OT: Steak

[McLovin]

I have this sous vide (got it as a gift) and it is awesome. Has an app so you can control it from your phone.

Joule

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[boog204]

Steak, pan, butter... Done.

 

[auror]

Since we're talking about it, one of the best things I've cooked recently:

Chuck Roast, 136 degrees for around 60 hours. Then seared the whole roast carefully and fridged. When I wanted some, I sliced it into thin steaks, seasoned and crisped each piece individually in a hot pan for like 30 seconds a side.

Similar to a kobe/wagyu preperation but for relative pennies a pound. The kinda thing you can only unlock sous vide.

 

[jibsey]

Since we're talking about it, one of the best things I've cooked recently:

Chuck Roast, 136 degrees for around 60 hours. Then seared the whole roast carefully and fridged. When I wanted some, I sliced it into thin steaks, seasoned and crisped each piece individually in a hot pan for like 30 seconds a side.

Similar to a kobe/wagyu preperation but for relative pennies a pound. The kinda thing you can only unlock sous vide.

That’s some wacky and wild stuff as Johnny Carson used to say.

 

[minidarren]

I never understood the ribeye thing. I like tender beef, but not fatty.

Filet is my first choice, medium rare, grilled. NY strip can be very good if not too fatty. I am fine with a marinated sirloin or sirloin steak tips, or even a London Broil or the flat iron steak suggested above. Marinade is the key to the less tender cuts.

I use an instant read thermometer, but it never seems to really give me the results I want unless the cut is just the right thickness. A thick cut really probably needs the sous vide approach and a thin cut is also a challenge.

If you have a good butcher then the ribeye isn't too fatty. Prime at a butcher is not the same as prime from Costco or Publix. The stuff that I get from my butch who uses Halperns as a distributor is like butter.

 

[Excalibur]

Filet has no flavor on its own. It's meant to absorb flavor from whatever you put on it. If I'm grilling a steak, I'll take a NY strip first, then ribeye.

Brush with oil, cover in course salt. Wrap and let sit for at least an hour. If you have time, reverse sear. If not, get the grill as hot as you can without flaming up and hit it for 2-3 minutes per side (works best on a BGE or other kamodo style charcoal grill). Gives you a perfect brown, salty crust with no char that brings out the flavor in the steak. Don't corrupt it with any more seasonings than that.

You can get more creative with flank, skirt and flat iron steaks in terms of seasonings and marinades.

as described. 600 degree cook for 3 minutes per side. Internal temp 128. Golden crust with little char.

 

[jibsey]

View attachment 55398

as described. 600 degree cook for 3 minutes per side. Internal temp 128. Golden crust with little char.

It's dinner time.

 

[HuskyHawk]

View attachment 55398

as described. 600 degree cook for 3 minutes per side. Internal temp 128. Golden crust with little char.

128? Rarer than rare.

 

[husky429]

Pulled the trigger on a sous vide. Wish me luck!

 

[jibsey]

Pulled the trigger on a sous vide. Wish me luck!

You did right.

 

[Huskybass]

Certified Angus Prime NY Strip Steak from Highland Park Market in Glastonbury. Cooked medium rare on the grill with a little olive oil and Montreal Seasoning. Absolutely amazing.

 

[Dove]

Steak, pan, butter... Done.

Cubed, baby!!!!

 

[storrsroars]

Cubed, baby!!!!

This is how my mother helped me develop a strong jaw.

 

[Excalibur]

128? Rarer than rare.

No. That is on the high side of rare. It sits for 10 minutes and probably gets up to 132 or so, which is firmly in the medium rare category.

 

[jibsey]

Certified Angus Prime NY Strip Steak from Highland Park Market in Glastonbury. Cooked medium rare on the grill with a little olive oil and Montreal Seasoning. Absolutely amazing.

You don’t even need sous vide for a steak of that quality but it doesn’t hurt.

 

[August_West]

You don’t even need sous vide for a steak of that quality but it doesn’t hurt.

You don’t NEED sous vide for anything. It’s just a useful cooking tool. It helps people who otherwise don’t have classic cooking/grilling skills down, that’s a good thing. Especially for steak.Not criticizing but not needed. But I don’t doubt it’s helped 90% of people who butchered good steaks in the past on the grill not butcher them any longer.

On steaks what is the benchmark of good steak cooking ? It really boils down to one thing. Even cooking throughout. Edge to edge. The sign of a butchered steak is when the inside edges are more cooked than the center. We’ve all seen it a million times. We’ve all done it a million times. Sous vide with a last minute sear is a simple solution for that.

but again it’s not the end all be all.

I maintain that a properly cooked good steak over fire is better than sousvide /sear . Provided you know how to get that end to end consistency on a grill.

here’s an example. This is a blackened Cajun filet On a BGE at 900 degrees. Cut open to see the consistency from edge to edge. Also notice by choice the Cajun spice crust I was able to achieve with it. You couldn’t do that with sousvide/ sear. Because you’d give up either the end to end consistency or the amount of sear needed to achieve that bark.

 

[jibsey]

BGE?

 

[Chin Diesel]

BGE?

Bill's Garden Empire
Big Green Egg
Barely Gave Effort

 

[Deepster]

You don’t NEED sous vide for anything. It’s just a useful cooking tool. It helps people who otherwise don’t have classic cooking/grilling skills down, that’s a good thing. Especially for steak.Not criticizing but not needed. But I don’t doubt it’s helped 90% of people who butchered good steaks in the past on the grill not butcher them any longer.

