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Cooking A Good Steak

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04-03-2016 , 02:48 PM

#22501

citanul

Super Moderator

Join Date: Jul 2003 Posts: 18,865

Jihad steak looks so perfect & evenly cooked I initially assumed it was MSPainted.

Quote

04-03-2016 , 02:50 PM

#22502

Daddy Warbucks

Carpal \'Tunnel

Join Date: Oct 2006 Posts: 15,764

Quote:

Originally Posted by El Diablo

DW,

LOL, just basic iPhone camera shots in the kitchen.

Wtf do you live in a lightbox or something?

Last edited by Daddy Warbucks; 04-03-2016 at 02:50 PM. Reason: 6s tho, amirite??

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04-03-2016 , 02:53 PM

#22503

Phresh

Carpal \'Tunnel

Join Date: May 2006 Posts: 10,108

My freezer is probably too cold and all my **** gets freezer burnt. The steaks I got airtight in my Ziplocs have ice on 'em. I wanted to toss 'em straight into my beer cooler but don't want them sitting in water in the bag. Any ideas? Rinse off with cold water ahead of time and re-bag?

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04-03-2016 , 02:57 PM

#22504

El Diablo

Carpal \'Tunnel

Join Date: Sep 2002 Posts: 70,770

DW,

Mediocre 5s camera!

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04-03-2016 , 02:59 PM

#22505

I_AM_EVIL

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Join Date: Dec 2006 Posts: 13,267

Have you thought about turning down your freezer's temp?

Last edited by I_AM_EVIL; 04-03-2016 at 02:59 PM. Reason: Phresh

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04-03-2016 , 03:37 PM

#22506

Phresh

Carpal \'Tunnel

Join Date: May 2006 Posts: 10,108

Yes, there isn't a knob inside it like other freezers. It's an older fridge, I reckon. Sucks. I usually leave air in things I put in freezer bags as I believe this helps with insulating stuff.

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04-03-2016 , 04:08 PM

#22507

JackInDaCrak

Just Another Dopamine Pump

Join Date: Dec 2006 Posts: 9,148

Quote:

Originally Posted by Phresh

Yes, there isn't a knob inside it like other freezers. It's an older fridge, I reckon. Sucks. I usually leave air in things I put in freezer bags as I believe this helps with insulating stuff.

More air means more freezer burn, freezer burn is water sublimating from the frozen contents of the bag into the air of the bag then condensing and freezing onto the surface. This is due to the cycling of a residential freezer.

This is why vacuum sealing almost eliminates freeze burn.

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04-03-2016 , 04:32 PM

#22508

Phresh

Carpal \'Tunnel

Join Date: May 2006 Posts: 10,108

Wouldn't more air in the bag act as insulation to prevent the contents inside from being directly affected (as much) by the freezer cycle? I leave my hash browns in a bag with air in it and they don't seem to be as caked in ice as other stuff.

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04-03-2016 , 04:43 PM

#22509

Shark Doctor

Carpal \'Tunnel

Join Date: Dec 2007 Posts: 11,738

Phresh,
You wrong!

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04-03-2016 , 04:54 PM

#22510

I_AM_EVIL

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Join Date: Dec 2006 Posts: 13,267

lol

You should ALWAYS get as much air out before putting something in the freezer.

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04-03-2016 , 04:57 PM

#22511

Phresh

Carpal \'Tunnel

Join Date: May 2006 Posts: 10,108

Quote:

Originally Posted by Shark Doctor

Phresh,
You wrong!

There's no benefit to providing insulation to offset the freezer cycle, eh? Well I'll be damned. My steaks were airtight when they went in, although Ziploc quarts are super porous, but they're caked in ice. My hash browns are in a gallon Ziploc, left with air, and have much, much less ice on them. Not debating the science that Jack's posting, and obviously I'm dealing with empirical evidence, but airtight steaks didn't help me much.

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04-03-2016 , 05:04 PM

#22512

Hoagie

name is based on sandwich

Join Date: Jul 2004 Posts: 6,471

Fwiw I process and store game meat for long periods of time and I find wrapping in cling wrap and then freezer paper to be better than vac sealing. I've had too many bags lose seal or get cut/break. That's probably due to the volume of meat and the fact it gets tossed around in a chest freezer for a year so probably not applicable to this conversation at all. But I digress.

