The most prestigious law school admissions discussion board in the world.
|
 |
 
|
RATE this steak I'm cooking tomorrow (TSINAH)
Poast new message in this thread
Date: December 2nd, 2022 1:51 PM Author: Shaky pea-brained legend address https://imgur.com/a/Zb2Qe43
I'm dry brining it now and will be doing a reverse sear tomorrow. It'll start in my smoker (on oak) at 250 and then once the internal temp hits about 110-115, I'll sear it on a cast iron pan that's been preheated to 500 degF in the oven. |
Date: December 2nd, 2022 2:07 PM Author: Shaky pea-brained legend address I'm still trying to think of sides for this one. Leaning toward sauteed broccolini, creamed arugula, and a loaded baked potato. Thoughts? (http://www.autoadmit.com/thread.php?thread_id=5245952&forum_id=2#45574966) |
|
Date: December 2nd, 2022 2:10 PM Author: Appetizing jet property thats a great cooking sequence, moght steal this isea ty (http://www.autoadmit.com/thread.php?thread_id=5245952&forum_id=2#45574988) |
 |
Date: December 2nd, 2022 2:17 PM Author: Shaky pea-brained legend address It's a reverse sear with a couple additions. (http://www.autoadmit.com/thread.php?thread_id=5245952&forum_id=2#45575047) |
|
Date: December 2nd, 2022 2:11 PM Author: Razzle nibblets nowag Where’d you get it? (http://www.autoadmit.com/thread.php?thread_id=5245952&forum_id=2#45574996) |
|
Date: December 2nd, 2022 2:14 PM Author: Shaky pea-brained legend address Whole Foods. (http://www.autoadmit.com/thread.php?thread_id=5245952&forum_id=2#45575029) |
|
Date: December 2nd, 2022 2:11 PM Author: Jade French Chef unghhhhhhhhhhhhhh (http://www.autoadmit.com/thread.php?thread_id=5245952&forum_id=2#45575002) |
|
Date: December 2nd, 2022 2:12 PM Author: Coiffed walnut den athletic conference looks great. can you please post pics of every step of the process? That's a very nice cut of beef, and i'm also a little bit cautious when they are that thick. the risk is burning it or cooking it unevenly though it sounds like you know what you're doing and have a good plan. (http://www.autoadmit.com/thread.php?thread_id=5245952&forum_id=2#45575011) |
|
Date: December 2nd, 2022 2:15 PM Author: Shaky pea-brained legend address I'll poast pics of every step. It'll be cooking sometime late tomorrow afternoon.
I'm still debating between the wood to use. I'm thinking oak, but I also have hickory, mesquite, apple, cherry, and pecan. |
|
Date: December 3rd, 2022 2:03 AM Author: Shaky pea-brained legend address (http://www.autoadmit.com/thread.php?thread_id=5245952&forum_id=2#45578088) |
|
Date: December 3rd, 2022 2:57 AM Author: mildly autistic milk plaza Looks incredible. My go to is creamed spinach and baked potato for side. Just basics to complement a delicious steak. (http://www.autoadmit.com/thread.php?thread_id=5245952&forum_id=2#45578135) |
|
Date: December 4th, 2022 12:39 AM Author: Shaky pea-brained legend address Here you go:
https://imgur.com/a/DeV4WDB |
|
Date: December 4th, 2022 12:46 AM Author: Shaky pea-brained legend address steak: https://i.imgur.com/ZPQ6xF3.jpeg (http://www.autoadmit.com/thread.php?thread_id=5245952&forum_id=2#45582635) |
|
Date: December 4th, 2022 1:10 AM Author: Shaky pea-brained legend address This might be the best ribeye I've ever had. (http://www.autoadmit.com/thread.php?thread_id=5245952&forum_id=2#45582700) |
|
Date: December 4th, 2022 1:14 AM Author: Shaky pea-brained legend address I decided to smoke it on oak, which turned out to be amazing. I didn't season it after the brine and seared it on bacon fat. The bacon flavor carries through, and it is actually perfect. The steak melts in my mouth. (http://www.autoadmit.com/thread.php?thread_id=5245952&forum_id=2#45582706) |
|
Date: December 4th, 2022 1:17 AM Author: Shaky pea-brained legend address To be more clear: it's a reverse sear, but instead of baking it, I smoked it on oak at 240degF for about 40 min until the internal temp was 110. Then, I seared it on a cast iron pan I preheated to 500 degF. I poured some bacon grease on the pan and simply seared the fuck out of the tomahawk. (http://www.autoadmit.com/thread.php?thread_id=5245952&forum_id=2#45582712) |
|
Date: December 4th, 2022 11:00 AM Author: Coiffed walnut den athletic conference Looks really good (http://www.autoadmit.com/thread.php?thread_id=5245952&forum_id=2#45583505) |
|
Date: December 4th, 2022 12:54 PM Author: Shaky pea-brained legend address Thanks. The taste was out of this world. (http://www.autoadmit.com/thread.php?thread_id=5245952&forum_id=2#45583954) |
|
Date: December 4th, 2022 1:22 AM Author: Shaky pea-brained legend address (http://www.autoadmit.com/thread.php?thread_id=5245952&forum_id=2#45582719) |
|
Date: December 4th, 2022 12:31 PM Author: irradiated macaca station Cowboy steaks are such a waste. Getting a steak at Whole Foods is wasteful and shit quality.
