ttt

quote:

---

I've tried this method 2-3 times now and I'm convinced it has to be done with a very thick cut steak to be done properly.

The thinner cuts you buy already packaged just seem to cook way too fast - I've even turned the sear time down to less than a minute on each side and the oven time in half, and they still don't turn out just right.

Anybody else tried it with a thinner cut, or am I the only one thus far?

---

I had the same results, even with the thickest prepackaged cuts from HEB. Anyone know if the HEB butchers can do thicker cuts on request? I know there are specialty butchers in town but HEB's a lot easier since I'm already there every couple of weeks.

Pretty sure HEB meat cutters will cut a tenderloin any thickness you want.

I want to try a steak cooked in water.

quote:

---

I want to try a steak cooked in water.

---

I've used this method a half dozen times:

http://www.seriouseats.com/2010/04/cook-your-meat-in-a-beer-cooler-the-worlds-best-sous-vide-hack.html

One of the easiest, best ways to cook a steak, especially for a crowd.

Thanks for that link, I'm going to give it a try as soon as I can get my hands on some steaks. I was actually thinking about making something like this



But who has time for that? This beer cooler trick should be a good alternative.

http://seattlefoodgeek.com/2010/02/diy-sous-vide-heating-immersion-circulator-for-about-75/

Bumping so I can try this tonight..

if you have a kegerator, you can use your temperature controller (if it has a heat mode like mine does) and a crock pot (or roaster oven) to cook sous vide method.

i get more compliments when i fix steaks that way!

I've never heard of this but do want to try.

it's awesome.

the steaks can stay at temp for up to 24 hours or so without drying out or getting overdone, because the temp never goes above the level of done-ness you want.

we had a wedding at our house. about 20 guests. I took orders and cooked everyone's steak to their preference (even one well, that I did med-well). Started early in the day, put the most-done (med well) ones in, brought them up to temp for 45 minutes or so, then lowered the water temp ~5 degrees and added the medium batch in. repeated process, then did the med-rare ones, etc. All the steaks stayed in the water bath the whole time to keep warm, even after they were done, until it was time to serve them.

Had the vac bags marked for each steak's done-ness. when everything else was almost ready, took the ALL the steaks out of their vac bags and out to the gas grill to get some sear marks (<1 min per side) and plated them. Got great props.

[This message has been edited by TX AG 88 (edited 7/25/2013 9:46p).]

What temp was the water bath?

I forget exactly what temp I used for each level of done-ness. With my Johnson Controls 480A, there's a significant amount of oscillation about the set temp (+/- 3 or 4*F). For my usual "ideal medium rare" steaks, I set the controller at 132 or 133* and that gets them just right.

I'm not totally positive what temp the center of the steaks settle at EXACTLY, since there are errors in the system (water not perfectly uniform throughout the roaster, probe tip error, etc) but trial and error shows that is the setting that gives me the ideal results for myself.

The first time I did steaks this way, I set the target temp at 135*, and they were almost perfect (by my preferences). Quite a few subsequent attempts have led to a 2 or 3* adjustment. That's not a huge difference, especially when you consider the additional time on the grill for searing...

So, I guess that's a long-winded way of saying you're pretty safe using the recommended temps at this site.

http://www.seriouseats.com/2010/03/how-to-sous-vide-steak.html

Even if you wind up adjusting it to your preference over time, your initial attempt will be pretty dang amazing!

I assume you season them in the bag?

yeah. i use garlic salt and black pepper then seal them up.

Just go ahead and throw a box of wetted wood shavings in a tinder box with the steak in the oven.

Wifey will LOVE it. ;_

did the OPs method on friday. One of the best meals i have cooked.

Speaking of Sous Vide, has anyone seen this project on Kickstarter?

http://www.kickstarter.com/projects/seattlefoodgeek/sansaire-sous-vide-circulator-for-199?ref=live

It's $200, and I don't cook steaks enough to make it really worth it, but I think it would still be really cool to have.

quote:

---

Speaking of Sous Vide, has anyone seen this project on Kickstarter?

http://www.kickstarter.com/projects/seattlefoodgeek/sansaire-sous-vide-circulator-for-199?ref=live

It's $200, and I don't cook steaks enough to make it really worth it, but I think it would still be really cool to have.

---

I am very intrigued by it. Struggling with if I will use it enough to justify the $200 but I am sure if I have it, I will use it.

Hopefully the files aren't too big...







[This message has been edited by Comeby! (edited 12/7/2013 7:13p).]

Bump

I'm doing this now!

I have a sibling that is a classically trained chef/restaurant owner......
...spent years in Paris and graduated from Le Cordon Blu and can do wonders with a water bath that maintains a set temp.

It's amazing........seasoned backstrap and or tenderloin in camp left at 2pm and served at 9pm at the perfect rare to medium rare is amazing.

It is really an ultimate hunting camp preparation method .

Best steak I've ever cooked and I've done them all different ways:

2" bone-in ribeye
Set steak out on counter in the morning for a supper cook. Put liberal amount of kosher salt on both sides. Fresh ground black pepper on both sides.

Get your smoker to around 300. Place steaks far away from heat. Flip every 15 minutes for about an hour.

Throw crapload of coals directly under meat. About 2-3 minutes each side. Check with internal thermometer and pull at 125.

Let steaks rest for 10 minutes.

I've eaten steaks at some of the best steakhouses in the country and I've never had one better than I cook in this manner at my house. Only downside to this method is it takes longer.

[This message has been edited by country (edited 12/30/2013 11:28p).]

Nice country! I'm gonna have to try them like that. We did 2" bone-in rib eyes a few weeks ago and I tried them in a dutch oven in the oven. Prepared per the tenderloin directions, but with the oven at 400 because we needed a little more cook time. See below.

Going to attempt this method tonight. I have an enameled coated cast iron and I have a cast iron (non-coated) dutch oven. Which one should I use?

Busted out one of these tonight.

BGE 600 degrees..nuff said

Rain killed any chance for BBQ today, so prime steaks into the oven for dinner tonight it is!

Not trying to be a steak snob but many of the experts suggest not to pepper your steak until ready to serve. Says pepper will scorch. Would post a pic of my ribeyes I just pulled off but don't know how to post pictures from my phone. Happy grilling!

And...here we go! My first attempt. Prime strip.

If this gets the B1-83 stamp of approval, my TexAgs Outdoor Board life will be complete.

Worked well, and I didn't have to start a fire in the pit for one steak. A minute and a half on each side in the cast iron pan on the stove, and 8 mini
Yes in the oven at 450. Ended up with a medium- medium rare NY strip. I used a little fresh rosemary with the butter when it went in the oven.

Everybody is correct when they say it smokes .......a lot!

ttt