T1B

Supposed to be the greatest way to cook a perfect steak.

Being an old fart and all, who is wedded to my grill, I'm dubious. But interested to see the results.

Seems like you'll need a REALLY hot pan to get a good sear without overcooking the inside.

Nice work, jsc. I have a chuck roast in the tub right now at 131° for ~40 hours. Pre-seared it in bacon grease on a Field CI skillet. Should be nailz.

I frequently buy London Broil cuts and go Sous Vide for about 8 hours. Basically gives you at least a week’s worth of quality roast beef sammiches.

Let us know the results.

I generally don’t cook steaks at home since we can get very good steaks at a number of restaurants for very reasonable prices.

Sous Vide is the way to go. You can basically cook a steak perfectly medium rare from edge to edge. And even if you, by accident, leave it in the tub for too long you don’t risk overcooking it.

Left Seater wrote: I generally don’t cook steaks at home since we can get very good steaks at a number of restaurants for very reasonable prices.

Wait, what? You're a "fiscally conservative" guy, and everyone knows it's a much better value to make your own great steak at home. But, I guess some people like whole experience with the creamed spinach and all.

Screw_Michigan wrote:

Left Seater wrote: I generally don’t cook steaks at home since we can get very good steaks at a number of restaurants for very reasonable prices.

Wait, what? You're a "fiscally conservative" guy, and everyone knows it's a much better value to make your own great steak at home. But, I guess some people like whole experience with the creamed spinach and all.

Really reaching tonight ehh, even for you.

And creamed spinach? Grilled asparagus is the correct play.

Left Seater wrote:Grilled asparagus is the correct play.

Of course.

Look solid JSC.

How tasty was that first bite, jsc? Looks like it cooked just right.

that does look good.

Jsc810 wrote:Well this worked. I ended up trying to do too much of a sear, live and learn, but it still was really good.

Was in the bath 5.5 hours, fwiiw. It definitely tenderized a cheap cut of meat.

Next steaks I'll try will be NY strips.

Actually that looks nicely carmelized. May have to try that one of these days.

Screw_Michigan wrote:

Left Seater wrote: I generally don’t cook steaks at home since we can get very good steaks at a number of restaurants for very reasonable prices.

Wait, what? You're a "fiscally conservative" guy, and everyone knows it's a much better value to make your own great steak at home. But, I guess some people like whole experience with the creamed spinach and all.

I'm guessing Seater's not much of a cook, and his wife doesn't want to. Grilling steaks is a classic manly man job. Apparently not in Seater's wheelhouse.

I think Jsc's steak looks damn near perfect.

One suggestion -

Try searing it in a very hot, dry pan. You don't really need any extra fat to do this with a steak, and the most oils just tend to burn if you get them too hot. Make sure you get it really hot before putting the meat on it.
Plus, you'll cut down on a lot of spatter.

If you want to add some butter, pour it on after the sear.

Goober McTuber wrote:

Screw_Michigan wrote:

Left Seater wrote: I generally don’t cook steaks at home since we can get very good steaks at a number of restaurants for very reasonable prices.

Wait, what? You're a "fiscally conservative" guy, and everyone knows it's a much better value to make your own great steak at home. But, I guess some people like whole experience with the creamed spinach and all.

I'm guessing Seater's not much of a cook, and his wife doesn't want to. Grilling steaks is a classic manly man job. Apparently not in Seater's wheelhouse.

I think Jsc's steak looks damn near perfect.

Says the guy sending other guys photos of himself naked.

Our grill works just fine. So does our smoker. Why spend hours doing this yourself when you can get a good steak at a competitive price in a restaurant?

Left Seater wrote:Says the guy sending other guys photos of himself naked.

Goober McTuber is a bottom faggot.

I can vouch for that. I am an expert on faggots.

Piling on jsc's thread here. Here's a 45-hour sous vide chuck roast at 131°.

Pre-seared in bacon grease with onions and garlic on a Field cast iron skillet. Threw all that schtuff in the bag plus a little worcestershire and red wine. After the soak, put back on the skillet (with very light smear of Crisco) in the oven at 400° for ten minutes.

In the past, I've done a horseradish coating but this was a lazy version. Though the lighting in the picture may say otherwise, this was medium rare edge-to-edge, really tender and juicy-- as good as any prime rib Lefty would order at a steakhouse :grin: .

Made an au jus out of the leftover in the bag. Sue Veed is a hard working young lady.

Mikey wrote:
Actually that looks nicely carmelized.

