Hey all, I got this for 8 bucks a pound, but since there is barely any marbling, this is like one step below choice quality. Should I treat this like a NY strip? I want to keep it at the 3 inch wide cut instead of cutting into steaks so it is more like a roast. Time and temp recommendations?
by HellOrHighPotter
13 Comments
157 for 3 hours.
Ice bath.
Sear both sides over charcoal.
Throw in trash.
Question life choices.
I’d do 132/3 for about 24 hours.
You sure that’s not pork? My god.
low 130’s for 3 hours.
Throw it in the trash and order pizza.
It looks fake lol.
Reminds me of a time my friend in the army really wanted a steak in Iraq and he asked around and someone finally got him one and there was a label that said “grade D beef, suitable for prisons or pet food only.”
Inject it with tallow and smoke it.
I’m like 99% sure that’s pork.
I’ve bought a lot of meat in my life, and the color/texture/marbling of that looks nothing like the beef I’ve bought and nearly identical to the pork I’ve bought
Grind that thing up and make a chili, or maybe it could be decent as chicken fried steak
Cut and marinade for carne adada.
Treat it similarly to an eye of round. 135 for 24 hours then sear. Make try to slice it thinly. It won’t be a ribeye but it’ll probably be good. Or turn it into jerky.
You people are harsh. This is why there is sous vide. Just double the time. Pick your doneness, look up the normal time and double it. Dry brine a must. I’d do that at 131.5 for 5.5 hours because I like being over specific. And then cast iron sear in black truffle infused avocado oil with some butter thrown in. Enjoy your steak.