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Tarponator
Posts: 20,021 AG
Have any of you tried cooking your steaks sous vide?
Tarponator
Posts: 20,021 AG
I'm a bit sick of arguing with the same three folks, so let's try to find some broader appeal.... MEAT!!!
Have any of you tried to cook your steaks sous vide?
If you are like me a few months ago, you would be quickly typing that into Google trying to figure out what the heck I was talking about. Let me save you the time. Sous vide is essentially cooking meats in hot water...without getting them wet. It involves a precise heater, some water, some meat, and ziploc bags (or freezer bags). You dial in your temperature (about 144 or so for MR), dial in your time (about 2 hours for a 1.5" steak), put the meat in a bag (with your favorite spices) and put it in the water in a deep pot....and let it go. After the beeper goes off, your food is done, but the last step is to sear it on both sides (I use a grill as hot as it can go for about 1min each side).
https://anovaculinary.com/what-is-sous-vide/
The results are perfection -- and so easy to do, even this idiot can cook perfect steaks.
All you do for different doneness is vary the temperature. Because the meat never overheats (doneness in meat is mostly the internal temperature), it never overcooks either!
Have you tried it?
Have any of you tried to cook your steaks sous vide?
If you are like me a few months ago, you would be quickly typing that into Google trying to figure out what the heck I was talking about. Let me save you the time. Sous vide is essentially cooking meats in hot water...without getting them wet. It involves a precise heater, some water, some meat, and ziploc bags (or freezer bags). You dial in your temperature (about 144 or so for MR), dial in your time (about 2 hours for a 1.5" steak), put the meat in a bag (with your favorite spices) and put it in the water in a deep pot....and let it go. After the beeper goes off, your food is done, but the last step is to sear it on both sides (I use a grill as hot as it can go for about 1min each side).
https://anovaculinary.com/what-is-sous-vide/
The results are perfection -- and so easy to do, even this idiot can cook perfect steaks.
All you do for different doneness is vary the temperature. Because the meat never overheats (doneness in meat is mostly the internal temperature), it never overcooks either!
Have you tried it?
Replies
Former Mini Mart Magnate
I am just here for my amusement.
Interesting way to cook and I'll bet it works right nice. Your basically just looking to get the cut of meat to the proper temp without drying out , Then char the outside for the crunch.
Sounds good to me...Keep us posted cause I'm having Spaghetti tonight and Chicken Carnitaes tomm. night
Pulled Pork sunday.
I'm kinda busy, let me know.
My personal favorite cooking style is on a screaming hot grill. 90 seconds, rotate 90 degrees for another 90 seconds. Flip and repeat. Place in a heavily preheated cast iron skillet on the grill for an additional 3 minutes brushing with butter 2 or 3 times. Usually produces a perfect medium steak.
"Today is MINE"
Because it's never overcooked (or undercooked) -- that's the entire point -- and I prefer the middle of my steaks just a touch above twichy.
It's kind of fire & forget. If you come back two hours after you cooked them in the water, you can still pop them on the grill and it only takes 2 mins.
I've been doing it for a few months now with steaks. The results are nothing short of amazing -- and I'm not much of a cook.
As soon as this **** rain stops, I've got my first batch of dry rub pork ribs to put on the grill -- experimenting for the 4th.
The only downside I see is that I can't use the excuse that I can't help in the kitchen because I'm busy grilling quite as much as I used to.
sous vide may be the best thing ever, but I don't have time for that. Unless smoking some pork.( then I have all day)
Not saying it isn't good, 2 hours though??
For they always bring me tears
I can't forgive the way they rob me
Of my childhood souvenirs"... John Prine
For they always bring me tears
I can't forgive the way they rob me
Of my childhood souvenirs"... John Prine
Hmmm, how hot?
My grill gets to about 700 and it becomes a bit scary to use..
Yeah, it's a long time, but you don't have to do anything. You literally can't mess it up if you tried, and it takes less time total (although it's spread out from start to finish).
For instance, if I want to eat steaks tonight, and I'm not quite sure when my better half will want to eat (or be done with the rest of the meal), about 3PM, I'll go downstairs and put on the steaks. Don't have to do another thing, and they'll be ready to cook anytime that night and ready two minutes after they go on the fire.
