OT: Steak

[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.

 

[husky429]

Not starting a new thread, but let's see what ya'll have... best butcher?

Only decent place I know of is Avon Prime Meats

 

[8893]

Not starting a new thread, but let's see what ya'll have... best butcher?

Only decent place I know of is Avon Prime Meats

Shoreline Prime in Branford, same owners I believe.

Forte's in Guilford

 

[Deepster]

Not starting a new thread, but let's see what ya'll have... best butcher?

Only decent place I know of is Avon Prime Meats

Fitzgerald's in Simsbury has a great butcher shop, as does Kane's Market down almost near Granby. Way, way cheaper than Avon Prime.

 

[Waquoit]

Did you start things off with spinach dip in a hollowed out bowl of pumpernickel too?

Things become classics for a reason.