Hello, I got those from store today and they’re both labeled as petite sirloin, but they look kinda different for some reason. So I’m just curious what type of beef cut are those
Thanks

32 oz “choice” strip, dry brined, reverse seared and rested with herb butter. Served with candied Brussel sprouts and a red wine Demi glacé.

Sirloin, parsnip purée, grilled baby marrow

Wife bought some roast beef at the deli and it was $14 per pound. Half a pound (Kroger pre-sliced and packaged) was like 5 slices. That was it. So started looking into making my own. Settled on Eye of Round. Dry brined 24 hours. Sous Vide at 131 for 18 hours. Chilled. Seared in my wood fired oven at 750 degrees. Rubbed with tallow and coated with spices. Bought 5 pounds at Costco for like $8 a pound and ended up with just over 4 pounds. I come out nominally ahead (after the lost weight), but the product and texture is through the roof.

Definitely plan on doing this again.

EDIT TO ADD: I do use an electric meat slicer, which aided in the thin, almost shaved, slices.

I love the valentine steaks and little sirloins most but yeah, have to do it DIY it else aint getting it.

Pork tenderloin sandwich

Seared and then finished with indirect heat.

Always a family favorite

Presentation for social media is not my strength.

My second time doing it in the oven and I’m very pleased with the results

24 hour dry brine, seared on all sides, slow roasted at 250 F until 125 internal. Carry over heat rose to 128.

I am thinking of starting a steak house out of my kitchen, so without an actual physical diner that people can come into, it will only be on IG and on food delivery apps, so far from the menu i only have the classic steak dish (steak with a side of mashed puree potatoes) with 4 varieties of sauces, and a steak sandwich with chimichurri, do you guys have any recommendations for other menu items?? Could be salads, main dishes, etc etc, i generally want to stay away from pasta and from fries, open for any other suggestions.

1st Picture

Second time using reverse sear method for Australian tomahawk (bone was cut short to fit in oven). Aimed for medium temp (140) and turned out great

i paired it with mashed potatoes and chimichurri sauce.

im learning making steaks from YouTube channel of Fallow (a fine dining restaurant), love the way they explain things and share their knowledge

2nd Picture

Ribeye steak made in pan and paired with chimichurri sauce.

Reverse sear to Cast iron finish

Hey, just wanted, to come on here. And ask I currently live in PA (Pennsylvania) Western Pennsylvania to be exact. I would just would love to know where i can buy some higher quality steak from a farm that doesnt feed their animals pesticides or steroids and it is grass fed only and pasture raised grass only cows! Im having a big party for people in my friends and inviting all of them over for a big cookout in my backyard that i have at my house. So i want to impress them by cooking a mean steak ! Thanks

A quick steak au poivre. 12 oz strip, Sarawak peppercorns roughly crushed and pressed into the steak 30 minutes before searing. Seared in cast iron, butter basted with garlic and thyme. Deglazed with shallots, cognac and sichuan peppercorns to au sec. Add to pan, 1-6 oz homemade demi glacé cube & 2.5 tablespoons crème fraiche. Swirl to emuslify, finished with about .5 tablespoons raw butter.

Pic is about halfway through, was way too hungry after work to stop before eating most of it.

Hello everyone,
I am considering buying this vintage Berkel flywheel slicer, but I am not entirely sure whether it is an original Berkel machine.
The only visible indication of the brand is a Berkel logo/sticker, and I have not been able to find a model or serial number plate. The machine also seems to be missing the typical gold decorations found on many vintage Berkel slicers.
Does anyone recognize this particular model? Based on the photos, could you tell whether it is an authentic Berkel or possibly a reproduction or a machine that has been modified or restored with non-original parts?
I would especially appreciate any information about the exact model, approximate year of manufacture, authenticity, and whether the original decorative parts might be missing.
Thank you very much for your help!

Instead of making a pastrami with this one, I chopped it in half and did one half with the same bark mix I used for my pastrami and the other half with a red wine and Worcestershire marinade. Both turned out absolutely amazing, and I’ll be popping another brisket in my dry ager this week in preparation for thanksgiving!

WTF Aldi. The best looking and the worst looking marbling on a NY strip steak in the same package.