Something Something AD Phone Call Something

[enjoythemusic]

So... am happily starting to grill our very first in-house dry-aged steak (30 days) and just as the meat hits the grill's cooking surface the phone rings. Am juggling a few things and Mayors AD said something about something I asked for a bit back and could come to pick it up. Now two minutes into the cook (@ ~675f) and happily thank him yet am sure I sounded discombobulated on the phone.

After the seven-minute steak cook, i call 'em back thanking him, and hoping he understands I was a bit busy when the phone rang. Offered 'em a steak of course. :)

Wait, is this a timepiece post or steak post? Why not both :smoking:

Alas, have no wrist shot of the steak. Hope these are OK until tomorrow.

[rlj676]

Looks delicious. The watch has a lot to live up to to outshine the meat lol.

[DESH]

Any hints?

[enjoythemusic]

Originally Posted by DESH

Any hints?

The brand has an R in it.

[enjoythemusic]

Ok, next hint. It's a newish model. Well, new as in a 2020 (previous error said 2021, it's a 2020 model).

[MiDoon]

How about a pic of that cut after it was cooked.

[malba2366]

Meteorite Daytona?

[enjoythemusic]

Originally Posted by MiDoon

How about a pic of that cut after it was cooked.

Alas, never took any. During next cook will add some. Admit it wasn't my best as while the steak was at 65f before the cook, I forgot to account for the far-denser meat. So there was more 'higher cook' area on the edges than usual. Center was a delish med-rare 130f. Again, next cook will post pics.

[enjoythemusic]

Originally Posted by malba2366

Meteorite Daytona?

As lovely as that is, and it truly is, the Pepsi version would be my choice (not that either, sadly).

Next guess.

[Wcdhtwn]

Originally Posted by enjoythemusic

The brand has an R in it.

Tudor

[dannyp]

1) You seem like a palm motif kinda guy? Kindasortamaybe?

2) Two words that will be your friend in these situations: Reverse. Sear. Convect bake 250. Wire rack. One hour (or maybe hotter or longer if those are grain-finished). Convect is key, though, as the ultra-dry heat ensures an ultra-dry exterior, that will char like no other.

[kieselguhr]

TudoRolex Submaribaytona

Do I win some steak for guessing it right Steven?

[arcampado]

Hmmmm…. Maybe a new colorful OP???

[steveclr]

Watches and steak - two of my favorite things. I would never read a thread about watches and cars, but this has my full attention.

[dannyp]

Originally Posted by arcampado

Hmmmm…. Maybe a new colorful OP???

2020 release

[dannyp]

Originally Posted by steveclr

Watches and steak - two of my favorite things. I would never read a thread about watches and cars, but this has my full attention.

Now waiting on you to start a "Your beef and your Rolex" thread. Kidding. Sort of.

What's your cut of choice?

[EEpro]

Originally Posted by dannyp

1) You seem like a palm motif kinda guy? Kindasortamaybe?

2) Two words that will be your friend in these situations: Reverse. Sear. Convect bake 250. Wire rack. One hour (or maybe hotter or longer if those are grain-finished). Convect is key, though, as the ultra-dry heat ensures an ultra-dry exterior, that will char like no other.

I made sure to read all responses before commenting about Palm Fronds

Whatever it is (it's a colorful OP), I'm sure it's awesome and well deserved!

[tongest]

Originally Posted by enjoythemusic

Ok, next hint. It's a newish model. Well, new as in a 2021.

2021 36mm ss explorer

[rlj676]

Originally Posted by dannyp

1) You seem like a palm motif kinda guy? Kindasortamaybe?

2) Two words that will be your friend in these situations: Reverse. Sear. Convect bake 250. Wire rack. One hour (or maybe hotter or longer if those are grain-finished). Convect is key, though, as the ultra-dry heat ensures an ultra-dry exterior, that will char like no other.

It gets pretty dry without convection. But you’re right reverse sear is it for sure. I sear on cast iron on high power burners so it works very well. Don’t cook to time, use a remote thermometer and pull at 122 or 123 (medium rare that I like, adjust for yourself).

[sleddog]

Who cares about the Rolex, I just want the steak!!
Just kidding. Congrats on the incoming, it's never an easy task these days...

