Bought one from Knife in Dallas now trying to figure out how to cook the thing before I pick it up tomorrow. Sous vide and pan sear like usual? Anyone had this cut before?

That is your best bet unless you have a commercial oven / broiler set up.

You can also slice it thin when it is cold and then cook the slices on a hot rock Japanese style.

How big is the steak? How much did you pay for it?

Somewhere in the neighborhood of 32oz, 2.5" thick. Paid $150 for it (they're selling off some of their inventory that they won't be able to serve during the quarantine), the going price is usually somewhere around $250 for it in the restaurant.

I think 130F for 3 hours, pat dry, put in freezer for ten minutes (to dry the surface), Searzall then pan sear/baste should get me where I want to be.

I have some Japanese Wagyu for the thin-sliced Japanese hot rock stuff

I would not go heavy baste on a cut that nice. Just me.

Salt, pepper, sous vide and searzall. Maybe even go light on the pepper.

You can always serve with a sauce or caramelized mushrooms or something but that is a nice cut and I'd try to taste as much of the cow as possible without too much butter and herbs.

FYI I'm jealous.

Wonder if they will do a 16 oz portion.

Marinade in Italian dressing and Dr Pepper. Then into the crockpot and smother with a can of Rotel, cream of mushroom soup and cream of chicken soup, turn on high for 4 hours. Thank me later.

Belton Ag said:

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Marinade in Italian dressing and Dr Pepper. Then into the crockpot and smother with a can of Rotel, cream of mushroom soup and cream of chicken soup, turn on high for 4 hours. Thank me later.

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Make sure to pair it with Pappy 23 year and Diet Coke.

Belton Ag said:

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Marinade in Italian dressing and Dr Pepper. Then into the crockpot and smother with a can of Rotel, cream of mushroom soup and cream of chicken soup, turn on high for 4 hours. Thank me later.

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You forgot the Tony C's seasoning.

bthotugigem05 said:

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Somewhere in the neighborhood of 32oz, 2.5" thick. Paid $150 for it (they're selling off some of their inventory that they won't be able to serve during the quarantine), the going price is usually somewhere around $250 for it in the restaurant.

I think 130F for 3 hours, pat dry, put in freezer for ten minutes (to dry the surface), Searzall then pan sear/baste should get me where I want to be.

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I get a very similar-sized dry aged ribeye (though not 240 days!) at the butcher shop at Salt and Time in Austin. I don't have a soul vide setup (keep meaning to get one), but I do a low-temp smoke on my Traeger until it gets just below temp and then sear it on a cast iron pan on a very hot grill. Works great every time. So I am guessing your sous vide method will work well.

Belton Ag said:

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Marinade in Italian dressing and Dr Pepper. Then into the crockpot and smother with a can of Rotel, cream of mushroom soup and cream of chicken soup, turn on high for 4 hours. Thank me later.

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No Velveeta? What kind of a heathen are you? Take that steak, grind it, mix with Velveeta and the above ingredients for a worthy Good Friday meal.

I asked on the politics board and they just said well done with ketchup

Please post pictures when you can. One before trimming the rind off, then what's left after the trim, and another after you cook it.

Belton Ag said:

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Marinade in Italian dressing and Dr Pepper. Then into the crockpot and smother with a can of Rotel, cream of mushroom soup and cream of chicken soup, turn on high for 4 hours. Thank me later.

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Masterful

Read a review of that steak, sounds interesting....

Size isn't everything, even in Texas. The most interesting steak I could find is this 36 oz. ribeye from John Tesar's The Knife in Dallas. It's interesting because it's dry-aged for 240 days. Most steaks in fine restaurants are aged for 28 days, occasionally 60 days, 120 days at the most. 240 days is beyond unusual.
So what does a 240 day, dry-aged steak taste like? The theory behind dry aging is that moisture loss will concentrate the meaty flavors. That's true of a 28-day aged steak. But The Knife's 240 didn't taste more meatyin fact it didn't quite taste like meat. Think meat with a funky, gorgonzola glaze. Chewy cheese.

Read the same, really curious how it'll end up. Picking it up in an hour, will do a photoshoot with before and after cooking.

I had my first dry aged steak last year and honestly, I prefer a non dry aged piece of meat.

Before cooking

I take it they trimmed the rind off for you? Looks awesome.

Yep, the smell is so interesting, like a sweet cheese mixed with prosciutto

If you know what you're doing you can reverse sear it on the grill and it will be perfect. Put a pan below to catch the fat for fries or something

Austintm said:

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bthotugigem05 said:

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Somewhere in the neighborhood of 32oz, 2.5" thick. Paid $150 for it (they're selling off some of their inventory that they won't be able to serve during the quarantine), the going price is usually somewhere around $250 for it in the restaurant.

I think 130F for 3 hours, pat dry, put in freezer for ten minutes (to dry the surface), Searzall then pan sear/baste should get me where I want to be.

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I get a very similar-sized dry aged ribeye (though not 240 days!) at the butcher shop at Salt and Time in Austin. I don't have a soul vide setup (keep meaning to get one), but I do a low-temp smoke on my Traeger until it gets just below temp and then sear it on a cast iron pan on a very hot grill. Works great every time. So I am guessing your sous vide method will work well.

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I've got one that has never been used. Rothfeld and Stone 10qt. Paid $159.

Asking $150

Cut it into as thin of steaks as possible, salt pepper, cook for 1 min a side. Why do more than that?

Final result. It looks more rare than it is. Can't quite describe the flavor but it was very different from regular steak, it almost tasted more like prosciutto or jamon iberico than anything else. Massive amounts of flavor, got some random notes of bleu cheese and even some sweetness from it, all in all a wonderful experience and glad I could support a local restaurant. Oh and it gave me a good excuse to use the Searzall.

(No comments on my ratchet carving skills)

The same enzymatic processes that turn a fresh ham into prosciutto are going on with that steak. That's why they are so damn delicious. Glad it turned out well.