Dusty Driftwood
New member
Exactly this
In search of the best steak!
- Thread starter lilwill
- Start date
Exactly this
Update!!
Update: I purchased a sous vide cooker and I can honestly say this was the best steak I have ever had. This method puts more emphasis on the cooking than the seasoning. The down side - don’t be in a hurry. My two 12oz ribeyes took 2 hours and 15 minutes. The upside - I mowed, trimmed and blowed my yard while it was cooking.
I seasoned with salt, pepper, garlic, and butter.
My opinion - a worthy investment for cooking small portions and proper planning...
Thanks!
Update: I purchased a sous vide cooker and I can honestly say this was the best steak I have ever had. This method puts more emphasis on the cooking than the seasoning. The down side - don’t be in a hurry. My two 12oz ribeyes took 2 hours and 15 minutes. The upside - I mowed, trimmed and blowed my yard while it was cooking.
I seasoned with salt, pepper, garlic, and butter.
My opinion - a worthy investment for cooking small portions and proper planning...
Thanks!
Hepar
New member
Update: I purchased a sous vide cooker and I can honestly say this was the best steak I have ever had. This method puts more emphasis on the cooking than the seasoning. The down side - don’t be in a hurry. My two 12oz ribeyes took 2 hours and 15 minutes. The upside - I mowed, trimmed and blowed my yard while it was cooking.
I seasoned with salt, pepper, garlic, and butter.
My opinion - a worthy investment for cooking small portions and proper planning...
Thanks!
Hands down the best way to cook one at home! Never going back.
theesotericone
New member
I don't know about that man. Butter, Salt, Pepper, Allspice, Then heat up the grill real, real, hot. Throw on grill. Eat. lol
I use my grill close to 200 days a year. For me, it's better then any other method.
Hepar
New member
You still sear it after it's cooked. Trust me. It's amazing. But, if you're grilling that much a year I wouldn't worry about it. Would only add a bunch of time. But there's a ton of different things you can cook with that method. Slow-cooked pork is another good one. My friend just did flan in it and it also came out great.
Proper steak preparation depends on what type of cut you're dealing with.
If it's a really thick filet mignon, my preference is sous vide. Generously season with salt + pepper on both sides, vacuum seal in bags and soak 'em in the sous vide cooker for at least 90 minutes @ 130F. Maybe 2 hours if it's a really thick cut. Remove steaks from the bag and use paper towels to dry off as much moisture as possible. To finish, heat up a cast iron pan to literally as high as it will go, ie let it preheat on "full blast" until it's uniformly smoking hot. I use an IR temperature gun to ensure it's at least 550F all the way around. Put a Tbsp of butter in the pan to melt it around and sear the steak for 40 seconds per side. Don't forget the edges.
For a more standard NY steak, sometimes I use the same method as above but I'll put some fresh rosemary into the sous vide bag. Same sear method. Lately though I've just been using my Weber Spirit propane gas grill. It's a lot faster. Preheat it until the gauge hits 500+, then cook 'em for 8 minutes over direct high heat, flipping once halfway through. Remove from grill and let them rest 5 minutes.
More fancy stuff: For a spectacular tri-tip, use a Weber charcoal grill and follow this recipe exactly:
https://barbecuebible.com/recipe/reverse-seared-tri-tip-with-smoked-tomato-salsa/
And finally, my favorite.... Whenever we see one of the local grocery stores advertise a special on Tomahawk steaks... we pounce! Cook method: Generous seasoning w/ salt/pepper, Charcoal grill offset from coals, indirect low-ish heat. Shoot for ~250F grill temp (use a remote probe to dial it in). Use another probe to monitor internal temperature of the steak. Let it cook (away from the coals) until it hits ~120F internally - about an hour. Pull it off the grill and set aside, then throw some more charcoals on and stoke the fire up to "nuclear" - it's time to sear over direct flame - about 3 minutes per side should do it. This will bring the internal temp up to about 130F - perfect medium rare.
Lastly, don't forget to crack open a nice Cabernet Sauvignon to wash it down.
If it's a really thick filet mignon, my preference is sous vide. Generously season with salt + pepper on both sides, vacuum seal in bags and soak 'em in the sous vide cooker for at least 90 minutes @ 130F. Maybe 2 hours if it's a really thick cut. Remove steaks from the bag and use paper towels to dry off as much moisture as possible. To finish, heat up a cast iron pan to literally as high as it will go, ie let it preheat on "full blast" until it's uniformly smoking hot. I use an IR temperature gun to ensure it's at least 550F all the way around. Put a Tbsp of butter in the pan to melt it around and sear the steak for 40 seconds per side. Don't forget the edges.
For a more standard NY steak, sometimes I use the same method as above but I'll put some fresh rosemary into the sous vide bag. Same sear method. Lately though I've just been using my Weber Spirit propane gas grill. It's a lot faster. Preheat it until the gauge hits 500+, then cook 'em for 8 minutes over direct high heat, flipping once halfway through. Remove from grill and let them rest 5 minutes.
