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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.