Imagine thinking there's a better way to cook a steak than this

[ErnieMccracken]

brb the difference between a perfectly cooked steak and undercooked/overdone is literally < 5°
brb fumbling with a meat probe, trying to guess at carryover cooking
brb unless your meat is perfectly uniform, it's physically impossible to cook evenly using direct heat
brb lean cuts always turn out bad
brb tensions run high, worried about ruining $50-$100 worth of PRIME GRADE MEAT

UNLESS you are sous vide master race

brb set DEGREE PERFECT COOKING TEMP and fukk off to misc for an hour
brb a quick sear and your steak is perfect every time regardless of cut, thickness, or starting temp
brb hnnnnnnng


Cliffs: LOL @ no sous videcels srs

My cheap Denver steak


Guess which one is sous vide master race?


Cooking your meat in bags is GOAT

[TheTwilightZone]

That took an hour to cook? Da fukk?

What method did you use?

[ErnieMccracken]

That took an hour to cook? Da fukk?

What method did you use?

Did you read the title? Sous vide. The heat from the water slowly brings it up to PERFECT temp and holds it there. You can actually leave it in for hours until you are ready to eat it. That's what a lot of restaurants do. 0° overcooking.

[FinBra]

bruh on the grill, just do the slap test with the spatula. If the bitch is tooo wiggly/soft it aint done, if its reasonably firm, prolly done. Tryna hone the animal skills, not use some god awful Tech. Cmon man!

[quadfecta]

I don’t believe restaurants are using a method that takes an hour to cook rare/medium rare

Cast iron pan with lots of butter basted on top as the meat cooks seems to be the standard.

I’ve only ever seen Michelin star restaurants use sous vide in very niche recipes usually involving whole chickens

[FinBra]

Did you read the title? Sous vide. The heat from the water slowly brings it up to PERFECT temp and holds it there. You can actually leave it in for hours until you are ready to eat it. That's what a lot of restaurants do. 0° overcooking.

Nah, we read it, it just sounds like some French ****gy ****. A man learns from experience, not from some cot damn bag...

[gwem32170191]

bruh on the grill, just do the slap test with the spatula. If the bitch is tooo wiggly/soft it aint done, if its reasonable firm, prolly done. Tryna hone the animal skills, not use some god awful Tech. Cmon man!

[FinBra]

I don’t believe restaurants are using a method that takes an hour to cook rare/medium rare

Cast iron pan with lots of butter basted on top as the meat cooks seems to be the standard.

This, you can't flip 10 steaks for a deck party with an hour wait, cmon now. Get your **** together ya frog.

[Frank Drebin]

What do you use to sear? I use a red hot skillet. I have one of those fancy torches but they take a long time to sear

[FinBra]

Monica.gif

[Frank Drebin]

This, you can't flip 10 steaks for a deck party with an hour wait, cmon now. Get your **** together ya frog.

Just throw the steaks in the water bath in the am.

Sous vide >>>>>>> any other method of cooking steaks

[littlecaesars59]

if i know im eating a steak in 2 hrs, or if im making a bunch of steaks ill use my sous vide.

if i want to eat a steak now randomly i just pan fry

[ErnieMccracken]

I don’t believe restaurants are using a method that takes an hour to cook rare/medium rare

Cast iron pan with lots of butter basted on top as the meat cooks seems to be the standard.

I’ve only ever seen Michelin star restaurants use sous vide in very niche recipes usually involving whole chickens

Yeah they do, because you can toss all the steaks in before service and only take them out to sear as they're ordered. You can leave them in the water for 4+ hours since it holds at that perfect temp. It won't continue to cook.

[FinBra]

Just throw the steaks in the water bath in the am.

Sous vide >>>>>>> any other method of cooking steaks

I can see it now, all your boys show up with their mistresses n wives, and you're over here throwing steak in bags talking noise about how Nadals gonna crush Federer. I got the scene, I'm just saying its not gonna fly for a lot of us in the great united states.

EDIT: because we're busy drinking cheap tailgate whisky and beer waiting for a 10 (**** or even 5 min if you got the burner) minute medium rare steak, nah mean?

