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04-20-2018 , 08:33 PM

#30776

Malice's Attorney

veteran

Join Date: May 2012 Posts: 3,077

That's a 10 for me! I like sv steak though, and appreciate good sears on them since that's incredibly difficult with that method.

Quote

04-20-2018 , 09:32 PM

#30777

grando1.0

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Join Date: May 2012 Posts: 17,111

I'm legit trying to find even a tiny part of that steak to critique and I can't. 10/10

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04-21-2018 , 03:08 AM

#30778

27offsuit

actions have consequences!

Join Date: Jul 2004 Posts: 38,535

got dam

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04-21-2018 , 03:45 AM

#30779

El Diablo

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Join Date: Sep 2002 Posts: 70,770

Malice, grando:

I don't make the rules. SV max score is 9, that's just the way it is. I obv also thought it looked amazing!

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04-21-2018 , 04:17 AM

#30780

Malice's Attorney

veteran

Join Date: May 2012 Posts: 3,077

Quote:

Originally Posted by El Diablo

Malice, grando:

I don't make the rules. SV max score is 9, that's just the way it is. I obv also thought it looked amazing!

Yea, personally I find perfect sv steak > all grill.

The main argument seems to be grill/pan gives more chew/bite, but I think the perfect steak accomplishes that with a great sear, and if that's the case, I'd rather have a melt in your mouth contrasting interior, rather than crunchy on crunchy.

Just my preference, though, I definitely care more about texture than anyone I ever eat with though.

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04-21-2018 , 07:56 AM

#30781

Bigdaddydvo

King of the Politics Forum

Join Date: Aug 2004 Posts: 21,304

Quote:

Originally Posted by Malice's Attorney

IMO the main thing SV has going for it is the ability to do a lot of steaks at once, mainly for when I’m having people over. SV steaks are definitely on the “more tender” side, and it could be my imagination, but they aren’t as robust texture-wise as steaks grilled or roasted. A big reason I will probably never SV a prime rib. The other nice advantage is putting different flavors in the bag—garlic and butter, for example, are wonderful.

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04-21-2018 , 08:05 AM

#30782

miamicheats

i finance dead fish

Join Date: Sep 2010 Posts: 17,146

Quote:

Originally Posted by grando1.0

I'm legit trying to find even a tiny part of that steak to critique and I can't. 10/10

Easy - it wasn’t served to us

Sent from my iPhone using Tapatalk

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04-21-2018 , 08:16 AM

#30783

Hoagie

name is based on sandwich

Join Date: Jul 2004 Posts: 6,470

Quote:

Originally Posted by El Diablo

Malice, grando:

I don't make the rules. SV max score is 9, that's just the way it is. I obv also thought it looked amazing!

9/9 it is then!

Quote

04-21-2018 , 09:06 AM

#30784

Bigdaddydvo

King of the Politics Forum

Join Date: Aug 2004 Posts: 21,304

At a wedding this weekend. Here’s their ad for the venue’s restaurant’s steak:

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04-21-2018 , 10:20 AM

#30785

thabighurt35

**** you Monday

Join Date: Feb 2009 Posts: 11,588

Thanks guys, I was pretty happy with it.

Quote:

Originally Posted by Bigdaddydvo

hahahaha, and people actually look at that and think its an appetizing picture.

perfect meme

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04-21-2018 , 01:40 PM

#30786

Rococo

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Join Date: Jul 2004 Posts: 18,161

Quote:

Originally Posted by Bigdaddydvo

At a wedding this weekend. Here’s their ad for the venue’s restaurant’s steak:

Fantastic example of beef ahi.

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04-21-2018 , 01:57 PM

#30787

amoeba

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Join Date: Sep 2004 Posts: 20,431

Honestly thats too much grey band even for tuna.

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04-21-2018 , 04:49 PM

#30788

El Diablo

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Join Date: Sep 2002 Posts: 70,770

Malice,

Obv tbh steak and many other SV ones here are amazing and I'd love to eat them, but I find it gives the steak a little more of a prime rib type texture vs a traditional grilled steak texture, so I prefer grilled or pan for that reason. Still have that sear vs melt in your mouth texture difference, but it's just a little different. I dunno, I think you know what I'm talking about.

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04-21-2018 , 06:43 PM

#30789

thabighurt35

**** you Monday

Join Date: Feb 2009 Posts: 11,588

Quote:

Originally Posted by El Diablo

where does oven reverse sear fit into your palettes preference scale?

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04-21-2018 , 06:48 PM

#30790

El Diablo

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Join Date: Sep 2002 Posts: 70,770

Tbh,

I don’t think I’ve ever done a single steak in the oven, but my guess is it would be in the less preferred category with SV since it’s like a faster version of doing a prime rib.

Would be interesting to do a blind test and see how many of these preferences are real.

