1.5 inch thick, more marbling than I was expecting from my local butcher.
by boogieboy76
39 Comments
Minute-Unit9904s
I’d reverse sear those beauties TBH.
Just_Eye2956
Don’t think I would sous vide at all. The amount of marbling means it will become fatty. Need to cook hard straightaway.
agarwaen117
I wouldn’t. That’s a full grill or reverse sear steak.
Long_Liv3_Howl3r
Don’t you dare
stoneman9284
Damn those look awesome. To answer your question I’d go like 135 for 2.5 hours but I agree with the others they probably don’t even need it.
m_adamec
133f for 2h and sear. Those look amazing.
Zestyclose_Pain_4986
Looks like Wagyu
triknodeux
Wow those look incredible. I probably wouldn’t sous vide them, just straight to the cast iron for me, and a handful of herbs and garlic to finish
makemeking706
How does no one know what a reverse sear is, yet keep recommending?
Rustygaff
130 for 2 hours then high seat quick sear. Rub or baste according to taste.
glendaleterrorist
Man the marbling on those things.
breesha03
Look at the marbling in those babies. *drool*
SecretlyHiddenSelf
I would absolutely SV them. 135F for 2 hours and the hottest, fastest sear you can muster. A wood coal chimney or a Su-V gun.
geonut242
I would trim off the sinew, season with a bit of salt, reportion them into individual 150- 200g portion bags, freeze what I don’t use that day and sous vide one of them in my fellow stagg kettle at 55 celsius for about an hour or two. I’ll probably have a nap while it cooks. When im ready to eat, pan fry in a hot carbon steel pan, cut into bite size cubes and put it on a bed of soft japanese rice. A drizzle of sweetened soy sauce, wasabi from the packet i stole from sushi shops, spring onions and toasted sesame seeds. My lazy but decadent treat for one. Hope this answers your question directly.
Blammar
It’s quite fatty. Your decision to make is how much of that fat you want rendered. Other posters are expressing their personal opinions and techniques.
With sous vide cooking, you can control the rendering based on temperature and cooking time precisely. That’s a very good cut of meat, so precision is good.
Personally, I would trim a bit of the outer fat (you have enough already), cook at 135F for 2 hours, and then sear with a torch at 2500F. Salt and pepper seasoning only. (I normally cook steak at 133, but I’d bump the temperature a bit due to the extra fat.)
Also, let the steaks reach room temperature before you start sous vide, to get a bit of extra rendering time.
-------I-------
So… Where is this local butcher located?
skyeking05
There seems to be a common misconception here where people are having trouble with the fact that a sv and sear is literally called a reverse sear. It doesn’t matter if the steak is brought up to temp in an oven or a water bath, It’s still a reverse sear. A sv machine does a much better job than an oven as there is no way you can accidentally over cook so long as it’s not by a couple hours or so
havoc294
Today I found out that people think sous vide is only for low quality meats? Y’all somehow seem to think the fat will dissolve out of these? Maybe if you do 132 it wont render all the way but at 137 this’ll be the most melt in your mouth good it’s not worth throwing them in a pan and potentially overcooking
Isn’t this a sous vide sub!? Are yall just visiting from the steak subreddit? 😂
culturejelly
Something about this thread makes me think that this subreddit got cross-posted to r/steak one too many times.
jsaf420
They are going to be insanely rich, so unless you are serving a lot of people, you could do a taste test experiment. SV half of one and direct grill one. Both will be delicious but you’ll have fun. Then you can do your preferred method on the other one. Reporting back to Reddit is mandatory
peepeedog
131 for one hour and no longer. Between 126 and 133 internal temp is the goal, depending on your preference. Remove from bag and let rest on paper towels to dry. Put in new paper towels and put in freezer for 15 to 20 minutes. Then sear at high heat. The purpose of the cooling is so that the sear doesn’t penetrate as much.
If I am not using a grill I would put an oven rack at the highest position, turn on the broiler, and get a pan in the stove piping hot. Then sear in one side for one minute, then flip and broil for one minute, then flip and broil for one minute. Pull it then sear the fat edge of its still needed. These times can be shortened based on the sear you are getting.
