This is the method we use for our favorite steaks. I prefer the chuck end of the rib loin with lots of spinalis. I always look for the loin sections with the “rounded?” end on the left. Slice them no thinner than 2”. These are 2.5”. This seems excessive but rest assured it’s worth it. No cool down period required and the leftovers make insane steak sandwiches. Trim away that rounded end and the tails. Reserve the trim and grind for the best smash burgers, meatballs/loaf. I used to be a SPG only kinda guy but a friend turned me on to Uncle Chris’ steak seasoning and I’ve been enjoying it lately. So season liberally, vacuum seal and freeze. SV 137f for three hours and then remove and pat dry. Seared in a ripping hot carbon steel pan ( outside )over high heat for 30-45 sec per side and the sides. Carve it up and get down.
This loin yielded two 2lb+ steaks with 11oz of trim. One steak is enough for one steak dinner for two and two steak sandwich’s the following days.
by Hairy_Tough7557
9 Comments
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Good lord those look delicious
Looks great. I’ve never heard of that seasoning. I’ll have to look for it. Is it regional?
Time for a new scale battery!
Steaks look great btw
Yeah I need to get on the searing outside train
Absolutely perfect looking. So juicy 🤤
Looking good!
Saw that seasoning at HEB when I was traveling, and figured it was probably good since it has MSG in it. Figured Id grab some on my next trip, and seeing your post and pics is a good reminder to not forget it this time!
Not at all a criticism of your technique, but really funny that’s labelled USD0A Choice Prime rib. Shouldn’t prime rib be USDA Prime? Anyway, excellent advice and nice butchering. That roast is trimmed really tight to begin with.
Have you ever tried SV then freeze, quick thaw/reheat in SV, then sear? Would allow for more spontaneity.
This is awesome. I love getting a full cryovac and being able to break it down however I like. Great job, they look delicious and I bet that hamburger is awesome.
I used the trimmings from two rib roasts to mix with the deer last year and it really made the hamburger meat wonderful too. I’m usually not the biggest fan of venison burger.
Thanks for the time lapse pics of it being done. Fun times 😊