The fat melts and makes the steak A LOT better lol
- Barnaby36

Haha Vic clearly only eats low end cuts with grisly fat because it was cooked poorly.

Cooking method?
- Rinosaur

Sous vide gang. 137 degrees for 2 hours.

Equating chimichurri on a flank steak, which is proper culinary practice in South America for lower cuts of beef, with putting ketchup on stake, may be one of the lower rent things I’ve seen on this sub.
- Victoro311

Chimichurri on a steak is the only low rent thing on here. Look, if you are a gaucho and you eat steak at every meal then go for it. Same thing with east coasters and lobster rolls.

The fat melts and makes the steak A LOT better lol
- Barnaby36

I completely agree with you. You render the fat correctly and sear the poop out of it, there’s nothing better than a bite with fat and meat on it.

Cooking method?
- Rinosaur

Typically I go Sous Vide at 137f for 2-3 hours but this time I cooked it in the oven at 225f for about an hour and a half until the internal temp reached 125. Pulled it off. Let it cool down and seared the (frank) out of it in some avocado oil.

Cooking method?
- Rinosaur

Also interested in how you cooked it. Nice crust and still very rare. Looks like it was cooked on open fire.

I forgot you had that gene. Is chimichurri without cilantro even a thing?
- Victoro311

I’ve seen recipes for no cilantro chimi. Uruguay and Argentina make chimi without cilantro. They use parsley instead.

Haha Vic clearly only eats low end cuts with grisly fat because it was cooked poorly.
- Feds91Stammer

clearly

Also interested in how you cooked it. Nice crust and still very rare. Looks like it was cooked on open fire.
- MacPatty

Cooked in the oven at 225f with an internal leave in thermometer. Let the internal temp reach 125. Pull out out and let it rest for 10 or so minutes. Get a cast iron screaming hot and seared it with avocado oil.

The black tint was created by the steak rub I use. It’s Jess Pryle’s Hardcore Carnivore Black.




(Not my photo)

Typically I go Sous Vide at 137f for 2-3 hours but this time I cooked it in the oven at 225f for about an hour and a half until the internal temp reached 125. Pulled it off. Let it cool down and seared the (frank) out of it in some avocado oil.
- j.boyd919

You guys are so (frank)ign cultured! lol onion pwoder and garlic salt, cooked in a pan on the stove to roughly med. rare. Take about 3 bites before i get the A1 out

Chimichurri on a steak is the only low rent thing on here. Look, if you are a gaucho and you eat steak at every meal then go for it. Same thing with east coasters and lobster rolls.
- MacPatty

I'm half gaucho Vargas family.

Also interested in how you cooked it. Nice crust and still very rare. Looks like it was cooked on open fire.
- MacPatty

Mayo sear is where it’s at.

You guys are so (frank)ign cultured! lol onion pwoder and garlic salt, cooked in a pan on the stove to roughly med. rare. Take about 3 bites before i get the A1 out
- joecool2931

I bet your winter coat has tints of fluorescent orange or Mossy Oak in it too, that’s my dads style. Hahahaah

I don’t eat no god damn flank steaks. That was a dry aged prime ribeye. You think I’m some kind of peasant?
- j.boyd919

Well yes, but in that case, carry on. How’d you season it?

EDIT: Never mind i saw it. I know several people who like that hard core stuff.

You guys are so (frank)ign cultured! lol onion pwoder and garlic salt, cooked in a pan on the stove to roughly med. rare. Take about 3 bites before i get the A1 out
- joecool2931

This kind of stuff makes me sad lol.

I bet your winter coat has tints of fluorescent orange or Mossy Oak in it too, that’s my dads style. Hahahaah
- j.boyd919

Lmao. Hell yeah buddy.

Well yes, but in that case, carry on. How’d you season it?
- Victoro311

Big fan of this stuff. Salt is the dominating note in this rub, but I think salt is the best flavor enhancer whereas pepper, garlic, etc. are good accents to the meat.

Chimichurri on a steak is the only low rent thing on here. Look, if you are a gaucho and you eat steak at every meal then go for it. Same thing with east coasters and lobster rolls.
- MacPatty

Lol wrangle the steers myself.

Cooked in the oven at 225f with an internal leave in thermometer. Let the internal temp reach 125. Pull out out and let it rest for 10 or so minutes. Get a cast iron screaming hot and seared it with avocado oil.

The black tint was created by the steak rub I use. It’s Jess Pryle’s Hardcore Carnivore Black.




(Not my photo)
- j.boyd919

Interesting.... why avocado oil?

Well yes, but in that case, carry on. How’d you season it?

EDIT: Never mind i saw it. I know several people who like that hard core stuff.
- Victoro311

I’ve got a pretty awesome meat market here that sells good poop: American wagyu, Japanese wagyu, ostrich meat, camel burgers, gator meat, elk, venison, bison, python, etc. but they also carry a lot of the bbq circuit rubs too.

I usually buy 2 or 3 bottles when I’m there but my gotos are:

Hardcore Carnivore Black
Meat Church Holy Voodoo
Kosmos Q Secret BBQ Sauce (for when I make pulled pork)

Interesting.... why avocado oil?
- MacPatty

It’s got the highest smoke point so I can crank my stove up as high as possibly and instead of smoking my house up at a 6 on the stove, I can crank it up to an 8 and get the on hotter. Hahaha always gotta open the window and blow the fan out the window.

Big fan of this stuff. Salt is the dominating note in this rub, but I think salt is the best flavor enhancer whereas pepper, garlic, etc. are good accents to the meat.
- j.boyd919

Honestly when it comes to steak seasoning going simple and using predominantly salt is the way to go. I don’t make a ton of steak because of the budget im on and if I’m spending $45 to cook a home meal id rather just take the extra step and go out and be served, but when I do make it I typically just season with salt and pepper and let the butter I baste the steak with soak in garlic, thyme, and rosemary do the work of adding the extra flavor notes.

It’s got the highest smoke point so I can crank my stove up as high as possibly and instead of smoking my house up at a 6 on the stove, I can crank it up to an 8 and get the on hotter. Hahaha always gotta open the window and blow the fan out the window.
- j.boyd919

It’s also healthier.

Honestly when it comes to steak seasoning going simple and using predominantly salt is the way to go. I don’t make a ton of steak because of the budget im on and if I’m spending $45 to cook a home meal id rather just take the extra step and go out and be served, but when I do make it I typically just season with salt and pepper and let the butter I baste the steak with soak in garlic, thyme, and rosemary do the work of adding the extra flavor notes.
- Victoro311

SPG and some rosemary sage and thyme for aromatics. A little butter never hurts either.

Typically I go Sous Vide at 137f for 2-3 hours but this time I cooked it in the oven at 225f for about an hour and a half until the internal temp reached 125. Pulled it off. Let it cool down and seared the (frank) out of it in some avocado oil.
- j.boyd919

I'm a reverse sear guy, too. I do low and slow in the oven and sear like that. I learned a fun little trick. If your ribeye has a lot of fat on the outside edges, trim it off and render that down for searing. The external fat doesn't add any flavor to the meat.