OT: - Steak Thread Reopened | Page 3 | The Boneyard

OT: Steak Thread Reopened

storrsroars said:
We only have Argentinian and Brazilian steakhouse out here in Pgh, But we do have a Colombian breakfast/lunch joint that serves bandeja paisa for about $12:

89472c5c2db9a387fad173ca96eadc6a.png
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Wow.
 
I meant to post this awhile ago, but as I have to wait till Christmas to get my sous vide kit, I was doing a lot of steaks reverse-sear style. Makes a noticeably positive difference, so thanks for those tips!
 
storrsroars said:
We only have Argentinian and Brazilian steakhouses out here in Pgh, But we do have a Colombian breakfast/lunch joint that serves bandeja paisa for about $12:

89472c5c2db9a387fad173ca96eadc6a.png
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I enjoy bandeja paisa. Another go to hangover food is a Filipino breakfast with tocino and longaniza.
 
Sous vided a rack of lamb last night that I picked up at Costco. There is a lot of fat waste on those but it was delicious. Seasoned it after removing from bag with garlic powder, coarse salt and pepper, and threw on hot grill for 2 minutes per side. Better than high end restaurant.
 
jibsey said:
Sous vided a rack of lamb last night that I picked up at Costco. There is a lot of fat waste on those but it was delicious. Seasoned it after removing from bag with garlic powder, coarse salt and pepper, and threw on hot grill for 2 minutes per side. Better than high end restaurant.
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I'll have to try that. Did short rib for about 54 hours at 144 came out amazing. Then I did 2 london broils I got from Costco... 133 for 8 hours. Wasnt as good as I was hoping it would be. I only marinated it for 2 hours though, I'm hoping thats the reason. Was a little more done than i'd like, maybe i need to drop the temp to 131? The meat wasnt overcooked and was juicy but it was still alittle tougher than i hoped it would be. I probably did something wrong.
 
Fan, let me help you out here. London broil is my favorite to sous vide. 55 centigrade is exactly 131 and that's medium rare, more rare do 125. 6 hours is fine but the marinade is important. I like Montreal steak seasoning heavy, and soy vey teriyaki in the bag while sous viding, but you can marinate overnight in the fridge, but beware of making it too salty. I even started one completely frozen, threw the marinade in and it was perfect. Even sous vide will not turn that cut to butter but it should be tender enough and with great flavor. Makes sandwiches cold sliced too. I picked up Agus London broil at price chopper yesterday for $2.49 lb. roast beef at the deli is $12 lb.
 
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Got the Anova for Christmas and have used it successfully for some killer steaks... but right now I’m hoping it works some magic on corned beef.
 
CTMike said:
Got the Anova for Christmas and have used it successfully for some killer steaks... but right now I’m hoping it works some magic on corned beef.
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What time/temp you going with?

You soak it in water ahead of time?
 
auror said:
What time/temp you going with?

You soak it in water ahead of time?
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So time and temp were a tough call. Some recipes were doing like 130-140 for up to 48 hours, some were doing 180 for 10 hours. Based on the description of the texture at 180, I started with Serious Eats recipe and dialed it down to 170 and about 15 hours. We shall see.

Did I soak it in water? No. :eek:

Guess we will see if dinner is on later!
 
Anyone got a unique and fast marinade marinade for a few sirloin steaks? I generally keep it simple but want to do something that maybe I can convert to a sauce once done marinating. I’ve had good like with lime and other flavors.

My wife likes something to give a little flavor to the rice and veggies on her plate with the steak. Having lunch with beer and basketball. Gotta get them in a marinade quick.
 
Hoophound said:
Anyone got a unique and fast marinade marinade for a few sirloin steaks? I generally keep it simple but want to do something that maybe I can convert to a sauce once done marinating. I’ve had good like with lime and other flavors.

My wife likes something to give a little flavor to the rice and veggies on her plate with the steak. Having lunch with beer and basketball. Gotta get them in a marinade quick.
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Italian dressing always works.
 
