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Posted: 6/22/2016 4:16:33 AM EDT
[#1]
Alton Brown always. One of the rules of Arfcom.
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Posted: 6/22/2016 4:19:33 AM EDT
[#2]
Quote HistoryQuoted: 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.  Boiled and all.  |
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Posted: 6/22/2016 4:24:44 AM EDT
[#3]
Serious Eats seems to think boiling works.
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Posted: 6/22/2016 4:25:11 AM EDT
[#4]
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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Posted: 6/22/2016 4:25:50 AM EDT
[#5]
Quote HistoryQuoted: 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. Quote HistoryQuoted: 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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Posted: 6/22/2016 4:26:49 AM EDT
[#6]
Steak + Boil???
Fire of any kind is the only answer. |
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Posted: 6/22/2016 4:28:34 AM EDT
[#7]
Quote HistoryQuoted: A steak should take about 5 minutes to grill. Why in God's name would you dunk one in warm water for hours? Science.... and laziness. But mostly science. |
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Posted: 6/22/2016 4:33:29 AM EDT
[#8]
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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Posted: 6/22/2016 4:34:09 AM EDT
[#9]
I could tell you what's better than both, but you likely won't listen, dodo what you want.
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Posted: 6/22/2016 4:35:16 AM EDT
[#10]
Quote HistoryQuoted: 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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Posted: 6/22/2016 4:38:12 AM EDT
[#11]
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Posted: 6/22/2016 4:39:20 AM EDT
[#12]
Quote History |
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Posted: 6/22/2016 4:39:31 AM EDT
[#13]
Quote HistoryLooks like you got lump coal there. What didn't you just put them on the coals? |
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Posted: 6/22/2016 4:43:15 AM EDT
[#14]
Quote HistoryQuoted: 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. |
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Posted: 6/22/2016 4:44:04 AM EDT
[#15]
Quote HistoryQuoted:
Looks like you got lump coal there. What didn't you just put them on the coals? Quote HistoryQuoted:
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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Posted: 6/22/2016 4:46:17 AM EDT
[#16]
Quote HistoryQuoted: Looks like you got lump coal there. What didn't you just put them on the coals? Quote HistoryQuoted: Looks like you got lump coal there. What didn't you just put them on the coals? |
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Posted: 6/22/2016 4:48:07 AM EDT
[#17]
Quote HistoryQuoted:
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. Quote HistoryQuoted:
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. 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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Posted: 6/22/2016 4:50:52 AM EDT
[#18]
Quote HistoryQuoted: But why heat up food in contact with plastic for hours? That's no good. Why not? |
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Posted: 6/22/2016 5:29:30 AM EDT
[#19]
Quote HistoryQuoted: A steak should take about 5 minutes to grill. Why in God's name would you dunk one in warm water for hours? Boiling are dumb |
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Posted: 6/22/2016 5:55:05 AM EDT
[#20]
Fucking heathens.
 . Steak is meant to be grilled, medium rare.
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Posted: 6/22/2016 6:02:16 AM EDT
[#21]
Quote HistoryQuoted: Fucking heathens. . Steak is meant to be grilled, medium rare.Why do you hate science? |
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Posted: 6/22/2016 6:13:02 AM EDT
[#22]
Quote HistoryQuoted:
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). |
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Posted: 6/22/2016 6:16:40 AM EDT
[#23]
Quote HistoryQuoted: 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). Quote HistoryQuoted: 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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Posted: 6/22/2016 6:32:23 AM EDT
[#24]
The victims.
USDA Prime Ribeyes |
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Posted: 6/22/2016 6:36:56 AM EDT
[#25]
coal
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Posted: 6/22/2016 6:45:30 AM EDT
[#26]
Dammit, OP.....
Now I'm buying an ANOVA
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Posted: 6/22/2016 6:56:53 AM EDT
[#27]
Quote HistoryQuoted: Dammit, OP..... Now I'm buying an ANOVA  |
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Posted: 6/22/2016 6:58:30 AM EDT
[#28]
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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Posted: 6/22/2016 7:03:22 AM EDT
[#29]
Quote HistoryQuoted: 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? |
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Posted: 6/22/2016 8:56:37 AM EDT
[#30]
Quote HistoryQuoted:
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. 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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Posted: 6/22/2016 10:25:41 AM EDT
[#31]
The torture begins..
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Posted: 6/22/2016 3:16:08 PM EDT
[#32]
Quote HistoryQuoted: Hey man, I think you're pretty drumnk right now. Might want to step away from the keyboard. Quote HistoryQuoted: Quoted: Looks like you got lump coal there. What didn't you just put them on the coals? |
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Posted: 6/22/2016 3:19:04 PM EDT
[#33]
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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Posted: 6/22/2016 3:19:33 PM EDT
[#34]
Quote HistoryQuoted: I may have been drunk, but I stand by the comment. Steak cooked directly on lump coal is pretty amazing. Quote HistoryQuoted: Quoted: Quoted: Looks like you got lump coal there. What didn't you just put them on the coals? |
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Posted: 6/22/2016 3:19:59 PM EDT
[#35]
Quote HistoryQuoted:
Why do you hate science? Quote HistoryQuoted:
Quoted:
Fucking heathens. . Steak is meant to be grilled, medium rare.Why do you hate science? Because it suggested boiling a steak? |
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Posted: 6/22/2016 3:20:46 PM EDT
[#36]
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.
Quoted:
Because it suggested boiling a steak? 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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Posted: 6/23/2016 6:54:39 AM EDT
[#37]
Quote HistoryQuoted: If its good for tough cuts, why not tender ones? Quote HistoryQuoted: 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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Posted: 6/23/2016 8:49:55 AM EDT
[#38]
Quote HistoryWhere 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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Posted: 6/23/2016 8:54:10 AM EDT
[#39]
Reverse Sear is the method you seek |
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Posted: 6/23/2016 8:55:15 AM EDT
[#40]
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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Posted: 6/23/2016 8:57:10 AM EDT
[#41]
I've recently become a big fan of my Anova.
You can then sear it however you wish. |
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Posted: 6/23/2016 9:04:30 AM EDT
[#42]
Quote HistoryQuoted:
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. +87 Sometimes I get a little silly and add a handful of pecan chips to that recipe. |
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Posted: 6/23/2016 11:47:13 AM EDT
[#43]
Quote HistoryQuoted: 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. 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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Posted: 6/23/2016 12:03:19 PM EDT
[#44]
As a cattle rancher this thread makes me
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Posted: 6/23/2016 12:06:25 PM EDT
[#45]
Quote HistoryQuoted:
A steak should take about 5 minutes to grill. Why in God's name would you dunk one in warm water for hours? So you can properly cook it, edge to edge, perfectly, with no error, every time? |
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Posted: 6/23/2016 12:10:45 PM EDT
[#46]
Quote HistoryQuoted:
Plus with the Anova, the steaks cook longer in their own juices, thus optimizing flavor and breaking down tough collagen. Quote HistoryQuoted:
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. 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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Posted: 6/23/2016 12:13:41 PM EDT
[#47]
Quote HistoryQuoted:
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. 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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Posted: 6/23/2016 12:14:43 PM EDT
[#48]
I'll boil a flat iron for dinner tonight
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Posted: 6/23/2016 12:19:24 PM EDT
[#49]
Quote HistoryQuoted:
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. 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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Posted: 6/23/2016 12:19:47 PM EDT
[#50]
Quote HistoryQuoted:
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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