re: Sous Vide Ribeyes

your first troll comment was funny

now you're trying too hard

I don't disagree that it's safe, I just can't figure out why anyone would want to do it.

Just because a new method becomes popular doesn't invalidate others. It's like a tool box. If all you have in your tool box is a Phillips, you're going to approach everything the same way. Eventually you will be screwed.

But if you add some more tools, you're better able to tackle a variety of tasks. You also have to consider your audience. You're talking to a group of people that find this sort of learning and experimentation enjoyable. If that's not you, that's okay -- move on!

Don't just sit here and bellyache. And if that's what you choose to do, kindly go frick yourself.

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there are many ways to cook a steak

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no doubt

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No one has said sous vide is the only way to do it.

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few folks have said "omg this is the best ever throwing away the grill now and this is the only way i'll do it" not in this thread, but in general.

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sometimes I pan roast, sometimes I go straight in my cast iron, sometimes I sous vide, sometimes I grill, sometimes I reverse sear and then go to the grill.

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and when i mentioned boiling my steaks, everyone exploded. not too open minded are we?

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and when i mentioned boiling my steaks, everyone exploded. not too open minded are we?

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Well, boiling a steak - just throwing it in boiling water - would not only dilute flavor as the juices would leach out and the water come in, but would also likely overcook the meat.

Even if you put it in a vacuum seal and put it in boiling water, again you'd be drastically overcooking it.

The point of sous vide is precise temperature control, which allows you to bring whatever you're cooking up to the exact temperature you want it. So if you sous vide a steak at 134 degrees, no matter how long you cook it - you could cook it for a month (not that you'd want to, but you could) - it will never get above 134 degrees.

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It looks really good, but I can also make a rib-eye in 6 minutes on a hot grill so I don't think I can justify the 2 hour water bath

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You wouldn't need a 2-hour sous vide for a steak. But you could do it if you wanted.

There is zero chance you're doing a 2-inch thick ribeye in 6 minutes on a grill. Unless you like your steaks "blue".

plz stahp gooby

Man you really tooled up this thread.

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you guys will be flash freezing steaks then "seering" the outside on the sidewalk with natural sunlight, letting it thaw to be rare throughout the middle.

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With Kosher salt and a little fresh ground pepper, because that's really all you need.