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Posted: 6/22/2016 4:15:31 AM EDT
Got three nice looking ribeyes I plan on cooking today. Use the ANOVA or go with the man, Alton Brown?
Link Posted: 6/22/2016 4:16:33 AM EDT
Alton Brown always. One of the rules of Arfcom.
Link Posted: 6/22/2016 4:19:33 AM EDT
[Last Edit: 6/22/2016 4:21:19 AM EDT by packingXDs]
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Originally Posted By azindude:
Alton Brown always. One of the rules of Arfcom.
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I dunno man, the chicken breasts I boiled last week are still getting praise. Tomorrow is going to be this glorious bastard.



Boiled and all.
Link Posted: 6/22/2016 4:24:44 AM EDT
Serious Eats seems to think boiling works.


Link Posted: 6/22/2016 4:25:11 AM EDT
A steak should take about 5 minutes to grill.

Why in God's name would you dunk one in warm water for hours?
Link Posted: 6/22/2016 4:25:50 AM EDT
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Originally Posted By packingXDs:

I dunno man, the chicken breasts I boiled last week are still getting praise. Tomorrow is going to be this glorious bastard.


https://d3awvtnmmsvyot.cloudfront.net/api/file/XhYY9c1PT3qgzizXfAfX/convert?fit=max&w=1150&quality=60&cache=true&rotate=exif&compress=true


Boiled and all.
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Originally Posted By packingXDs:
Originally Posted By azindude:
Alton Brown always. One of the rules of Arfcom.

I dunno man, the chicken breasts I boiled last week are still getting praise. Tomorrow is going to be this glorious bastard.


https://d3awvtnmmsvyot.cloudfront.net/api/file/XhYY9c1PT3qgzizXfAfX/convert?fit=max&w=1150&quality=60&cache=true&rotate=exif&compress=true


Boiled and all.
Chicken's different. Call me old fashioned, but I'm a fan of a hot sear and bake or reverse searing a good steak.

But it's your meat man, and it's a free country. Just remember to post dinner pics later.
Link Posted: 6/22/2016 4:26:49 AM EDT
[Last Edit: 6/22/2016 4:27:18 AM EDT by azeppelinfan]
Steak + Boil???


Fire of any kind is the only answer.
Link Posted: 6/22/2016 4:28:34 AM EDT
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Originally Posted By leatherface_y2k:
A steak should take about 5 minutes to grill.

Why in God's name would you dunk one in warm water for hours?
View Quote

Science.... and laziness. But mostly science.
Link Posted: 6/22/2016 4:33:29 AM EDT
I'll never understand making cooking a steak more complicated / time consuming than it needs to be.

And I don't want my steak sitting in tepid water for hours while wrapped in plastic.

I'm drunk though, so there's that.
Link Posted: 6/22/2016 4:34:09 AM EDT
I could tell you what's better than both, but you likely won't listen, dodo what you want.
Link Posted: 6/22/2016 4:35:16 AM EDT
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Originally Posted By leatherface_y2k:
I'll never understand making cooking a steak more complicated / time consuming than it needs to be.

And I don't want my steak sitting in tepid water for hours while wrapped in plastic.

I'm drunk though, so there's that.
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Lol! I'm drunk too... Hence my answer.
Link Posted: 6/22/2016 4:38:12 AM EDT
Link Posted: 6/22/2016 4:39:20 AM EDT
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Looks like you got lump coal there. What didn't you just put them on the coals?
Link Posted: 6/22/2016 4:39:31 AM EDT
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Looks like you got lump coal there. What didn't you just put them on the coals?
Link Posted: 6/22/2016 4:43:15 AM EDT
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Originally Posted By leatherface_y2k:
I'll never understand making cooking a steak more complicated / time consuming than it needs to be.

And I don't want my steak sitting in tepid water for hours while wrapped in plastic.

I'm drunk though, so there's that.
View Quote

I dont see it as anymore complicated than cooking on the grill. And I don't know about you but it takes a fair bit of time to get my grill hotter than the depths of hell.
Link Posted: 6/22/2016 4:44:04 AM EDT
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Originally Posted By dupemaster:
Looks like you got lump coal there. What didn't you just put them on the coals?
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Originally Posted By dupemaster:
Looks like you got lump coal there. What didn't you just put them on the coals?



Lol you are drunk.

