Sous vide

[massphatness]

Originally Posted by jonumberone

Thoughts on the Snake river steaks, Vin?

These were gifted so difficult to assess actual value, but I eat at nicer steak houses in Boston often enough to say these compare favorably with the quality of steaks at places like Capitol Grille, Morton's, Abe & Louie's etc. However, the portion size was small - very much a petite fillet.

On the plus side, the steaks come already vacuum sealed - perfect for the Anova.

The Wagyu beef is different from "normal" beef, and I had not experienced it before. The Wagyu is extremely tender -- literally cut it with a fork tender. Lots of fat in the Wagyu steak but in a good way -- not huge chunks of fat, but more distributed throughout the beef. Super flavorful.

I did the sear with just a touch of salt & pepper because I wanted the full on flavor of the beef, and it didn't disappoint.

This rocked as a gift (and there are more in my freezer ) but I'd need to research price to know if I'd buy directly. My sense is it is likely to be cost prohibitive for the size steaks I'd like, particularly since you have to factor in shipping.

Glad to have had the opportunity to try these and look forward to cooking up the other cuts in my freezer.

[massphatness]

Originally Posted by massphatness

These were gifted so difficult to assess actual value, but I eat at nicer steak houses in Boston often enough to say these compare favorably with the quality of steaks at places like Capitol Grille, Morton's, Abe & Louie's etc. However, the portion size was small - very much a petite fillet.

On the plus side, the steaks come already vacuum sealed - perfect for the Anova.

The Wagyu beef is different from "normal" beef, and I had not experienced it before. The Wagyu is extremely tender -- literally cut it with a fork tender. Lots of fat in the Wagyu steak but in a good way -- not huge chunks of fat, but more distributed throughout the beef. Super flavorful.

I did the sear with just a touch of salt & pepper because I wanted the full on flavor of the beef, and it didn't disappoint.

This rocked as a gift (and there are more in my freezer ) but I'd need to research price to know if I'd buy directly. My sense is it is likely to be cost prohibitive for the size steaks I'd like, particularly since you have to factor in shipping.

Glad to have had the opportunity to try these and look forward to cooking up the other cuts in my freezer.

EDIT: Curiosity got the better of me, and I looked up pricing. I don't like to do that when I've received something as a gift, but in this case, I'm giving myself a pass for the sake of education. Surprisingly, it looks like these steaks can be had for the price of a typical fillet mignon in a high end restaurant provided you buy them in quantity. Snake Rive Farms sells their 8 oz fillet for $40- if you buy eight or more. Standard shipping is $9.99 bringing the avg cost per steak to a little more than $41. By contrast, a 10 oz a la carte fillet at Capitol Grille in Boston is $47-. So I take back the cost prohibitive statement -- at some point, I'll likely buy some of these, but it's still pretty costly and would be a treat a few times a year.

[BigAsh]

started with 3 ribeyes...applied a commercial rub (Costa Carne, excellent on beef!)...vac sealed and into bath at 130 for an hour...pan seared (not cast iron this time, got lazy and used same pan I sauteed green beans and mushrooms)...decent sear...tasty......