I have committed a cardinal sin

[uclaLabrat]

For which I must atone.

ATOT, I have frozen filet mignon....even worse, I froze a four pack, then had to thaw them out to separate them, and re-froze two of them. The first two were decent. I just cooked the last two (Well done, nonetheless....the horror!) and they tasted like reheated hamburger. Literally the most expensive dog food I've ever had.

I accept my punishment.

 

[DominionSeraph]

It's not like there's a shortage of cows...

 

[xSauronx]

For which I must atone.

ATOT, I have frozen filet mignon....even worse, I froze a four pack, then had to thaw them out to separate them, and re-froze two of them. The first two were decent. I just cooked the last two (Well done, nonetheless....the horror!) and they tasted like reheated hamburger. Literally the most expensive dog food I've ever had.

I accept my punishment.

/facepalm

freeze stuff like that separately or in pairs, ffs.

also: sous vide ftw.

 

[jingramm]

It's not like there's a shortage of cows...

actually there is right now...

we are currently experiencing the smallest cattle herd since the 1950s

the cost of beef is only going to go up

 

[HamburgerBoy]

actually there is right now...

we are currently experiencing the smallest cattle herd since the 1950s

the cost of beef is only going to go up

Thank goodness for $2/lb beef and the cultured fellows that shun it.

 

[shortylickens]

I can go with pork chops. No biggie.

 

[uclaLabrat]

/facepalm

freeze stuff like that separately or in pairs, ffs.

also: sous vide ftw.

Sous vide for a steak? are you saying to cook filets in a plastic bag?


I have never tried sous vide, so I will not question your mother's moral proclivities upon such a suggestion, but wtf is wrong with the good ol' oil in a cast iron skillet, with a salt/ground pepper/granulated garlic rub?

 

[linuxboy]

wtf is wrong with the good ol' oil in a cast iron skillet, with a salt/ground pepper/granulated garlic rub?

So long as you heat the skillet to a nice 500-600F, use good fat for browning, do not season beforehand except maybe a little salt, cook quickly and flip every 15-20 secs to ensure an even temp gradient on both sides, then rest after to ensure water retention... nothing.

otherwise, sous vide at 130F followed by hot sear FTW.

 

[Zeze]

Freezing/thawing beef is nowhere bad as people make it out to be.

Give me your frozen mignon, I can make it Morton's steakhouse-quality than most idiots with fresh beef.

1. Naturally bring it to room temperature (no microwaving, no hot water, etc).
2. Rub both sides with canola oil for its higher smoke point.
3. Freshly ground pepper & kosher salt
4. Rest some more.
5. Most important part is proper Maillard reaction- HIGH HEAT. Most home stoves are not powerful enough (4000-5000 BTU, not 8K-12K). That's where cast iron comes in.
6. Heat up the cast iron by itself for a good 4-5 mins, it'll be super hot.
6. Drop and cauterize the steak, 3 mins on both sides = med rare

Some pics I took:

 

[linuxboy]

Zeze, I do almost the same, except I have found that:

- Because home stoves do not crank out enough heat, I have to superheat the skillet to achieve that fantastic sear due to maillard reaction.
- Superheating when there are herbs/pepper on tends to burn the pepper, giving more bitter or burnt hydrophobic peptides than I like.
- Repeat flipping gives me a more even temp gradient for greater quantity of meat at the perfect temp without sacrificing outside sear

Also, some quick dry aging for a few days beforehand really helps to bring out the flavor.

 

[janas19]

For which I must atone.

ATOT, I have frozen filet mignon....even worse, I froze a four pack, then had to thaw them out to separate them, and re-froze two of them. The first two were decent. I just cooked the last two (Well done, nonetheless....the horror!) and they tasted like reheated hamburger. Literally the most expensive dog food I've ever had.

I accept my punishment.

Ha ha IDIOT.

 

[z0mb13]

http://lifehacker.com/5883796/for-a...k-sear-it-when-frozen-and-cook-it-in-the-oven

Try that method

 

[mnewsham]

Freezing/thawing beef is nowhere bad as people make it out to be.

Give me your frozen mignon, I can make it Morton's steakhouse-quality than most idiots with fresh beef.

1. Naturally bring it to room temperature (no microwaving, no hot water, etc).
2. Rub both sides with canola oil for its higher smoke point.
3. Freshly ground pepper & kosher salt
4. Rest some more.
5. Most important part is proper Maillard reaction- HIGH HEAT. Most home stoves are not powerful enough (4000-5000 BTU, not 8K-12K). That's where cast iron comes in.
6. Heat up the cast iron by itself for a good 4-5 mins, it'll be super hot.
6. Drop and cauterize the steak, 3 mins on both sides = med rare

I want to eat at your place

 

[JulesMaximus]

actually there is right now...

we are currently experiencing the smallest cattle herd since the 1950s

the cost of beef is only going to go up

Still no inflations though!

And for the OP, I freeze filet individually when I buy the 4 pack from Costco. Make sure to extract as much air from the bags as possible and they should be fine for a few weeks at least.

When I buy the choice or prime cuts at my local butcher I consume them the same day.

 

[xSauronx]

Sous vide for a steak? are you saying to cook filets in a plastic bag?

sous vide allows you to cook the steak to the exact same doneness all the way through....then you pull the fucker out of the bag and quickly sear it.