Link Posted: 6/22/2016 4:46:17 AM EDT
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Originally Posted By dupemaster:
Looks like you got lump coal there. What didn't you just put them on the coals?
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Originally Posted By dupemaster:
Looks like you got lump coal there. What didn't you just put them on the coals?
Hey man, I think you're pretty drumnk right now. Might want to step away from the keyboard.
Link Posted: 6/22/2016 4:48:07 AM EDT
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Originally Posted By packingXDs:

I dont see it as anymore complicated than cooking on the grill. And I don't know about you but it takes a fair bit of time to get my grill hotter than the depths of hell.
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Originally Posted By packingXDs:
Originally Posted By leatherface_y2k:
I'll never understand making cooking a steak more complicated / time consuming than it needs to be.

And I don't want my steak sitting in tepid water for hours while wrapped in plastic.

I'm drunk though, so there's that.

I dont see it as anymore complicated than cooking on the grill. And I don't know about you but it takes a fair bit of time to get my grill hotter than the depths of hell.


But why heat up food in contact with plastic for hours? That's no good.
Link Posted: 6/22/2016 4:50:52 AM EDT
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Originally Posted By leatherface_y2k:

But why heat up food in contact with plastic for hours? That's no good.
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Why not?
Link Posted: 6/22/2016 5:29:30 AM EDT
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Originally Posted By leatherface_y2k:
A steak should take about 5 minutes to grill.

Why in God's name would you dunk one in warm water for hours?
View Quote
This Boiling are dumb
Link Posted: 6/22/2016 5:55:05 AM EDT
Fucking heathens.. Steak is meant to be grilled, medium rare.
Link Posted: 6/22/2016 6:02:16 AM EDT
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Originally Posted By 45ProCarry:
Fucking heathens.. Steak is meant to be grilled, medium rare.
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Why do you hate science?
Link Posted: 6/22/2016 6:13:02 AM EDT
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Originally Posted By azeppelinfan:
Steak + Boil???


Fire of any kind is the only answer.
View Quote


My Anova results say otherwise. Perfect medium rare edge to edge, and after a super-hot sear on both sides (about an inch above raging hot lump charcoal), nice even mahogany brown on the outside, and juicy as all hell.

BTW, what the fuck is everyone's thing with boiling? If you're boiling for sous vide, you're doing it wrong. Water bath at 125, an inch thick steak takes about an hour, or two hours if you like, or even three. That's the beauty of sous vide, there's no hustle, and no danger of overcooking (unless you cock up the sear).
Link Posted: 6/22/2016 6:16:40 AM EDT
[Last Edit: 6/22/2016 6:18:19 AM EDT by packingXDs]
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Originally Posted By X-ile:


My Anova results say otherwise. Perfect medium rare edge to edge, and after a super-hot sear on both sides (about an inch above raging hot lump charcoal), nice even mahogany brown on the outside, and juicy as all hell.

BTW, what the fuck is everyone's thing with boiling? If you're boiling for sous vide, you're doing it wrong. Water bath at 125, an inch thick steak takes about an hour, or two hours if you like, or even three. That's the beauty of sous vide, there's no hustle, and no danger of overcooking (unless you cock up the sear).
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Originally Posted By X-ile:
Originally Posted By azeppelinfan:
Steak + Boil???


Fire of any kind is the only answer.


My Anova results say otherwise. Perfect medium rare edge to edge, and after a super-hot sear on both sides (about an inch above raging hot lump charcoal), nice even mahogany brown on the outside, and juicy as all hell.

BTW, what the fuck is everyone's thing with boiling? If you're boiling for sous vide, you're doing it wrong. Water bath at 125, an inch thick steak takes about an hour, or two hours if you like, or even three. That's the beauty of sous vide, there's no hustle, and no danger of overcooking (unless you cock up the sear).

Its a play off other threads where people equated sous vide to boiling.


ETA:

Today will be the third meal I have tried with the Anova. Fucked up some pork chops on the first go. The chicken breast the second time were perfect. Steak and fried chicken are next.
Link Posted: 6/22/2016 6:32:23 AM EDT
The victims.



USDA Prime Ribeyes
Link Posted: 6/22/2016 6:36:56 AM EDT
coal
Link Posted: 6/22/2016 6:45:30 AM EDT
Dammit, OP.....

