Dinner tonight: 1.75 inch prime ribeye Roasted Brussels sprouts

>>7832460
OP here. I agree.
I expect better from a prime ribeye deep in the heart of Texas.

>>7832460
Never ate fancy steaks. How does marbling affect taste?

>>7832466
>prime
You sure that's prime bro? Where you gettin your meat cuts from?

>>7832471
Lots of flavor and practically melts in your mouth

>>7832477
I asked him to cut me one thicker than the ones in the case. Case cuts were 1.25 inches. Didn't inspect it before it was wrapped up.
>>7832479
Central Market

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Salt pepper butter thyme steak
Vac sealed

>>7832456
This doesn't look like it was aged

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Bathing in 129 degree bath
Timer set for 1 hour 15 minutes
Preheating over 400 degrees for veg (and cast iron for searing steak)

>>7832523
>oven
>>7832509
What do you think I'm planning?

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>>7832505

>>7832521
Why wouldn't you get it aged?

>>7832539
It's over 100 degrees outside and humid as fuck since it rained yesterday. Fuck being outside any more than necessary.
>>7832547
In hindsight I probably should have.

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Chopped veg salt pepper olive oil
Into the oven it goes

>>7832600
Yeah I think I'll sear it.
I have the cast iron in the oven with the veg. Should be hot as fuck by the time the steak is medium rare all the way through.

>>7832614
You gotta put the flat side of the sprouts down so that they caramelize better

>>7832492
Now those are some pretty looking steaks.

>>7832628
I'm just preheating the cast iron. It'll be seared on the stove.
I understand that 400 isn't ripping hot for searing purposes.

>>7832620
Sear it on both sides until it gets that crust, to lock in the flavor. Switch to oven for 6-8 min for med rare. Sucks about the marbling

>>7832650
Why not just heat it on the stove?

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>>7832667
>to lock in the flavor

>>7832650
>I understand that 400 isn't ripping hot for searing purposes.
put the pan upside down over the burner before you put the over-cooked meat in it...
you fuckhead

>>7832678
this
>>7832680
>over-cooked meat
129 degrees? overcooked?

How would a Texan typically prepare a steak? I've always wanted to eat a proper steak dinner in Texas.

>>7832523

:boiledsteak:

My grandpa's favorite!

>>7832702
>>7832698
>>7832600
How is this board this full of out of touch idiots?

>>7832716
No

>>7832709
I'm a Canadian asking how Texans eat their steaks. Out of touch? Technically. Idiot? Debatable.

>>7832716
Who the he'll wants to sear it after the oven... They must like shoe leather

>>7832723
>I don't sous vide
Then shut up and let people who know what they're doing do what they do.

>>7832711
who said you're not a homosexual?
>>7832716
exactly
>>7832720
yes

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Veg cooked.
Transferring cast iron to stove on high

>>7832746
No, I don't because I know how to cook a steak. Never had a steak go over medium rare and I set my water temp to 131.

>>7832750
Stop being such a cunt.

I'm still interested and keen on seeing the end results. Don't let the naysayers discourage you OP.

http://www.seriouseats.com/2015/06/food-lab-complete-guide-to-sous-vide-steak.html
also
https://youtu.be/q21O515OLxU

129 degrees will get you a medium rare steak

>>7832761
>>7832766
>>7832747
Holy shit you're stupid. Resting the steak (which you should be doing) lowers the temperature of the steak. The sear is about a minute on each side. Medium rare is generally understood to be in the range of 130 to 140. Put those together. If you're still having trouble with this, then I don't know how to help you.

>>7832776
Yes, the fact that I don't have to measure and still get the results I want does mean I'm skilled.

>>7832667
More like to JUST the steak by searing before cooking

>>7832791
Why is reading so hard for you? After the sous vide, the steak rests. Medium rare starts at 129 and ends at 135-140 depending on source. The steak rests for about 10 minutes lowering the internal temperature. OP warmed the skillet in the oven then is going to put it on the stove and heat it further.

Steak out of bath and bag. Searing will begin in 5 minutes.

turning on fan and opening windows.

I believe in you OP

>>7832797
I don't understand how it's possible to be this stupid. The steak's internal and surface temperature are going to be the same. That's the point of sous vide, consistent temperature throughout. When you remove it from the 129° water bath there is only heat loss to the environment which is probably around 75°. There is no more cooking. What you're talking about makes sense in traditional preparation methods where you're heating the outsides to high temps and waiting or the internal temperature to rise. You have no idea what you're talking about. You still probably don't get it so I'll make it easier

-Heat steak to a consistent 129° throughout
-let rest about 10 minutes at room temp dropping the temperature a few degrees to around 120-125
-sear for less than 2 minutes raising the temperature by an insignificant amount leaving you within the medium rare range.

If you're saying 1 minute on each side will raise the temperature of the inside by over 10° you're insane.

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Searing

>>7832699

nice b8,but for any noobs who fall for it, it's called sous vide

now kill yourself

>>7832816
Holy shit why is this so hard to understand
129 is medium rare
It comes out of the bath at 129
It cools to 120, remains medium rare
Sear it from 120 internal temp till crust developed

In order to overcook it you need to get to medium temperatures which is 15-20 degrees above the 120. By it cooling down before searing you're giving yourself an extra degrees of freedom before it goes past medium rare.

