What did everyone cook today?
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HerbcoFood Looks great, have you done 60 days before? How was it in comparison to other beef you aged?
glen It was my first time using those umai dry aging bags, it was my first time also dry aging meat. It was a noticeable difference in texture and how tender the meat became. From when I bagged it to when it was done. My wife didn’t know it was a choice strip I did until I told her. She thought it was a prime and didn’t think it was worth it until I told her. I have two more of the dry aging bags, I just need to buy a whole damn strip.
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I cooked the last of the NY strip that I dry aged for 60 days, cooked in the sous vide at 129°, then 1 minutes on each side on the 700° grill. We did a taste test to see which we liked more. The Uncle Chris’ won, the cowboy crust is missing some onion and garlic to it.
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HerbcoFood those steaks are cooked to perfection
gus4416 Sous vide is perfection every time.
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gus4416 Sous vide is perfection every time.
HerbcoFood yes, but that final sear is a piece of art. Nice work.
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I cooked the last of the NY strip that I dry aged for 60 days, cooked in the sous vide at 129°, then 1 minutes on each side on the 700° grill. We did a taste test to see which we liked more. The Uncle Chris’ won, the cowboy crust is missing some onion and garlic to it.
HerbcoFood Loving that a number of people here scrutinize their food prep/cook selections with proper testing. Someone on here actually caught onto that thought by saying: “You guys actually post your misses”. That statement is a testament that people on here are all about final product. Yay!!!
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I cooked the last of the NY strip that I dry aged for 60 days, cooked in the sous vide at 129°, then 1 minutes on each side on the 700° grill. We did a taste test to see which we liked more. The Uncle Chris’ won, the cowboy crust is missing some onion and garlic to it.
HerbcoFood very nice!
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mrobisr looks delicious
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I cooked the last of the NY strip that I dry aged for 60 days, cooked in the sous vide at 129°, then 1 minutes on each side on the 700° grill. We did a taste test to see which we liked more. The Uncle Chris’ won, the cowboy crust is missing some onion and garlic to it.
HerbcoFood those are beautiful
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I cooked the last of the NY strip that I dry aged for 60 days, cooked in the sous vide at 129°, then 1 minutes on each side on the 700° grill. We did a taste test to see which we liked more. The Uncle Chris’ won, the cowboy crust is missing some onion and garlic to it.
HerbcoFood Wow those steaks looks delicious.
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I cooked the last of the NY strip that I dry aged for 60 days, cooked in the sous vide at 129°, then 1 minutes on each side on the 700° grill. We did a taste test to see which we liked more. The Uncle Chris’ won, the cowboy crust is missing some onion and garlic to it.
HerbcoFood mmmm those look great! I’m going to pull a porterhouse from the freezer now after seeing those pics! I normally just grill, but will try your SV temps instead, thx!
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zbigjeff
A little surf and turf last night. Added some asparagus from garden also!RON PARRISH looks like a tasty cowboy steak with a side slipper. Awesome looking and great pairing
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Pivodog that looks perfect. Congrats
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Reverse seared Tomahawk ribeye steak, homemade potato salad and warm rolls with honey cinnamon compound butter
Also showing off my new steak knives.Deepwoodsbutcher a perfect steak along with some tasty sides, I am in a food coma. Great looking meal.
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RafterW I am jealous! Great looking cook I know it tasted great. That was my plan a few days ago until the snow hit. Shooting for the weekend maybe I can get some fresh brookies for dinner on Saturday if I get my chores done.
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mrobisr Those look bright, colorful, & delicious.
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RafterW Nicely finished Rib Steaks.
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YooperDog 22 degrees last night. Did hit 44 today. About half the garden Is showing now throught the snow. I never plant before june 1, not worth taking the chance
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