Now I'm buying an ANOVA
Link Posted: 6/22/2016 6:56:53 AM EDT
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Originally Posted By SMC527:
Dammit, OP.....

Now I'm buying an ANOVA
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Link Posted: 6/22/2016 6:58:30 AM EDT
Sous Vide should be reserved for tough cuts of meat.

Reverse sear the good stuff if it's over the mandatory 1.5" minimum thickness.

Otherwise, just grill it.
Link Posted: 6/22/2016 7:03:22 AM EDT
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Originally Posted By eracer:
Sous Vide should be reserved for tough cuts of meat.

Reverse sear the good stuff if it's over the mandatory 1.5" minimum thickness.

Otherwise, just grill it.
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If its good for tough cuts, why not tender ones?
Link Posted: 6/22/2016 8:56:37 AM EDT
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Originally Posted By eracer:
Sous Vide should be reserved for tough cuts of meat.

Reverse sear the good stuff if it's over the mandatory 1.5" minimum thickness.

Otherwise, just grill it.
View Quote


Best steaks I've ever done were prime 1.5" ribeyes. Cooked at 125 for two hours, then seared.
Juicy as hell and melt in your mouth tender!
Link Posted: 6/22/2016 10:25:41 AM EDT
The torture begins..


Link Posted: 6/22/2016 3:16:08 PM EDT
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Originally Posted By azindude:
Hey man, I think you're pretty drumnk right now. Might want to step away from the keyboard.
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Originally Posted By azindude:
Originally Posted By dupemaster:
Looks like you got lump coal there. What didn't you just put them on the coals?
Hey man, I think you're pretty drumnk right now. Might want to step away from the keyboard.
I may have been drunk, but I stand by the comment. Steak cooked directly on lump coal is pretty amazing.
Link Posted: 6/22/2016 3:19:04 PM EDT
I'll never understand the apparent difficulty so many people (not just here) have with cooking a steak.

Salt, pepper, fire. Its pretty fucking simple.
Link Posted: 6/22/2016 3:19:33 PM EDT
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Originally Posted By dupemaster:
I may have been drunk, but I stand by the comment. Steak cooked directly on lump coal is pretty amazing.
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Originally Posted By dupemaster:
Originally Posted By azindude:
Originally Posted By dupemaster:
Looks like you got lump coal there. What didn't you just put them on the coals?
Hey man, I think you're pretty drumnk right now. Might want to step away from the keyboard.
I may have been drunk, but I stand by the comment. Steak cooked directly on lump coal is pretty amazing.
Hmm, never tried it. Might try it one of these days.
Link Posted: 6/22/2016 3:19:59 PM EDT
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Originally Posted By packingXDs:

Why do you hate science?
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Originally Posted By packingXDs:
Originally Posted By 45ProCarry:
Fucking heathens.. Steak is meant to be grilled, medium rare.

Why do you hate science?

Because it suggested boiling a steak?
Link Posted: 6/22/2016 3:20:46 PM EDT
[Last Edit: 6/22/2016 3:22:44 PM EDT by Hking]
A properly done Sous Vide and seared steak cannot be beat. You old timers are free to live in the past with your mediocre cooking methods while the rest of us enjoy some amazing science steaks.

Originally Posted By Pudwak:

Because it suggested boiling a steak?
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The temp of the water bath should never even get close to boiling point. Most meats are done at under 130.
Link Posted: 6/23/2016 6:54:39 AM EDT
[Last Edit: 6/23/2016 6:59:42 AM EDT by eracer]
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Originally Posted By packingXDs:

If its good for tough cuts, why not tender ones?
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Originally Posted By packingXDs:
Originally Posted By eracer:
Sous Vide should be reserved for tough cuts of meat.

Reverse sear the good stuff if it's over the mandatory 1.5" minimum thickness.

Otherwise, just grill it.

If its good for tough cuts, why not tender ones?

It works just fine to bring the temp up and hold it. But why bother? A good cut of meat doesn't need the same breakdown of connective tissue that only happens with long, low-temp cooking like smoking, braising, and (especially) sous vide.

A rib-eye cooked 30 minutes at 275° over indirect heat, followed by a hot sear is all you need - not 48 hours at 135°...