[dannyp]

Originally Posted by rlj676

It gets pretty dry without convection. But you’re right reverse sear is it for sure. I sear on cast iron on high power burners so it works very well. Don’t cook to time, use a remote thermometer and pull at 122 or 123 (medium rare that I like, adjust for yourself).

I have trouble w/o convect because I need to set oven above 300 to get it to cook the same day/dry on the outside (with that thickness). Which would be fine, but for my strong preference for grass-finished beef which either requires very fast and hot or very low-and-slow. Otherwise it can easily turn into sloppy shoe leather.

I'm also a fan of cast-iron on the grill (and like using a grill pan, as the channels prevent juice from pooling under the meat). However it smokes too much indoors. Some time try a Hestan Nanobond. Most ridiculously over engineered pan in history, will withstand heat above 1,000F, made from an alloy that puts Oystersteel to shame.

[enjoythemusic]

Originally Posted by dannyp

1) You seem like a palm motif kinda guy? Kindasortamaybe?

2) Two words that will be your friend in these situations: Reverse. Sear. Convect bake 250. Wire rack. One hour (or maybe hotter or longer if those are grain-finished). Convect is key, though, as the ultra-dry heat ensures an ultra-dry exterior, that will char like no other.

Palm would be sooooo niiiiice, alas not that. Was hoping the wife's Op36 TIF, though not that.

As for cook, I start with 65f meat, cast iron at 600f one minute per side, then finish on grill / typical chared cross pattern. Your method reminds me of Chateaubriand.

Originally Posted by kieselguhr

TudoRolex Submaribaytona

Do I win some steak for guessing it right Steven?

AbsoNotCorrect. If you wanna meet up at the AD tomorrow I'll happily slide ya a steak.

Originally Posted by arcampado

Hmmmm…. Maybe a new colorful OP???

Wish it was so, wife still waiting on her tif. Tho am VERY grateful for what arrived. SOOO delicious, especially on a cold morning.

Originally Posted by steveclr

Watches and steak - two of my favorite things. I would never read a thread about watches and cars, but this has my full attention.

For you, my good man, some pics from an earlier cook of a Tomahawk.

195822253_2168922199910816_3329729758595986654_n.jpg

194787729_2168922319910804_4414090829361459764_n.jpg

[kieselguhr]

Brother, that tomahawk looks to die for and I bet it tastes just as good as it looks

[dannyp]

Originally Posted by enjoythemusic

Palm would be sooooo niiiiice, alas not that. Was hoping the wife's Op36 TIF, though not that.

As for cook, I start with 65f meat, cast iron at 600f one minute per side, then finish on grill / typical chared cross pattern. Your method reminds me of Chateaubriand.

I can see that similarity in the method, though I typically use ribeye because, well, why use anything else... I've had a lot of success with bavette/sirloin flap and that method (shorter oven cook, though).

Chateaubriand also requires a chef. I'm an excellent cook, but a lousy chef .

[Pw92676]

Delicious. Happy for you. And now I’m hungry.

[enjoythemusic]

Originally Posted by dannyp

I can see that similarity in the method, though I typically use ribeye because, well, why use anything else... I've had a lot of success with bavette/sirloin flap and that method (shorter oven cook, though).

Chateaubriand also requires a chef. I'm an excellent cook, but a lousy chef .

Ahhh, well, my Muse / wife loves chateau now and then so make it for her. I find it, sorry and all, is pretty flavorless meh. Yeah it's tender, melts in your mouth, yada yada, but lacks.... Japan-sourced top Wagu is great, in moderation as a nice treat, yet that's on the other end of the flavor spectrum. Sirloin flap is great too, variety is a good thing :thumbs-up:

Then we have rack of lamb. The reeeeally good stuff, as sourcing the meat is soooo very important! Can't find decent veal in America, Italy is my fave for veal.

[afmars]

Sub or oyster perpetual. Congrats!

[enjoythemusic]

Originally Posted by afmars

Sub or oyster perpetual. Congrats!

Oooh, but which sub?

And a most humble thx.

[afmars]

Originally Posted by enjoythemusic

Oooh, but which sub?

And a most humble thx.

The green one

[SSGMT1]

Originally Posted by enjoythemusic

The brand has an R in it.

Rotary?