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Done.
I'll cut into in in a few minutes to see if I fucked it all up like all of you are hoping

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Would you eat this steak?

>>7832854
Oh man, yeah I would

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>>7832847
Looks kinda good from the outside. Too bad you way overpaid for a """""""prime"""""" ribeye that looks like choice. Pic related is how it should look desu

>>7832854
wow, that looks amazing.

how does it taste?

https://www.youtube.com/watch?v=3HAMk_ZYO7g

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It's damn good. Like everyone has observed, it ain't prime. And it doesn't taste like that melt in your mouth prime ribeye, but it's still damn good

>>7832872
"You don't need this goyim eat your soy"
Fuck off

>>7832861
Ok I can see you're too invested in this argument to concede so I'll just reply one last time and I'm done. Resting it after the initial sous vide doesn't bar you from testing it after searing. The first cooling gives you more searing time as well as juices to use for a pan sauce. There is literally no reason for me to know the exact temperature of the end product as long as it falls in my desired doneness (which it has always done). I said a max of 2 minute meaning 1 minute on each side at most. I own a blowtorch and it's infectious because you don't get any fond for a pan sauce.

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Pupper wants a bite

>>7832782
stick to serving crap. Key is to NOT go over, not back and forth like a twat

>>7832910
No argument? I'll take that as a concession then.

>>7832854
WHY ARE ALL THE JUICES ON THE CUTTING BOARD!

YOU COULDN'T WAIT ANOTHER 2 MINUTES, COULD YOU NIGGER?

>>7832929
>Not giving your cutting board a piece of the action

Selfish

>>7832896
good boy

>>7832854
Good job. Fuck the steak autists who nitpick everything

>>7832929
Those aren't steak juices, they are pan juices. I had to open the steak up for the camera after cutting it. You're just seeing the area where it was sitting before I cut it, spread its legs open, and showed you the pink.

>>7832947
Thanks, man

>>7832854
>>7832847
>all of that undrendered fat
0/10 because you're one of those retards who thinks he knows how to cook because you bought a gimmick and read instructions but you fuck up with basic shit like that.

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>>7832956
Guess who got to eat all that unrendered fat.

Why is this board so uppity? I suppose chefs are too. Not that any of you are chefs, but still.

>>7832972
>feeding your dog from the table
>feeding your dog fat instead of actual meat

White people are disgusting. Do you kiss him on the lips too? Also have fun when your dog chokes to death on a lump of fat you were too lazy to render.

>>7832972
JUST

>>7832982
Are you that nigger who splashed boiling water on a cat?

>>7832747

You dunk it in liquid nitrogen and then you deep fry it.

>>7832972
a little fat is OK but don't make it a habit. canine pancreatitis is not a good way to die :(

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>>7832456
>that marbling
>prime
>over cooked veg
>cooked the veg and let it get cold before making the steak
>unrendered fat
>HE DIDNT LET IT REST
>prickly pear instead of a nice red wine
>feeding the dog from the table
You got choice at best, and your cooking skills are absolute dog shit.

Source: Professional broil cook who makes over a thousand steaks a week.

>>7833909
>that marbling
>prime
Yeah man, I agree I was ripped off. Definitely not prime.
>over cooked veg
Disagree. Wasn't burnt, just deeply browned. Was delicious.
>cooked the veg and let it get cold before making the steak
Heated up in the oven while steak was resting
>unrendered fat
Like I give a fuck
>HE DIDNT LET IT REST
What makes you think that.
>prickly pear instead of a nice red wine
Here in Texas, it's perfectly normal to pair beer with steak, but I get what you mean. If I were cooking for anyone else besides just myself, I'd probably get a Cali Cabernet. But personally I'm not that big on wine pairings.
>feeding the dog from the table
eh.. yeah ok. I don't do it often, and with any other dog I wouldn't because it encourages bad behavior, but this dog is the most obedient dog I have ever owned. She's deaf from birth and responds to hand signals as well as body language. She can tell when I want her to back off before I even look at her.

>your cooking skills are absolute dog shit.
Your hyperbolic assessment is pretty extreme considering I made a steak that most in this thread would've been happy to eat.

>>7832614
>putting pepper at the beginning

nigguuuuuuuhhhhhhhhhhhhhhhhhhhh

pepper is a very fragile spice, you need to use it mid/end

>>7832982
Shut the fuck up nigger.

>>7834578
>>cooked the veg and let it get cold before making the steak
>Heated up in the oven while steak was resting

Why didn't you just let them go a bit crispier/moister in the pan using the steak juices?

>>7834602
Never heard that.
https://www.chefsteps.com/activities/tips-tricks-perfect-roasted-vegetables
http://www.seriouseats.com/recipes/2013/12/easy-roasted-mushroom-food-lab-recipe.html
http://www.seriouseats.com/recipes/2013/12/easy-roasted-brussels-sprouts-food-lab-recipe.html
Every roasted veg recipe I've used calls for pepper before roasting.
What do you know that these people don't.

>>7834622
I had planned to make a honey-sambal-lime sauce for the vegetables, but it totally slipped my mind

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>>7832972
Oh shit get ready for some foul dog farts. Pretty dank dog btw.

Steak looks amazing OP. Charcoal grill master and fellow Texan here. Pic related, ribeye is king