Now That’s A Steak & Our Christmas Gift

Remember a while back I was prepping the Christmas rib roast and I cut some thick steaks, we cooked one and froze the others.

Here it is after Bev seasoned it with S&P, Tiger Seasoning and Montreal Steak Seasoning – 1 ¾ inch thick.

I seared it on the gas grill for a few minutes per side then popped it into a 300* oven to an internal temp of 122*. Here it is just before slicing.

We had eaten some potato skins an hour or so before the steak, so we weren’t super hungry and didn’t eat the entire steak, so we cut off the amount we wanted – here it is after removing Bev’s piece.

Note it has more well done around the outside than did the Christmas rib roast (header photo), but not as much as if it had been cooked over direct heat the entire time.  The best part - it was delicious.

Bev and I have long since stopped giving each other Christmas gifts, preferring instead to take each other on a vacation or something like that - when you're old and retired, you pretty well have all the stuff you need. As I've posted several times, we buy meat in bulk, when it's on sale, cut it the way we want it, and store in the freezer - to accomplish this, we've been using a vacuum sealer for years. We wore out a Foodsaver, bought a new one a year or so ago and it's already not doing a good job, so we bought ourselves a new one for Christmas.

I read lots of BBQ forums and interact with folks who are in the meat business and the overwhelming choice seems to be a Cabela's Commercial Grade Vaccuum Sealer, which is what we bought. We used it for the first time today, and while I can't yet speak about it's reliability, it is a serious vaccuum sealing machine - more powerful, sturdier, wider bags, better sealing system. Here's a shot of the old one, the new one, and the two of them.

This is one toy that definitely saves us money and should pay for itself - this is a couple of pork loins, bought on sale for $1.98/lb and cut into roasts for us and our BBQ customers.

Have a great day and thanks for stopping by.

Larry