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Started By
Message
1
Posted on 10/9/23 at 10:53 am to rowbear1922
Do you ever sous vide?
If you like it rare, that path will result in a much nicer steak than your method.
But to each their own.
If you like it rare, that path will result in a much nicer steak than your method.
But to each their own.
Posted on 10/9/23 at 10:54 am to KosmoCramer
quote:
Do you ever sous vide?
All the time. Still sear for 1 min on both sides…I just don’t have to wait the rest period when sous viding
Posted on 10/9/23 at 10:55 am to rowbear1922
What temp do you cook it and for how long?
Posted on 10/9/23 at 10:57 am to rowbear1922
quote:
All the time. Still sear for 1 min on both sides…
Ok, that makes more sense. You sous vide it before the 1 minute sear. I thought you were throwing a raw chunk of meat on the grill.
Posted on 10/9/23 at 10:59 am to KosmoCramer
This is a ribeye I sous vide last night. It was fantastic.
Posted on 10/9/23 at 10:59 am to KosmoCramer
quote:
What temp do you cook it and for how long?
120 with butter, garlic, rosemary and thyme. Then reduce the juice for a few mins after searing the steak.
Time all depends when I have time. I’ve gone home for lunch before to start it so when I got home I could immediately sear it and eat. 2 hours is the norm though
Posted on 10/9/23 at 11:02 am to TDTOM
quote:
This is a ribeye I sous vide last night. It was fantastic.
Time and temp on that?
Looks good.
Posted on 10/9/23 at 11:03 am to TDTOM
quote:
Ok, that makes more sense. You sous vide it before the 1 minute sear. I thought you were throwing a raw chunk of meat on the grill.
He said he liked them that way too. Pittsburgh rare you wouldn't sous vide.
The internal temp is like 90 degrees :yak:
Posted on 10/9/23 at 11:04 am to KosmoCramer
I do 127* for 1.5-2 hours. The sear on my cast iron griddle on my Primo.
Posted on 10/9/23 at 11:05 am to KosmoCramer
quote:
He said he liked them that way too. Pittsburgh rare you wouldn't sous vide. The internal temp is like 90 degrees :yak:
Rather is sous vide or not, I still just want a sear on the outside. If I go to a steakhouse and order Pittsburg rare, I expect the center to still be cool
Posted on 10/9/23 at 11:10 am to rowbear1922
Do you cook a 1.25" steak for one minute per side without sous vide'ing first?
Posted on 10/9/23 at 11:12 am to TDTOM
quote:
I do 127* for 1.5-2 hours. The sear on my cast iron griddle on my Primo.
I've been doing ribeyes at 135 for 2 hours to help render the fat. Sacrificing a lower medium-rare, almost borderline medium for better rendering. I like the taste better.
Posted on 10/9/23 at 11:17 am to KosmoCramer
quote:
Do you cook a 1.25" steak for one minute per side without sous vide'ing first?
I’d prefer a thicker steak, but yes, still 1 min. For that size, I’ll want a red hot cast iron
Posted on 10/9/23 at 11:22 am to rowbear1922
For a 1.5-2 inch steak on even a 600 degree cast iron skillet for 1 minute a side, the internal temp couldn't get over 100, and likely around 90.
Just not a fan of that, but to each their own.
Just not a fan of that, but to each their own.
Posted on 10/9/23 at 11:25 am to KosmoCramer
quote:
For a 1.5-2 inch steak on even a 600 degree cast iron skillet for 1 minute a side, the internal temp couldn't get over 100, and likely around 90. Just not a fan of that, but to each their own.
If not sous viding, I want the center cool
Posted on 10/9/23 at 1:16 pm to rowbear1922
quote:It's by far my favorite.
You must hate a ribeye
Posted on 10/9/23 at 1:43 pm to AlxTgr
quote:
I find them only slightly better than sirloin which I truly dislike
Damn, NY strip and top sirloin are my favorite cuts of steak. I find them more flavorful than ribeye. Sirloin can be a little tougher but it's not like trying to eat medium rare brisket or anything.
Posted on 10/9/23 at 2:00 pm to AlxTgr
quote:
It's by far my favorite.
Then you don’t know what you talking about when it comes to tenderness bc ribeye is tougher than a NY strip
Posted on 10/9/23 at 2:08 pm to rowbear1922
quote:
Then you don’t know what you talking about when it comes to tenderness bc ribeye is tougher than a NY strip
No sir. Not when comparing the same grade.
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