaven said:

Only time I sous vide a steak is if I really need one and it is frozen or I want to tenderize a cut like making carne asada.

have you tried doing a whole rack of lamb Sous vide?  By far my favorite way to do it now. Sous vide to rare or just under, about 2 hours at 110 I think it was.   Crank the broiler up screaming.  Broil the whole rack until the fat starts to crisp.  Pull them out, slice into individual chops, and enjoy the best lamb chops you’ve ever had. 

[Jar11591]

8 minutes ago, casts_by_fly said:

have you tried doing a whole rack of lamb Sous vide?  By far my favorite way to do it now. Sous vide to rare or just under, about 2 hours at 110 I think it was.   Crank the broiler up screaming.  Broil the whole rack until the fat starts to crisp.  Pull them out, slice into individual chops, and enjoy the best lamb chops you’ve ever had. 

 

Man that sounds delicious. Haven’t had lamb chops in years. Gonna have to change that. 

[casts_by_fly]

Just now, Jar11591 said:

 

Man that sounds delicious. Haven’t had lamb chops in years. Gonna have to change that. 

I love lamb but my wife doesn’t eat it so I either have to do it when she’s not here, when we have friends who like it over, or order it out. Usually I get it out. In this case though, a whole rack is like 8 chops and there were three of us who ate it and three not. The three not eating lamb got fillet I think.  Since it was Sous vide, I could enjoy dinner and not worry about cooking until it was ready to put dinner on the table. 

[Deephaven]

1 hour ago, casts_by_fly said:

have you tried doing a whole rack of lamb Sous vide?  By far my favorite way to do it now. Sous vide to rare or just under, about 2 hours at 110 I think it was.   Crank the broiler up screaming.  Broil the whole rack until the fat starts to crisp.  Pull them out, slice into individual chops, and enjoy the best lamb chops you’ve ever had. 

I prefer reverse sear on the lamb by far....but I clean and preseason racks in bulk from Costco and then freeze in sous vide bags.  Nights where I need a fast protein I take them right from the freezer and into the sous vide.  Come out great, but lamb REALLY is good over natural lump charcoal and the fat breaks down much better as well.

[NorcalBassin]

Tri tip for me. I usually smoke it @225 and then finish it with a sear on the hot bbq, but it also tastes great cooked hot and fast, low and slow like a brisket and in a crockpot.

 

Smoked like a brisket

[TOXIC]

Well, the process is about to begin.  Just got notified that the steer we took to processing yielded 600lbs of meat.  

[casts_by_fly]

Went for extra thick strip steak tonight to share for Valentine’s Day (21 oz after trimming and no bone). Sous vide to medium rare first and then cast iron pan with a ton of butter that I used earlier to fat wash some bourbon. Very tasty steak. I still prefer ribeye, but my wife doesn’t so I went a little leaner. 
 

[LonnieP]

A good smoked brisket is by far my favorite cut of beef.

[Darth-Baiter]

On 1/26/2023 at 12:33 PM, TnRiver46 said:

Lengua? 

that aint tongue.  

[Deleted account]

20 minutes ago, Darth-Baiter said:

that aint tongue.  

Yeah, that was my point...

[Darth-Baiter]

3 minutes ago, Deleted account said:

Yeah, that was my point...

jsut being your beef wingman. 

[TnRiver46]

14 minutes ago, Darth-Baiter said:

jsut being your beef wingman. 

Coming in weeks later to dunk on me, I see how it is……..

[Deleted account]

19 minutes ago, Darth-Baiter said:

jsut being your beef wingman. 

Google Pachamanca...

[FordsnFishin]

A thick cut ribeye, cooked to medium rare. Don't get any better. 

[casts_by_fly]

I was thinking of this thread as I used the IR searing grill last night for the first time.  I've been slowly breaking in the grill with burgers, dogs, and cedar plank salmon over the past 2 months.  My wife and I often do a nice sunday dinner together.  In the winter we'll make a big batch of soup and store the rest for lunches.  Sometimes its a whole roast chicken with all the fixins.  Yesterday was a washout kinda day so we had nothing to do all day.  I went big on the perfect roast potatoes, some roasted broccoli, and we went out and picked up a ribeye.  1.58lb total, somewhere around 1.5"-2" thick, bone in.  I snagged some pictures during the process and thought I'd share them here.

 

Seasonings were simple SPOG and throw it in the fridge for an hour or so to dry the surface a bit.

 

 

Next up was an oven based reverse sear.  In hindsight, I should have skipped the fridge because I had limited time in the oven (needed to get the potatoes in).  Either way, a 150F oven for about an hour got me up to 85-90 internal temp.  A good start, but not warm enough to sear.

 

 

Since I had turned the grill onto 'insane' temp on the sear side and the whole thing was pretty warm I threw it onto the right side with no burner lit so it could warm to temp inside.  Final result was a nice 110-115 in the eye and 125 on the outside edge.  My wife likes her steaks a little more done than me, so that 125 should get up to a perfect medium in the end.

 

 

Now for the fun stuff.  First time searing on this IR grill.  Supposedly the grates can hit 1000F and I believe it.  As soon as the steak touched the metal it was instant flare up.  I gave it about 10-15 seconds of that, pulled it to the side to let the flames die, flip over and do it again.  4 total blasts of 15 seconds per side, crisscrossed as best I could for pretty lines.  

 

 

The end result was maybe the best steak I've ever cooked.  I don't have a picture of the inside because I cut it table side and it was a low light candle-lit type of dinner.  Suffice to say, it was a perfect medium rare in the eye and medium on the edge.  

 

 

Some perfect roast potatoes and a 2016 napa petit sirah blend rounded it out.