"The Scovie Chronic-le"

[grantmichaels]

I'm a big fan of grilled prime rib. Even though it's usually not as rare as I like, it can't be beat for flavor, juicinesszecczzxxt and tenderness. And that flavor!   But I'm not about to make a whole rib roast at home. Not even on a Sunday. This is as close to that supper club prime rib experience as I can get at home without going full bore.

Alright, fuck it, I'll take the bait ...

No.

You can get MUCH closer to prime rib at home, and still make the same raging fire ... and the same crust, if not better.

I figure you have a cooler? First choice. 129-131F water bath, just mix boiling water into hot tap water ... 45 mins for most steak ...

Zip loc with hand pump vac, or just Archimedes principle ...

Then sear as usual.

Last resort ... oven "SV" ...

I cook steaks closer to prime rib, from full sub-zero frozen, by torching them frozen and then cooking for 60-90 mins in a 225F oven ...

I'd happily eat your rib-eye, but I beg to differ on what's possible, and if you SV and reverse-sear, you won't have that white sheathing still intact!!!

Come on in, the water's just fine ...

 

[Scovie]

That escalated quickly

Escalated to what? Quit seeing what isn't there. It's an article about meat, times and temps.


It stands to reason if I like my steak MR/R with a nice char on it, that leaving it in the fridge would disallow the center to cook quickly. Having a hot grilling surface will char the meat and chilling it first will slow the center temperature climb, thusly leaving it almost burnt on the outside while remaining medium rare to rare on the inside. Perfecto!

Another note on food safety, which isn't my angle but, the bacteria that grows on meat generally dies at 140°. However what they leave behind is carcinogenic.



HM01, I may one day be eating your steak sir. Believe that!

 

[The Hot Pepper]

Damn scovie relax. You were more fun in the chicken egg thread.

 

[Hybrid Mode 01]

Alright, f**k it, I'll take the bait ...

No.

You can get MUCH closer to prime rib at home, and still make the same raging fire ... and the same crust, if not better.

I figure you have a cooler? First choice. 129-131F water bath, just mix boiling water into hot tap water ... 45 mins for most steak ...

Zip loc with hand pump vac, or just Archimedes principle ...

Then sear as usual.

Last resort ... oven "SV" ...

I cook steaks closer to prime rib, from full sub-zero frozen, by torching them frozen and then cooking for 60-90 mins in a 225F oven ...

I'd happily eat your rib-eye, but I beg to differ on what's possible, and if you SV and reverse-sear, you won't have that white sheathing still intact!!!

Come on in, the water's just fine ...

 
 
 
     But that's so complicated! That's just not my bag. I'm more of a practice and finesse kind of guy than I am a read and replicate kind of guy.
     Science has it's place. Mostly at work. Sometimes I just like to start a bigass fire and see if I can bend it to my will.
 

 

[Scovie]

 

[Hybrid Mode 01]

HM01, I may one day be eating your steak sir. Believe that!

 

     My wife and I are moving this summer to a location about 12 hours closer to you than my current location. I see no reason why making a trip to the Desert Pacific NW wouldn't be in order.
     On a completely unrelated note, I hear you have primo fishing in your backyard...

 

[Scovie]

 
     My wife and I are moving this summer to a location about 12 hours closer to you than my current location. I see no reason why making a trip to the Desert Pacific NW wouldn't be in order.
     On a completely unrelated note, I hear you have primo fishing in your backyard...

Seriously!!!?!?! Where to? Or can you at least share what state you're moving to? lol

Hell yes.

 

[grantmichaels]

I'm calling bullshit, on that too.

FML.

You brined that fucter on the counter, when you could have SV'd it in the same GD time!

Fill one side of f**king sink with hot water even ...

Steak in a ZipLoc, 1/4 patty of butter or a little oeurl if you prefer, and no salt ...

Dunk bag into said water slowly, more and more, while zipping it shut to remove air by Archimedes Principle ...

Leave steak in bath to make fire ...

Get raging fire, then ashed-over coals, just like you did ...

The rest you know ...

Butter or oil has you covered ...

Pan sauce real quick from bag juices while steak rests for five mins puts it over the f**king top ...

This is one case where I'm just right, plainly.

 

[grantmichaels]

I. CAN'T. EVEN.

 

[Scovie]

https://youtu.be/ZUK6WiGQWbc

 

[tctenten]

I'm calling bullshit, on that too.

FML.

You brined that fucter on the counter, when you could have SV'd it in the same GD time!

Fill one side of f**king sink with hot water even ...

Steak in a ZipLoc, 1/4 patty of butter or a little oeurl if you prefer, and no salt ...

Dunk bag into said water slowly, more and more, while zipping it shut to remove air by Archimedes Principle ...

Leave steak in bath to make fire ...

Get raging fire, then ashed-over coals, just like you did ...

The rest you know ...

Butter or oil has you covered ...

Pan sauce real quick from bag juices while steak rests for five mins puts it over the f**king top ...

This is one case where I'm just right, plainly.

I will humor you. How long does the steak stay in the sink?

 

[grantmichaels]

I will humor you. How long does the steak stay in the sink?

Like 45-60 mins, or up to 1.5 hr if it's more convenient ...

Water temp like 125-135F would be great, if searing off thereafter ...

Here, torched, frozen ...

Out of oven ...

Prime rib-like, and that's top sirloin ...

Now, though ...

I mean, come on ...

You got this ... it's EASY!

 

[Hybrid Mode 01]

I'm calling bullshit, on that too.

FML.

You brined that fucter on the counter, when you could have SV'd it in the same GD time!

Fill one side of f**king sink with hot water even ...

Steak in a ZipLoc, 1/4 patty of butter or a little oeurl if you prefer, and no salt ...

Dunk bag into said water slowly, more and more, while zipping it shut to remove air by Archimedes Principle ...

Leave steak in bath to make fire ...

Get raging fire, then ashed-over coals, just like you did ...

The rest you know ...

Butter or oil has you covered ...

Pan sauce real quick from bag juices while steak rests for five mins puts it over the f**king top ...

This is one case where I'm just right, plainly.

 

     tl:dr.  ( )
 
 
 
 
     In all the time it took you to do that, all I did was sit around with my meat on the counter.

 

[grantmichaels]

But it's NOT comparable ... ffuuu, am I on Fox News? ...

 

[Hybrid Mode 01]

You got this

 

 
 
 
 
     That's all I'm trying to say, man!

 

[Hybrid Mode 01]

     Good looking meat, though!

 

[grantmichaels]

I'll leave it there ...

I'll never get it ...

 

[Hybrid Mode 01]

I'll leave it there ...

I'll never get it ...

 

     Now I know how paulky feels.
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
:
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
     Ain't I a stinker, though!

 

[grantmichaels]

It would be harder for tougher cuts, or poultry or pork - which demand higher temps ...

But for seafood, where fish wants hot tap water temp for SV, or for rare beef (leaving room for high-temp sear), it's really easy to spoof right in the sink (if you can add a little hot water, even better) or in a cooler (don't have to pay mind for the 45-60 mins in a cooler ...

Vac not key for < 2 hr cooke, but is for shit like short-rib or brisket that takes days ...

For steak, it's a good tool to put in the bag ...

 

[grantmichaels]

Fish filet and shrimp/lobster too ... butter poached delight.