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The reason for doing it this way is to avoid under or overcooking the steak. It comes out uniform all the way through no matter how thick it is. If you set the timer for 2 hours and goes 4 hours, it doesn't matter. The bag holds in all the juices and you don't get the burnt outside and raw inside that can happen on thicker cuts.
Interesting. And now I am very hungry.
What are you using for a device?
The Shop
Eventually, I will try it myself as I am in the market for a good vacuum sealer at the moment. By the way, your pics aren't showing up....
I also plan on dry aging a nice prime rib in the near future. Just trying to work up the courage to let a $120.00 piece of meat turn nasty looking for 30-40 days.
I didn't post any pics just a link.
I did a 19 lb prime rib once. Did it on the gas grill with a rotisserie and a meat thermometer. 8 of us ate the whole goddam thing that evening. Good shit.
Anyway, I'm in the after glow right now. Will provide pics and commentary tomorrow. Gotta finish my beer and just float. It was good.
He didn't sear the steaks after, so maybe that would be different, but as a rare steak kind of guy, I think it probably wouldn't suit me as well as someone who prefers medium.
Not that hot for one thing, and sealed in a bag for another.
Agree though that boiling stuff can wash the good out of it - best corn on the cob I've cooked is done right on the grill.
This gadget has my interest.
You need it for the flavor and color. Many things, when your eyes tell
you that it's not going to taste good because of appearance, your brain listens.
The first thing I noticed after about 30 minutes was juice forming in the bag. I checked to make sure that water was not leaking in but I could not really confirm. It was a fair amount. (I poured some on my baked potato.) So the claim that it holds in the juices may not be entirely true.
It was probably done in about 1 1/2 hours but I left it in for almost 3 hours. The steak was only about 1" thick.
You can see in the picture that it came out medium rare. I was shooting for medium but like I said in the other post, time has little do do with that. It's temperature. You can also see that it's very evenly cooked all the way through. No gradations from over cooked to under cooked. That claim was certainly true. I seared the steak in a cast iron skillet and I think I didn't leave it long enough. Not quite a minute on each side. I would recommend to APLMAN that he rethink his conclusion. You can cook it as rare as you want with absolutely no fear of overcooking. In fact, I think this method suits a rare steak guy more that med or well.
Overall the steak was very good even though it was a little more rare than suits me. It was very tender and moist. The juice on the plate is from the steak.
From what I have read, quite a few upper end steak houses use this method for a variety of reasons. One being that that they will get the order right. Rare, med rare, medium and so on. The second thing is that the steak can be served within a few minutes of ordering because it's already cooked. It just needs to be seared.
I will continue to experiment. I know it's a tough job but I think can handle it.
I can't remember the last time we did a steak or other meat in the kitchen.
Using the grill outside is where it's at for us in addition to the side benefit that
the there is way less clean up and the house doesn't smell all night long.
TM
I would try it if it was cheap to get set-up with it. What's the cost to get going?
I do have to say that I am pretty much an expert at grilling steaks. I marinade in my own mix, then lightly season with cracked pepper and kosher salt followed by John Henry's Pecan Rub (lightly applied) and then while it is cooking I sprinkle lightly with Montreal Steak Seasoning (spicy blend). I get the grill hot, but not sear hot. A good medium hot. We all like rare steaks, so depending on thickness, maybe five minutes per side.
Almost forgot to mention I'm a smoker guru too. I cold smoke all my steaks with Pecan before I grill them.
Pit Row
I use the grill almost exclusively. Especially this time of year. Keeps the heat out of the kitchen. I love burgers, especially when my own tomato crop is producing. BLT's too. I'm going to figure out a way to do bacon on the grill without greasing up the kitchen. Maybe you know a way. Bend up a little foil tray and toss it when it's done?
There's recipes all over the internet for these things. Veggies, eggs, pork, chicken.
I'm not that much of a cook so I like the idea that it's more idiot proof.
Thanks.
Nothing beats a charcoal grill. Gas is good, but charcoal is better.
My favourite method is to smoke a nice thick cut rib eye. At least 2" thick. Tough to get the medium rare temperature, but the way the fat renders down and the meat gets tender with all the smokey goodness, you really just don't care.
Today I'm going to cook a nice tbone. Just under 1.5 lb. I was thinking about searing first but I'm going one more time with the recommended method only 135f this time instead of 130f. The last one was a little more rare than I like em.
I also have a 2.8 lb boneless chuck roast that I want to try next weekend. I will cook it all day, about 12 hrs then sear it. They say is comes out as tender as the top quality cuts because the collagen breaks down over time. Some of the cheaper cuts have great flavor but they're tough as hell.
Will issue a report on the tbone either tonight or tomorrow.
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