OT: - Steak | Page 2 | The Boneyard

OT: Steak

McLovin said:
Sous Vide and finish in cast iron with garlic, rosemary and butter. Ribeye. Medium rare.

Can’t screw up the cook temp with a sous vide so it’s worth getting one if anyone struggles getting consistent cook temps on their steak.
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I dont do Sous Vide but thats just how i like my steak. Ive eaten at a few fancy places and had some great steak but this simply is my favorite.
 
auror said:
It seems the enzymes/processes that render fat accelerate around that temp (not hot enough to really melt it). So specifically for ribeyes which have a lot of fat, you trade a small amount of moisture loss for more buttery/rendered fat.

If you've had ribeyes sous vide with a bit more fat than you'd like, you can try 137. If you enjoy them fine as is, it's not going to melt your brain or anything (134 works perfectly great). I wouldn't do filet mignon or flank that high because the moisture loss isn't made up by gaining more rendered fat.
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I came to this conclusion on my own a long time ago. I initial tried at the 130 range and the get wasn't rendered well enough for my liking. Bumped it up to 135 for 2.5 to 3 hours and hot the jack pot.. with ribeyes.

My choice is ribeye as well. Got some prime ribeyes from Costco a few months ago. Probably about 3 inches thick. Cooked sous vide for 3.5 at 135. Finished in a cast iron pan with butter. Amazing!
 
UconnFanNVa said:
I came to this conclusion on my own a long time ago. I initial tried at the 130 range and the get wasn't rendered well enough for my liking. Bumped it up to 135 for 2.5 to 3 hours and hot the jack pot.. with ribeyes.

My choice is ribeye as well. Got some prime ribeyes from Costco a few months ago. Probably about 3 inches thick. Cooked sous vide for 3.5 at 135. Finished in a cast iron pan with butter. Amazing!
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Does Costco still sell those rolled up ribeye caps? I remember getting those a few years ago and loved them.
 
husky429 said:
Does Costco still sell those rolled up ribeye caps? I remember getting those a few years ago and loved them.
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I didn't see any but given the pandemic I guess now isn't the best time to get those. But yea I've done those before. They were amazing!
 
I love steak, but keep in simple. I love thick cut ribeyes on charcoal grill (kamado) high heat. Rare to medium rare, anything more and its ruined. Bone in ribeyes are even better.
 
I purchase the whole beef tenderloin. I trim it at home and then cut into 2+" filets. Usually get 14 to 16 filets per tenderloin. Trimings may be saved and frozen. I use them, cut up into bite size pieces for beef stew in the slow cooker. The smaller tail end pieces we use for steak kabobs.

As to cooking, nothing fancy in our house. Steaks are brought to room temperature before cooking. Seasoned with a variety of rubs I have, some are homemade. Depends on were our taste buds are at that particular day. We like our steaks rare or as we say when we order out "red but dead." I heat the grill to 500 degrees then turn the flame down to 3/4. Brush a little olive oil on the grates so the meat doesn't stick. Place the steaks on the grates. Close the hood. Cook three minutes on each side. Check the temp. I like the center of the meat to be around 130. I'll put some butter on mine. My wife doesn't. Haven't missed yet.
 
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Question on the sous vide. What is your preferred mix in the bag going in the water? Just salt and pepper the steak? Salt, pepper, and ?
 
Been more of a steak tips guy for the past few years. Get 2 and a half pounds from the butcher of 6" pieces, dry rub some goodness on there and grill to perfection.
 
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.
 
Tommyboy said:
Question on the sous vide. What is your preferred mix in the bag going in the water? Just salt and pepper the steak? Salt, pepper, and ?
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We just do salt & pepper. We use the garlic rosemary and butter to baste it in the cast iron when we finish it.

Another advantage is that you don't have to let the steak get to room temp before cooking it / you can do it from frozen (if you seasoned before you froze the steak).
 
Tommyboy said:
Question on the sous vide. What is your preferred mix in the bag going in the water? Just salt and pepper the steak? Salt, pepper, and ?
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I just salt pre-bath. The pepper isn't going to penetrate and may be brushed/washed off putting it in or taking it out of the bag (especially depending on the cut if there are bag juices that may wash it off).

I pepper it out of the bag pre-sear and do a similar butter/herb baste if I have the herbs on hand.
 
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huskeynut said:
I purchase the whole beef tenderloin. I trim it at home and then cut into 2+" filets. Usually get 14 to 16 filets per tenderloin. Trimings may be saved and frozen. I use them, cut up into bite size pieces for beef stew in the slow cooker. The smaller tail end pieces we use for steak kabobs.

As to cooking, nothing fancy in our house. Steaks are brought to room temperature before cooking. Seasoned with a variety of rubs I have, some are homemade. Depends on were our taste buds are at that particular day. We like our steaks rare or as we say when we order out "red but dead." I heat the grill to 500 degrees then turn the flame down to 3/4. Brush a little olive oil on the grates so the meat doesn't stick. Place the steaks on the grates. Close the hood. Cook three minutes on each side. Check the temp. I like the center of the meat to be around 130. I'll put some butter on mine. My wife doesn't. Haven't missed yet.
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Sounds great...only change I would make is using avocado oil instead of olive....Olive oil can't take that type of heat
 
I recognize the value of sous vide. It can be useful for many things..........Im also of the opinion that if you cant make a steak as good (or better, because the great steakhouse aint putting your stuff in water) without it, you suck at cooking steak.
 