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04-03-2016 , 05:10 PM

#22513

pwnsall

CFBBPC

Join Date: Jun 2006 Posts: 65,637

normally if there is some ice on them i just cook them like that anyway

taking them out and running them under some water then drying and reinsulating is probably a bit better tho

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04-03-2016 , 05:22 PM

#22514

Phresh

Carpal \'Tunnel

Join Date: May 2006 Posts: 10,108

I'll probably just run them under cold water and toss 'em back in the bag and cook 'em. Whatever, ain't no thang.

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04-03-2016 , 06:17 PM

#22515

citanul

Super Moderator

Join Date: Jul 2003 Posts: 18,865

Hand waving at the science here a bit but I'm guessing the potatoes themselves absorb the water from the air, making them not freezer burn when in a bag with lots of air. Other things, like steak, that don't want to soak up water normally, will get more freezer burnt with air in the bag. Unless somehow your air had like no water in it. Like I guess if you filled the bag with co2 it also will have no freezer burn.

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04-03-2016 , 06:22 PM

#22516

Daddy Warbucks

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Join Date: Oct 2006 Posts: 15,764

There was an article i saw not too long ago about how to freeze steaks at home from a pretty reputable source, but i can't track it down right now. It was a 2 step process, the first of which was kind of a "pre-freeze", where it either frozen for a few hours on a rack or maybe covered in cheesecloth or greaseproof paper to prevent surface moisture freezing, then removed, vacuum sealed and placed in the freezer for the long haul. Anybody know the article i'm talking about?

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04-03-2016 , 09:35 PM

#22517

Jihad2

journeyman

Join Date: Aug 2012 Posts: 350

Quote:

Originally Posted by citanul

Jihad steak looks so perfect & evenly cooked I initially assumed it was MSPainted.

Wowsa, high praise, thank you. Obv pretty stoked on this round, I wonder if I stumbled into something. I started with 20 min at 180, then went to 250. Will try again.

Meat is good.

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04-03-2016 , 10:25 PM

#22518

zikzak

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Join Date: Jul 2009 Posts: 22,198

Quote:

Originally Posted by Hoagie

What bags were you using for the vacuum sealing? I've found that FoodSaver bags, in addition to being absurdly expensive, are very prone to seal failure. Like 1 in 10 after a couple months. Weston bags are MUCH cheaper and I've had near zero failure rates.

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04-04-2016 , 11:37 AM

#22519

punkass

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Join Date: Oct 2002 Posts: 12,479

I don't really go for filets, and jihad's looks pretty damn perfect.

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04-04-2016 , 05:39 PM

#22520

Hoagie

name is based on sandwich

Join Date: Jul 2004 Posts: 6,471

Quote:

Originally Posted by zikzak

Yeah just the foodsaver bags. Ill have to give the weston bags a go. I Use the vac sealer for smaller jobs, if I have enough meat ill get out the cling wrap and freezer paper. I havent seen any difference in meat quality between the double wrapped way and the vac sealed way.

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04-04-2016 , 05:55 PM

#22521

yeotaJMU

Shines ELIte's Shoes

Join Date: Mar 2007 Posts: 22,414

I use the foodsaver rolls and self cut and seal

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04-04-2016 , 07:27 PM

#22522

zikzak

Carpal \'Tunnel

Join Date: Jul 2009 Posts: 22,198

Weston sells rolls as well, also much cheaper than FoodSaver.

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04-04-2016 , 09:39 PM

#22523

durango155

Pooh-Bah

Join Date: Aug 2008 Posts: 4,818

Prolly going to fire up another prime ribeye cap steak in honor of opening night of baseball for my dbacks

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04-05-2016 , 12:32 AM

#22524

durango155

Pooh-Bah

Join Date: Aug 2008 Posts: 4,818

ended up going pretty simple tonight

grilled prime ribeye cap steak (Costco), seasoned with salt/pepper
loaded baked potato (rolled in bacon grease and baked at 400 degrees)

don't have a ton of experience on these cap steaks so ended up slightly under cooking it for my own tastes but it was still delicious

plating pretty sloppy cuz I was drinking a huge whiskey drink but overall satisfied with the effort

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04-05-2016 , 02:20 AM

#22525

stinkypete

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Join Date: Jul 2004 Posts: 15,783

Can I poast a brisket here? I feel like this thread needs a little livening up with these monotonous poasts from durango that leave no room for discussion/improvement.

Salt/pepper/BBQ rub, 45ish hours at 137, then seared in butter. Topped with some bbq sauce mixed with the bag juices and some horseradish. Would have made it into a sandwich with caramelized onions, but who has bread and onions?

It's incredibly tender but I think I'll have to try a lower temperature next time. At this temp its slightly deansteak porked imo. Any suggestions?

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