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12-24-2016 , 10:19 PM
#25276
Poker518033
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Thank you all for the best steak advice on the internet!!

130 sous vide for 3.5hrs with cast iron finish







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12-24-2016 , 10:49 PM
#25277
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Quote:
Originally Posted by Larry Legend
Did a test run this morning with the sous vide and filet, searing on cast iron after a bath at 130 with some potatoes and an egg.


This looks fantastic LL. Main event looked perfect as well
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12-24-2016 , 11:25 PM
#25278
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Making beef wellington at the moment, but pulled one aside to try an all pan cook which I never do, kinds failed, but can't just post the best ones.

Wine is 100/100 at least.



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12-24-2016 , 11:46 PM
#25279
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Gonna make a rib roast tomorrow. A plan to do dinner was concocted this afternoon, so I went off to find a roast. Best one I could find an hour before the local grocer closed doesn't look too promising; not much fat and it's off the loin end. I don't have high hopes.

One quick question, convection or not?
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12-24-2016 , 11:52 PM
#25280
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#teamwagyu

Probably the best steak I've ever cooked. Thanks, rep. Thanks, foobar. Merry Christmas, steak people!!









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12-24-2016 , 11:53 PM
#25281
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Pretty terrible sear on the beef, but not overcooked as it has been in years past, so success. (Sad meat on the left for lol medium-well people)

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12-25-2016 , 12:09 AM
#25282
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This thread is the best around holidays. I've (hopefully) got a sous vide and Costco membership under the tree so hoping to up my steak game
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12-25-2016 , 12:37 PM
#25283
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Quote:
Originally Posted by UMTerp
#teamwagyu

Probably the best steak I've ever cooked. Thanks, rep. Thanks, foobar. Merry Christmas, steak people!!




All Christmas Eve Beef pics are awesome. I'm doing mine today. For me Christmas Eve is Foie Gras, cheese cured meats.
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12-25-2016 , 02:05 PM
#25284
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SV steaks came out amazing. Tried to sear them on my grill at 600 degrees but it wasn't searing very well and I was afraid to overcook, so they came inside and went on the cast iron. Sucks that I can only do one at a time, but the crust formed quick and easy. Kind of scared my smoke alarms didn't go off though, going to go test those things
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12-25-2016 , 02:12 PM
#25285
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Japanese steel for Xmas

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12-25-2016 , 02:13 PM
#25286
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Finally got my Anova and i am feeling like a kid on Christmas. Due to bad planning on my part i am far from a butcher during the holidays so my only option will probably be vacuum sealed meat.

What do you think about putting the whole prepacked sirloin steak

in the waterbath?
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12-25-2016 , 02:19 PM
#25287
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You need to season it first. Open, liberal salt pepper, and put it in a ziplock bag.
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12-25-2016 , 02:31 PM
#25288
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Quote:
Originally Posted by +rep_lol
i'm on a twice baked potato kick lately, personally
Presuming a good scrub on skins pre cooking, and then rub salt, pepper and olive oil on the outside before putting in oven? Skewer thru each potato can help the inside cook a bit faster too, but not necessary

Also 2 parts sour cream to 1 part Mayo

Rest is perfect
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12-25-2016 , 02:47 PM
#25289
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Quote:
Originally Posted by foobar
Japanese steel for Xmas



Details?
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12-25-2016 , 02:52 PM
#25290
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Step one should of done this sooner.



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12-25-2016 , 02:53 PM
#25291
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Quote:
Originally Posted by Shark Doctor


Details?
from what i can tell it says:

それはナイフ、愚かな
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12-25-2016 , 02:59 PM
#25292
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Quote:
Originally Posted by Shark Doctor


Details?
I admittedly know very little about knives. Told wife I wanted a nice chef's knife for Xmas, she researched and came up with this:

http://www.chefknivestogo.com/kohawagy24.html
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12-25-2016 , 03:07 PM
#25293
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Quote:
Originally Posted by Bigdaddydvo
You need to season it first. Open, liberal salt pepper, and put it in a ziplock bag.
Ok, figured seasoning would be an issue. Then i also will cut it into 2" slices.

Also gonna reread http://www.seriouseats.com/2015/06/f...ide-steak.html
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12-25-2016 , 03:33 PM
#25294
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Beautiful looking roast DN. Looking forward to seeing how it turns out.

Am midway through the low-cook on my strip roast. House is smelling great atm.
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12-25-2016 , 04:10 PM
#25295
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Didn't seem like my Costco was selling any prime grade roasts. Maybe they just sold out seeing as I was there on Xmas Eve though? Plenty of prime steaks to select from though.

The choice selections were pretty small and boneless too

Ended up getting one of their pre-seasoned choice roasts because those were a bit bigger than the unseasoned and also bone-in. It's at 100f right now, so should be ready in another couple hours. Excite!
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12-25-2016 , 04:22 PM
#25296
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Quote:
Originally Posted by El Diablo
Dw,
Did anyone notice he seared the steak before sous viding? I don't recall hearing of this technique.

Quote:
Originally Posted by El Diablo
Foo,

I thought a small dot of wasabi went well. I'm guessing you weren't in the best state for precision saucing last night though.

Turned these ingredients:


Into this today:


Was inspired by seeing what the Japanese teppanyaki chefs did with the extra fat and trimmings.
In case you don't know, the best trick for any fried rice is to use day old rice. You cook rice and leave it for a day to totally air dry. The measure of epic fried rice from teppanyaki places is if each grain of rice is individual and not clumped up from the starch moist starch when frying it.

Excellent string of posts ElD!
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12-25-2016 , 04:24 PM
#25297
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Quote:
Originally Posted by Bigdaddydvo
Beautiful looking roast DN. Looking forward to seeing how it turns out.

Am midway through the low-cook on my strip roast. House is smelling great atm.


Thanks $10 for prime bone in couldn't pass it up.

I'm crazy but no controlled souls vide or oven set at 200, I'm doing it on the Weber.



Last edited by Da_Nit; 12-25-2016 at 04:37 PM.
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12-25-2016 , 04:28 PM
#25298
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Quote:
Originally Posted by Da_Nit
Thanks $10 for prime bone in couldn't pass it up.

I'm crazy but no controlled souls vide or oven set at 200, I'm doing it on the Weber.


Where did you find Prime bone-in for that price if you don't mind me asking? I'd have bought more/cut into steaks/froze.

on the Weber attempt.
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12-25-2016 , 04:40 PM
#25299
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Quote:
Originally Posted by skillgambler
from what i can tell it says:

それはナイフ、愚かな
i lol'd
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12-25-2016 , 04:42 PM
#25300
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Quote:
Originally Posted by Bigdaddydvo
Where did you find Prime bone-in for that price if you don't mind me asking? I'd have bought more/cut into steaks/froze.

on the Weber attempt.


Local grocery chain in Texas HEB. My local one has a great meat selection and reasonable prices.

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