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I’ve been on the line about trying out sous vide just cause, no reason. This thread is the kick in the ass I need. Big user of the reverse sear, especially with tenderloins and roasts.
 
CTMike said:
So time and temp were a tough call. Some recipes were doing like 130-140 for up to 48 hours, some were doing 180 for 10 hours. Based on the description of the texture at 180, I started with Serious Eats recipe and dialed it down to 170 and about 15 hours. We shall see.

Did I soak it in water? No. :eek:

Guess we will see if dinner is on later!
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I've heard mixed things from people about the soaking. I think it depends how it was brined. I've got a supermarket pre-brined one going right now following a similar thing to you and I only soaked briefly and washed, just to get a bit of salt out. It's supposed to be salty, anyways.
 
ScottBonz said:
I’ve been on the line about trying out sous vide just cause, no reason. This thread is the kick in the ass I need. Big user of the reverse sear, especially with tenderloins and roasts.
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Seriously, do it. I'd been wanting to for several years, and finally got one for Christmas last year. While it can improve better cuts of meat, where it shines is turning cheap cuts into stuff you're really looking forward to eating. I can't stand chicken breasts. Now i can finally enjoy them. Super juicy pork tenderloin. London broil that won't exercise your jaw. Stew beef, even meats you're going to use for fajitas. And, of course, short ribs.

Likely you'll never use your crock pot again, or use it sparingly.
 
15 hours @ 170 made some AWESOME corned beef. Great taste/texture/tenderness. Unfortunately I left all the seasonings on (peppercorns and whatnot) and they sort of embedded in the outer layer as it cooked. Had to pick em out... mental note for next year. Going to make some great Reubens tomorrow!
 
CTMike said:
15 hours @ 170 made some AWESOME corned beef. Great taste/texture/tenderness. Unfortunately I left all the seasonings on (peppercorns and whatnot) and they sort of embedded in the outer layer as it cooked. Had to pick em out... mental note for next year. Going to make some great Reubens tomorrow!
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Agreed, mine came out great at 175 for about 10. I didn't use any seasonings on the actual meat. Made potatoes, cabbage, carrots in slow cooker with water, added juice from sous vide bag + seasoning packet. Spooned on top of the meat.

The texture was great though. Almost said "Like good brisket" before I realized I'm dumb and that it is brisket lol.
 
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CTMike said:
15 hours @ 170 made some AWESOME corned beef. Great taste/texture/tenderness. Unfortunately I left all the seasonings on (peppercorns and whatnot) and they sort of embedded in the outer layer as it cooked. Had to pick em out... mental note for next year. Going to make some great Reubens tomorrow!
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You have a deli slicer?
 
Inspired by this thread, I picked up a ribeye this morning. 130 for 2 hours, reverse sear. I got impatient, I wasn't happy with how the fat remained the same but a quick post-sear made it a perfect medium rare. Post-Amazon acquisition, Whole Foods has dropped their meat prices substantially. $13 bucks for a ribeye is much better than I see at Big Y or probably anywhere else around.
 
Walker11 said:
Inspired by this thread, I picked up a ribeye this morning. 130 for 2 hours, reverse sear. I got impatient, I wasn't happy with how the fat remained the same but a quick post-sear made it a perfect medium rare. Post-Amazon acquisition, Whole Foods has dropped their meat prices substantially. $13 bucks for a ribeye is much better than I see at Big Y or probably anywhere else around.
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Great info because one time I splurged at Whole Foods for ribeye at $20 a pound and it was incredible. $13 is a bargain for that quality.
 
CL82 said:
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.
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And @jibsey or anyone else. Have you tried this sous vide machine? I have an Anova and a couple of different sized baths with lids, but I've often thought about getting a second Anova so I can do medium rare and medium for the same meal. This would be really convenient but is it as accurate and dependable as the more expensive wands?
 
storrsroars said:
Seriously, do it. I'd been wanting to for several years, and finally got one for Christmas last year. While it can improve better cuts of meat, where it shines is turning cheap cuts into stuff you're really looking forward to eating. I can't stand chicken breasts. Now i can finally enjoy them. Super juicy pork tenderloin. London broil that won't exercise your jaw. Stew beef, even meats you're going to use for fajitas. And, of course, short ribs.

