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Me too. But impressed with the lady in black. Not afraid of a lot of meat 🍆NGL, lots of this is too rare for me
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Me too. But impressed with the lady in black. Not afraid of a lot of meat 🍆NGL, lots of this is too rare for me
Porque no los dos?Sometimes I think I prefer tartare to steak irdk
That is some solidly marbled beef or the price paid.Creekstone was running a sale on primals so I bought this 13-14 pound prime strip loin. Cut it up into 10 steaks and some ends for a steak sandwich and vac sealed. Steaks are about 1 3/4 inches thick, that’s a lot of inches of meat if you know what I mean (and I know you do ). All in was about $160, so not the Texas Costco $5 a pound for A5 but a good enough deal for me.
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On the topic of SV vs. reverse sear, I use a combination technique with tomahawk steaks that works very well -- essentially you SV to the desired RS temp and then finish on the firey grill. Renders more fat than typical with the SV / hot iron skillet method. I tend to feel most SV + grill finishes spend too much time on the grill if you SV to the desired (almost) end temp.
I do not. I have a 48" Viking grill. My thermoworks thermometer does max out at 700 degrees, but this is ambient across the entire grill. Full closed peak temp unknown.You just need a 900F grill.
Wait. Don't you have one too? A Heston maybe?
Photos when done, pls. That's marbling delight.Tailor is visiting so we are having him for dinner and asked what he’d like to eat.
“Steak please”
Say no more.
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Ribeye should do with some random sides.
I do not. I have a 48" Viking grill. My thermoworks thermometer does max out at 700 degrees, but this is ambient across the entire grill. Full closed peak temp unknown.