food STEAK!!

grantmichaels said:
easily.

first of all, there's no water in contact with the meat ...

second, name a food item that oxygen improves? ...

hint: it doesn't ... ever.

oxygen is, by nature, the sworn enemy of freshness ... the penultimate staling agent.

nice cook on that steak, though ...
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Hahaha Hahaha just being a troll only busting ass brother!!
 
Hahaha Hahaha just being a troll only busting ass brother!!


it's ok ...

there shouldn't be all that much unused oxygen in a grill anyways, i guess ...

i like it all ...
 
wish I had taken pics on the weekend.  Was away with friends and had to cook over some crappy  propane Q that nobody has cleaned properly since the resort bought it.  Still would take that over boil and burn though. :P  
REAL MAILLARD REWLZZZ!!!  
 
Actually they turned out pretty perfect, lower heat just meant  easier to gauge heat control , but I did miss the charcoal kiss.  
 
Beautiful steak salty. And you managed to do that with oxygen and charcoal, wow. :D
 
I did a grilled steak yesterday in new house. I'm bought an apartment in the great city. Now I have where go in my work travels. Since two months ago I was living in hotels working days. So I back for my home only weekends days. I be working at 150ml away of my home.
 
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so are all you sous vide people sealing your steaks with a Food Saver? I don't trust mine to hold the seal while cooking... and imagine the seal breaking would defeat the purpose.
 
and are you guys actually using sous vide ovens or just a pot of water?
 
cypresshill1973 said:
I did a grilled steak yesterday in new house. I'm bought an apartment in the great city. Now I have where go in my work travels. Since two months ago I was living in hotels working days. So I back for my home only weekends days. I be working at 150ml away of my home.
 
2015-11-03%25252021.07.42.jpg

2015-11-03%25252021.09.28.jpg

2015-11-03%25252021.14.48.jpg

2015-11-03%25252021.17.11.jpg
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Nice meat, nice to see you, and ... keyboard twinsies!
 
ColdSmoke said:
so are all you sous vide people sealing your steaks with a Food Saver? I don't trust mine to hold the seal while cooking... and imagine the seal breaking would defeat the purpose.
 
and are you guys actually using sous vide ovens or just a pot of water?
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This time I did not use sous vide. Only was on grill with charcoal.
 
 
grantmichaels said:
 
Nice meat, nice to see you, and ... keyboard twinsies!
Click to expand...
 
Thanks Grant! Im was very worked. Now I can participate more often the forum...
 
ColdSmoke said:
so are all you sous vide people sealing your steaks with a Food Saver? I don't trust mine to hold the seal while cooking... and imagine the seal breaking would defeat the purpose.
 
and are you guys actually using sous vide ovens or just a pot of water?
Click to expand...
 
I'm going to bump this question. I have a ribeye burning a hole in my freezer.
 
What's the question? ...
 
Yes to SV ovens ... I have the Sous Vide Supreme, Sansaire immersion circulator, and a PID-controller and electric element setup for brewing ...
 
The Foodsaver works fine, there's more than enough vacuum there for SV cooking ...
 
Chamber vac's allow one to seal liquid in w/ the meat, but you can get around that by a) freezing the liquid and sealing the block in w/ it using the snorkel type (Foodsaver etc), or you can use ZipLoc's and use archimedes principle to remove the trapped air while sealing it ...
 
The seal from a Foodsaver shouldn't bust open though ...
 
I like sous vide for my steaks for several reasons:
 
1. I live in an apartment not well suited to a charcoal grill - sous vide is nearly fool-proof and can be done in small, simple living spaces.
2. It'd take a lot of practice to be able to get the level of doneness on a steak that I can replicate each time via sous vide. 
3. I love the meaty "steaky" flavor and don't especially want much else impacting that. 
4. I use the same torch tool Grant uses to add a sear to the exterior of my steaks, and that adds a nice contrasting texture without overcooking any of the meat.
 
Now, if I end up in a place with a nice backyard, maybe I'll get a Big Green Egg and try my hand at some extreme high heat steaks that way.
 
And Boomer -- Where the hell did you get that steak?!? Amazing! 
 
I cooked a prime ribeye today with my Anova.  Used the searzall to add a nice char.  As a side I sauteed some shallots in butter, added 3 chopped Count Dracula peppers, a pound of sliced mushrooms and let them cook down.  Later I added some garlic powder, dried rosemary from last year's garden, some fresh thyme, and chicken stock.
 
Not my best photos, but here was my late dinner:
 
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Toasted some fresh sourdough and made a garlic bread bed for the steak slices:
 
 
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