Likely you'll never use your crock pot again, or use it sparingly.
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For me it is almost the opposite. I used to not get the expensive cuts of meat because I was afraid to mess it up. Especially thick cuts. Put a thick cut steak on the grill and I would always screw it up. Now thick cuts make no difference to me. Thick bone in pork chops? No problem, I love them. Thick rib eyes? Awesome. Also like you said the cheap cuts come out amazing too. Shortribs and even oxtail come out great.
 
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CTMike said:
15 hours @ 170 made some AWESOME corned beef. Great taste/texture/tenderness. Unfortunately I left all the seasonings on (peppercorns and whatnot) and they sort of embedded in the outer layer as it cooked. Had to pick em out... mental note for next year. Going to make some great Reubens tomorrow!
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Don't forget the creme fraiche bro -- gives a Reuben that je ne sais quoi.
 
Update:

Got a Sous Vide for my birthday and tried it out on some porkchops I was planning to grill. Questions/Comments if I could get some guidance:

1. Pork Chop was a little Dry. I think that was my fault because like an idiot I listen to the box to cook Pork to 150 which is the CDC guideline but not really needed anymore. Should have gone with my usual 140F.

2. I used a Large Ziploc Bag to but both chops in. To those that use the ziploc, better to put the individual chops in separate bags?

3. I ended up getting the bag filled about 1/3 with liquid and when I lifted it out, there was liquid dripping from one of the corners. Assuming most of the liquid was water from the pot that got in and not the juices from the Pork. Is this a chronic issues with the Ziploc?

Edit: Wife got me the Anova

Anova Culinary Sous Vide Precision Cooker | Remote Adjustment & Control, Smart Device App Enabled w/ Bluetooth, Easy to Clean, Immersion Circulator, 800 Watts (Black)
 
I got an Anova for Christmas and love it.

Yes to 140 for pork chops. It's all about time. If all you've experienced has been dry chops, you may need to adjust your mouth to the new juicy chops you'll be producing.

Yes to individual bags for large chops. If you're doing short ribs or country ribs, you can do 3-4 per bag, but for large chops, whether pork or steak - or even chicken breasts - anything over say, a pound, should be in its own bag.

Water should not get in the bag. You will get liquid from the meat in the bag as it cooks out. It's pretty easy to not get water in ziplocs using the submersion method. Just put a slightly open bag into the cooking water, being careful to not let water in. Once the meat stops floating and most of the air is out of the bag, seal the remaining opening and ensure it's sealed. I use a large stockpot for my Anova and clip the bags to the edge, making sure water level stays above the meat.

Added tip - you don't need as much seasoning as you would if you were just pan frying, broiling or grilling. You can cut in half in most cases. Also usually helps to add a tsp or so of olive oil to whatever meat you're cooking.
 
Does beef really stay in the digestive tract for like a month???
 
storrsroars said:
I got an Anova for Christmas and love it.

Yes to 140 for pork chops. It's all about time. If all you've experienced has been dry chops, you may need to adjust your mouth to the new juicy chops you'll be producing.

Yes to individual bags for large chops. If you're doing short ribs or country ribs, you can do 3-4 per bag, but for large chops, whether pork or steak - or even chicken breasts - anything over say, a pound, should be in its own bag.

Water should not get in the bag. You will get liquid from the meat in the bag as it cooks out. It's pretty easy to not get water in ziplocs using the submersion method. Just put a slightly open bag into the cooking water, being careful to not let water in. Once the meat stops floating and most of the air is out of the bag, seal the remaining opening and ensure it's sealed. I use a large stockpot for my Anova and clip the bags to the edge, making sure water level stays above the meat.

Added tip - you don't need as much seasoning as you would if you were just pan frying, broiling or grilling. You can cut in half in most cases. Also usually helps to add a tsp or so of olive oil to whatever meat you're cooking.
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MMMMmmm, warmish pork juices and water bath. I don't think leaking is optimal in this application.
 
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