Find a purveyor that serves high end steak houses in your area.
Then Just get a whole export rib or 103 from them |
|
Date: December 4th, 2022 12:52 PM Author: Shaky pea-brained legend address I asked the butcher at Whole Foods if he knew anywhere like that and he suggested https://fairway-packing-retail-llc.myshopify.com/ -- it seems 180. (http://www.autoadmit.com/thread.php?thread_id=5245952&forum_id=2#45583940) |
|
Date: December 4th, 2022 9:04 PM Author: Slap-happy shimmering pocket flask Ran here
This “tomahawk steak” thing is kike flame for fat idiot goys like tsinah |
|
Date: December 4th, 2022 12:57 PM Author: Pearl motley national security agency box office The only way to reliably cook a steak that thick is sous vide, son. (http://www.autoadmit.com/thread.php?thread_id=5245952&forum_id=2#45583966) |
|
Date: December 4th, 2022 12:59 PM Author: 180 Immigrant (xenoestrogen microplastic enjoyer) (http://www.autoadmit.com/thread.php?thread_id=5245952&forum_id=2#45583977) |
|
Date: December 4th, 2022 12:59 PM Author: Shaky pea-brained legend address DING, fag. A reverse search accomplishes everything that sous vide accomplishes, but better. There's a temp probe in it at all times until it gets to the sear phase, which only takes 1 min per side. (http://www.autoadmit.com/thread.php?thread_id=5245952&forum_id=2#45583981) |
|
Date: December 4th, 2022 9:13 PM Author: Slap-happy shimmering pocket flask Lol that your autocorrect/complete changed “reverse sear” to “reverse search”
Date: December 4th, 2022 12:59 PM Author: Taylor Swift is not a hobby she is a lifestyle (πΊπΈ π΅π±)
DING, fag. A reverse search accomplishes everything that sous vide accomplishes, but better. There's a temp probe in it at all times until it gets to the sear phase, which only takes 1 min per side.
|
|
Date: December 4th, 2022 9:21 PM Author: sepia bespoke party of the first part bawdyhouse I’m a big sous vide fan, but I think with thick cuts reverse sear in an oven works pretty well. It also depends how fatty the cut is and what doneness you want the steaks cooked to. I’m a rare steak eater and think the sous vide works very well for rare tenderloins/filets especially. But if you put cuts with bones or more connective tissue in the sous vide and you are trying to get them more towards medium rare or medium, the results can be so-so compared to a reverse sear in an oven. IME the connective tissue can start to break down and the fat can start to render. Though technically cooked “perfectly” (i.e., to the precise doneness requested), these steaks can end up with a weird mix of grilled sirloin taste with corned beef texture/mouth feel (which is a bigger part of the steak experience than most people care to admit). (http://www.autoadmit.com/thread.php?thread_id=5245952&forum_id=2#45586018) |
|
Date: December 4th, 2022 9:02 PM Author: Shaky pea-brained legend address (http://www.autoadmit.com/thread.php?thread_id=5245952&forum_id=2#45585933) |
|
Date: December 4th, 2022 9:06 PM Author: Up-to-no-good Potus Church Building Given that you per SE have metabolic disorder, it's a really bad idea to be eating that much saturated fat without first making ng sure your ApoB / LDL-P are very low. (http://www.autoadmit.com/thread.php?thread_id=5245952&forum_id=2#45585953) |