Cooking A Good Steak - Page 980 - Other Topics Forum - Discuss Pop Culture, Arts and Entertainment

You can get a serviceable steak or great thin sliced lunch meat out of round sous vide for 6 hours at 129. I'd add some salt pepper and garlic powder to the bag.

thanks! turned out pretty meh, It's def pretty tasty, but unfortunately it was quite tough all around. looked pretty good tho

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11-16-2016 , 02:09 PM

#24477

Malice's Attorney

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I think those need 24-48 hrs.

I've done them twice, once at 24h, once at 48h, and didn't notice too much difference, but I imagine 6 to 24 is quite noticeable.

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11-16-2016 , 02:32 PM

#24478

skillgambler

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Quote:

Originally Posted by Malice's Attorney

I think those need 24-48 hrs.

I've done them twice, once at 24h, once at 48h, and didn't notice too much difference, but I imagine 6 to 24 is quite noticeable.

right on, threw the rest back in the water, will keep you fine people updated

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11-16-2016 , 02:40 PM

#24479

JackInDaCrak

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Interested to hear how 24 comes out I feel like it could be dry but I could be wrong.

The toughness is why I like to thin slice to lunch meat

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11-16-2016 , 09:51 PM

#24480

Dudd

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More people in this thread should give short ribs a chance imo, they're just so beefy. Sous vide this guy to 125, served it alongside some chimichurri sauce, delicious. Definitely is a little chewier than a ribeye. Kenji says to slice against the grain, which I do, but it never looks like the short run in his recipe where the muscle fibers are falling apart. Still though, a good change of pace imo

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11-16-2016 , 09:58 PM

#24481

Natamus

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I just did short ribs tonight and it was excellent and an awesome price too! I did oven then sear. Glad to see your pic so mine were pretty similar

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11-16-2016 , 10:05 PM

#24482

JackInDaCrak

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Quote:

Originally Posted by Dudd

Great photo, did you SV longer than 4 hours at 125 though? Thats not particularly safe.

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11-16-2016 , 10:07 PM

#24483

Dudd

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I've got two more than I'm leaving in for a 48 hour cook at 132 just because 125 seems a touch low for that kind of time. Hopefully that will tenderize it so that I get all the flavor of the short rib but less chewiness. Tonight I just did an hour and half at 125 though just to warm it through

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11-16-2016 , 10:09 PM

#24484

devilbiss

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Quote:

Originally Posted by Natamus

I just did short ribs tonight and it was excellent and an awesome price too! I did oven then sear. Glad to see your pic so mine were pretty similar

SV short ribs are tasty! Whats a good price? As much as I enjoy them, they are usually around the same price as ribeye, so I rarely opt for short ribs over ribeye.

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11-16-2016 , 11:16 PM

#24485

Natamus

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Join Date: Nov 2013 Posts: 16,388

Quote:

Originally Posted by devilbiss

SV short ribs are tasty! Whats a good price? As much as I enjoy them, they are usually around the same price as ribeye, so I rarely opt for short ribs over ribeye.

at my local Ralphs/Kroger a lb is $5.99. I just cooked up .87 for $5.07 seemed like a deal to me as choice boneless ribeye is usually $7.99 or $8.99/lb at that chain.

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11-17-2016 , 04:57 AM

#24486

froegg

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Are those sliced brussels or something?

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11-17-2016 , 05:06 AM

#24487

durango155

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Never seen a short rib sliced like that? I have always braised or smoked them and they are so tender they shred with a fork and are delicious

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11-17-2016 , 10:43 AM

#24488

skillgambler

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the 24+ hours made a big difference. still some tough parts, but actually edible sliced like this.

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11-17-2016 , 11:17 AM

#24489

capone0

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My advice would be stop buying round.

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11-17-2016 , 11:23 AM

#24490

skillgambler

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haha yeah point taken

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11-17-2016 , 11:32 AM

#24491

capone0

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Wait for deals for good cuts at your local grocery store. Don't settle for ****. If you have a Costco, I'd recommend going there--the value for meat is incredible there.

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11-17-2016 , 11:33 AM

#24492

skillgambler

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i'm a euro

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11-17-2016 , 12:15 PM

#24493

Daddy Warbucks

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Quote:

Originally Posted by durango155

Never seen a short rib sliced like that? I have always braised or smoked them and they are so tender they shred with a fork and are delicious

At 125 thats just never going to happen. Now 158 for 24 hours, thats another delicious, delicious story!!

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11-18-2016 , 06:19 PM

#24494

Bigdaddydvo

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Stopped into Whole Foods this afternoon and prices were even more lolstastic than normal (especially given the nationwide drop in beef prices). My benchmark is prime ribeye caps at Costco for $20/lb. WF had choice ribeyes for $17/lb, porterhouse for $27, and tenderloin for $30. I certainly don't mind paying for nice cuts of beef but these all seemed a good 30% or so higher than they ought to have been.

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11-18-2016 , 07:44 PM

#24495

thabighurt35

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lol whole paycheck

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11-18-2016 , 09:49 PM

#24496

DeadMoneyWalking

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This is a bit extreme. maybe if they could split it and vacuum seal one half

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11-18-2016 , 10:15 PM

#24497

Dudd

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48 short rib is incredible, can't recommend it enough. It's fork tender but not shreddable like braised short rib, more like a tenderloin but with short rib flavor. You all need to try this asap. Served alongside garlic mashed and broiled asparagus with aioli.