FOOD THREAD VOL. GRUB LIFE

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Back to the routine lol
 
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
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Post bath and patted dry
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Post sear and slice
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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.
 
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.
 
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 !!
 
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.
 
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
 
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.
 
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
 
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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