:massivefacepalm: (and not just for the spelling)

I think you meant "That looks like it went through the maillard reaction properly."

You have to burn the living shit out of meat to get it to caramelize.

Yo jsc, I typically do a pre-sear on a big cut of meat just to give it an extra crispy crust. I have read that it doesn’t necessarily hold the juices in better, as is a common belief. They say that the pre-sear is optional, the post-sear is a must. Take it for what it’s worth.

I’ve been using the sous vide method for almost a year. For roasts and tough or lean pieces of meat (shoulder, pork chops, even whole chicken breasts) it is a no-brainer. It totally elevates the final product and takes out the guesswork / risk of drying out your dinner.

As for regular steaks, hamburgers, fish and whole chicken, I have my normal cast iron stovetop-to-oven method down to an easy science, so unless I am feeling crafty, I typically don’t go the sv route on those. Though would like to get more adventurous on the pescatarian side of the menu.

Left Seater wrote:

Goober McTuber wrote:I'm guessing Seater's not much of a cook, and his wife doesn't want to. Grilling steaks is a classic manly man job. Apparently not in Seater's wheelhouse.

Says the guy sending other guys photos of himself naked.

I didn't send it to anyone. I posted it. My naughty bits were tastefully covered. I'm sure you ctrl-c'ed it nonetheless.

It takes you hours to cook a steak?

Case in point, I have strayed away from pork chops most of my adult life as nearly all experiences I can recall have been a tough dried out piece of rubber.

This cut I literally took out of the freezer and dropped right in the tub-- 139°for ~2.5 hours. Hot flash post-sear in the CI with a tiny bit of olive oil, 1-2 minutes on each side. Cuts like hot butter. Easy win.

Suggestion for porkchops. Buy a couple of butterfly boneless loin chops. Cut them in half and trim off the fat. These are typically around 3/4" thick. Pound them mercilessly with one of these:



Make some Italian bread crumbs (bread crumbs, granulated garlic, basil, oregano, grated parmesan). Flour, egg wash, bread crumbs. Fry in a little oil.

Nothing more satisfying than standing in the kitchen pounding your meat.

Goober McTuber wrote: It takes you hours to cook a steak?

He's a prime candidate for a 70% marginal tax rate.

Dinsdale wrote:

Mikey wrote:
Actually that looks nicely carmelized.

:massivefacepalm: (and not just for the spelling)

I think you meant "That looks like it went through the maillard reaction properly."

You have to burn the living shit out of meat to get it to caramelize.

Yeah, well.

Nobody's perfect.


BTW, I buy thick cut bone-in pork chops and grill them on the Weber until they just lose their pinkness. A local store always has some marinating in a mixture of Stone Smoked Porter and Scott's Steakhouse seasoning. Never had one come out tough as long as it's not overcooked.

The bone-in cut is always better then boneless, IMHO. The boneless ones are too lean. The fat adds a lot of flavor (you don't have to eat the fat if you don't want to) and helps keep it tender. It's a little harder to judge because it cooks more slowly near the bone, but worth the extra effort.

88 wrote:I ordered a sous vide device after reading this thread.

#MeToo. Should arrive today.

Looking at these on Amazon and the two highest rated appear to be the Anova and the Chef Steps. Any reason to pick one over the other?

Mikey wrote:Looking at these on Amazon and the two highest rated appear to be the Anova and the Chef Steps. Any reason to pick one over the other?

I looked at both Anova and Joule and settled on the Anova. I think the difference between these is minimal. Anova’s phone app is a little underwhelming— sometimes it doesn’t save old recipes correctly. But a minor complaint.

It looks like the Joule has more heating power (1100W vs 900W) but that probably doesn’t make much difference. Based on reviews you have to use a smart phone to control the Joule and the app can be glitchy. Anova has a temperature dial. I think this is a case where low tech may be the best choice.

Anova does have a temp dial, but mostly controlled through the phone app as well. I spent the extra money on the wifi feature to be able to control the device away from home. Can't say I've really used that feature all that much but I work from home so that might be different if you're coming back from a long day at the office. Still very difficult to overcook anything.

88 wrote:...was not impressed with the sear. Only did a minute or so on cast iron. Going to give a steak a try this weekend.

88-- is this a result of your cast iron process? How was the middle of the pork chop? If anyone's interested, these are my recs for good cast iron skillets.

Field


Stargazer

Do you get a cast iron skillet often? We have two and they are different sizes. Both were inherited from Grandmothers, so no clue how old they are, but pushing 50 probably, maybe older.

Just used the larger one for cornbread this week.

