Beef. It's what's for dinner.

[Bo Diddley]

Wow. That looks amazing!

[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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[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.

[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?

[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.

[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.

[CJF]

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

Or bulgogi.

[PaloAltoCougar]

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

Or bulgogi.

Thanks, gents. Horizons expanded.

[Donuthole]

Thanks, gents. Horizons expanded.

Also, cheesesteaks. Mmm.

[CJF]

Also, cheesesteaks. Mmm.

This is the correct answer.

[jay santos]

I just ate a rib eye steak that was cold in the middle. I hope I don't die, but I think if I don't, it's my new favorite way to eat steak. I use the Japanese cooker Lebowski recommends which gets a cast iron pan very hot. Cooked for two minutes each side. Usually it works well, but I didn't leave it outside the fridge long enough, and it was thicker than usual. Charred on the outside, cold in the middle. Heaven.

[falafel]

I just ate a rib eye steak that was cold in the middle. I hope I don't die, but I think if I don't, it's my new favorite way to eat steak. I use the Japanese cooker Lebowski recommends which gets a cast iron pan very hot. Cooked for two minutes each side. Usually it works well, but I didn't leave it outside the fridge long enough, and it was thicker than usual. Charred on the outside, cold in the middle. Heaven.

What is it you like about cold steak?

[jay santos]

What is it you like about cold steak?

I've always liked rare steak, but the combination of the charred exterior and very juicy and uncooked texture of interior was perfect.

[Lost Student]

What is it you like about cold steak?

What, you don't like crunchy outside, soft gooey middle?

[falafel]

What, you don't like crunchy outside, soft gooey middle?

Lava cake steak!