Okie dokie, this years taste testing for me and my boys will be that wonderful chunk of meat, the Filet.
Like the burgers and ribeyes from previous years, we’re starting with Walmart’s best, they will be compared to the higher end local grocer (Reasor’s). Eventually this will ramp up to an A5 wagyu.
In actuality, we’ll only be cooking one of the walmart steaks and splitting it between the three of us. Two filets are more than I can eat. The younger boy will take the two extra walmart steaks back to college.
So, the steaks on the left side are Wally’s, Reasor’s on the right. I didn’t have time to dry brine over night, but they are getting about seven hours before I pull them out of the fridge to warm up before cooking. I already vacuum packed the two extra wally filets and they are in the freezer. My mouth is watering just looking at these dang things. They’re roughly 12 ounce steaks.
As a bonus for when this comparison ramps up, I’m going to make a thing called “Butter of the Gods”. Guga from youtube turned me on to this and I’ll use his recipe for the initial batch.
So, what is Butter of the Gods? Basically roasted beef bone marrow, butter and some specialty things mixed together. It makes a butter like log that you can slice off patties for cooking. In my case the patty will go on top of the cooked steak
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It takes about a week to make this stuff because you need things like cured egg yolks (six days cure time). That’s three parts salt to one part sugar. I covered them with more salt mix. That one yolk broke when I was setting on the mix, oh well.
Then I have to soak the bones in salt water for about four days to draw out the blood. Here’s my beautiful beef femurs.
As it gets closer to next weekend I’ll show you how I make it.
So, about 6:30 tonight I’ll be cooking up the filets. I probably can give you the results right now without tasting them. I’ll wait though and tell you after we eat them.
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