I ordered a Joule this afternoon mostly because the Anova is a back order on Amazon that would take almost two weeks to deliver. I’m all into instant gratification and would probably lose interest waiting that long. It should be delivered tomorrow and I’m still very interested in trying it out.

We have one large cast iron skillet, a Le Crueset that I use probably more than any other cooking vessel. We also have a smaller black CI skillet of the grandmother vintage.

Pretty hard to ruin a good skillet without totally mistreating it, which would most likely entail dunking a sizzling hot pan directly into cold water.

Another cast iron essential, BTW, is a good Dutch oven.

Mikey wrote:I ordered a Joule this afternoon

That's exciting, Mikey. Let us know how it works out. I actually liked a lot of their marketing material, was close to buying it instead of Anova. I remember Joule had a lot of solid youtube videos and they were high quality. And not snobby, just easy how-to-do recipes.

Another cast iron essential, BTW, is a good Dutch oven.

Wurd. To address Lefty's earlier question, I'm of the belief that if you have hand-me-down CI and is still in good condition, they're as good as new. There's some folks out there that are hardcore and refurbish old CI pans. I decided to buy a couple new but I use them everyday. And keep them seasoned and out of the humidity. Hope my grandkids will use them someday.

FYI, off the sous vide topic, but this dude from Oklahoma I would consider an expert on anything cast iron cooking related. A real salt-of-the-earth guy, his videos are entertaining if not educational. Turns out he won an episode of Chopped, outdoor grilling edition. Lots of material on CI care as well.

Good info I’ll definitely check that guy out.

On another off-topic subject, we’ve been staying at a hotel in downtown LA last night and tonight for a show that was last night at a theater that’s located in the Koreatown area. For dinner beforehand we had our first “shabu-shabu” experience. It’s basically a hotpot cook at your table meal with thinly sliced meat and / or fish and lots of assorted veggies. Didn’t really know what we were getting into but it was very tasty once we got the hang of it. Would definitely try again.

Made sv sirloin steak, 131° for about an hour and a half plus the usual post cast iron flash sear. Did not go to waste :grin:

Looks great.

I got my Joule last Friday. It has a magnet on the bottom (they probably all have that?) and is very compact. Small enough to fit easily in a utensil drawer.



It has no controls on the unit itself, except for a button on the top you can use to turn it off. Controls are all via WiFi and Bluetooth on the smart phone app.

I decided on Saturday to try something easy, with little potential downside, to get a feel for the controls, so I cooked a half a dozen hard boiled eggs. There are some pre-programmed recipes on the app, one for a "ramen" egg, which has cooked whites but creamy yolk. The pre-programmed setting is for 8 min at 191 deg. After putting the eggs in I decided I wanted solid yolks so I tried to change the time setting to 18 minutes but, apparently, if you're using one of the pre-programmed settings you can't make that adjustment and I ended up turning it off and going through a partial re-heat to get it back up to 191 deg. The eggs came out fine, but I had to sort of wing it after shutting down the timer.

It's not so glitchy if you set the temp and time yourself. On Sunday I decided to try something a little more ambitious but still on the simple side. About 2 lb of red snapper filet, cooked at 131 deg for 25 minutes. I found a recipe on line that had it seasoned with salt, ground fennel seeds and butter. I added the parsley myself.







You can't see it too well here, but the fish was cooked very nicely. I didn't really like the fennel seasoning.




Next weekend, I'll try some meat.

Solid work 88 and Mikey!

The flank steak looks awesome.

How long do you guys usually sear your steak after it comes out of the sous vide?
How hot of a pan do you use? Is it too the point where water balls up and rolls around?
So you use butter, or does the butter just burn at that temp?

I have an electric stove and I'm hoping I can get my pan hot enough without causing the lights to dim.

If the world is lucky you will choke on the bones, if you don't choke on Don the Con's cock first of course.

Good idea putting the pan on the gas grill. I may have to try that.

I have the same problem smoking up the kitchen. Our exhaust fan is a down draft in the cooktop and doesn't work for shit. When we first moved in I once smoked up the kitchen and set off the smoke detector. Turned it off at the alarm panel but didn't realize that we were connected to the fire department. About 5 minutes later there was a knock at the front door and a fully decked out fireman was standing there in the rain. Needless to say I was profusely apologetic, but I think he was still somewhat disappointed in my handling of the situation. I have since learned that I must call the monitoring service if there's ever a false alarm.

We now have a whole house fan that will fully clear the entire house in about 30 seconds but I don't really like to throw open the windows and run that in the winter.