Cooking A Good Steak
12-11-2016
, 06:14 PM
12-11-2016
, 06:32 PM
Surf and turf fans,
Cooked that sous vide instead of my standard pan technique because I had a bunch of stuff going on and wanted to simplify timing a bit.
Other things included maybe my favorite potato preparation, domino potatoes:
And a bunch of Dungeness crab!
Steak was done SV 123 for an hour. Salted it for an hour beforehand, do you SV steak cookers pre-salt? Then dried and seared for about a minute per side in butter and oil. Pretty solid sear.
Unfortunately had limited picture taking opportunities.
Cooked that sous vide instead of my standard pan technique because I had a bunch of stuff going on and wanted to simplify timing a bit.
Other things included maybe my favorite potato preparation, domino potatoes:
And a bunch of Dungeness crab!
Steak was done SV 123 for an hour. Salted it for an hour beforehand, do you SV steak cookers pre-salt? Then dried and seared for about a minute per side in butter and oil. Pretty solid sear.
Unfortunately had limited picture taking opportunities.
12-11-2016
, 07:07 PM
First oven reverse sear results:
Great crust that I was really happy with, but some gray band and my steak was maybe 5 plus degrees higher than I prefer.
My ghee had mold on it
so I used peanut oil and finished with butter.
Was worried about overcooking, so I did my oven super low (225 degrees). This took forever (probably close to 45 minutes with constant temp checks). Better off doing SV by that point quite honestly.
Overall the family loved it, and while delicious I think my last strip effort was stronger.
Great crust that I was really happy with, but some gray band and my steak was maybe 5 plus degrees higher than I prefer.
My ghee had mold on it
so I used peanut oil and finished with butter. Was worried about overcooking, so I did my oven super low (225 degrees). This took forever (probably close to 45 minutes with constant temp checks). Better off doing SV by that point quite honestly.
Overall the family loved it, and while delicious I think my last strip effort was stronger.
12-11-2016
, 07:28 PM
12-11-2016
, 07:28 PM
My best tasting steaks yet...they keep getting better and better!!!!
I tried some sort of pepper cheese this time; blueberry is way better.
I tried some sort of pepper cheese this time; blueberry is way better.
12-11-2016
, 07:36 PM
Quote:
Surf and turf fans,
Cooked that sous vide instead of my standard pan technique because I had a bunch of stuff going on and wanted to simplify timing a bit.
Other things included maybe my favorite potato preparation, domino potatoes:
And a bunch of Dungeness crab!
Steak was done SV 123 for an hour. Salted it for an hour beforehand, do you SV steak cookers pre-salt? Then dried and seared for about a minute per side in butter and oil. Pretty solid sear.
Unfortunately had limited picture taking opportunities.
Cooked that sous vide instead of my standard pan technique because I had a bunch of stuff going on and wanted to simplify timing a bit.
Other things included maybe my favorite potato preparation, domino potatoes:
And a bunch of Dungeness crab!
Steak was done SV 123 for an hour. Salted it for an hour beforehand, do you SV steak cookers pre-salt? Then dried and seared for about a minute per side in butter and oil. Pretty solid sear.
Unfortunately had limited picture taking opportunities.
Looks great El D!
And yes, I'm an hour of salting before SV guy. Improves the seasoning IMO, but salting right before bagging is fine in a pinch, too.
12-11-2016
, 09:49 PM
12-11-2016
, 10:05 PM
12-11-2016
, 10:56 PM
12-11-2016
, 11:10 PM
12-11-2016
, 11:20 PM
12-11-2016
, 11:21 PM
12-11-2016
, 11:39 PM
12-12-2016
, 12:26 AM
Cast Iron reborn. Really crazy to see:
Will wait till tomorrow to do the full re-season.
Will wait till tomorrow to do the full re-season.
12-12-2016
, 10:00 AM
12-12-2016
, 08:23 PM
4 x oil coating/baking so far. Coming along nicely.
12-12-2016
, 09:10 PM