People are saying don’t sous vide or “reverse sear”. They are making incorrect technical assumptions.
Starting with “reverse sear”. The point of this technique is to cook low and slow then sear. It is a role reversal of sear to “seal in the juices”. Which was popularized by Escoffier. He was a modernist and was basing this approach on the speculation of a German physicist. It turned out to be wrong. Also Kenji did not invent the reverse sear concept, as he claims. But the low and slow method is irrelevant to the technique, so sous vide is as appropriate as any other method.
Next, “don’t sous vide”. People mistake sous vide with cooks that go long enough to start breaking down the structure of the protein. This is incorrect. Sous vide is merely another heat source, and a very precise one. Here we are looking to get to an internal temperature and not cook the shit out of the meat. That is all, just getting a uniform temperature.
mattvandyk
I wouldn’t.
Meistro215
I wouldn’t SV but yeah do you
Smokeejector
You could slice it thin and fry it as you eat it, which is one method I’ve seen
wised0nkey
To add to some of the other comments about not using SV, I would add to only cut off half of one steak now and save the rest in a freezer. It is way too rich to eat in one sitting. You might feel a little sickly afterwards and ruin the whole experience.
Slice into thin pieces and sear on high heat quickly to get the Maillard reaction. Add a little salt before searing. Or brush with a little high quality soy sauce before searing. Really brings out the umami flavor. Smoked soy sauce is also amazing. Enjoy!
Digg_it_
I wouldn’t.. bbq or cast iron sear for me.
boxxxie1
I would just put them on the bbq or on a cast iron pan
Reivilo85
You have 2 pieces. I would sous vide one and straight cook the other and compare, then share the results here.
Madwoman-of-Chaillot
I would motorboat those. And I’m a cis chick.
STS986
135f 3 hours
FlamingoRush
Might contain meat in traces…
Purgii
Wait, did you steal those out of my freezer?! They look like two I just stuck in there.
weeemrcb
Go old school. Stick ’em in the dishwasher
gurgle-burgle
I would mail them to me
luckymethod
Maybe controversial but I wouldn’t sous vide meat like that. I don’t like how the fat feels. Traditional cooking method works best for wagyu type meat.
Clear_Quit8181
That’s A5, right?
Which_Raccoon4680
Don’t sous vide these you’ll just lose so much of the fat and marble that makes it worth the price. Hard sear
flanneltech
Thiz guy. Doesn’t care about sv…just a humble brag. 😂
39 Comments
I’d reverse sear those beauties TBH.
Don’t think I would sous vide at all. The amount of marbling means it will become fatty. Need to cook hard straightaway.
I wouldn’t. That’s a full grill or reverse sear steak.
Don’t you dare
Damn those look awesome. To answer your question I’d go like 135 for 2.5 hours but I agree with the others they probably don’t even need it.
133f for 2h and sear. Those look amazing.
Looks like Wagyu
Wow those look incredible. I probably wouldn’t sous vide them, just straight to the cast iron for me, and a handful of herbs and garlic to finish
How does no one know what a reverse sear is, yet keep recommending?
130 for 2 hours then high seat quick sear. Rub or baste according to taste.
Man the marbling on those things.
Look at the marbling in those babies. *drool*
I would absolutely SV them. 135F for 2 hours and the hottest, fastest sear you can muster. A wood coal chimney or a Su-V gun.
I would trim off the sinew, season with a bit of salt, reportion them into individual 150- 200g portion bags, freeze what I don’t use that day and sous vide one of them in my fellow stagg kettle at 55 celsius for about an hour or two. I’ll probably have a nap while it cooks. When im ready to eat, pan fry in a hot carbon steel pan, cut into bite size cubes and put it on a bed of soft japanese rice. A drizzle of sweetened soy sauce, wasabi from the packet i stole from sushi shops, spring onions and toasted sesame seeds. My lazy but decadent treat for one. Hope this answers your question directly.
It’s quite fatty. Your decision to make is how much of that fat you want rendered. Other posters are expressing their personal opinions and techniques.
With sous vide cooking, you can control the rendering based on temperature and cooking time precisely. That’s a very good cut of meat, so precision is good.
