ronnie_suburban wrote:I bought some 55-day aged ribeyes at the butcher counter there last week and they were spectacular. Costly, yes but a true value given the quality.
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JoeChicago wrote:ronnie_suburban wrote:I bought some 55-day aged ribeyes at the butcher counter there last week and they were spectacular. Costly, yes but a true value given the quality.
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How’d you cook those? I’d be nervous cooking them on my own after spending the money
LaurenL wrote:Has anyone been recently and care to comment?
ronnie_suburban wrote:I bought some 55-day aged ribeyes at the butcher counter there last week and they were spectacular. Costly, yes but a true value given the quality.
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Pursuit wrote:Congratulations, that is a fantastic looking steak. I've been getting similar, though not quite as good results on the ceramic cooker, using low temp to 120, then raising the coals to as hot as possible and putting the steak back on for the char. Sous vide is, I think, a superior process, mostly for the control. What type of sous vide do you use? Oh, and to be sure we stay on topic, Boefhaus is an excellent source for steaks, but don't tell anyone about that.
BR wrote:Pursuit wrote:Congratulations, that is a fantastic looking steak. I've been getting similar, though not quite as good results on the ceramic cooker, using low temp to 120, then raising the coals to as hot as possible and putting the steak back on for the char. Sous vide is, I think, a superior process, mostly for the control. What type of sous vide do you use? Oh, and to be sure we stay on topic, Boefhaus is an excellent source for steaks, but don't tell anyone about that.
Thanks! Sous Vide Supreme and I love it. For larger cuts, reverse sear all the way, but sous vide always delivers perfect results . . . even better with short rib done 48-72 hours.
JoeChicago wrote:BR wrote:Pursuit wrote:Congratulations, that is a fantastic looking steak. I've been getting similar, though not quite as good results on the ceramic cooker, using low temp to 120, then raising the coals to as hot as possible and putting the steak back on for the char. Sous vide is, I think, a superior process, mostly for the control. What type of sous vide do you use? Oh, and to be sure we stay on topic, Boefhaus is an excellent source for steaks, but don't tell anyone about that.
Thanks! Sous Vide Supreme and I love it. For larger cuts, reverse sear all the way, but sous vide always delivers perfect results . . . even better with short rib done 48-72 hours.
What's your searing technique after the Sous Vide. I've had one for a few months now and I love using it, but still haven't gotten the sear down quite yet.
scottsol wrote:I presume you use a cast iron pan.
A couple of weeks ago, I made a reservation for tonight through their website & didn't need to enter CC, maybe this policy has changed? As for seating bar vs table, this usually doesn't bother Mrs Willie & I, so we shall see what we get.ronnie_suburban wrote:I very much appreciate the credit-card-deposit option...
FWIW per the above, we were seated at a table with our reservation.Sweet Willie wrote:A couple of weeks ago, I made a reservation for tonight through their website & didn't need to enter CC, maybe this policy has changed? As for seating bar vs table, this usually doesn't bother Mrs Willie & I, so we shall see what we get.ronnie_suburban wrote:I very much appreciate the credit-card-deposit option...
hoppy2468 wrote:If I call, can I get a reservation beyond the 30 days available through their website?
Al Ehrhardt wrote:Impossible to avoid meat.
Guyb wrote:Sorry to bother with a question I could just call and ask (they aren't open today!), but does anyone know if the butcher counter is still available? I can hardly find any info about it (and nothing more recent than the posts in this group). If it isn't, where should I go--PQM?
Guyb wrote:Sorry to bother with a question I could just call and ask (they aren't open today!), but does anyone know if the butcher counter is still available? I can hardly find any info about it (and nothing more recent than the posts in this group). If it isn't, where should I go--PQM?