Made a dry aged strip for dinner srs

[ErnieMccracken]

These steak in bag threads always makes my head hurt

Huge unnecessary mess and procedure to compensate for not being able to tell how cooked a piece of meat is Fml.

1. There is a difference, even if your timing is perfect to the second (it isn't). If I'm spending $40+ on a small piece of meat, I want it cooked perfect. Not 1° over or under. It's like using torque wrenches when working on an engine. Some guys use them religiously because they want it just right. Other guys just zip everything together and hope they got it tight enough, going only by feel.

2. Very little mess since it's just a bag and hot water.

3. Time isn't wasted since I'm not in a hurry and I'm always going to make sides, anyway. So drop steak, make your sides, clean up, and sear when you're ready to eat. It's actually way better for timing.

[BigDeeps01]

Looks delicious assuming medium rare

[GooBaaa]

1. There is a difference, even if your timing is perfect to the second (it isn't). If I'm spending $40+ on a small piece of meat, I want it cooked perfect. Not 1° over or under. It's like using torque wrenches when working on an engine. Some guys use them religiously because they want it just right. Other guys just zip everything together and hope they got it tight enough, going only by feel.

2. Very little mess since it's just a bag and hot water.

3. Time isn't wasted since I'm not in a hurry and I'm always going to make sides, anyway. So drop steak, make your sides, clean up, and sear when you're ready to eat. It's actually way better for timing.

Grills give the steak a smoke and char taste especially if done right

Using a bag is something someone that lives in a Pod and drives an EV does

[ExPatriot]

Grills give the steak a smoke and char taste especially if done right

Using a bag is something someone that lives in a Pod and drives an EV does

[ErnieMccracken]

Grills give the steak a smoke and char taste especially if done right

Using a bag is something someone that lives in a Pod and drives an EV does

I'm not anti-grill, especially a nice charcoal grill. But sous vide is just way more accurate and what I want to use for filets or more delicate wagyu cuts. Pretty much any regular 1" steak you buy at a grocery store is going to be better sous vide.

[SillieBazzillie]

Grills give the steak a smoke and char taste especially if done right

Using a bag is something someone that lives in a Pod and drives an EV does

Then finish it on the grill.

Sous vide destroys any attempt you may have at an excellent steak.

[Duckliver]

1. There is a difference, even if your timing is perfect to the second (it isn't). If I'm spending $40+ on a small piece of meat, I want it cooked perfect. Not 1° over or under. It's like using torque wrenches when working on an engine. Some guys use them religiously because they want it just right. Other guys just zip everything together and hope they got it tight enough, going only by feel.

2. Very little mess since it's just a bag and hot water.

3. Time isn't wasted since I'm not in a hurry and I'm always going to make sides, anyway. So drop steak, make your sides, clean up, and sear when you're ready to eat. It's actually way better for timing.


[img]https://i.imgur.com/Y4wLnbe.pn/img]

[img]https://i.imgur.com/VOKwi1o.pnimg]

https://i.imgur.com/BYWH4rr.jpg

[img]https://i.imgur.com/M4szUSd.png]

Every single steak in those pictures has a garbage crust

The guy needs to learn how to cook

This is just a Weber direct heat, it’s not hard, and you develop the crust the entire cooking process instead of the last 10%

Absolute disgust



Here’s some from cast iron no oven







A little extra well on the edges to accommodate a perfect crust is 10000 x more flavor and better use of expensive meat then boiling it in a bag.

[GooBaaa]

Then finish it on the grill.

Sous vide destroys any attempt you may have at an excellent steak.

Let me guess you boil your hamburgers too

[SillieBazzillie]

Let me guess you boil your hamburgers too

You think me a savage?

[Adam16121]

Every single steak in those pictures has a garbage crust

The guy needs to learn how to cook

This is just a Weber direct heat, it’s not hard, and you develop the crust the entire cooking process instead of the last 10%

Absolute disgust

[img]https://i.imgur.com/BYWH4rjp
Here’s some from cast iron no oven







A little extra well on the edges to accommodate a perfect crust is 10000 x more flavor and better use of expensive meat then boiling it in a bag.

Well, that mogs the fuk out of what I did with a 1.5 inch ribeye. Fuarrrk I need to get a hotter iron.