Personally, I would trim a bit of the outer fat (you have enough already), cook at 135F for 2 hours, and then sear with a torch at 2500F. Salt and pepper seasoning only. (I normally cook steak at 133, but I’d bump the temperature a bit due to the extra fat.)
Also, let the steaks reach room temperature before you start sous vide, to get a bit of extra rendering time.
So… Where is this local butcher located?
There seems to be a common misconception here where people are having trouble with the fact that a sv and sear is literally called a reverse sear. It doesn’t matter if the steak is brought up to temp in an oven or a water bath, It’s still a reverse sear. A sv machine does a much better job than an oven as there is no way you can accidentally over cook so long as it’s not by a couple hours or so
Today I found out that people think sous vide is only for low quality meats? Y’all somehow seem to think the fat will dissolve out of these? Maybe if you do 132 it wont render all the way but at 137 this’ll be the most melt in your mouth good it’s not worth throwing them in a pan and potentially overcooking
Isn’t this a sous vide sub!? Are yall just visiting from the steak subreddit? 😂
Something about this thread makes me think that this subreddit got cross-posted to r/steak one too many times.
They are going to be insanely rich, so unless you are serving a lot of people, you could do a taste test experiment. SV half of one and direct grill one. Both will be delicious but you’ll have fun. Then you can do your preferred method on the other one. Reporting back to Reddit is mandatory
131 for one hour and no longer. Between 126 and 133 internal temp is the goal, depending on your preference. Remove from bag and let rest on paper towels to dry. Put in new paper towels and put in freezer for 15 to 20 minutes. Then sear at high heat. The purpose of the cooling is so that the sear doesn’t penetrate as much.
If I am not using a grill I would put an oven rack at the highest position, turn on the broiler, and get a pan in the stove piping hot. Then sear in one side for one minute, then flip and broil for one minute, then flip and broil for one minute. Pull it then sear the fat edge of its still needed. These times can be shortened based on the sear you are getting.
People are saying don’t sous vide or “reverse sear”. They are making incorrect technical assumptions.
Starting with “reverse sear”. The point of this technique is to cook low and slow then sear. It is a role reversal of sear to “seal in the juices”. Which was popularized by Escoffier. He was a modernist and was basing this approach on the speculation of a German physicist. It turned out to be wrong. Also Kenji did not invent the reverse sear concept, as he claims. But the low and slow method is irrelevant to the technique, so sous vide is as appropriate as any other method.
Next, “don’t sous vide”. People mistake sous vide with cooks that go long enough to start breaking down the structure of the protein. This is incorrect. Sous vide is merely another heat source, and a very precise one. Here we are looking to get to an internal temperature and not cook the shit out of the meat. That is all, just getting a uniform temperature.
I wouldn’t.
I wouldn’t SV but yeah do you
You could slice it thin and fry it as you eat it, which is one method I’ve seen
To add to some of the other comments about not using SV, I would add to only cut off half of one steak now and save the rest in a freezer. It is way too rich to eat in one sitting. You might feel a little sickly afterwards and ruin the whole experience.
Slice into thin pieces and sear on high heat quickly to get the Maillard reaction. Add a little salt before searing. Or brush with a little high quality soy sauce before searing. Really brings out the umami flavor. Smoked soy sauce is also amazing. Enjoy!
I wouldn’t.. bbq or cast iron sear for me.
I would just put them on the bbq or on a cast iron pan
You have 2 pieces. I would sous vide one and straight cook the other and compare, then share the results here.
I would motorboat those. And I’m a cis chick.
135f 3 hours
Might contain meat in traces…
Wait, did you steal those out of my freezer?! They look like two I just stuck in there.
Go old school.
Stick ’em in the dishwasher
I would mail them to me
Maybe controversial but I wouldn’t sous vide meat like that. I don’t like how the fat feels. Traditional cooking method works best for wagyu type meat.
That’s A5, right?
Don’t sous vide these you’ll just lose so much of the fat and marble that makes it worth the price. Hard sear
Thiz guy. Doesn’t care about sv…just a humble brag. 😂
I wouldn’t. Those are for direct flame.