Better not try that with a brisket, though...
Link Posted: 6/23/2016 8:49:55 AM EDT
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Originally Posted By packingXDs:
The torture begins..

http://tinyurl.com/gqn8rvx
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Where did you get your Anova and what model is it? I've been doing sous vide for about a year, but I've been using my tankless water heater temp control for water temps.

Thanks,
Link Posted: 6/23/2016 8:54:10 AM EDT

Reverse Sear is the method you seek

Link Posted: 6/23/2016 8:55:15 AM EDT
The hell is in that Jefferson's Reserve bottle, olive oil? Almost thought we were at "dinner pic" stage until I scrolled down.
Link Posted: 6/23/2016 8:57:10 AM EDT
I've recently become a big fan of my Anova.

You can then sear it however you wish.
Link Posted: 6/23/2016 9:04:30 AM EDT
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Originally Posted By redfish86:
I'll never understand the apparent difficulty so many people (not just here) have with cooking a steak.

Salt, pepper, fire. Its pretty fucking simple.
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+87

Sometimes I get a little silly and add a handful of pecan chips to that recipe.
Link Posted: 6/23/2016 11:47:13 AM EDT
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Originally Posted By redfish86:
I'll never understand the apparent difficulty so many people (not just here) have with cooking a steak.

Salt, pepper, fire. Its pretty fucking simple.
View Quote
It's impossible to achieve the uniform done-ness of the steak pictured above on a grill.

Pick how you want the steak done (rare, medium rare, medium, etc), then set the Anova temp accordingly. The entire steak will be cooked to that done-ness.

When you then quickly finish it on a grill or with a torch, only a very thin layer of sear will be more well done. The rest is done just the way you like it.

On the other hand, with your method, only the very center of the steak is the done-ness you want. From the center, there is a gradation of increasing done-ness to the seared outside. So you have a larger percent of steak that is "well done" even if that's not how you like it.

Plus with the Anova, the steaks cook longer in their own juices, thus optimizing flavor and breaking down tough collagen.
Link Posted: 6/23/2016 12:03:19 PM EDT
As a cattle rancher this thread makes me
Link Posted: 6/23/2016 12:06:25 PM EDT
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Originally Posted By leatherface_y2k:
A steak should take about 5 minutes to grill.

Why in God's name would you dunk one in warm water for hours?
View Quote

So you can properly cook it, edge to edge, perfectly, with no error, every time?
Link Posted: 6/23/2016 12:10:45 PM EDT
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Originally Posted By Mazeman:

Plus with the Anova, the steaks cook longer in their own juices, thus optimizing flavor and breaking down tough collagen.
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Originally Posted By Mazeman:
Originally Posted By redfish86:
I'll never understand the apparent difficulty so many people (not just here) have with cooking a steak.

Salt, pepper, fire. Its pretty fucking simple.

Plus with the Anova, the steaks cook longer in their own juices, thus optimizing flavor and breaking down tough collagen.

For me, the payoff is properly rendered fat. I like my steaks rare and with a fatty cut like Rib Eye you just these large chucks of white lard in the middle. Sous Vide fixes that, handily.
Link Posted: 6/23/2016 12:13:41 PM EDT
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Originally Posted By redfish86:
I'll never understand the apparent difficulty so many people (not just here) have with cooking a steak.

Salt, pepper, fire. Its pretty fucking simple.
View Quote


I haven't cooked a steak on a grill since I discovered dry searing

I've never heard of this "boiling" a steak before but I do know letting a steak warm up before cooking makes all the difference.

Two identical cuts, one cooked straight from the fridge, and one allowed to sit at room temp for at least an hour, will taste completely different
Link Posted: 6/23/2016 12:14:43 PM EDT
I'll boil a flat iron for dinner tonight
Link Posted: 6/23/2016 12:19:24 PM EDT
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Originally Posted By leatherface_y2k:
I'll never understand making cooking a steak more complicated / time consuming than it needs to be.

And I don't want my steak sitting in tepid water for hours while wrapped in plastic.

I'm drunk though, so there's that.
View Quote


To me, sous vide is all about bulk. I won't bother with it for three steaks, for a hundred steaks twice a week, I'm all over it.
Link Posted: 6/23/2016 12:19:47 PM EDT
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Originally Posted By Soot4Brains:
The hell is in that Jefferson's Reserve bottle, olive oil? Almost thought we were at "dinner pic" stage until I scrolled down.
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