I tried the Ducasse method on Friday night with a 32 oz porterhouse. It came out perfectly with a great sear and slightly more towards the rare side of medium-rare, which is exactly how I liked my steak. The advantage of the Ducasse way is that there is a large window for doneness. When grilling at high heat you have maybe a 30 second window to get a steak done perfectly to your liking. With low-heat there's easily a window of a minute or two.
The disadvantage is that, unlike grilling, you don't get that hint of smokiness that adds another level of complexity to meat. Next time I may try adding a smidge of Liquid Smoke to the butter to impart that flavor. Also, if you do the no-salt method until the steak is almost finished as suggested in the article use half, or less, of the amount of salt you would normally use when pre-salting a steak or it will come out way too salty.
Was just there with the baby over weekend.. long island one sucks balls, brooklyn one is awesome
I tried the Ducasse method on Friday night with a 32 oz porterhouse. It came out perfectly with a great sear and slightly more towards the rare side of medium-rare, which is exactly how I liked my steak. The advantage of the Ducasse way is that there is a large window for doneness. When grilling at high heat you have maybe a 30 second window to get a steak done perfectly to your liking. With low-heat there's easily a window of a minute or two.
The disadvantage is that, unlike grilling, you don't get that hint of smokiness that adds another level of complexity to meat. Next time I may try adding a smidge of Liquid Smoke to the butter to impart that flavor. Also, if you do the no-salt method until the steak is almost finished as suggested in the article use half, or less, of the amount of salt you would normally use when pre-salting a steak or it will come out way too salty.
Just picked up some USDA Prime Ribeye on sale at costco for $16.99/lb
http://forums.anandtech.com/showthread.php?p=34424601#post34424601
hah saw that today and walked by it, too rich for my blood ^_^
of course, ended up with a pack of tenderloin (looked so goddamn marbled i couldn't resist), some short ribs, lamb chops, and rack of lamb.
damn you costco!
Quote:
Originally Posted by rsutoratosu
I like the alton brown dry aged steak better.. with the chimney i got up to 1000 degrees
http://www.foodnetwork.com/recipes/a...ipe/index.html
I am so tempted to try this. just seen this episode the other day.
hah saw that today and walked by it, too rich for my blood ^_^
of course, ended up with a pack of tenderloin (looked so goddamn marbled i couldn't resist), some short ribs, lamb chops, and rack of lamb.
damn you costco!
I'm usually in the same boat. But after seeing all the juicy links to prime cuts here, and they're all over $30/lb, I had to bite, just to see what all the marbling is all about.
I made one last night. I first seared it on a pan 1min a side with grapeseed oil to get some of the beef flavor onto the pan to sautee some mushrooms/green beans. I then sous vide it at 127deg for perfectly uniform medium rare. Then I set up the mesquite charcoal grill and flame broiled it for 2 minutes each side.
The sous vide left a decent amount of juice for the mushroom/greenbean sautee.
It was so incredibly scrumptious. But I don't think it was much more mouthwatering than a $5/lb ribeye sale at the supermarket.
Maybe I need to dry age it to unleash it's full rich buttery beefy flavor?
If you're buying steaks at Costco, there isn't that big of a difference between Choice and Prime. Costco Prime usually isn't that good and their Choice is often times excellent. There is point of diminishing return and that's why I normally settle for Costco USDA Choice steaks. I usually buy the Costco Choice Ribeye or Strip for ~$7/lb and add a pound of scallop for $12/lb. That's a better deal than the Costco Prime steaks at $17/lb.
Visually, it looked very different. Prime had very heavy marbling. Choice had about half the marbling.
127 F is too low to render out all the fat. I believe that medium rare allows for both more flavor and more tenderness compared to rare. Next time, try 133 F or 135 F (and double-check the water temp with a known reference).I'm usually in the same boat. But after seeing all the juicy links to prime cuts here, and they're all over $30/lb, I had to bite, just to see what all the marbling is all about.
I made one last night. I first seared it on a pan 1min a side with grapeseed oil to get some of the beef flavor onto the pan to sautee some mushrooms/green beans. I then sous vide it at 127deg for perfectly uniform medium rare. Then I set up the mesquite charcoal grill and flame broiled it for 2 minutes each side.
The sous vide left a decent amount of juice for the mushroom/greenbean sautee.
It was so incredibly scrumptious. But I don't think it was much more mouthwatering than a $5/lb ribeye sale at the supermarket.
Maybe I need to dry age it to unleash it's full rich buttery beefy flavor?
For most occasions I will stick with strip rather than ribeye just for the sake of convenience. I can't serve ribeye without taking out the gristle in the middle, so I keep it just for special events.Yes, the difference should be stunning in the amount of marbling. That's all prime really is - how marbled the ribeye is. If it says USDA Prime and has the seal, you can be assured it is indeed prime beef.
I rarely eat anything else now if I'm getting steaks, I can't go back to choice unless it's a really good sale. It will spoil you from the flavor and texture.
Where the steak is cut from will also affect marbling to an extent, so it's always best to pick the steaks that look best. I will literally go over every single package of prime in Costco to find the one I want, if none of them aren't up to snuff then I look to another cut. You can't just pick up a package of steaks, you gotta pick what looks best. Same with choice, there's a wide range there and you should pick the best looking steaks, where they are cut from makes a difference as well. Steaks from the same side of beef will be different.
127 F is too low to render out all the fat. I believe that medium rare allows for both more flavor and more tenderness compared to rare. Next time, try 133 F or 135 F (and double-check the water temp with a known reference).
135 F is what I usually aim for. If that's what you got, then I don't know how else you could've done better.I google image searched steak temperature charts, and there seems to be quite a bit of disparity on what medium rare is, ranging from 126F to 140F.
What would you say is a solid medium rare?
I sous vide it a bit lower than desired as the grilling would raise the internal temp by a few degrees still. The internal temp was around 135F after the grilling.
If you're buying steaks at Costco, there isn't that big of a difference between Choice and Prime. Costco Prime usually isn't that good and their Choice is often times excellent. There is point of diminishing return and that's why I normally settle for Costco USDA Choice steaks. I usually buy the Costco Choice Ribeye or Strip for ~$7/lb and add a pound of scallop for $12/lb. That's a better deal than the Costco Prime steaks at $17/lb.
135 F is what I usually aim for. If that's what you got, then I don't know how else you could've done better.
If you are worried about overcooking the insides during a sear, try deep-frying in 400 F oil for about 30 seconds, or searing on cast iron at >600 F. If you sear, allow the pan to raise its temp again before flipping, and make sure you press down on the steak to increase heat transfer. Also allow the steak(s) to cool down after SV; the sear usually warms up the steak quite well anyway.
I don't think it can be done at home. Ask a butcher to do it for you.Thanks for the tips
Do you have any tips to dry age steaks at home? I found a few guides online, but they all differ.