OT: Steak Thread Reopened

[jibsey]

For some reason closed down. Anyway I wanted to second what has been said about sous vide especially for all of you medium rare people. There is one on Amazon for $ 96 called precision cooker. I have the Anova given as a holiday gift. what they do is temp control and water circulation in one of your own pots, they clip to the side. The steak is in a freezer bag open at the top and clipped to the top edge of the pot. Nothing could be easier. You can marinate in the bag or season before you throw the steak on the grill. I bought dirt cheap London Broil for $2.50 a pound, marinated it with Montreal seasoning and Soy Vey Terriyaki, did 6 hours about 130 degrees, then 3 minutes per side very hot grill. It's even great cold as a steak sandwich. Serve it to guests who will think you spent $20 a pound. Of course if you do a ribeye or cap ribeye we are talking heaven.

 

[8893]

For some reason closed down. Anyway I wanted to second what has been said about sous vide especially for all of you medium rare people. There is one on Amazon for $ 96 called precision cooker. I have the Anova given as a holiday gift. what they do is temp control and water circulation in one of your own pots, they clip to the side. The steak is in a freezer bag open at the top and clipped to the top edge of the pot. Nothing could be easier. You can marinate in the bag or season before you throw the steak on the grill. I bought dirt cheap London Broil for $2.50 a pound, marinated it with Montreal seasoning and Soy Vey Terriyaki, did 6 hours about 130 degrees, then 3 minutes per side very hot grill. It's even great cold as a steak sandwich. Serve it to guests who will think you spent $20 a pound. Of course if you do a ribeye or cap ribeye we are talking heaven.

Do they have one that will allow me to cook a whole cow sous vide once @MadDogRevival slaughters it for me?

 

[JSM1970]

Have to try that.

I got a dry aging kit last Christmas. Bought some strips from BJs. Honestly, nothing special. Not sure I got the best seal or such.

I guy I work with does it religiously and raves about how good it vs. just regular steak. And he buys generic Costco steaks.

For some reason closed down. Anyway I wanted to second what has been said about sous vide especially for all of you medium rare people. There is one on Amazon for $ 96 called precision cooker. I have the Anova given as a holiday gift. what they do is temp control and water circulation in one of your own pots, they clip to the side. The steak is in a freezer bag open at the top and clipped to the top edge of the pot. Nothing could be easier. You can marinate in the bag or season before you throw the steak on the grill. I bought dirt cheap London Broil for $2.50 a pound, marinated it with Montreal seasoning and Soy Vey Terriyaki, did 6 hours about 130 degrees, then 3 minutes per side very hot grill. It's even great cold as a steak sandwich. Serve it to guests who will think you spent $20 a pound. Of course if you do a ribeye or cap ribeye we are talking heaven.

 

[8893]

You're right, it's really amazing to me that someone would start cooking a meal three days in advance.

 

[TRest]

You're right, it's really amazing to me that someone would start cooking a meal three deals in advance.

I don't have the patience to use the WSM more than a couple of times a year because I can't get up at 4 am to smoke a butt 12 hours. Just reverse sear your steaks or figure out how to grill competently.

 

[jibsey]

Will try it, thanks.

 

[minidarren]

2in ribeye, slow cooked and then reverse seared on the komado in a cast iron skillet w/ bacon grease some garlic and rosemary.

Quit being a puta with those filets.

 

[Walker11]

This is supposed to be the Holy Grail for sous vide meats. I am still waiting to try it. I have done sous vide brisket from 12-36 hours several times, finishing in the oven to get the charred exterior. Brisket cuts vary dramatically so sometimes the dish is solid and sometimes it is amazing. I know I want the point cut but I haven't figured out the best meat/fat ratio to get the optimal product.

 

[temery]

How is this different than throwing the meat in a crockpot at the same temp?

 

[temery]

I really wish I knew about this thing when I was able to eat steak whenever I wanted.

 

[Hoophound]

I really wish I knew about this thing when I was able to eat steak whenever I wanted.