More fancy stuff: For a spectacular tri-tip, use a Weber charcoal grill and follow this recipe exactly:
https://barbecuebible.com/recipe/reverse-seared-tri-tip-with-smoked-tomato-salsa/
And finally, my favorite.... Whenever we see one of the local grocery stores advertise a special on Tomahawk steaks... we pounce! Cook method: Generous seasoning w/ salt/pepper, Charcoal grill offset from coals, indirect low-ish heat. Shoot for ~250F grill temp (use a remote probe to dial it in). Use another probe to monitor internal temperature of the steak. Let it cook (away from the coals) until it hits ~120F internally - about an hour. Pull it off the grill and set aside, then throw some more charcoals on and stoke the fire up to "nuclear" - it's time to sear over direct flame - about 3 minutes per side should do it. This will bring the internal temp up to about 130F - perfect medium rare.
Lastly, don't forget to crack open a nice Cabernet Sauvignon to wash it down.
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LandCruiser
New member
I like to cook mine with a chimney starter to get that sear on the outside and the perfect medium rare interior.
CdaleR4000si
New member
Since you've gotten into Sous Vide, check out this FB page...
https://www.facebook.com/SousVideEverything/
They also have a Youtube channel. These guys really have some great content.
mrblah
Senior Member
I think sous vide and traditional grilling both have their place.
I tend to cook all my meats sous vide now, mainly because its really difficult to screw your meat up.
However, I don't have a problem being in front of a grill, a bbq, or a pan. It just depends on what I have to work with in front of me at any given time.
For those who are skeptical about sous vide, you guys should try it, it will change the way you cook. You can literally cook any meat and not mess up. You can even poach a egg to perfection every single time (and thats difficult to do with 100 percent no screw ups), or make perfect lamb chops, or fish filet, or whatever you want. Just remember its not fast...lol.
If there ever was a game changer for the home cook, it would be a sous vide cooker.
I tend to cook all my meats sous vide now, mainly because its really difficult to screw your meat up.
However, I don't have a problem being in front of a grill, a bbq, or a pan. It just depends on what I have to work with in front of me at any given time.
For those who are skeptical about sous vide, you guys should try it, it will change the way you cook. You can literally cook any meat and not mess up. You can even poach a egg to perfection every single time (and thats difficult to do with 100 percent no screw ups), or make perfect lamb chops, or fish filet, or whatever you want. Just remember its not fast...lol.
If there ever was a game changer for the home cook, it would be a sous vide cooker.
Outkastbaits
New member
I'll have to look into this. Very interesting. I always tend to screw up my steaks
Hepar
New member
You definitely should. That's precisely why many restaurants are using them. They can be super consistent across the board everyday all day.
Thanks for the link...yes those folks have all kinds of ideas.
This right here.. Probably the best steaks I've ever made were slow cooked in the over up to like 110 and then seared over a scorching hot chimney starter with a small grill grate over the top of it. it was magical.
LandCruiser
New member
I got the idea from Alton brown. It works.
nb rob
New member
When I lived in Maine I had an excellent butcher shop close by. The one where the butchers wear a tie (red of course) and remember what their customers like.
Once in a while I would get a call letting me know that they were cutting flatiron steak; which at the time was not a well-known cut. It's a top-blade steak, which was often overlooked for steak because of a very tough piece of connective tissue running straight through the cut.
This is where a top-quality butcher comes in.
I always ordered a dozen when I got that wonderful phonecall.
The flatiron is now my favorite cut for steaks. When cut well, it is uniform in thickness, rectangular, and incredibly tender. Also, it's a value cut. And there's something about bang-for-the-buck that makes my mouth water.
before cooking, steaks are allowed to come up to room temperature. salt and pepper is rubbed in, with a small amount of oil.
My favorite method of cooking is over charcoal. Get the charcoal nuclear-hot in a chimney starter, and then in to a charcoal basket in my weber kettle (in order to keep a good 4-6" depth of coals). All vents open and the lid cracked a bit, and the temperature will soar. Depending on thickness, 4 mins per side usually does it. Flip once and leave it alone.
Most of my cooking is done on a large gas grill, but for steaks and burgers; the weber kettle is my go-to.
Once in a while I would get a call letting me know that they were cutting flatiron steak; which at the time was not a well-known cut. It's a top-blade steak, which was often overlooked for steak because of a very tough piece of connective tissue running straight through the cut.
This is where a top-quality butcher comes in.
I always ordered a dozen when I got that wonderful phonecall.
The flatiron is now my favorite cut for steaks. When cut well, it is uniform in thickness, rectangular, and incredibly tender. Also, it's a value cut. And there's something about bang-for-the-buck that makes my mouth water.
before cooking, steaks are allowed to come up to room temperature. salt and pepper is rubbed in, with a small amount of oil.
My favorite method of cooking is over charcoal. Get the charcoal nuclear-hot in a chimney starter, and then in to a charcoal basket in my weber kettle (in order to keep a good 4-6" depth of coals). All vents open and the lid cracked a bit, and the temperature will soar. Depending on thickness, 4 mins per side usually does it. Flip once and leave it alone.
Most of my cooking is done on a large gas grill, but for steaks and burgers; the weber kettle is my go-to.
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