Wow

That’s a good deal

It's usually 20$ ?

$10.50 at the time

shiiiiiit youre killing me man

That still good price in my area

Which state are you from @xWarzardx

MI

Nice

rooting for the Texans 😄

save us!

The filet mignon we get at the restaurant I work at is about $25 a pound

I'm from Texas

Save us from the Gretchen! lol

It's a good thing that Texas never went Democrat, otherwise we would have this situation on our hands:

We can't have Texas selling purple cow icecream

but yeah, if you keep tabs on managers specials like I do. Definitely look for some grass fed steak and try it. You know what's odd to me when I was listening to some reviews? People say Filet Mignon has no flavor

@Hawk Reaper and from my recollection of having grass fed mignon. It has the most flavor of them all.

I believe so, I can’t remember which one we get off the top of my head, Ill check later though when I go in

I'm sure you've tried mignons. From the top of your head, does it have flavor?

How I season my steaks, is that I salt them the previous night and let the salt marinate

both sides with kosher salt

Not bad for first attempt I would say :3

Yeah, it has a meaty flavor, or I guess beef flavor, and its super tender. The way we cook it is salted and then sous vide at 130 for 2 hours, then we put oil and our house made seasoning (similar to a Cajun seasoning) in a pan and let it get ripping hot, then steak goes in and gets seared.

But yeah you really taste the meaty flavor if that makes sense

And I think that is what you get with grass fed

I've heard of Sous vide, it kind of reminds me of cooking in a croc pot, but sealed in a plastic bag and letting the water do its job 😄

and since it's sealed, the juices can't escape

https://youtu.be/iR8fXITKqAE

It's this recipe

The first I found that doesn't use a ton of complicated ingredients

Lol, yeah, the sous vide lets you cook the steak to the perfect temperature all the way through without uneven cooking, and like you said, the juices and salt are being pressed against the meat as it cooks, helping it to get inside the meat.

Looks great!!

Sous vide is the best! Ours broke the second time we used it and we never got another one, but Christmas is coming up...!

Aw dang

Which one did you have?

I might have to consider trying it out one day to see how it tastes. I was joking with a friend about a oxygen acetylene torch and using that to seer the meat...you would end up disintegrating it 🤣

Oh gosh, it's been a while! I don't recall the exact one we bought, but I'm pretty sure the brand was Anova

I think it was this one, it looks familiar haha https://anovaculinary.com/anova-precision-cooker/nano/

Ah, thats the one we use at work, and we haven’t had problems with it. I definitely recommend getting another one, I personally use the Joule by Chefsteps and I love it