u/sidlives1

Found on the street. Needs a bit of work, but the price is right.

Daughter recently returned from China due to her fellowship ending. She asked for steak, so that is what we had for lunch. Reverse sear at 200F until hers (the smaller one) reached 124F internal. Finished up over charcoal with a torch to touch things up. I grilled to asparagus over the same charcoal and the potatoes were parboiled and the finished in a 400F oven.

Picked up a decent deal at Stew Leonard’s. Half a strip primal for $11.99 a pound. This was the end piece (had the butcher cut 1.5” steaks). Reverse seared at 225 until it hit 128 internal. While resting, fired up the Webber. Seared over charcoal and used a torch just to touch it up. The rest of the steaks will be vacuum sealed and tossed into the freezer for another day.

Went to Whole Foods and grabbed a boneless chuck short rib for lunch. Went Reverse Sear at 200F until the internal temp hit 124. Was going to go to 128, but was hungry. I let the steak rest for a bit while I got the cast iron nice and hot. Used some beef tallow for the lube and flipped the meat quite frequently. Steak was pretty tender for the cut.

If you are ever in Suzhou, try to grab some Sanxia Mian or 3 shrimp noodles. These was the best noodle dish I have ever had. I also like the crab noodles. Also, there were the most expensive noodles I have ever had as these 3 dishes were about $120. But they were definitely worth it.