[ChrisLS8]

Cast iron is still king for me period.

My wireless probe takes 2 seconds to get the temp if I decide to ever use it. On a raised griddle on a smoking hot pan I got the time down to a science based on thickness personally.

I like my steaks rare to blue rare however which isn't for everyone. I won't eat steak over rare personally. My steaks are done in about 5-6 minutes. I couldn't imagine spending an hour plus just on a steak and I have a sous vide cooker now.

[Fatoichi]

I agree with opie. Sous vide is a great way to cook.

Yes, you need to plan a little more in advance, but it’s great.

[ErnieMccracken]

This, you can't flip 10 steaks for a deck party with an hour wait, cmon now. Get your **** together ya frog.

Literally just did this a couple weeks ago. Had to break out the big container. Just seared them as people wanted. Another benefit is that you only have to rest the meat a few minutes after searing.

Also, here's an entire pack of organic chicken from costco in a small 12 liter container hnnnnnng:

[FinBra]

Literally just did this a couple weeks ago. Had to break out the big container. Just seared them as people wanted. Another benefit is that you only have to rest the meat a few minutes after searing.

Also, here's an entire pack of organic chicken from costco in a small 12 liter container hnnnnnng:

And you pulled this off in 10 mins? I wan to belief.

EDIT: Merican bbq is cot damn sacred. Cot Damn Sacred! Ya hear, we don't need that ****, and no one axed for it.

[ErnieMccracken]

What do you use to sear? I use a red hot skillet. I have one of those fancy torches but they take a long time to sear

Rippin' hot skillet and a little bit of avocado oil. The torch is good if you have some weird meat shape that won't lay flat, but for steak the pan is better.

[ErnieMccracken]

And you pulled this off in 10 mins? I wan to belief.

EDIT: Merican bbq is cot damn sacred. Cot Damn Sacred! Ya hear, we don't need that ****, and no one axed for it.

Yeah I'm not into sous vide for things like pork butt or brisket or ribs. Some people are. But for steak, chicken, and most fish, sous vide is the way.

[Dogolog22]

bruh on the grill, just do the slap test with the spatula. If the bitch is tooo wiggly/soft it aint done, if its reasonably firm, prolly done. Tryna hone the animal skills, not use some god awful Tech. Cmon man!

While it is the best method to get a perfect steak, I have to agree with this.

I guess it kind of feels like cheating if it isn't grilled.

[amikaelmorris]

brb I CAN DO EXACTLY THE SAME ON MY GRILL

brb no you fukin cant

Yeah I'm not into sous vide for things like pork butt or brisket or ribs. Some people are. But for steak, chicken, and most fish, sous vide is the way.

pork tenderloins come out nice and you can usually find em dirt cheap cause no one buys pork

[FinBra]

Yeah I'm not into sous vide for things like pork butt or brisket or ribs. Some people are. But for steak, chicken, and most fish, sous vide is the way.

Trust, I get where you're coming from (and assume its delicious), but as wizard says above, its like we're cheating our ancestry. The dood can't abide.

IE I'm here to sell pro pane and pro pane accessories, lulz.

[ErnieMccracken]

Trust, I get where you're coming from (and assume its delicious), but as wizard says above, its like we're cheating our ancestry. The dood can't abide.

IE I'm here to sell pro pane and pro pane accessories, lulz.

lol I bought one for my folks as a christmas present and it sat in the box unused for 2 years. Wasn't about to give up the grill "for some plastic vibrator looking thing."

I finally cooked a steak for him using my setup and he admitted defeated.

[Jessejame5]

[PartyGuy414]

[ShakeBrah]

why do you ruin the sous vide method by burning (searing) your meat after? lol.. no thanks jeff

[snailsrus]

I need to get one. This looks easy enough for a vegetarian to be able to do and not have the family unhappy with over cooked meat


Miring

[ErnieMccracken]

why do you ruin the sous vide method by burning (searing) your meat after? lol.. no thanks jeff

With a thiner fish cut, I will eat it right out of the cooker. Chicken and steak get seared for dat dere crispy crust.

[SirFapsAIot]

that steak is still pink inside, wtf? i don't eat raw meat, would legit not eat that chit