On steaks what is the benchmark of good steak cooking ? It really boils down to one thing. Even cooking throughout. Edge to edge. The sign of a butchered steak is when the inside edges are more cooked than the center. We’ve all seen it a million times. We’ve all done it a million times. Sous vide with a last minute sear is a simple solution for that.

but again it’s not the end all be all.

I maintain that a properly cooked good steak over fire is better than sousvide /sear . Provided you know how to get that end to end consistency on a grill.

here’s an example. This is a blackened Cajun filet On a BGE at 900 degrees. Cut open to see the consistency from edge to edge. Also notice by choice the Cajun spice crust I was able to achieve with it. You couldn’t do that with sousvide/ sear. Because you’d give up either the end to end consistency or the amount of sear needed to achieve that bark.

View attachment 55409

A cajun crust? How 1992. Did you start things off with spinach dip in a hollowed out bowl of pumpernickel too?

 

[August_West]

A cajun crust? How 1992. Did you start things off with spinach dip in a hollowed out bowl of pumpernickel too?

with pesto.

 

[8893]

with pesto.

Ranch dip?

 

[August_West]

Ranch dip?

only with scallops and only on a pizza at genos

 

[CTMike]

You don’t NEED sous vide for anything. It’s just a useful cooking tool. It helps people who otherwise don’t have classic cooking/grilling skills down, that’s a good thing. Especially for steak.Not criticizing but not needed. But I don’t doubt it’s helped 90% of people who butchered good steaks in the past on the grill not butcher them any longer.

On steaks what is the benchmark of good steak cooking ? It really boils down to one thing. Even cooking throughout. Edge to edge. The sign of a butchered steak is when the inside edges are more cooked than the center. We’ve all seen it a million times. We’ve all done it a million times. Sous vide with a last minute sear is a simple solution for that.

but again it’s not the end all be all.

I maintain that a properly cooked good steak over fire is better than sousvide /sear . Provided you know how to get that end to end consistency on a grill.

here’s an example. This is a blackened Cajun filet On a BGE at 900 degrees. Cut open to see the consistency from edge to edge. Also notice by choice the Cajun spice crust I was able to achieve with it. You couldn’t do that with sousvide/ sear. Because you’d give up either the end to end consistency or the amount of sear needed to achieve that bark.

View attachment 55409

Where’s the ketchup?

 

[Deepster]

Ranch dip?

Blackened cajun steak, ranch dip, pumpernickel bread bowls.....makes me wish Beefsteak Charlie's was still open.

Unlimited peel and eat shrimp!

 

[HooperScooper]

Blackened cajun steak, ranch dip, pumpernickel bread bowls.....makes me wish Beefsteak Charlie's was still open.

Unlimited peel and eat shrimp!

And unlimited beer too! Ahh those were the days when I could actually drink that crap.

 

[August_West]

Blackened cajun steak, ranch dip, pumpernickel bread bowls.....makes me wish Beefsteak Charlie's was still open.

Unlimited peel and eat shrimp!

::::yawn:::::

 

[HuskyHawk]

You don’t NEED sous vide for anything. It’s just a useful cooking tool. It helps people who otherwise don’t have classic cooking/grilling skills down, that’s a good thing. Especially for steak.Not criticizing but not needed. But I don’t doubt it’s helped 90% of people who butchered good steaks in the past on the grill not butcher them any longer.

On steaks what is the benchmark of good steak cooking ? It really boils down to one thing. Even cooking throughout. Edge to edge. The sign of a butchered steak is when the inside edges are more cooked than the center. We’ve all seen it a million times. We’ve all done it a million times. Sous vide with a last minute sear is a simple solution for that.

but again it’s not the end all be all.

I maintain that a properly cooked good steak over fire is better than sousvide /sear . Provided you know how to get that end to end consistency on a grill.

here’s an example. This is a blackened Cajun filet On a BGE at 900 degrees. Cut open to see the consistency from edge to edge. Also notice by choice the Cajun spice crust I was able to achieve with it. You couldn’t do that with sousvide/ sear. Because you’d give up either the end to end consistency or the amount of sear needed to achieve that bark.

View attachment 55409

Nicely done. Still debating a BGE or other Kamado.

I agree with the consistency of cooking edge to edge, but that's very very hard with a thick cut piece of meat. I can pull it off at about an inch and maybe a bit more. Those really thick cuts, I can't do it.

 

[August_West]

Nicely done. Still debating a BGE or other Kamado.

I mightve recommended it before.

Costco has a Kamodo like 1/2 the price of the BGE. I wouldve bought it if I was spending money, I luckily was gifted an egg. But from all accounts the Costco Kamodo is right there.

 

[pepband99]

A cajun crust? How 1992. Did you start things off with spinach dip in a hollowed out bowl of pumpernickel too?

Stop it. Best steak I’ll probably ever have in my life was the Cajun ribeye at the now-gone Post House in NYC. A slightly spicy charred crust is a thing of beauty.

I can’t believe you made me defend the Arby’s guy in a food thread.

 

[J187Money]

I prefer ribeye, and I like to do it on the grill. I've had it better other ways, but that's the way I can execute it the best. Probably all of those years behind the grill at Ponderosa as a kid.