How Do You Like Your Steak? Options 1-5

Toulon · 2019-12-10T11:58:21+00:00

Anything between 2 or 3 is good with me. Never 1.

professor

Sorry - it depends on the steak, i.e., Filet #1, Rib Eye or New York Stip #3, T-Bone #2, etc... If you're gonna cook the shit out of it just get a burger.

d5n03

2 - 3 for me.

Weirfan

None of the above. All of those steaks have varying degrees of doneness from the edge to the center. The ONLY way to properly cook a steak evenly from edge to edge is to use the Sous Vide method followed by a quick sear and caramelization of the surface preferably in a hot cast iron pan or can use a torch. The best steak you will ever have....You will never eat a steak or any meat cooked on the BBQ again.

Only time I use a BBQ now is to cedar plank cook, seafood , keep something warm when there is no room elsewhere or to caramelize my mop sauce on ribs after they come out of the smoker (off course prepped using the sous vide immersion bath ) did this recently and best , fall off the bone ribs ever

ZWExton

Weirfan Yes, it was you who recommended this in a thread about grilling. I am a convert, and you're so right. Best steak I've ever had every time. Grilling a steak seems stupid, now.

DC300

Weirfan Have you tried the "reverse seering" method? Similar to Sous vide, but use the oven on low to cook to just below temp and then Seer. I prefer it as it doesn't make the texture as "mushy", but still renders all the fats and doesn't make the meat tough. Pretty much the same idea, just a little easier and to my preference, a bit better texture. YMMV. I'm still a fan of letting the meat get to room temp before cooking and hitting it on the grill, I like more chew, but variety is the spice of life, I like to try it all.

Weirfan

ZWExton

I wouldn't say it is stupid, just a much inferior method. The grill can be used in the final step to sear the two sides though for those who like that char flavor
Grilling is convenient and quick I must add that it is good for cooking hot dogs too although I prefer them boiled or cooked over a firepit...... but you are right...just cant cook steak/meat any other way once you have used sous vide .......Infrared grills in some restaurants are ok

SVonhof

2-3

And I hear the love for the Sous Vide, but have not bought into the tech yet. I already have the vacuum sealer, but have not gotten the circulator. I have heard nothing but good about it though, as long as you get a good sear on the meat afterward.

Weirfan

SVonhof

I recommend this one
https://anovaculinary.com/

brownmoose13

go to a butcher shop (sorry to show my age!!), have the butcher grind a piece of round steak 1 time and 1 time only. Put about 1/2" of meat on a piece of white bread, add a little salt and sit back and enjoy.....along the new growth of hair on your chest!!!

Weirfan

brownmoose13 go to a butcher shop (sorry to show my age!!),

Its not an age thing but a quality issue and you can order and have prepared whatever you want as you want, thickness etc.

I probably use a butcher for 80% of my meat purchase... I order a cured, in house honey ham for Christmas and its miles better than any other ham. Hard to find fresh lamb shanks a grocery store so pr order from the butcher for my braised lamb shanks in red wine I serve NYE.

I do use Costco meat in summer, love their Rib eyes and buy a whole beef tenderloin a couple times a summer....price is better and quality is very good, not butcher shop good.

I drive 1.5 hours each way once a summer to purchase some incredible smoked sausages....usually get anywhere from 50-80 lbs as neighbours and friends all love them....

Dufferman

#2 for me. It kills me when people think the juices from a steak are blood. All the blood is long gone when that piece of meat is cut into steak. I had to force my wife to try a med rare/med steak that was still a little "bloody". She loved it now, and if we could eat in the dark she would eat up a rare/med rare. Anything over 3 makes just about any steak tough. Now, if I'm not paying I'll eat any steak no matter how over cooked!

SVonhof

Weirfan
I have seen some of the reviews of these and they do well. Quick question for you, since you are a user. How long does it take a steak (average size) to come up to the temp of the water? I was wondering if this is more of a weekend use or if it happens fast enough to be used during the week when there is less time available.

BTW, if you don't have one, I recommend a carbon steel pan, instead of cast iron. They heat up much faster and are lighter. I picked up one of the pans pictured in this recipe:
https://www.foodandwine.com/recipes/grilled-philly-cheesesteaks

Best Empire Steel 10" pan (they started making in 1879). They are on EBay sometimes (got mine for $30 delivered). Great pan! I got mine and cleaned it really good and re-seasoned it. I don't use it often as it's used on the BBQ (charcoal or gas) or on the propane burner (30,000 BTW Camp Chef burner). It heats up almost immediately (I would say easily 5X faster than a Lodge cast iron) and treat it right and it will last another 100 years.

ZWExton

SVonhof It's a 2hr investment generally, at least. I prefer a 3+ hr cook. I've even done 4hrs. It comes out so unbelievably tender.

It's a slow-cook method, with incredible precision. You never expose the food to a higher temperature than you want it cooked to. However, as a result, you need to hold the meat at, say, 133° for quite a while to fully cook it. But you end up with a piece of meat that is 100% cooked exactly the way you want.

I use the Gramercy Kitchen immersion cooker. Also on Amazon. It was $85 or so, and has been great.

DC300

I'm with the 1.5 from above. Just over rare is really good. If I'm cooking I got for rare and let it rest for 5-10 mins before eating, if I'm paying attn, I will put the plate on top of the grill lid and let them warm up so I don't lose the heat to the plate and put the steaks on with a little salted butter on top and cover loosely with foil, when the butter melts, its time to eat haha.

Restaurants, I just find out what they serve it on, cast iron sizzle plate, go rare. If it is a plate, go med-rare and ask them to miss rare if anything.

kelco9

2.5, but I grew up with about an 8 on the 5-point scale. Then we'd put ketchup on it. (Head shake.)

swinnea

kelco9
Been there done that. First girlfriend's family stuck a 1.5 in front of me and it was night and day. But I've moved back to 2-2.5.

kelco9

swinnea I had the same experience when my uncle put a 1.5 - 2 in front me for the first time. It was like, "Hey, where did all this flavour come from?"

My mom prepared steak the way she did because my dad couldn't/wouldn't eat any meat that has any kind of pink to it. But more to the point, I think my mom prepared it that way because she had four kids to feed on a limited budget, and she calculated the cost of steak by the number of chews it took to get it down your gullet.

accufitgolf

mikeintopeka

Original Steak Tartare was raw, not cooked at all. Most every place stopped serving it for fear of food illness.

2 and no more for me.

mikeintopeka

accufitgolf Original Steak Tartare was raw, not cooked at all.

Yes sir, that was exactly what I ate as an appetizer the first time I had it. Now it reminds me of steak based meat similar in consistency to shaved lamb/beef combos you'd find in a Greek gyro shop.

candukid

ZWExton
Gonna have to grt me one of these. They sound wonderful to get the meat just right.
Do you put a lot 9f water so you don't need to add halfway through the process?

Weirfan

candukid

for a short immersion bath of an hour or two, no need to, just make sure you use enough to keep the impeller covered ....if you are doing a long bath 12/24/36 hours for say ribs or roasts you might need to for evaporation. Placing cellophane wrap over the pot or container you use will help. If you buy the large vacuum packs of ribs you can use a cooler full of water and set for a couple days and be fine as the cooler is big enough to hold lots of water.

ZWExton

candukid Evaporation is pretty negligible over a couple hours. There's a "min" line on the cooker itself. I usually start about an inch above that, then put the steak in which raises the water level further. Have never had to add water mid-cook as long as I start it off that way.

« Previous Page Next Page »