u/MrOsterhagen

My daughter’s most requested lunch.

Lightly toasted croissant loaf, Duke’s mayo, diced and sliced bacon, butter lettuce and tomato seasoned with salt, ground garlic and dried parsley.

Perfect mix of sweet and salty, chewy, crunchy and fresh.

Good Morning Chefs!

Today I have prepared for you a modest Wagyu Denver cut steak. This steak was seasoned with ground sea salt, garlic and dried parsley flake. Sous vide at 127f for 6hrs, and then seared in cast iron with A5 tallow from a pervious ribeye cook. 90s per side on high heat, and 30s additional for the fat cap, and the remaining edge.

Admittedly, it’s been a tough week, so I opted to take the easy route for my potatoes, so today, Mr. Bob Evans gets the credit instead of Mr. Robuchon.

Something about a Denver cut / Zabuton. They just get a special kind of crust. Like a crispy encapsulation layer. The crunch against the softness of that rare/mid rare bite just sings.

Thank you for your consideration.

Rolled the dice on my lunch break

Found a pretty nice lookin’ choice tenderloin, and tossed it in the iron.

Sous vide for 2hrs at 122f, seared in tallow in my 10” Made In cast iron.

Check out the sizzle and slide.

https://imgur.com/a/dYPX6th

For all the people asking in DMs about the pan you can get it here.

I think I’ve found my Forever Pan.

The 10” Made In cooks like a dream.

Threw a 1lb Snake River Farms Wagyu Zabuton for the maiden voyage, it slid like an ice cube right out of the box.

I DID put a single layer of Crisco down before the cook, full disclosure, but still. The surface on this thing is crazy, y’all.

3x “choice” filets from Central that had marbling that’d make your mouth water.

Sous vide at 123f for 2hrs, seared in duck fat 90s a side in my MadeIn Cast Iron.

Wish I’d have snapped the whole plate, the potatoes were just as sexy.

The surface on this thing is ridiculous. Almost TOO slick. I like to tilt the pan to let my fat hit all sides during the sear, and these filets slid like eggs. I’m in love.

Choice filets seared in duck fat in my 14” MadeIn cast iron.

Next up, I’m throwing 3x duck breasts in there.

Edit: y’all. It’s a cast iron.

I’ve used everything under the sun, Lodges of all sizes, to smithey and stargazer. It’s a cast iron. It’s light as hell, and just as tough.

The one set I wanted from this drop, and it’s frickin’ crimped.

[album](https://imgur.com/a/BooI35v)

First time selling anything from my collection, so if there are other authenticity hallmarks that are needed for verification I can provide them immediately.

I am the only owner, I purchased at the con via lottery.

Looking for $1600 OBO

Buyer pays shipping/fees