[Olympia2018]

Try this boyo. Heat your cast iron skillet at 500 in your oven. While it heats salt, pepper, whatever your steaks. When the oven comes to temp turn the stove on high, sear the steak for a minute or so on each side over the flame and throw it into the oven for 6-7 minutes. Pull out and add some oil and butter and rosemary and baste for a few minutes.

buriful.

I’ll try that soon and will report back how it does to reverse searing. Appreciate the method will definitely try it and see how it does after finding this turned out so good

[DeadlyStriker]

Team duckliver here. I'm on the chef's side here and do basically what he has said. My problem is a lot of my steaks are thinner so it's hard to get too good of a crust like the thicker cuts.

Hey duckliver, what's the best thickness to get for a steak in your opinion? Going to the butcher on the weekend.

[Duckliver]

Team duckliver here. I'm on the chef's side here and do basically what he has said. My problem is a lot of my steaks are thinner so it's hard to get too good of a crust like the thicker cuts.

Hey duckliver, what's the best thickness to get for a steak in your opinion? Going to the butcher on the weekend.

Depends on cut for me. New York’s are great at 2-2.5

Ribeyes at 3-3.5

Filet like 4 or just a block.

Once they get really big you gotta start playing around with multiple resting periods and bastings while slow cooking mimicking a sous vide or slower oven roast but more flavor/smoke//crust development.

[ErnieMccracken]

Depends on cut for me. New York’s are great at 2-2.5

Ribeyes at 3-3.5

Filet like 4 or just a block.

Once they get really big you gotta start playing around with multiple resting periods and bastings while slow cooking mimicking a sous vide or slower oven roast but more flavor/smoke//crust development.

It's worth noting that almost all miscers are cooking 1" or 1.5" steaks.

[Mang1er]

I've done this with thick ribeyes and it actually works pretty damn good.



Sous Vide is cool for big filets. I usually sear hot as fuk for 2 mins per side in a carbon pan and then finish in the oven.

[Duckliver]

It's worth noting that almost all miscers are cooking 1" or 1.5" steaks.

In which case benefit even more from a high temp sear for its entire cook instead of last 10%, because any time spent cooking while not developing a crust is time badly spent.

[ErnieMccracken]

In which case benefit even more from a high temp sear for its entire cook instead of last 10%, because any time spent cooking while not developing a crust is time badly spent.

Never. I even chill mine in the fridge after cooking sous vide so I get a perfect crust with almost no additional cook.

[Duckliver]

Never. I even chill mine in the fridge after cooking sous vide so I get a perfect crust with almost no additional cook.

So here’s the thing.

Your so called perfect crust. Imagine doing that for longer. That’s called a better crust and that’s what you get by cooking a raw piece of meat for the whole sear instead of a par cooked one. If you seared it as long the entire gradient heat that cooks the raw steak would overcook the sous vide.

It’s literally impossible for you to tell me it’s perfect when it isn’t coming from a raw piece of meat. The only argument you could possibly have is on a piece of meat so large it would no longer be a steak but a roast. Which is a slow cook technique. Which is perfectly fine for sous vide.

[JackedieChan]

Made a dry aged strip pork sirloin

https://imgur.io/8nbJGbA

[ErnieMccracken]

So here’s the thing.

Your so called perfect crust. Imagine doing that for longer. That’s called a better crust and that’s what you get by cooking a raw piece of meat for the whole sear instead of a par cooked one. If you seared it as long the entire gradient heat that cooks the raw steak would overcook the sous vide.

It’s literally impossible for you to tell me it’s perfect when it isn’t coming from a raw piece of meat. The only argument you could possibly have is on a piece of meat so large it would no longer be a steak but a roast. Which is a slow cook technique. Which is perfectly fine for sous vide.

lol you will NEVER convince me. I did them exactly like you for many years, hundreds of steaks. But I don't want more gradient. I want a thin to medium crust with the rest being done exactly to 129°. This is typical for the cuts I buy, which is usually just prime Costco stuff these days.

But yes large cuts are where you see a bigger difference. e.g. Carnitas sous vide confit in pork lard for 30+ hours is hnnnnng.

[GooBaaa]

Team duckliver here. I'm on the chef's side here and do basically what he has said. My problem is a lot of my steaks are thinner so it's hard to get too good of a crust like the thicker cuts.

Hey duckliver, what's the best thickness to get for a steak in your opinion? Going to the butcher on the weekend.

When ever I get thick cuts cuts of ribeye I’ll toss them in the smoker then finish on an open flame srs