Man does that look good. I had beef yesterday, but had to settle for prime hamburger. LOL.
I loledLooks like SaltGrass
I have sad news to report...at some point in time the bag lost its seal and green mold grew on the meat. But I am picking up more meat to try again. Might just do the entire slab of meat at 45 days.
Im about to go to bed and I want some damn steak now.....
I always want steak. When my grandson comes over to stay I ask him what he wants for dinner, "steak gramps." He's 7.Im about to go to bed and I want some damn steak now.....
You have taught him well sir.I always want steak. When my grandson comes over to stay I ask him what he wants for dinner, "steak gramps." He's 7.
We did cheesy mashed potatoes as a side and homemade creme brulee as desert. The flavor of the steak was amazing. I only seasoned it with salt overnight and sous vide it at 128'F and then threw it on the grill for some searing action. I was surprised at how tough the steak was. Not like overcooked tough, but not filet tender at all. The taste of the fat was phenomenal though (looking forward to throwing that into some burgers). The flavor was superior to the 35 day, but the 35 day had a better texture. Going to try and do 45 day next and see if it hits that sweet spot.Friday my loin comes out of the umai bag @ 45 days
Planning on doing garlic mashed potatoes and asparagus.
Apple pie with vanilla ice cream for dessert (in honor of late grandfather's birthday)
Pumped beyond belief
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We did cheesy mashed potatoes as a side and homemade creme brulee as desert. The flavor of the steak was amazing. I only seasoned it with salt overnight and sous vide it at 128'F and then threw it on the grill for some searing action. I was surprised at how tough the steak was. Not like overcooked tough, but not filet tender at all. The taste of the fat was phenomenal though (looking forward to throwing that into some burgers). The flavor was superior to the 35 day, but the 35 day had a better texture. Going to try and do 45 day next and see if it hits that sweet spot.
This was the first time making creme brulee and our technique needs some work, but the flavor was excellent. Overall it was a good end to a good meal.
Let us know how yours turns out.
Holy crap! Guga's website hit 1 million subs so he dry aged some real A5 Wagyu ribeye! Baller for sure.
U.M.
Just saw that last night. I’m not sure I would have the balls to do that.Holy crap! Guga's website hit 1 million subs so he dry aged some real A5 Wagyu ribeye! Baller for sure.
U.M.
https://www.costco.com/Japanese-Wagyu-Boneless-Ribeye-Roast,-A5-Grade,-12-lbs.product.100311435.htmlCuriosity has me wondering how much the A5 costs? Is it more that 10x the cost of usda prime?
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