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Started By
Message
re: A friendly banter discussion that evolved to a question about steak size
Posted on 5/23/18 at 4:10 pm to fareplay
Posted on 5/23/18 at 4:10 pm to fareplay
quote:
What is a ideal size for a full grown man? Assume no bone.
An 8oz filet is fine, and 12-16oz for a ribeye. I could eat more, but there's really no point with solid sides and drinks.
This post was edited on 5/23/18 at 4:13 pm
0
Posted on 5/23/18 at 4:10 pm to fareplay
quote:
I wanted to leave the cut open ended, but too many on the OT cant think without having their hand held.
Weight completely depends on cut.
An 8 oz. filet is a pretty good size (though prefer 10), but that would be a microscopic ribeye.
This shite matters.
And prime rib is like a big arse piece of the cow, not an individual steak cut. An individual cut of the same area as the prime rib would be a ribeye.
This post was edited on 5/23/18 at 4:27 pm
Posted on 5/23/18 at 4:10 pm to TheCaterpillar
Tell me more about this bacon grease searing
Posted on 5/23/18 at 4:13 pm to TheCaterpillar
quote:Eh
And prime rib is an area of a cow, not a fricking cut
quote:
A standing rib roast, also known as prime rib, is a cut of beef from the primal rib, one of the nine primal cuts of beef. While the entire rib section comprises ribs six through 12, a standing rib roast may contain anywhere from two to seven ribs.
I get what you are trying to say though
Posted on 5/23/18 at 4:13 pm to lsupride87
To the sous vide lovers here...
Have y'all ever tried a reverse sear? I'm curious how it compares.
I personally use a baby Weber grill, and sear the hell out of it. Makes for a perfect medium rare. It's tough to cook anything else on that little bastard, because with the lid on, the air flow isn't great. But for a steak, it's awesome.
But I've been interested in a sous vide. I'd just like to try one before I spend $100 for something that may not give me a better result than what I current get.
Have y'all ever tried a reverse sear? I'm curious how it compares.
I personally use a baby Weber grill, and sear the hell out of it. Makes for a perfect medium rare. It's tough to cook anything else on that little bastard, because with the lid on, the air flow isn't great. But for a steak, it's awesome.
But I've been interested in a sous vide. I'd just like to try one before I spend $100 for something that may not give me a better result than what I current get.
Posted on 5/23/18 at 4:13 pm to fareplay
12 oz ribeye. Bone in, 22 oz.
This post was edited on 5/23/18 at 4:20 pm
Posted on 5/23/18 at 4:13 pm to fareplay
quote:
Tell me more about this bacon grease searing
You get a skillet super roaring hot on a grill (I do 800+ degrees surface temp), put bacon grease in it (I use several tablespoons and baste the top side while the under is cooking), and put the steak on it for a very short amount of time on each side.
If you sous vide, the steak doesn't really need to rest, but if you cook normally before that, rest the steak in foil for 5-10 minutes before serving.
Posted on 5/23/18 at 4:14 pm to TH03
quote:My favorite go to steak
12 oz ribeye.
Posted on 5/23/18 at 4:15 pm to TH03
Damn this thread just made me hungry.
Posted on 5/23/18 at 4:15 pm to CCTider
It’s similar in the eveness of the cooking, but sous vide will break down connective tissue.
Posted on 5/23/18 at 4:15 pm to CCTider
quote:Sous vide is basically just a fancier more controlled way to reverse sear
To the sous vide lovers here...
Have y'all ever tried a reverse sear? I'm curious how it compares.
Posted on 5/23/18 at 4:15 pm to CCTider
quote:
What's your cut then, hoss?
I’m just frickin with the guy. I’ll eat anything as long as it’s on the rare side of medium.
Posted on 5/23/18 at 4:15 pm to lsupride87
Here's a couple article about flipping steaks. The result isn't what you'd expect.
serious eats, steak flipping.
serious eats, steak flipping.
Posted on 5/23/18 at 4:16 pm to CCTider
quote:
To the sous vide lovers here...
Have y'all ever tried a reverse sear? I'm curious how it compares.
I personally use a baby Weber grill, and sear the hell out of it. Makes for a perfect medium rare. It's tough to cook anything else on that little bastard, because with the lid on, the air flow isn't great. But for a steak, it's awesome.
But I've been interested in a sous vide. I'd just like to try one before I spend $100 for something that may not give me a better result than what I current get.
Very comparable, but a lot more "idiot proof" because of temperature control.
I love my big Weber kettle and use an iron skillet insert to sear after the sous vide is done.
Best part to me about the sous vide is A. I can't frick up the internal temperature no matter what and B. I can wait until all the sides/veggies are ready to take it out of the bag and sear it quickly to serve. There is a big window of time it's ready to sear and serve.
Posted on 5/23/18 at 4:16 pm to lsupride87
At one time, a nice 22 oz ribeye was easy. Now, I'm lucky to put down a 12 oz. Will be eating that tonight along with a very nice bottle of wine. 
Posted on 5/23/18 at 4:16 pm to CCTider
I sear mine and flip every 30 seconds.
Posted on 5/23/18 at 4:16 pm to fareplay
quote:
A&M Fan
typical
Post Less
Posted on 5/23/18 at 4:17 pm to fareplay
Filet-10 oz
Ribeye-12-16 ounces depending
Strip- 12-14 ounces
Ribeye-12-16 ounces depending
Strip- 12-14 ounces
Posted on 5/23/18 at 4:17 pm to fareplay
16 oz bone in filet
medium rare
just a dash of salt n peppa
medium rare
just a dash of salt n peppa
Posted on 5/23/18 at 4:17 pm to TheCaterpillar
quote:
I've been sous videing my steaks lately with my new Anova cooker.
Many, those of which who have never cooked sous vide before, will make fun. You give your steak a water bath?
quote:
Its so good it brings tears to my eyes
Yes, indeed it is.
quote:
Get the bone-in ribeyes to the perfect med rare pink, sear on iron skillet insert on the grill in bacon grease at 800 degrees for about 20 seconds each side to char.
No standing over the grill watching - checking - ensuring they aren't over cooking. With sous vide, you eliminate that risk.
Pork chops and chicken are great for sous vide as well.
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