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re: Is sous vide really the way to go for steaks?
Posted on 8/22/20 at 9:17 am to finchmeister08
Posted on 8/22/20 at 9:17 am to finchmeister08
Sous Vide is great for certain occasions with a thicker steak. Other times, you just want a quick cook in the cast iron.
Minute Steak
Minute Steak
1
Posted on 8/22/20 at 11:12 am to tlsu15
That dude is like a fat version of Nate from the office
Posted on 8/23/20 at 12:36 pm to Howyouluhdat
quote:Never had any of that, and you're a moron.
You've had one too many Cosmo's buttercup. Get a straw and start drinking your bottle of Fiji to hydrate mmmk
Posted on 8/23/20 at 12:56 pm to finchmeister08
Short answer: yes.
I did my first sous vide last night with a porterhouse and it was the best steak I’d ever cooked at home.
Seasoned with salt, pepper, and garlic power. Sealed in bag with butter, thyme, and crushed garlic. Cooked at 130 F for 2 hours.
Reserved the juices and seared the steak for 1 minute a side on my charcoal chimney with a grate on top.
Poured the juices over the steak (a super flavorful garlic butter) and sliced. Perfect medium rare. It was a choice steak that tasted like prime.
And yes I could have thrown in on the grill for 3-4 minutes a side, and it would have been good, but it wouldn’t have been what I had last night.
I did my first sous vide last night with a porterhouse and it was the best steak I’d ever cooked at home.
Seasoned with salt, pepper, and garlic power. Sealed in bag with butter, thyme, and crushed garlic. Cooked at 130 F for 2 hours.
Reserved the juices and seared the steak for 1 minute a side on my charcoal chimney with a grate on top.
Poured the juices over the steak (a super flavorful garlic butter) and sliced. Perfect medium rare. It was a choice steak that tasted like prime.
And yes I could have thrown in on the grill for 3-4 minutes a side, and it would have been good, but it wouldn’t have been what I had last night.
This post was edited on 8/23/20 at 12:59 pm
Posted on 8/23/20 at 1:46 pm to LSUZombie
5 downvotes for sharing how to cook a great steak on the food board.
Guess the idiots are out and about today
Guess the idiots are out and about today
Posted on 8/23/20 at 8:17 pm to LSUZombie
For some reason, how to cook a steak always riles this board up.
I got downvoted and didn’t even mention my microwave.
I got downvoted and didn’t even mention my microwave.
Posted on 8/23/20 at 8:28 pm to finchmeister08
No. Grill it with a flame. That said, I prefer my prime ribeye about an inch thick
Posted on 8/23/20 at 8:40 pm to joeleblanc
I reverse sear completely on the grill, because I like the taste that the coals and one oak chunk impart into the steak. With that said, I’ve never messed up a steak with sous vide. Can’t say the same for the grill.
Posted on 8/23/20 at 10:49 pm to tlsu15
quote:
I got downvoted and didn’t even mention my microwave.
Not an issue if you have a good grill mark paint...
Posted on 9/10/20 at 8:43 pm to LSUBoo
quote:
Tri-tip definitely is sous vide and then grill finish.
Bumping this how long do people sous vide tri tip? I did about 3 hours today at 126...it's good but not fully broken down IMO. Seen things online for up to 12 hours? Thoughts?
Posted on 9/10/20 at 8:51 pm to finchmeister08
For ossobucco, it makes sense.
Posted on 9/10/20 at 9:37 pm to Buckeye06
Last one I did for 7 hours at 132 came out great. Only small meat items like steaks should be done for short periods of time.I got the times from reddit sous vide section.
Posted on 9/11/20 at 8:27 am to Trout Bandit
quote:
Remove from the bag and dry them off then sear them
you forgot the mayo...
Posted on 9/16/20 at 8:22 pm to tigersmanager
quote:
Last one I did for 7 hours at 132 came out great. Only small meat items like steaks should be done for short periods of time.I got the times from reddit sous vide section.
I did one yesterday for 8 hours and it was much better. I still think a couple more would be good, but not more than 12 or so I would think.
Still some chew at 8, but that's understandable
Posted on 9/16/20 at 9:18 pm to Buckeye06
youtube channel sous vide every thing The guy and his buds are entertaining well worth checking out. Sous vide is basically slow cooking with a reverse sear.
Posted on 9/16/20 at 10:22 pm to LSUZombie
If you are trying to cook 12 steaks at once and trying to nail the temperature, it makes sense. However, the amount of juice left in the bag makes me sick. Reverse sear is superior in my opinion. Timing is about the same or less. Sous vide is great on other cuts of meat like chicken though.
My favorite way to eat a steak is in a hot cast iron pan on my gas grill. I get it as hot as it can go (about 650). Its pretty much fool proof. Puts a delicious crust on the steak, which I love. I also cook burgers the same way.
To each his own, but I hate the juice that a sous vide steak leaves in the bag.
There are superior ways too cook a steak, but a sous vide steak will still be delicious if done correctly. I just dont think its the best way.
Sous vide is best with meats that are meant for low and slow, and have connective tissue that needs to break down. Chicken and pork are great sous vide because it generally prevents the from being overcooked.
My favorite way to eat a steak is in a hot cast iron pan on my gas grill. I get it as hot as it can go (about 650). Its pretty much fool proof. Puts a delicious crust on the steak, which I love. I also cook burgers the same way.
To each his own, but I hate the juice that a sous vide steak leaves in the bag.
There are superior ways too cook a steak, but a sous vide steak will still be delicious if done correctly. I just dont think its the best way.
Sous vide is best with meats that are meant for low and slow, and have connective tissue that needs to break down. Chicken and pork are great sous vide because it generally prevents the from being overcooked.
Posted on 9/17/20 at 6:04 am to Bigryno7
Because it’s trapped in the bag you can see it instead of it evaporating or dripping on the fire. I’ve never had a dry sou-vide steak.
Posted on 9/17/20 at 7:51 am to Captain Ray
quote:
youtube channel sous vide every thing The guy and his buds are entertaining well worth checking out. Sous vide is basically slow cooking with a reverse sear.
I follow both his channels his stuff is great!
GUGA FOODS
SOUS VIDE EVERYTHING
Posted on 9/17/20 at 11:28 am to MusclesofBrussels
quote:
The fat isn't going to render a meaningful amount being held at 120-130
not saying im right, but i also tend to agree with this. ive gotten to where i love a 2" filet sous vide and finished in the cast iron, but prefer to high heat grill a ribeye. didnt care for it near as much in the sous vide, and felt like it was because the fat didnt render as it does on direct high heat grill
Posted on 9/17/20 at 4:31 pm to CaptSpaulding
quote:
With that said, I’ve never messed up a steak with sous vide. Can’t say the same for the grill.
This.
I know I can cook it perfectly every single time for guests and my picky wife.
If it's just me, I'll reverse sear my ribeye on the grill.
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