JayT said:
Just a second! That is why the prerequisite resting time that must rest before cutting meat?
food STEAK!!
- Thread starter zdecker
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Just a second! That is why the prerequisite resting time that must rest before cutting meat?
Yes! Figured you knew that one, Mr. Meat! 
When it's hot off the grill the juices are in the cavities of the meat, not "in the meat." When rested, they are absorbed back.
If you cut it hot, all the juices release and you have dry meat. Or dryer than you could have had.
When it's hot off the grill the juices are in the cavities of the meat, not "in the meat." When rested, they are absorbed back.
If you cut it hot, all the juices release and you have dry meat. Or dryer than you could have had.
i have a rib eye to use, as it's been in fridge since monday ...
after 90 mins on the counter, rinsed and dried ...
seasoned a bit ...
vacuum sealed and in the bath ...
prepared to sear ... going to try oilless ...
results in a bit ...
after 90 mins on the counter, rinsed and dried ...
seasoned a bit ...
vacuum sealed and in the bath ...
prepared to sear ... going to try oilless ...
results in a bit ...
129F was a better temp for the sous vide for beef that's yet to be seared ...
lots of things went better today, but i should have had some canola oil and/or butter so that the sear was faster ... next time i'll try caveman or on the chimney ...
anyways ...
wasn't supposed to be salty, was.
not the worst problem to have, really ...
lots of things went better today, but i should have had some canola oil and/or butter so that the sear was faster ... next time i'll try caveman or on the chimney ...
anyways ...
wasn't supposed to be salty, was.
not the worst problem to have, really ...
Holy shit you boiled a steak??
129F is more like hot tub!
Oh no. Sous vide steak in the steak thread. *takes cover*
A shit storms abrewin!
Honestly though, it looks good to me
A shit storms abrewin!
Honestly though, it looks good to me
looks pretty good, but I will stick with grilling my steak thanks 
I felt like a steak on the grill
Nice approach Grant and you have reminded me I have not cooked a steak in a long time! I cannot let all those baking potatoes go to waste.
When I got into the sous vide game (> 5 years ago now) it was pretty edgy ... it's not edgy anymore.
Buy an Anova and experiment w/ new shit: http://anovaculinary.com/
That steak didn't have any of the old problems, but had two new problems in place of them ...
The juice of the meat remained completely intact last night - there was almost no juice in the vac bag ... so, between 10F lower temp, letting it come to room temp before sucking and dunking, and the salt routine, the problem of the meat expelling it's juice were solved.
The carbon steel skillet on the electric range was woefully inadequate ... I hadn't built the kamado, though ...
I should have put a load of lump in the chimney starter and seared it off on a lower grate on the chimney ... would have saved me from smoking out the house ...
So ...
Next one's going to be perfect, I think ...
I'll let the meat come up to temp for an hour, but not salt it nearly so heavily ...
I'll add a patty of butter back to the bag at seal time, because w/o that coating on the meat when you sear it, it sears more slowly and less well ...
I'll skip the pan searing w/ electric range - smoked out the house for no reason ... grill would be better ... hear you can get a bitchin' fire for searing in no time in the kamado, too ...
I'm close now.
That steak was good, but that gray band can be thinner yet, still.
I guess I need to read about whatever this umami or umani shit ...
I see people are making marinade using soy, bleu cheese, and Worcestershire or such ...
Anyone know all about this?
Buy an Anova and experiment w/ new shit: http://anovaculinary.com/
That steak didn't have any of the old problems, but had two new problems in place of them ...
The juice of the meat remained completely intact last night - there was almost no juice in the vac bag ... so, between 10F lower temp, letting it come to room temp before sucking and dunking, and the salt routine, the problem of the meat expelling it's juice were solved.
The carbon steel skillet on the electric range was woefully inadequate ... I hadn't built the kamado, though ...
I should have put a load of lump in the chimney starter and seared it off on a lower grate on the chimney ... would have saved me from smoking out the house ...
So ...
Next one's going to be perfect, I think ...
I'll let the meat come up to temp for an hour, but not salt it nearly so heavily ...
I'll add a patty of butter back to the bag at seal time, because w/o that coating on the meat when you sear it, it sears more slowly and less well ...
I'll skip the pan searing w/ electric range - smoked out the house for no reason ... grill would be better ... hear you can get a bitchin' fire for searing in no time in the kamado, too ...
I'm close now.
That steak was good, but that gray band can be thinner yet, still.
I guess I need to read about whatever this umami or umani shit ...
I see people are making marinade using soy, bleu cheese, and Worcestershire or such ...
Anyone know all about this?
I can't eat blue cheese, the smell alone makes me want to suck on dirty socks.
Me too, but I think a small amount is used to create this umami ...
But I don't like it, either.
"People taste umami through receptors for glutamate, commonly found in its salt form as the food additive monosodium glutamate (MSG).[5] For that reason, scientists consider umami to be distinct from saltiness.[6]"
I'll just use MSG, then.
But I don't like it, either.
"People taste umami through receptors for glutamate, commonly found in its salt form as the food additive monosodium glutamate (MSG).[5] For that reason, scientists consider umami to be distinct from saltiness.[6]"
I'll just use MSG, then.
I have a question, and I am not trying to be funny. If you have to sear it after sous videing it, then why not just sear it and eat it? I mean a little more sear, at a high temp and that thing is done in three or four minutes. Why go through all the rest of the hassle? I know sous vide has its place, but for a ribeye? I'd have that thing done and eaten in a half hour, start to finish.
You know the answer, but I'll give you a hint ... collagen.
High heat makes collagen tighten up (chewy) ...
Low heat makes collagen relax and eventually melt, basically ...
That meat has a texture more like prime rib or medium-rare filet, but is rib-eye tasting all day long ...
Baroque Obama ...
High heat makes collagen tighten up (chewy) ...
Low heat makes collagen relax and eventually melt, basically ...
That meat has a texture more like prime rib or medium-rare filet, but is rib-eye tasting all day long ...
Baroque Obama ...
Since this is ask GM hour.... what's the salt thing supposed to acheive?
I love the dedication of trying new things and mastering them. But imo if you want a really good tender steak with no " gray band" as you put it would be the following.
first start with the best quality steak/beef you can find/afford. Really top quality steak is expensive but worth it if you in search of the ultimate. I like to rub with a little kosher, then into the refrigerator until your ready to cook then I hit with fresh cracked pepper. no rest at room temp- directly from the cold to the grill. I prefer to grill over hardwood lump charcoal. big fan of indirect then direct to crisp things up at the end.reverse works great as well. No gray meat,perfect even color- for me is medium rare-leaning more towards the rare side. oh and freaking love good blue cheese. if you guys can find it try oregon blue vein by rogue creamery- amazing stuff
grant your method is producing a nice looking steak. but I would miss that kiss of smoke and char you get from the grill/hard wood lump.
first start with the best quality steak/beef you can find/afford. Really top quality steak is expensive but worth it if you in search of the ultimate. I like to rub with a little kosher, then into the refrigerator until your ready to cook then I hit with fresh cracked pepper. no rest at room temp- directly from the cold to the grill. I prefer to grill over hardwood lump charcoal. big fan of indirect then direct to crisp things up at the end.reverse works great as well. No gray meat,perfect even color- for me is medium rare-leaning more towards the rare side. oh and freaking love good blue cheese. if you guys can find it try oregon blue vein by rogue creamery- amazing stuff
grant your method is producing a nice looking steak. but I would miss that kiss of smoke and char you get from the grill/hard wood lump.