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re: Is sous vide really the way to go for steaks?
Posted on 8/21/20 at 12:25 pm to lionward2014
Posted on 8/21/20 at 12:25 pm to lionward2014
quote:The fat has much more time to render using a sous vide, than if you're just cooking the steak for 5 minutes.
That is the exact reason I don't like sous vide. I don't find it to be such a noticeable improvement, if any, over doing it in a cast iron that takes 5 minutes. Just seems it is a way to complicate a simple process.
1
Posted on 8/21/20 at 12:30 pm to AlxTgr
quote:
Where in the frick does this ignorant attitude come from?
You got that apron on too tight, Nancy. Loosen it up and let your hair down before using your sissy meat bather.
Posted on 8/21/20 at 1:34 pm to finchmeister08
I don't particularly care for the texture of sous vide steaks. It breaks down the proteins a little too much. I like a tender steak, but I like for it to still have some texture/bite to it. I'll still do one that way from time to time, especially thicker ribeyes.
Maybe I do them too long though. I'll try doing them for less time next time I do one.
Grill will always be my favorite method.
Maybe I do them too long though. I'll try doing them for less time next time I do one.
Grill will always be my favorite method.
Posted on 8/21/20 at 1:43 pm to AlxTgr
quote:
Where in the frick does this ignorant attitude come from?
You've had one too many Cosmo's buttercup. Get a straw and start drinking your bottle of Fiji to hydrate mmmk
Posted on 8/21/20 at 2:01 pm to The Spleen
quote:
Maybe I do them too long though.
How long are you cooking them? I don't go more than 2 hours for a steak.
Posted on 8/21/20 at 5:26 pm to ragincajun03
quote:
Yes, you can sous vide your steak if you choose. Just be sure to wear your best ankle rolled jeans and enjoy your red velvet soy coffee from Starbucks while its bathing.
I tried sous vide last week for the first time and have been staring at guys much longer ever since.
Posted on 8/21/20 at 5:34 pm to Epic Cajun
quote:
The fat has much more time to render using a sous vide, than if you're just cooking the steak for 5 minutes
The fat isn't going to render a meaningful amount being held at 120-130 vs other methods of cooking.
Posted on 8/21/20 at 6:35 pm to windshieldman
quote:
sous vide
I actually have no clue what this is.
Posted on 8/21/20 at 6:36 pm to finchmeister08
What the hell is going on in this thread? 
I get if sous vide isn’t your thing, but seems like a strange thing to be salty about.
I get if sous vide isn’t your thing, but seems like a strange thing to be salty about. 
Posted on 8/21/20 at 6:42 pm to finchmeister08
Reverse sear is hands down the better option.
Posted on 8/21/20 at 6:45 pm to finchmeister08
Reverse seer.
Posted on 8/21/20 at 6:45 pm to LouisianaLady
I reverse sear on the grill. My kettle with a slow n Sear has two distinct cooking zones and it's perfect for this.
Put it on indirect until 115. Move it to direct for a couple of minutes and it's good to go.
Indirect:
Direct:
Finished:
Put it on indirect until 115. Move it to direct for a couple of minutes and it's good to go.
Indirect:
Direct:
Finished:
Posted on 8/21/20 at 6:51 pm to Jax-Tiger
That's about how I do my steaks too.
I cook them on the the grill 90% of the time.
I'll do one in cast iron occasionally but I prefer them grilled.
I cook them on the the grill 90% of the time.
I'll do one in cast iron occasionally but I prefer them grilled.
Posted on 8/21/20 at 7:15 pm to fallguy_1978
quote:
I cook them on the the grill 90% of the time.
The flavor is better on the grill. It doesn't heat up the house. And if you have a good thermometer, it's easy to nail the perfect temperature, too.
Posted on 8/21/20 at 7:19 pm to fallguy_1978
quote:
I actually have no clue what this is.
You cook meat really slow, then suck a dick afterwards for good luck
Posted on 8/21/20 at 9:05 pm to MusclesofBrussels
quote:
The fat isn't going to render a meaningful amount being held at 120-130 vs other methods of cooking.
Well, I don’t know what you want to call it but the fat breaks down much more when using a sous vide, than if you are just grilling the steak in cast iron. I know this because I used to exclusively use cast iron until the past few years.
Posted on 8/21/20 at 9:07 pm to LouisianaLady
quote:
What the hell is going on in this thread? I get if sous vide isn’t your thing, but seems like a strange thing to be salty about.
Insecure guys that are threatened if you attempt to use any cooking method outside of their accepted cooking “norm”.
Posted on 8/21/20 at 11:14 pm to finchmeister08
Reverse sear puts out a better product in my opinion. Sous vide is okay for steaks if you have a lot of people and want to get the temps correct. However, it makes me sad to see all the juice lost inside the bag from the steak.
It’s depends a lot on the cut, but I believe ribeyes and strips are great reverse sear. Filets I prefer in the cast iron on my weber. Excellent sear and fast cook.
It’s depends a lot on the cut, but I believe ribeyes and strips are great reverse sear. Filets I prefer in the cast iron on my weber. Excellent sear and fast cook.
Posted on 8/22/20 at 2:27 am to KamaCausey_LSU
Reverse sear
Posted on 8/22/20 at 9:00 am to Epic Cajun
quote:
Insecure guys that are threatened if you attempt to use any cooking method outside of their accepted cooking “norm”.
Cooking while having your boyfriend pound you in the arse isn't the norm.
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