I was kindly gifted an early Porter Road gift card with the idea that I can do some special holiday meals. I also used a 15% off coupon ( SAVE15 ) and loaded up on some steaks. Between my Click and Porter Road orders I have a lot of steaks.
Denver
Petite tender
Sierra
Flat Iron
Bavette
Merlot
Ribeye (Costco)
I also grabbed some pigskit, skirt steak for carne asada , and hot dogs from PR if you are interested but we’ll save those for another cook. Some beef back ribs and plate ribs are also incoming!
With the exception of the bavette (about 2 pounds) everything is more or less a single portion size.
So, since my research suggests everything is more or less best cooked hot and fast, I thought we should have a grand tasting competition for the best steak.
Dry brine overnight, sous vide all of the cuts in individual bags at say 125 for 90 minutes, remove, dry, season with salt and pepper or Charcrust and sear on kamado on lowered grate until presentation ready ( just keep flipping ) . Mark all bags and use tape to track individual cuts of meat throughout the process!
The bavette may need to be cut to size before sous vide but I suppose that is doable.
The greatest steak competition ever or just insanity?
Well, you may also see a lot of pics of questionable searing attempts but I think I can avoid ruining the meat.
Denver
Petite tender
Sierra
Flat Iron
Bavette
Merlot
Ribeye (Costco)
I also grabbed some pigskit, skirt steak for carne asada , and hot dogs from PR if you are interested but we’ll save those for another cook. Some beef back ribs and plate ribs are also incoming!
With the exception of the bavette (about 2 pounds) everything is more or less a single portion size.
So, since my research suggests everything is more or less best cooked hot and fast, I thought we should have a grand tasting competition for the best steak.
Dry brine overnight, sous vide all of the cuts in individual bags at say 125 for 90 minutes, remove, dry, season with salt and pepper or Charcrust and sear on kamado on lowered grate until presentation ready ( just keep flipping ) . Mark all bags and use tape to track individual cuts of meat throughout the process!
The bavette may need to be cut to size before sous vide but I suppose that is doable.
The greatest steak competition ever or just insanity?
Well, you may also see a lot of pics of questionable searing attempts but I think I can avoid ruining the meat.
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