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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?
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A steak should take about 5 minutes to grill.
Why in God's name would you dunk one in warm water for hours? |
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Quoted: 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. View Quote View All Quotes View All Quotes Quoted: Quoted: 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. But it's your meat man, and it's a free country. Just remember to post dinner pics later. |
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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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I could tell you what's better than both, but you likely won't listen, dodo what you want.
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Looks like you got lump coal there. What didn't you just put them on the coals? |
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Quoted: http://i1289.photobucket.com/albums/b506/elbeefalo/Mobile%20Uploads/_20160622_023429_zpsrrvshq7k.jpg View Quote |
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Quoted: 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. |
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Looks like you got lump coal there. What didn't you just put them on the coals? View Quote View All Quotes View All Quotes Quoted:
Looks like you got lump coal there. What didn't you just put them on the coals? Lol you are drunk. |
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Quoted: Looks like you got lump coal there. What didn't you just put them on the coals? View Quote View All Quotes View All Quotes Quoted: Looks like you got lump coal there. What didn't you just put them on the coals? |
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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. View Quote View All Quotes View All Quotes Quoted:
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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. |
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Fucking heathens.. Steak is meant to be grilled, medium rare.
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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). |
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Quoted: 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). View Quote View All Quotes View All Quotes Quoted: Quoted: 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. |
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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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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! |
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Quoted: Hey man, I think you're pretty drumnk right now. Might want to step away from the keyboard. View Quote View All Quotes View All Quotes Quoted: Quoted: Looks like you got lump coal there. What didn't you just put them on the coals? |
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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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Quoted: I may have been drunk, but I stand by the comment. Steak cooked directly on lump coal is pretty amazing. View Quote View All Quotes View All Quotes Quoted: Quoted: Quoted: Looks like you got lump coal there. What didn't you just put them on the coals? |
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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.
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Because it suggested boiling a steak? View Quote The temp of the water bath should never even get close to boiling point. Most meats are done at under 130. |
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Quoted: If its good for tough cuts, why not tender ones? View Quote View All Quotes View All Quotes Quoted: Quoted: 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... |
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View Quote 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, |
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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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I've recently become a big fan of my Anova.
You can then sear it however you wish. |
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Quoted: 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 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. |
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Plus with the Anova, the steaks cook longer in their own juices, thus optimizing flavor and breaking down tough collagen. View Quote View All Quotes View All Quotes Quoted:
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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. |
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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 |
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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. |
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