Have any of you tried cooking your steaks sous vide?

Soda Popinski

I know this is straying pretty far off the tracks, but we made pizzas over the weekend with flatbread, and before i put the pepperoni on them, i sliced it into wedges, and then i cooked it in a frying pan like bacon. It was crunchy like bacon with the taste of pepperoni. I wouldn't recommend it, you'll be hooked.

mplspug

Hmmm, I love it when the pepperoni is crispy on a pizza. I may have to try that the next time we make flatbread pizza.

Soda Popinski

Not as much as you'd think makes it to the pizza.......Cook the whole pack

Tarponator

Soda Popinski wrote: »

People overlook this step and I don't understand why. It's one of the most important things you can do when cooking steak.

It took me a while to figure this one out on my own.

Tarponator

mplspug wrote: »

I usually cook with the lid open on the first side, of course after preheating with it closed. The steak saps the heat from the grates. Then I flip and cook briefly with the lid open before closing it. I don't like closing it, but it is the only way for me to get an even char on both sides.

I used to do it like that too.

Now, I cook them closed at above 700 degrees, for about 60 seconds a side.

But it took a bit of experimentation on the times (and a few overdone steaks) before I felt confident to leave the lid closed.

They char/taste better that way, as you point out.

The Ville

Soda Popinski wrote: »

I know this is straying pretty far off the tracks, but we made pizzas over the weekend with flatbread, and before i put the pepperoni on them, i sliced it into wedges, and then i cooked it in a frying pan like bacon. It was crunchy like bacon with the taste of pepperoni. I wouldn't recommend it, you'll be hooked.

They are like potato chips crispy and loaded with fat and taste. Have you ever added it to Lasagna?

Soda Popinski

Tarponator wrote: »

It took me a while to figure this one out on my own.

I don't hit mine with seasoning either until just before the grill, I don't want the salt pulling juices out and drying it out.

All I use for seasoning anymore is salt/pepper, and a little bit of olive oil before i throw it on the grill.

jcbcpa

Tarponator wrote: »

It took me a while to figure this one out on my own.

http://www.seriouseats.com/2013/06/the-food-lab-7-old-wives-tales-about-cooking-steak.html

Angler719

Big Battery wrote: »

Then do it at 129º

The OP says 144, I take mine off at 120-125 and then let it rest for at least 5 minutes.
Which would put the carry over at around 130. I usually only buy prime steaks, in my eyes it is a sin to overcook one.

Tarponator

Soda Popinski wrote: »

I don't hit mine with seasoning either until just before the grill, I don't want the salt pulling juices out and drying it out.

All I use for seasoning anymore is salt/pepper, and a little bit of olive oil before i throw it on the grill.

I do the same, but I do add a bay leaf into the bag before cooking in water.

Tarponator

jcbcpa wrote: »

http://www.seriouseats.com/2013/06/the-food-lab-7-old-wives-tales-about-cooking-steak.html

Very interesting. I'll have to do some more experimentation. Thanks for sharing.

mplspug

Tarponator wrote: »

I used to do it like that too.

Now, I cook them closed at above 700 degrees, for about 60 seconds a side.

But it took a bit of experimentation on the times (and a few overdone steaks) before I felt confident to leave the lid closed.

They char/taste better that way, as you point out.

I think I am going to do this the next time. I know I have done it with pork and the char results were far better than an open grill. I am just paranoid that I am "baking" the steak, not grilling it. Probably the opposite is happening. If I close the grill I bet I have a shorter cooking time and the steak will crust better and with the shorter cooking time, remain juicier. I think ultimately, in my opinion, the key to the juiciest steak possibly is the shortest cooking time possible. All the other variables are negligible.