Beef. It's what's for dinner.

[PaloAltoCougar]

Sounds perfect for pho, ramen, or shabu shabu. Or perhaps even carpaccio.

Or bulgogi.

Thanks, gents. Horizons expanded.

[CJF]

Sounds perfect for pho, ramen, or shabu shabu. Or perhaps even carpaccio.

Or bulgogi.

[Donuthole]

On a recent Costco run, my wife saw packets of ribeye steak which had apparently been run through a meat slicer, resulting in thin sheets of ribeye, as if to be used in a deli sandwich or whatever, but which was uncooked. Has anyone bought this? How, if at all, does one cook it? Just looking for more ways to get delicious beef into me.

Sounds perfect for pho, ramen, or shabu shabu. Or perhaps even carpaccio.

[PaloAltoCougar]

On a recent Costco run, my wife saw packets of ribeye steak which had apparently been run through a meat slicer, resulting in thin sheets of ribeye, as if to be used in a deli sandwich or whatever, but which was uncooked. Has anyone bought this? How, if at all, does one cook it? Just looking for more ways to get delicious beef into me.

[Eddie]

if you put spade l on a shoe, even the shoe might be delicious to the taste and very desirable.

But how long do you have to sous vide it to make it tender enough to cut with a fork?

[smokymountainrain]

What was that about a shoe?

Also, how long did you sous vide to get it to 122?

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if you put spade l on a shoe, even the shoe might be delicious to the taste and very desirable.

[Pelado]

Sliced

[ATTACH]10427[/ATTACH]

Really successful. Melt in your mouth tenderness while still getting a really good smoke flavor. I’m not sure a shoe with Spade L Beef wouldn’t be good. This was very good. I won’t do it this way every time but I’ll definitely add it into the rotation of special occasions.

What was that about a shoe?

Also, how long did you sous vide to get it to 122?

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[Bo Diddley]

Wow. That looks amazing!

[CJF]

Sliced

0267602C-A316-419C-8002-F8CDB76A2FDC.jpg

Really successful. Melt in your mouth tenderness while still getting a really good smoke flavor. I’m not sure a shoe with Spade L Beef wouldn’t be good. This was very good. I won’t do it this way every time but I’ll definitely add it into the rotation of special occasions.

[CJF]

Turned out really good.
Frozen solid out of the packaging.
50FB6FB8-BE7F-418B-BBF5-A08E2972F685.jpg

Seasoned and ready to go on the smoker.
67C95FC8-DD96-46FE-A2E9-53B41CD409DC.jpg

90 minutes at 180. Internal temp at 47.
A3358A3D-B3AE-4DF0-9299-5BB01C41FBF4.jpg

After 8 hours in sous vide at 122.
8646F779-BB88-4236-BA3E-13769164F592.jpg

After 7 minutes on each side at 450.
42DF8274-DB4C-4A4F-BA5D-56EB8927F9D4.jpg

[CJF]

I salute you sir.

Don’t forget to share pics.

I’ve got it in the sous vide now. I’ve documented each step. It was 47 degrees when pulled it. There was decent color and a strong smoke smell. Hopefully that flavor intensifies through the sous vide process.

[Jeff Lebowski]

I’m a little nervous trying something new, but I received a wagyu tri-tip from Snake River Farm as a gift recently. I decided to make that my dinner tonight. It was frozen solid so I put a thin layer of olive oil and lightly seasoned with Spade L. I’m smoking at 180 for 90 minutes just to get that smoke flavor. I’ll then put more Spade L and then sous vide for 7 to 8 hours a 122. I’ll then reverse sear at 550 on the smoker. I cannot wait. Hopefully I don’t screw it up.

I salute you sir.

Don’t forget to share pics.

[CJF]

I’m a little nervous trying something new, but I received a wagyu tri-tip from Snake River Farm as a gift recently. I decided to make that my dinner tonight. It was frozen solid so I put a thin layer of olive oil and lightly seasoned with Spade L. I’m smoking at 180 for 90 minutes just to get that smoke flavor. I’ll then put more Spade L and then sous vide for 7 to 8 hours a 122. I’ll then reverse sear at 550 on the smoker. I cannot wait. Hopefully I don’t screw it up.

[old_gregg]

I don’t know, but my wife would say meat should never sit out to thaw, it should always be refrigerated. She’s kind of an expert and has her food handlers permit. I’ve never heard of any issues though and if she wasn’t around, I would be fine with it.

i think this is right, though we frequently throw frozen stuff straight into the sous vide (i like to vacuum seal stuff before it hits the freezer)

[old_gregg]

I get it. I was reacting to the tragedy of the moment.

yes it was almost grounds for a divorce. was looking forward to it all week