Handguns
Subscribe
Digital Now Included!
Current Subscribers Click Here.
Current Subscribers Click Here.
All Florida Sportsman subscribers now have digital access to their magazine content. This means you have the option to read your magazine on most popular phones and tablets.
To get started, click the link below to visit mymagnow.com and learn how to access your digital magazine.
Replies
Try this method next time.
http://emerils.com/120249/black-and-blue-steak
.
Former Mini Mart Magnate
I am just here for my amusement.
For they always bring me tears
I can't forgive the way they rob me
Of my childhood souvenirs"... John Prine
Saw Alton Brown cook a steak that way on one of his shows.
Not sure if they are necessarily more tender but I think the consistent temperature helps retain moisture and it seems that way. You definitely notice it with pork and chicken breast. Steaks are more flavorful cooked this way and the best way to finish them is in a cast iron skillet with some butter and fresh herbs. Make sure you do it outside because it does smoke. The Anova app is pretty cool too. Ton of great recipes/ideas and the Bluetooth feature is kind of cool. I was a complete skeptic at first but now try to use it every chance I get. It's a bit pricey at $150 but definitely worth it. Being fishermen we can all justify spending money on things we "need".
How do you separate all the plastic after dropping it in that MIXER ?
http://lifehacker.com/tag/will-it-sous-vide
Sent from my SM-G935V using Tapatalk
The flavor and texture of the beef has much more to do with the way the animal is grown, killed, and processed then how it is cooked.
If the meat is good, the cooking becomes a formality. Any reasonable method, executed property, will have excellent results. The rest is just succumbing to the latest trends.
http://altonbrown.com/thermal-shock-porterhouse-steak-recipe/
I AM NOT A RACIST
Here's another thing I forgot to mention....
With steaks like a porterhouse (or a rib-in ribeye), I always struggled to get the entire steak done. Invariably what happens to me is the steak near the bone was more raw than the rest of the steak.
With sous vide, this problem disappears. Apparently, the water efficiently transferring the heat along with the length of time the beef spends under heat ensures the entire steak is done correctly.
Anyway, the ribs turned out delicious but a bit tough -- I think they needed more than a half hour on the grill.
Last night I had my parents over for dinner. Got some beautifully marbled USDA prime NY Strips from Costco. They turned out perfectly, even with the hypocrisy salad.
Enjoy...Mike
Exactly! But I prefer about 2.5 minutes per side.
By the way,, what time is supper??
Sent from my SM-G935V using Tapatalk
How hot does your grill go?
I got my gas grill up to 750 last night....
Using sous vide to cook the steaks, then the grill to char them, at that temp 2 minutes per side and you can hear the knife cut them. I prefer them about 60 to 90 seconds @ 700 degrees.
I have the same problem when my mother comes over. She prefers her steaks M, where the rest of us like MR.
What I do is this: Cook the steaks in water to the MR temperature (about 130-133, not the higher temp I mistakenly mentioned earlier). Then remove all but the ones you want more well done. Raise the temperature a few degrees to M or MW temperature, and let it go for another 30 mins or so. Then put them all on the grill at the same time. The outside will come out the same (provided you leave them on the flame the same amount of time), but the insides will be cooked by the water and remain untouched by the quick application of heat to char it.
You really should try it -- your MIL and wife will appreciate their now even-more-juicy M and MW (and even W) steaks.
Hope this helps...Mike
Sent from my SM-G935V using Tapatalk
Amazon has a bunch of them
this one is only $84
https://www.amazon.com/Nutrichef-Immersion-Circulator-Temperature-Vegetables/dp/B01L7TOZHQ/ref=sr_1_11?ie=UTF8&qid=1499085904&sr=8-11&keywords=sous+vide
The only use I see for it would be roasts, so I am thinking about this one. Kind of like a slow cooker.
https://www.amazon.com/Magic-Mill-Sous-Vide-Machine/dp/B01MRRGX15/ref=sr_1_5?ie=UTF8&qid=1499085904&sr=8-5&keywords=sous+vide
Former Mini Mart Magnate
I am just here for my amusement.
Gourmia GSV900 Sous Vide Self Contained Circulating Water Oven with Rack
I am wondering if I should go the "contained" route or the stick route. I'd think, and I am making a big assumption here, that a stick vs contained unit both at $100, the stick would be a higher quality.
Besides the guys with diverticulitis....
And this is how it starts.....
I can't remember the last time I ate beef. I'm pretty sure it was this year. It's hard to find good beef, beef that has not been frozen, cut from where and how you like it. It's become so expensive.....but when it's good....it's very satisfying.
I'm going to grow my own next year...I'll have way more than I need so.....
I AM NOT A RACIST
Christmas never comes that we don't have a rib roast plus two to three times throughout the rest of the year as well.
My other main meat is pork, love two inch thick grilled chops but also like fried pork chops, ham, sausage, and pork roast.
Rarely eat chicken except fried which I love.
The problem with my gas grill that I have now is that it preheats just fine with the cover down. As soon as I slap the steak on the temps don't get back to the point where it's hot enough to cook to my liking. And it seems hot enough, because I can't hold my hands over the grates for 5 seconds.
This is why I need to get a kettle charcoal grill. I still prefer propane during the week.
Why are you picking on people with disabilities? :nono
Huh, i wonder what the deal is. I have 3 burners, it's some cheapo propane grill i bought at lowes 4 years ago. All black, barrell style with two chimneys on the top. They all last about 3 years before they rust out so I never spend any decent money on them.
What I did do was remove the heat shield from one of my burners. Once I get it up to about 750 degrees I throw the steaks on and shut it. I put my steaks right over the open flame burner. Gives them a nice sear and grill marks. But I was using 1 1/4" thick ribeyes so it's not real easy to overcook. If I use thin ones they overcook so I usually use the side burner and a cast iron skillet for thin steaks. Get it real hot and about a minute on each side give or take.
Charcoal is tougher for me because my BBQ pit is open and the heat is never consistent.
I suppose I could remove a flareup guard and give that a shot.
Anyone have a infrared burner grill? I was going to try and give that style grill a shot when they first came out with them. Heck, I don't even know if they still make them. I forget what the cons were, but it must have been enough for me to stick to a propane grill.
I eat steak, rare at least once a week.
If I remember how they worked, those shields are actually what emits the infrared heat. I think the biggest con was that they took to long to preheat? I don't know. I figure if they were really any good, by now people would talk about them like they talk about what green eggs have done for charcoal grilling.
A lot of times what I end up doing is cooking the first side with the lid up and then I flip them onto grates that are not being used and close the lit. I just hate closing the lid on steaks when grilling. I feel like I am finishing them by baking them.
This all reminds me of a funny story. I like using a cast iron pan on the grill to make blackened grouper. I used the Ove Gloves to pull the pan off and basically insta seared my fingers. Wait, that wasn't funny at all.
That oven glove is bonafide horse crap! It's worthless.
actually i know a few people who get their cast iron skillet red hot, and sear their steaks, then finish them in the oven. Gives them an even cook. I don't, but I worked at Outback Steakhouse as a corporate trainer for 5 years, i don't really have any trouble cooking steaks.
Not sure about the quality, but I would go for the stick one because of the flexibility -- with the contained unit you're limited by the size, with a stick unit you can cook a whole lot more at the same time by increasing the size of the pot you use.