Cooking A Good Steak
03-12-2021
, 01:08 PM
Quote:
FWIW, I sous vided (is that a verb?) two ~1.25" ribeyes from frozen last night. Salt, pepper, and sliced garlic in bag, food saver, sous vide for 2:20 at 56C (~133F). Then I patted dry, added more salt, and finished in a cast iron pan w/ oil and butter at the end. They were very good and very tender. About the same doneness as ec's post above. They were fatty, and the fat was delicious 
What are others' opinions about SV'ing frozen steaks? During the pandemic where I have frozen more steaks than usual, I have been attempting to thaw them by dropping them in the SV container with the water at ambient temp for 2-3 hours prior to cranking the SV to my usual time & temp. That has seemed to work pretty well. Is there an better procedure?
03-12-2021
, 01:17 PM
Quote:
Sounds good!
What are others' opinions about SV'ing frozen steaks? During the pandemic where I have frozen more steaks than usual, I have been attempting to thaw them by dropping them in the SV container with the water at ambient temp for 2-3 hours prior to cranking the SV to my usual time & temp. That has seemed to work pretty well. Is there an better procedure?
What are others' opinions about SV'ing frozen steaks? During the pandemic where I have frozen more steaks than usual, I have been attempting to thaw them by dropping them in the SV container with the water at ambient temp for 2-3 hours prior to cranking the SV to my usual time & temp. That has seemed to work pretty well. Is there an better procedure?
I had frozen them in food saver bags plain, so I actually took them out, salt/pepper/garlic, and then re-food saved them before putting in the water (after it had reached temp).
03-15-2021
, 03:31 PM
For the past year or so we've been ordering finish-at-home family meals from one of our favorite restaurants, Travail Kitchen and Amusements.
The latest, Spring Forward, included among other things, a sous vide strip loin. Here are their instructions for finishing the steak:
I usually follow their instructions exactly, because, well, they know what they're doing. But, I learned how to Cook a Good Steak on the Internet, so this time I chose my own path. Or rather, I followed Sparks' path and seared it directly over a chimney full of charcoal (super premium lump) and a chunk of cherry wood. I flipped every 20-30 seconds and I think less than 90s total per side. I rested for about 10 minutes.
I am happy with the result.
Front:
Side:
Cut:
EMC:
The latest, Spring Forward, included among other things, a sous vide strip loin. Here are their instructions for finishing the steak:
Quote:
Originally Posted by Travail
Starting with the steak (tempered for 15 minutes before cooking), add 1-2 Tablespoons of cooking oil to a cast-iron skillet. Remove steak from the package and lightly season on both sides with salt and pepper (they are already slightly seasoned). Once the pan is hot, lay the steak in pan (you should hear a sizzle). Sear on each side for two minutes twice (8 minutes total), then let rest for 5 minutes before serving.
I am happy with the result.
Front:
Side:
Cut:
EMC:
Spoiler:
03-15-2021
, 05:27 PM
03-19-2021
, 11:19 PM
Just a couple boring filets tonight, haven't been able to contribute anything noteworthy for a while but I'll try to remedy that in the near future! 
