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Home Cooking

$500 on the line with a friend in a steak cook off

Nickerz | Jul 19, 201512:45 PM     107

So I have a friend that is the "best at" everything, that we've previously bested before in a cooking competition. I know his two weaknesses are a tendency to put in too much "flair" (like whiskey in a pumpkin pie) which alienates a lot of people and also I think we'll have an execution advantage because he'll be in our home\grill.

I've got two options, of which, I think #1 is the better option.

1) Sous-Vede Rare-Medium-Rare bone-in tenderloin, blackened with brown sugar and garlic herb butter.
2) A flame grilled Wagyu Ribeye done Medium-Rare

Here's my thought pattern. Fairly certain my friend is doing a Prime Ribeye. It's going to be good, but I expect there to be some over the top rub and also probably some execution issues. I fully expect his steak to have a gradient.

I want people to look at my steak and think "that looks like something I'd see in a magazine, its cooked perfectly from edge to edge. But its too rare for my taste and its BURNT. I'm NOT going to like that."

And then when it melts in their mouth and they can not BELIEVE how wrong they are they are just blown away. I've eaten at enough high end steak places (we're down the road from a top 5 steak house in the US luckily) to know what a joy this is. It weirds me out that lots of places don't even know how to properly blacken a steak, and most people aren't even aware of it as an ordering preference. It is absolutely I think a sleeper prep.

I have a couple questions

1) Recommendations of sugar based rubs for the blackened crust
2) Your thoughts on #1 vs #2
3) Have you ever met someone that besides their preconceived bias of "not liking it bloody" ever actually said they didn't like a steak that was rare after trying it? If so, were they a girly woman type, should I eliminate them from the judging panel (dirty I know)?

Another concern I have is that I think that if I go with a strong dry age it may come off as "spoiled" to less trained taste buds. So I am considering a wet age. I'm interested to hear what you'd do in this scenario.

I want this bet to pay for all the meat and knock him down a peg. This is part of our housewarming and sort of a "pay back" to people that have hosted us in the past, so we plan on buying good stuff and making good stuff for our guests. It'd be nice if we could pay it off winning this ;)

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