Just picked these guys up. Should I dunk them or hit the grill?
by Username_de_random
19 Comments
free_sex_advice
rub them with something, just coarse salt and black pepper works, or garlic and salt or…or… then bath at 135 for maybe hour, hour and a half. Sear them however you like to do that. I get the grill as hot as it will go and then maybe a minute a side.
Gotta go now, need a Costco run.
Kona1957
No bath. Grill or Cast Iron. Save the Sous Vide for the less marbled cuts of meat. Think Sirloin and thick ribyes, chicken, Ribs and Sir Charles…
MusaEnsete
I vote for grill. Save the bath for the lean cuts.
nyquil99
I’ve sous vide these several times and they were unreal.
zoo1514
You don’t need to give these a bath. Grill is the only answer.i used to get these all the time til costco out here stopped selling them😭😭😭. I’ve done both ways and cast iron. Souvide was still great ….but added 2 hours til we could devour em and their was no taste difference or at least if there was a differnce…I couldn’t tell
qawsedrf12
SPG, 2 hours at (whatever temp your guests request) and finish on cast iron (on grill)
that little touch of smoke is “chef’s kiss”
HumbleLife69
Don’t you dare sous vide them
jojohohanon
It depends on how deep the blade tenderizers go. To be “safe” you need to sear to that depth, since the tenderizers poke the outside into the inside of the meat.
But in all likelihood you can ignore that, since I think Costco sanitation is top notch. Before I understood what blade tenderizers were I treated these steaks like butcher quality and it worked great.
I cannot understand why they insist on these tenderizers for top shelf cuts.
finlay88
Ugh I wish I could find these at Costco at least semi regularly
BroadStreetBridge
I do these in the sous vide. Great every time
Salreus
Why are they blade tenderizing prime grade steak?
username_choose_you
Omg, just the cap!? Sign me up
Ludicrous_speed77
Both and post your side by side
MilesJ392
I like to salt a few hours in advance and sit in fridge, pull out to get closer to room temp for about an hour, smoke them at about 200 until 120 internal, then sear them in cast iron with avocado oil only. Rest, cut into strips, crack some fresh pepper over them, and serve.
I’ve tried them with rubs, sous vide with garlic, basted while searing, and keep coming back to the simple salt, smoke, sear. It’s such a phenomenal cut, this preserves the flavor of the meat and just adds a little smoke and pepper
ckmaui
grill only vote
when I sous vide I do my steaks at 110-115 tops then sear IF its a OK cut for great cuts right to the grill these are GREAT cuts
enjoy
zerocool359
Mmm… neither. They just need a lolly pop stick
Responsible_Sound_71
Both! Bathe n sear
Numerous_Branch2811
Favorite cut. I’m very jealous.
andymilder
So there’s some talk here already, but I would bathe these… __using the Douglas Baldwin chart for pasteurization!!!__
Remember, blade tenderized means bacteria have penetrated the meat. It *may* be safe to eat, but why chance it?
19 Comments
rub them with something, just coarse salt and black pepper works, or garlic and salt or…or… then bath at 135 for maybe hour, hour and a half. Sear them however you like to do that. I get the grill as hot as it will go and then maybe a minute a side.
Gotta go now, need a Costco run.
No bath. Grill or Cast Iron. Save the Sous Vide for the less marbled cuts of meat. Think Sirloin and thick ribyes, chicken, Ribs and Sir Charles…
I vote for grill. Save the bath for the lean cuts.
I’ve sous vide these several times and they were unreal.
You don’t need to give these a bath. Grill is the only answer.i used to get these all the time til costco out here stopped selling them😭😭😭. I’ve done both ways and cast iron. Souvide was still great ….but added 2 hours til we could devour em and their was no taste difference or at least if there was a differnce…I couldn’t tell
SPG, 2 hours at (whatever temp your guests request) and finish on cast iron (on grill)
that little touch of smoke is “chef’s kiss”
Don’t you dare sous vide them
It depends on how deep the blade tenderizers go. To be “safe” you need to sear to that depth, since the tenderizers poke the outside into the inside of the meat.
But in all likelihood you can ignore that, since I think Costco sanitation is top notch. Before I understood what blade tenderizers were I treated these steaks like butcher quality and it worked great.
I cannot understand why they insist on these tenderizers for top shelf cuts.
Ugh I wish I could find these at Costco at least semi regularly
I do these in the sous vide. Great every time
Why are they blade tenderizing prime grade steak?
Omg, just the cap!? Sign me up
Both and post your side by side
I like to salt a few hours in advance and sit in fridge, pull out to get closer to room temp for about an hour, smoke them at about 200 until 120 internal, then sear them in cast iron with avocado oil only. Rest, cut into strips, crack some fresh pepper over them, and serve.
I’ve tried them with rubs, sous vide with garlic, basted while searing, and keep coming back to the simple salt, smoke, sear. It’s such a phenomenal cut, this preserves the flavor of the meat and just adds a little smoke and pepper
grill only vote
when I sous vide I do my steaks at 110-115 tops then sear IF its a OK cut for great cuts right to the grill these are GREAT cuts
enjoy
Mmm… neither. They just need a lolly pop stick
Both! Bathe n sear
Favorite cut. I’m very jealous.
So there’s some talk here already, but I would bathe these… __using the Douglas Baldwin chart for pasteurization!!!__
Remember, blade tenderized means bacteria have penetrated the meat. It *may* be safe to eat, but why chance it?
https://douglasbaldwin.com/sous-vide.html