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re: A friendly banter discussion that evolved to a question about steak size
Posted on 5/23/18 at 4:19 pm to fareplay
Posted on 5/23/18 at 4:19 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.
Looks like we are holding your hand through this..
0
Posted on 5/23/18 at 4:20 pm to Will Cover
Right.
Especially great when I entertain at my house. I don't have to stare at the meat the whole time monitoring.
I can drink with friends and enjoy the night and 30 minutes or so before we're ready to eat, I get the grill as hot as I can which takes hardly any effort so its ready to sear and serve (for steaks)
Especially great when I entertain at my house. I don't have to stare at the meat the whole time monitoring.
I can drink with friends and enjoy the night and 30 minutes or so before we're ready to eat, I get the grill as hot as I can which takes hardly any effort so its ready to sear and serve (for steaks)
Posted on 5/23/18 at 4:25 pm to lsupride87
quote:
And prime rib is an area of a cow, not a fricking cut
Eh
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
I didn't mean it was technically a part of the cow, I just meant its like a whole section of the cow, not an individual steak cut.
Posted on 5/23/18 at 4:25 pm to Will Cover
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?
But isn't it in a vacuum seal bag? It's not like you're boiling it.
Posted on 5/23/18 at 4:28 pm to fareplay
quote:
16oz, 22oz.
IWHI
Posted on 5/23/18 at 4:28 pm to TheCaterpillar
quote:Yeh I knew what your were saying. I just posted that so someone wouldnt come hard in the paint on you
I didn't mean it was technically a part of the cow, I just meant its like a whole section of the cow, not an individual steak cut.
Posted on 5/23/18 at 4:29 pm to CCTider
quote:
But isn't it in a vacuum seal bag? It's not like you're boiling it.
Correct.
It doesn't touch the water. It is just surrounded by it and the temp is monitored and controlled by the sous vide.
Think of the water as a very controlled grill temperature that doesn't change even 1 degree.
Posted on 5/23/18 at 4:31 pm to fareplay
Perfect 16 oz ribeye
Posted on 5/23/18 at 4:31 pm to CCTider
quote:
I'd say 1.5-2" is perfect.
Luckily my wife agrees
Posted on 5/23/18 at 4:31 pm to yellowfin
thats NSFW
Posted on 5/23/18 at 4:32 pm to fishfighter
quote:
a very nice bottle of wine.
What you got?
Posted on 5/23/18 at 4:33 pm to fareplay
Bought some prime ribeyes at Sams yesterday. Bout 2” thick. Best I’ve had outside of Doe’s. I’m guessing they were each about 18 oz. perfect.
Posted on 5/23/18 at 4:33 pm to TheCaterpillar
quote:
Correct.
It doesn't touch the water. It is just surrounded by it and the temp is monitored and controlled by the sous vide.
Think of the water as a very controlled grill temperature that doesn't change even 1 degree.
if you dont get a steak at least 1 1/2" thick its not worth it. but steaks at least that thick....
when you sous vide them 
thinner than that and they cook too fast on the grill to worry about the center.
Posted on 5/23/18 at 4:36 pm to rantfan
That’s a got damn baw meal right there
Posted on 5/23/18 at 4:46 pm to TH03
quote:
I sear mine and flip every 30 seconds
Whoever down voted you didn't bother reading the article. Serious eats isn't just some bored housewife with a blog. It's scientifically based cooking. Which isn't surprising since they have former Cook's Illustrated staff.
Posted on 5/23/18 at 4:47 pm to fareplay
quote:
What is a ideal size for a full grown man? Assume no bone.
If I'm eating a steak, I'm eating a steak. 2.5 pounds if I'm not really hungry.
Posted on 5/23/18 at 4:48 pm to TheCaterpillar
quote:
Correct.
It doesn't touch the water. It is just surrounded by it and the temp is monitored and controlled by the sous vide.
Think of the water as a very controlled grill temperature that doesn't change even 1 degree.
Yep. I've read up on it. But I've never tried one. I've already spent too much money on kitchen equipment. Especially considering how little I've been cooking lately.
Posted on 5/23/18 at 4:49 pm to fareplay
I like the surface area best so prefer mine a little thinner than most. 3/4 of an inch.
Posted on 5/23/18 at 4:49 pm to rantfan
quote:
22 ounces with a stuffed potato, an appetizer of cheese fries, a couple of beers and some type of fudge drenched brownie.
Add some gravy to those cheese fries.
Posted on 5/23/18 at 4:50 pm to Tyga Woods
quote:
Best I’ve had outside of Doe’s.
I regret never going there while I lived in Fayetteville.
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