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.

 

[FriarJ]

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.

You want to try something really amazing? Short ribs for 72 hours at 129 degrees.

 

[8893]

You want to try something really amazing? Short ribs for 72 hours at 129 degrees.

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]

You want to try something really amazing? Short ribs for 72 hours at 129 degrees.

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]

You want to try something really amazing? Short ribs for 72 hours at 129 degrees.

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.

 

[FriarJ]

Will try it, thanks.

Not sure what sous vide cooker you have but an open container will evaporate too much water in 72 hours, so you will either need a container with a lid that is designed for your unit or that you can cut the lid on. The other option is this Amazon product ASIN B01N1OCJF0but at 72 hours it must be covered. Also trim off as much fat as you can before you cook them.

 

[temery]

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

 

[FriarJ]

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

Because a crockpot is not capable of maintaining a completely accurate temp. Sous vide machines were originally very expensive scientific instruments that circulate water and maintain tempature within .001 degrees. The cheaper home models now can circulate water and maintain tempature within 1/10th of a degree. The idea is you can set it to a temp of rare to medium rare and it will never get above that nor cook any more, just transform the texture which is what it does amazingly. If it was not precise then once the temp went to 140 then you have a well done steak and it's ruined, there is no going back.

 

[temery]

Because a crockpot is not capable of maintaining a completely accurate temp. Sous vide machines were originally very expensive scientific instruments that circulate water and maintain tempature within .001 degrees. The cheaper home models now can circulate water and maintain tempature within 1/10th of a degree. The idea is you can set it to a temp of rare to medium rare and it will never get above that nor cook any more, just transform the texture which is what it does amazingly. If it was not precise then once the temp went to 140 then you have a well done steak and it's ruined, there is no going back.

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.

 

[Hoophound]

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

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

 

[FriarJ]

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.

I have this one, and it has been rock solid Sansaire Sous Vide Review: Stunningly Sleek and Simple - Sous Vide Guy

 

[CL82]

I have this one, and it has been rock solid Sansaire Sous Vide Review: Stunningly Sleek and Simple - Sous Vide Guy

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?

 

[FriarJ]

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?

yes and no, it depends on what you are cooking, there are many websites that have recipes, if you put a ribeye in it in a vacuum sealed bag, you would only need it in there for an hour. The idea is that in normal cooking the center of the steak is the correct doneness and it goes out from there. With this it is the exact same doneness all through the steak, then a minute on a hot grill or pan to give you the sear and you are done. Steak on left is sous vide, steak on right is from a pan or grill.

 

[minidarren]

yes and no, it depends on what you are cooking, there are many websites that have recipes, if you put a ribeye in it in a vacuum sealed bag, you would only need it in there for an hour. The idea is that in normal cooking the center of the steak is the correct doneness and it goes out from there. With this it is the exact same doneness all through the steak, then a minute on a hot grill or pan to give you the sear and you are done. Steak on left is sous vide, steak on right is from a pan or grill.
View attachment 24161

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

 

[FriarJ]

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

Yep, it's just what you can do with other cuts with a sous vide that cannot be accomplished any other way. In all honesty I never put a ribeye in it, to many other methods to do it right including the reverse sear and honestly the texture is perfect to begin with.

 

[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.

 

[jibsey]

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

I think a freezer bag is sturdier, but double the zip lock bags and that would work. A great steak like a ribeye I did for an hour or 2. Less tender cuts you go longer 6-8 hours but I never went as far as 24 hours.....yet.

 

[temery]

I'm curious if this is a one purpose machine, or can other meats be cooked this way? I'm curious how a pork tenderloin would come out.


I may give this a shot: Amazon product ASIN B01JNKEMH4

 

[CTMike]

I'm curious if this is a one purpose machine, or can other meats be cooked this way? I'm curious how a pork tenderloin would come out.


I may give this a shot: Amazon product ASIN B01JNKEMH4

It's definitely not just for steak. You can do killer/juicy chicken and pork. 165 degrees for chicken breast is the "standard" for doneness. That kills baddies/germs instantly. But - you can kill the same number of baddies/germs at a lower temp, if you hold it there for a longer time (exactly what sous vide does). So chicken breast cooked at 155 for a couple hours is perfectly safe to eat, and a lot more juicy.

The Food Lab's Complete Guide to Sous Vide Chicken Breast

 

[FriarJ]

It's definitely not just for steak. You can do killer/juicy chicken and pork. 165 degrees for chicken breast is the "standard" for doneness. That kills baddies/germs instantly. But - you can kill the same number of baddies/germs at a lower temp, if you hold it there for a longer time (exactly what sous vide does). So chicken breast cooked at 155 for a couple hours is perfectly safe to eat, and a lot more juicy.

The Food Lab's Complete Guide to Sous Vide Chicken Breast

It takes a boneless skinless chicken breast which is one of the hardest things to cook and not have it completely dried out and makes it something filled with juicy tenderness.

 

[NielsisGood]

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

Probably the type of person that calls into Eversource freaking out that their meter must be broken because there's simply no way they could be using that much electricity.

 

[auror]

You want to try something really amazing? Short ribs for 72 hours at 129 degrees.

Will try it, thanks.

I don't want to be that guy, but I prefer 136-145F for 36-48 hours for short ribs. The texture is a little more firm, but still crazy juicy/buttery. Obviously up to the individual.