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#[1] you got anything? 👆

ck 2y ago

I always make fatty cuts 😈

Bitkorns 2y ago

Fatty cuts are tasty and easier to cook 😍

I know and those cook themselves. I’m trying to flip my protein-fat ratio

hello 🪺 2y ago

🙌 the fattier, the better 😋

best is sous vide but you need a sous vide cooker which keeps the temp constant. you will not even need a knife...

second best is salt on both sides, then fridge for 1-2 days

best 2 days in my experience, 3 max

go for marbled, fat is good, healthy. fat gives it the taste

buy the huge pieces of prime rib from costco and cut it

or buy from the farmer if you can

I second this. Sous vide is the way.

Sous vide followed by a sear?

Yes. I do salt pepper garlic and a rosemary sprig in the bag. Sear in butter or tallow on cast iron just before serving. It doesn’t need to rest.

💥💥 Going to try that tomorrow

Enjoy!

yes sear after in a very hot cast iron to build a crust, but do not burn it.

110F on the sous vide or lower?

110 is ok, below 130f

Well I like medium rare so I do 129 for about an hour. I’ve done a Chuck steak for 24 hours and I’d put it up against a high quality rib eye any day.

👀

mdubore 2y ago

Chuck is delicious when done right, I like to braise my chucks.. definitely not a lean cut though!

mdubore 2y ago

Yes. Make sure you pat the meat with some paper towels to dry it off a bit before the sear. I like to use my cast iron on the stove top when it's cold outside and I don't want to mess with the grill.

Yes great tip. It needs to be dry.

Bitkorns 2y ago

Dry brine, get an instant read thermometer if you don't have one. Are you grilling or stove top/oven?

mrclownworld 2y ago

Flank makes incredible tacos with a good marinade… gotta get you the details from Mrs Clownworld