August_West said:
I recognize the value of sous vide. It can be useful for many things..........Im also of the opinion that if you cant make a steak as good (or better, because the great steakhouse aint putting your stuff in water) without it, you suck at cooking steak.
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1) I think you would be surprised at the number of steakhouses that do sous vide.
2) Most don't have a broiler/salamander that will hold a candle to what the steakhouses use, so cut some slack.
3) I'm amazed you haven't mentioned Arby's in this thread.
 
pepband99 said:
1) I think you would be surprised at the number of steakhouses that do sous vide.
2) Most don't have a broiler/salamander that will hold a candle to what the steakhouses use, so cut some slack.
3) I'm amazed you haven't mentioned Arby's in this thread.
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1) I wouldnt. Those are the ones I stay away from
2) I have a big green egg that gets to 1000 degrees and a thermapen..... get both and get back to me
3) If arbys did steak they certainly wouldnt sous vide it. They are better than that
 
McLovin said:
Sous Vide and finish in cast iron with garlic, rosemary and butter. Ribeye. Medium rare.

Can’t screw up the cook temp with a sous vide so it’s worth getting one if anyone struggles getting consistent cook temps on their steak.
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Exactly this.

Sous Vide for about 2.5 hours at 129, finish in the cast iron with butter, garlic, and thyme (instead of rosemary). I like it a little closer to rare than you.

Right now our go-to are aged, bone-in ribeyes from Custom Meats in Fairfield.
 
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Okay. I'll say it. Seeing HuskyHawk say his favorite cut is a filet, did anyone else cringe at that? I feel like filet is for a) people that don't really like steak or b) people impressed by the price tag of it.

And I think we need a poll that ranks the cuts of steak.
 
August_West said:
I recognize the value of sous vide. It can be useful for many things..........Im also of the opinion that if you cant make a steak as good (or better, because the great steakhouse aint putting your stuff in water) without it, you suck at cooking steak.
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Most people suck at cooking steak! Without cooking the steak with a probe most people can't tell when a steak has reached the right temp especially thick cut ones. Even with a probe I bet most people wouldn't know when to pull a steak to reach the temp they wanted. Outside of that, using sous vide can produce textures that you can't get from other methods of cooking from my experience. Where sous vide is lacking to me is when compared to smoking meat or cooking over charcoal. Crust isn't a problem to me with a crazy hot cast iron skillet.

I definitely get that it's not for everyone though. Not everyone wants to cook in plastic or wait 1+ hours to cook a steak.
 
Deepster said:
Okay. I'll say it. Seeing HuskyHawk say his favorite cut is a filet, did anyone else cringe at that? I feel like filet is for a) people that don't really like steak or b) people impressed by the price tag of it.

And I think we need a poll that ranks the cuts of steak.
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Filet's have their place. A well cooked filet with a properly steamed lobster tail is hard to beat. Steak Diane is also a pretty fantastic dish when done correctly and requires filet to be done right.
 
husky99 said:
Seems to have the best ratings for the price
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You can also get some well designed plastic sous vide containers on Amazon that have a cutout in the lid to fit the Annova through which helps keep the temperature constant and saves a little power.
 
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Deepster said:
Okay. I'll say it. Seeing HuskyHawk say his favorite cut is a filet, did anyone else cringe at that? I feel like filet is for a) people that don't really like steak or b) people impressed by the price tag of it.

And I think we need a poll that ranks the cuts of steak.
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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.
 
temery said:
Amazon product ASIN B01JNKEMH4
i don't understand the hate for sous vide. Do the sous vide, and finish on the grill or in a caste iron skillet.
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Not to take this into a heretical vegetable direction, but throwing some carrots with a bit of butter, salt and pepper into the sous vide (sautée a bit to get some texture at the end) will change how you think about carrots. This is of course in addition to the big slab of steak.
 
Filet are good but very overrated in my opinion. Anytime you have to wrap a steak in bacon or something else to get flavor misses the mark with me. They do have their place though.

Give me a ribeye, skirt, or hanger steak over a filet any day. Do not let them get past medium rare, especially on the skirt or hanger.

I usually buy a 20 lb ribeye roast and cut it in to my own steaks. Usually leave an 8-10 lb roast in place to sous vide for Easter every year.

I sous vide a good amount of the time, but do not need it to cook a great steak. Cast iron pans and charcoal grills alone can get the job done.

As somebody else mentioned before I think you would be very surprised how many steakhouses use a sous vide...not even just steakhouses but restaurants in general. I have friend that worked for a very well known food distributor and he is the reason I bought the sous vide. He let me in on the secret that the far majority of the accounts he handled used a sous vide in the restaurant.
 
ColchVEGAS said:
Filet are good but very overrated in my opinion. Anytime you have to wrap a steak in bacon or something else to get flavor misses the mark with me. They do have their place though.

Give me a ribeye, skirt, or hanger steak over a filet any day. Do not let them get past medium rare, especially on the skirt or hanger.

I usually buy a 20 lb ribeye roast and cut it in to my own steaks. Usually leave an 8-10 lb roast in place to sous vide for Easter every year.

I sous vide a good amount of the time, but do not need it to cook a great steak. Cast iron pans and charcoal grills alone can get the job done.

As somebody else mentioned before I think you would be very surprised how many steakhouses use a sous vide...not even just steakhouses but restaurants in general. I have friend that worked for a very well known food distributor and he is the reason I bought the sous vide. He let me in on the secret that the far majority of the accounts he handled used a sous vide in the restaurant.
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My son worked in a NY restaurant and told me the sous vide eliminates customers saying it's over cooked which is expensive for them. I love the Anova. Rib steak is my favorite but Get a high quality 2"-3" thick London Broil (highland market) and put it in the bag with Montreal steak seasoning and some Soy Vey Terriyaki. 6-7 hours. Then slam it on a hot grill for about 2 minutes a side.
 
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