Just curious, is this limitation on steak due to your cholesterol? Seems to me that carbs are the problem. Grass fed meat in large quantities and low carbs seem to be great for my cholesterol.

My problem is that I absolutely love meat but eating low carb is a major challenge for me since good bread with butter is probably my favorite food and I love pizza etc. I can eat really high protein but I still end up slipping in too many carbs to maintain the low carb benefits of fat burning and lower cholesterol. I have to stay low calorie but eat a wide range of foods for sanity sake.

However, the best cholesterol readings I've had were obtained by eating a low carb, high protein/fat diet. Lots of olive oil, grass fed butter, steak, chicken, fish and vegetables. The acceleration for even lower readings was enhanced by exercise. At times I worked out and for other periods I took a 20-30 minute brisk walk. Regardless, that reduced my readings even more. I realize everyone is different.

 

[Tommyboy]

So I have to confess, I had never heard of sous vide before this thread and now has me totally intrigued. For those that have one do they recommend one over another? I see amazon features one for like $89 bucks but why is that so much less than the Anova one? The wifi option sounds convenient as you can start when away from home but is that the only difference? Thanks in advance.

 

[CL82]

So I have to confess, I had never heard of sous vide before this thread and now has me totally intrigued. For those that have one do they recommend one over another? I see amazon features one for like $89 bucks but why is that so much less than the Anova one? The wifi option sounds convenient as you can start when away from home but is that the only difference? Thanks in advance.

Take a look a this.

My hesitancy is I don't want to find a place for another machine but this thread makes it tempting.

 

[temery]

Cholesterol isn't too bad. Chronic Kidney Disease diet.

Just curious, is this limitation on steak due to your cholesterol? Seems to me that carbs are the problem. Grass fed meat in large quantities and low carbs seem to be great for my cholesterol.

My problem is that I absolutely love meat but eating low carb is a major challenge for me since good bread with butter is probably my favorite food and I love pizza etc. I can eat really high protein but I still end up slipping in too many carbs to maintain the low carb benefits of fat burning and lower cholesterol. I have to stay low calorie but eat a wide range of foods for sanity sake.

However, the best cholesterol readings I've had were obtained by eating a low carb, high protein/fat diet. Lots of olive oil, grass fed butter, steak, chicken, fish and vegetables. The acceleration for even lower readings was enhanced by exercise. At times I worked out and for other periods I took a 20-30 minute brisk walk. Regardless, that reduced my readings even more. I realize everyone is different.

 

[Hoophound]

Cholesterol isn't too bad. Chronic Kidney Disease diet.

Ah. Makes sense. Had a relative with the same condition. Just checking.

 

[CL82]

So what do you do just fill a pot stick this thing in along with the meal and come back in a day or two?

 

[minidarren]

On the left is exactly how it comes out when you reverse seer.

 

[temery]

Can ziplock bags work, or does it have to be a vacuumed freezer bag?

For some reason closed down. Anyway I wanted to second what has been said about sous vide especially for all of you medium rare people. There is one on Amazon for $ 96 called precision cooker. I have the Anova given as a holiday gift. what they do is temp control and water circulation in one of your own pots, they clip to the side. The steak is in a freezer bag open at the top and clipped to the top edge of the pot. Nothing could be easier. You can marinate in the bag or season before you throw the steak on the grill. I bought dirt cheap London Broil for $2.50 a pound, marinated it with Montreal seasoning and Soy Vey Terriyaki, did 6 hours about 130 degrees, then 3 minutes per side very hot grill. It's even great cold as a steak sandwich. Serve it to guests who will think you spent $20 a pound. Of course if you do a ribeye or cap ribeye we are talking heaven.

 

[jibsey]

Take a look a this.

My hesitancy is I don't want to find a place for another machine but this thread makes it tempting.

This is half the price, has a cover and seems fine, although I can't testify on the quality. These are basically temperature controlled water baths.