FOOD THREAD VOL. GRUB LIFE

6,746
11,318
Joined Aug 31, 2012
Steak looks good, but I'm still not sold on using a sous vide for a cut like that. I'd be more on board for a 2"+ thick cut where it takes a considerable amount of time to get to temp, but that cut looks pretty standard. Doing a reverse sear in the oven or just cooking it in the pan alone would probably lead to similar results and would take less time.
 
37,125
25,442
Joined Aug 6, 2012
Been following Guga Foods / Sous Vide Everything for a few months. Decided to pull the trigger on some Australian wagyu (MBS7) from Grand Western Steaks. Cooked at 131 degrees for 90 mins.
Pre-bath
E6A81215-D5C7-484C-9860-BBD5F51F1780.jpeg


Post bath and patted dry
AD4B2467-AD52-4B3C-A988-EAA93B3772D5.jpeg


Post sear and slice
D300A687-26CF-4552-99EF-6A24F770B5BD.jpeg


Extremely tender... went a little heavy with the salt but still very good. Paid $290 for 4 10 oz ribeyes. Definitely wouldn’t buy frequently but every once in a while would be cool.
Try that Japanese A5 Wagyu next time. Nothing better !!
 
2,957
587
Joined May 31, 2007
Try that Japanese A5 Wagyu next time. Nothing better !!
Oh I know. Had A5 a few months ago at Misono in Shinjuku. It really does melt in your mouth. I don’t think I’d pay $200+ for a steak I’d have to cook myself though.
 
37,125
25,442
Joined Aug 6, 2012
Oh I know. Had A5 a few months ago at Misono in Shinjuku. It really does melt in your mouth. I don’t think I’d pay $200+ for a steak I’d have to cook myself though.
Yeah that’s a lot.restaurant. I go to a market and get them. $100 for the ribeye. Have it about once every 2 months
 
369
470
Joined Oct 1, 2019
Filet Mignon may be my new favorite cut of steak. The choice cut I just fried up was one of the best steaks I’ve had in a long while. I can only imagine how a fatty dry aged steak would taste.
 
14,876
12,085
Joined Feb 11, 2013
Been following Guga Foods / Sous Vide Everything for a few months. Decided to pull the trigger on some Australian wagyu (MBS7) from Grand Western Steaks. Cooked at 131 degrees for 90 mins.
Pre-bath
E6A81215-D5C7-484C-9860-BBD5F51F1780.jpeg


Post bath and patted dry
AD4B2467-AD52-4B3C-A988-EAA93B3772D5.jpeg


Post sear and slice
D300A687-26CF-4552-99EF-6A24F770B5BD.jpeg


Extremely tender... went a little heavy with the salt but still very good. Paid $290 for 4 10 oz ribeyes. Definitely wouldn’t buy frequently but every once in a while would be cool.
you mean some way-goo
 
6,904
1,171
Joined May 13, 2001
I do a lot with BBQ and smoking meats, have you guys messed with reverse searing a steak? That's become my Sunday go to...
 
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