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04-21-2018 , 08:16 PM

#30791

thabighurt35

**** you Monday

Join Date: Feb 2009 Posts: 11,588

El D,

I am interested in a blind taste off. I have never had good results with pan only and I don't like the burnt char taste from grilling so I may be missing out here.

Pulling off all 4 options in one place at the same finished time sounds very challenging at first thought.

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04-21-2018 , 09:23 PM

#30792

IBeDrummin

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Join Date: Jul 2008 Posts: 28,437

Quote:

Originally Posted by thabighurt35

Pulling off all 4 options in one place at the same finished time sounds very challenging at first thought.

I tried this a while back, though didn’t perfectly nail the timing. My taste test wasn’t blind, but my ratings aligned with El D’s. Maybe I’ll give it a crack again with ribeye this time around.

Quote:

Originally Posted by IBeDrummin

Long post ahead.

I was feeling saucy and decided it was time to finish off the Costco prime strips I broke down several months ago. With four left, I decided I'd go with four different methods:
- Team Pan
- Team Grill
- Team Oven Reverse Sear
- Team Sous Vide

Setups:

I thought about which cooking order made the most sense so I could get them done as close to the same time as possible. This is relevant for later.

I popped a strip into a bag and threw it in the water at 120* F while I prepped the sides (roasted sweet potatoes and roasted broccoli). Seasoned a strip and put it in a 225* F oven to get it to 115* F internal temp.

Got the chimney going and decided I'd pull the strip out of the bath and finish it over the chimney. The one in the oven got to 115, so I pulled it and tented it while I seared the SV strip.

Probably should've done Sparks first since this took about 4 minutes and I had a good 25 minutes left of cooking, but oh well.

Reverse sear strip initial sear:

While reverse sear was resting, I went back out to the chimney and (hopefully) made Sparks proud.

2nd sear for reverse sear strip was 45s on each side with a butter baste.

Team Pan scared me the most, so I saved it for last. Did 2:30 per side on medium in avocado oil.

doghasnoideawhathesdoing.jpg

I was worried about the spottiness, but I knew I had a medium-high heat butter sear/basting coming after resting. Which was hopefully going to help. Please, god. Also searing the edges, obv.

So...here's where we landed:

(L-R) Sous Vide, Sparks, Reverse Sear, Pan

Inside:

Close ups:
Sous Vide, finished over chimney

Sparks Method

Oven Reverse Sear

Pan Method

Plated:

In all, I was very pleased with how everything came out. This time around, I'd rank it as Sparks>Pan>Reverse Sear>Sous Vide. I've made some good sous vide steaks since I got the Anova, so I'm wondering if finishing on the grill got it too hot and/or letting it sit for about a half hour before cutting it open dried it out a bit. Still delicious, would just tweak it a little next time.

I can't thank the regs of this thread enough for teaching me how to steak.

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04-21-2018 , 09:30 PM

#30793

El Diablo

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Join Date: Sep 2002 Posts: 70,770

IBD,

Quote:

Originally Posted by El Diablo

IBD,

Awesome.

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04-21-2018 , 10:35 PM

#30794

spidercrab

veteran

Join Date: Jun 2013 Posts: 3,206

Had some steak tonight. Choice from Costco, $9.99/lb.

SV then cooked on a cast iron pan with grapeseed oil, then another round with a bunch of butter. Tasted pretty great.

Quote

04-22-2018 , 01:43 PM

#30795

thabighurt35

**** you Monday

Join Date: Feb 2009 Posts: 11,588

IBD - Damnson

Very impressive what you did. I do think the tasting should be blind tho to filter for any bias. Either way,m excellent result on 4 steaks all at once.

Spider - nice pieces of beef

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04-22-2018 , 02:56 PM

#30796

Bigdaddydvo

King of the Politics Forum

Join Date: Aug 2004 Posts: 21,304

Yeah the IBD 4 steaks, different techniques post is legendary. Possibly Top 5 ITT for versatility alone, not to mention he nailed all 4 steaks.

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04-23-2018 , 01:33 AM

#30797

Boney526

veteran

Join Date: Dec 2012 Posts: 2,314

I'm glad that was reposted. Never saw it. BTW, love that the "grill" was the chimney starter since that's a preferred method of mine to grill steak.

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04-23-2018 , 01:34 AM

#30798

Boney526

veteran

Join Date: Dec 2012 Posts: 2,314

Also, decided to make a Denver Steak from the freezer, already vacuum sealed so went in Sous Vide. It's too thin for me to get two sears out of it, I think, but soon I'm gonna have to try this Sear>Rest>Sear>Rest>Eat method.

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04-24-2018 , 05:22 AM

#30799

ChrisV

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Join Date: Jul 2004 Posts: 40,336

Just had a 300g rib-eye at one of the better regarded steakhouses in Melbourne. Pretty pedestrian steak, half an inch thick if that. No photos because there's enough sadness in the world already.