For me, it's both the convenience, but also the ability to precisely cook the steak without any mistakes.
Also, if some of you like steak on the other side of medium, this way will not dry out the meat like a M, MW or W steak on the grill has a tendency to do. Because no juices are lost during cooking, even well done steaks come out juicy.
I know, perish the thought, but I'm sure there's someone....
Uh-oh, pork is beeping downstairs. Back in a bit....time to try to hit the grill.
Learning here, but still ain't got 2+ hours for a **** steak.:)
For they always bring me tears
I can't forgive the way they rob me
Of my childhood souvenirs"... John Prine
I can get over 800. Bought a Nexgrill 6 burner stainless this spring. I also use an air forced charcoal grill/smoker combo sometimes.
The Nexgrill is awesome. It heats up fast and has good even heat.
"Today is MINE"
For they always bring me tears
I can't forgive the way they rob me
Of my childhood souvenirs"... John Prine
They start about $50 and I've seen one north of $200.
This is the one I got. It was $100:
https://www.amazon.com/Kitchen-Gizmo-Simplified-Immersion-Circulator/dp/B01N3TKFDK/ref=sr_1_21?s=home-garden&ie=UTF8&qid=1498872737&sr=1-21&keywords=sous+vide
It was the best money I've ever spent on cooking equipment since the grill.
I have a 4 burner gas Weber Genesis. It seems to work well, but I wouldn't really know.
Haven't done the charcoal or smoking thing yet. I've had my eye on one for a while now, but haven't pulled the trigger....someday soon hopefully. I love smoked meats and particularly fish.
I presume you've had smoked mullet, but have you ever had smoked gar?
Mmmmmm
The best prime steaks are choice at other butchers. All a guess.
For some reason haven't had them since.
Maybe this weekend. 'Merica!
Think pan fried bone in pork chop but way better.
Heat 100 year old Griswold cast iron skillet to 475-500 degrees.
light brush/mist of olive oil on steak, followed by sea salt and crushed black pepper.
90 seconds per side for rare. Add 30 seconds per side for each increment (mr, m, mw, w)
Not chasing bags, marinades, hot water, a heater, a pot, or anything else.
Member #4013
Canton, GA
https://www.chefsteps.com/sous-vide
I also have a gas grill. I love the convenience, but have been meaning to get a charcoal kettle for weekends. I can't believe how spendy they have become. They are all north of $100. Not that the cost is keeping me from buying one, just keep forgetting to get one.
Sent from my SM-G935V using Tapatalk
Well, well well.....Eating Red Meat is the most climate damaging food you could possibly consume. CNN said so.
http://www.cnn.com/2017/05/15/world/climate-damaging-foods/index.html
Do you enjoy your steak with a side of Hypocrisy?
You can't undercook a steak.
Former Mini Mart Magnate
I am just here for my amusement.
Get a new wife. :wink
Seriously, we like our steaks black and blue, well-charred on the outside and very rare inside (Pittsburgh).
I've yet to find a gas grill that gets hot enough to accomplish this. I use lump charcoal, started in a chimney (no petroleum smell or flavor like you get with briquets and liquid starter). Steaks are at least 3/4" thick, and I cook em about 8 minutes/inch.
Sous vide sounds interesting, but I don't think I could get enough char by just quickly searing them after cooking.
Yes. It works perfectly and makes an awesome steak. I have also done pork butts for tacos and wings. It is not worth it for fish because you dont cook them much normally anyway. But for beef, it is amazing, especially the thicker cuts.
I have the Anova Bluetooth/Wifi model. One thing that I think makes them better that I dont see explained... after taking them out of the water and before opening the bag is let them sit for 5 minutes to absorb some of the juice a little. Especially with the pork.
Because you make those kind of steaks on an almost red-hot cast iron skillet. Real steaks are done on skillets, not grills. With the Sous vide, you can make those perfectly, just finish very fast on the extremely hot skillet.
Many fine steakhouses cook steaks under a salamander @ 1,000-1,200 degrees.
That is a half steak at best, start at 1.5 inches and go up.
I could eat at your house. Even though I am a porterhouse fan.