Beef. It's what's for dinner.

[HuskyFreeNorthwest]

That would make an awesome stir fry!

[Joe Public]

That looks delicious.

[mtnbiker]

Cowboy, why are NY strip steaks so cheap lately?

Shhhh!!! Don't spoil it. We've been getting nice thick steaks lately that cook up so tasty.

[Jeff Lebowski]

Lately Costco has been selling USDA prime loins for $9.99/lb with $25 off per package. For a 15 lb. package that works out to around $8.33/lb which is a ridiculous price for prime grade. I bought a package yesterday and cut into NY strip steaks.

It is legit prime grade. Made 15 steaks. 3 are going in the sous vide today and the rest are vacuum sealed and are going in the freezer.

Cowboy, why are NY strip steaks so cheap lately?

[Walter Sobchak]

i would still sear it because the grey color is gross.

Will post a pic of the stack of sliced sous-vide beef tomorrow (maybe); trust me, you can't tell if the beef is seared or not after you slice it that thin (so thin you can't even see it!). But first I need to even up my wife's high heels.

[old_gregg]

Now I'm confused.

i would still sear it because the grey color is gross.

[Pelado]

always sear after sous vide

Will sear the one we eat. The three destined for sandwich meat will go straight into the fridge and be sliced up after they have chilled.

Now I'm confused.

[Walter Sobchak]

Do you sear those when they're done in the sous vide, or is that only for steak?

Will sear the one we eat. The three destined for sandwich meat will go straight into the fridge and be sliced up after they have chilled.

[old_gregg]

Do you sear those when they're done in the sous vide, or is that only for steak?

always sear after sous vide

[Pelado]

I'm doing 4 top rounds in the sous vide. Standard 24 hour cook time @ 128°. 1 for dinner, 3 for sliced sandwich meat.

Do you sear those when they're done in the sous vide, or is that only for steak?

[Uncle Ted]

I'm doing 4 top rounds in the sous vide. Standard 24 hour cook time @ 128°. 1 for dinner, 3 for sliced sandwich meat.

And wash it all down with diet Mtn Dew.

[Walter Sobchak]

I'm doing 4 top rounds in the sous vide. Standard 24 hour cook time @ 128°. 1 for dinner, 3 for sliced sandwich meat.

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[BYUMizzou]

I tried a new experimental beef recipe last night that turned out really well. My goal was to make spicy Mexican-style pulled beef that I could use in tacos or as a topping on things like nachos or serve on a bun.

I pulled a nice sirloin roast out of the freezer and cubed it into inch and a half to 2" squares. I threw the cubes into a cast iron roasting pan and then covered them with the sauce and cooked at 275 for about 3 1/2 hours. For the sauce, I took some jalepenos, vinegar, cumin, oregano, garlic, salt, pepper, onion, and a couple cups of water with bullion cubes and threw it in a blender. After blending I poured it over the meat before I put the meat in to cook. Once the beef got tender enough to pull, I took it out and shredded it, then put it back in the roasting pan to cook for another half hour so that it would soak up the sauce.

It was fantastic, but my kids thought it was too spicy by itself. Once you turned it into tacos or nachos, it still had some heat, but was mild enough for even the young kids to eat. The leftovers I mixed with some Mexican rice and put it in individual serving size ziploc bags for lunches.

All in all it was one of my best cooking creations in quite some time. I'll definitely make it again. Next time I'll either smoke the jalepenos ahead of time or maybe use some chipotles from a can. I think the added smoke flavor would add some depth to the meat. I didn't think to take photos since I don't have a habit of instagramming my food. If I do it again, I'll document with photos for those interested.

[Pelado]

I love this thread already. Pelado, you're awesome.

I appreciate your sustaining vote.

Sent from my SM-G930V using Tapatalk

[cowboy]

I love this thread already. Pelado, you're awesome.