re: Let's talk about steak

coffee rub
reverse sear
A-1

/thread

Y'all are so mad about the sous vide/reverse sear.

It's actually comical at this point.

It's so sad. No idea why it triggers them so much.

Apparently 5 people get my last post and don't get their panties in a bunch over words

quote:

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The whole Sous Vide thing is retarded though

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I find it interesting that people can hate something they don't understand. 'Merica.

Imo, the biggest factor in a good steak is the marbling, i e. fat. Look for a steak with more white (fat), than red. The more marbling the more tender and juicy
I prefer to cook via the reverse sear method but it requires a thermometer, key. I like mine rare/medium rare so I stop cooking at 110? then let it rest for 10 mins. We rarely go out for steak because we prefer mine
ETA: I also coat the steak heavily in salt and black pepper and let it come to room temp before cooking

Damn, son.

quote:

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Try reverse sear for a change.

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This.

Best steak I ever had was one I prepared myself. Put it in the oven at 225 degrees until it was 125 degree internal temp. Then set it in a broiling hot cast iron skillet for two minutes each side. The outsides were Pittsburg style with tons of flavor and the inside was still rare all the way through.

The biggest key, IMO, is the cast iron skillet. It makes cooking any cut of meat a breeze. It's almost cheating.

I agree with the ones about the quality of meat. I have a butcher down the road I buy meat from that taste like what I get from say a Ruth Chris type steakhouse. It cost more than the normal chain grocery store but it's worth it to me long as I don't overlook it my ribeye is outstanding. Good quality beef and a little salt and pepper is hard to beat. When I go to places like Rouses or Winn Dixie I can get lucky and get a pretty decent cut of beef sometimes but most of the time it taste nothing like what I get from that family owned butcher store. I also think USDA Prime beef only makes about 2% or so of the beef sold. Most all of it goes to the high end steak houses.