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Perfect Steak Doneness or Temperature... and Steak Cut


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3 minutes ago, EltonJohnson said:

 

 

I don't eat too much raw vegetables at all.   I enjoy cooking.    

That's important if you are going to veggies.....cook it well.  The cellulose is very hard for humans to digest.

 

I agree though cooking is relaxing and fun

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11 minutes ago, CrimeaRiver said:

 

Careful friend....many vegetables are poisonous to humans.   We were made to eat meat and fat :) . 

 

We don't have several stomachs to digest cellulose like ruminant animals.   moooooo

10 minutes ago, CrimeaRiver said:

 

Careful friend....many vegetables are poisonous to humans.   We were made to eat meat and fat :) . 

 

We don't have several stomachs to digest cellulose like ruminant animals.   moooooo

When cooking a steak (a good one) the time changes according to the thickness- but I can’t seem to get that perfect sweet spot I’m looking for when I sv? 

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2 minutes ago, Imgreatagain said:

When cooking a steak (a good one) the time changes according to the thickness- but I can’t seem to get that perfect sweet spot I’m looking for when I sv? 

 

I crave the crust on steak that has been pan seared in butter.   Never been a fan of SV steak ....but everyone likes it differently. :) 

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7 minutes ago, CrimeaRiver said:

I do enjoy roasted beets with a steak

 

 

so this weekend I sautéed two pints of sliced  mushrooms, and I put  skinless boneless chicken thigh  stuffed with spinach and feta in the  oven  for an hour.

 

When the  mushrooms  were  done I  splashed some  dry vermouth in the  pan  to deglaze and give massive flavor.   then I sliced  u the stuffed chicken thigh and threw it a bowl with the mushrooms and  mixed everything up.

 

It was 80% mushrooms 10% spinach and fet, 10% chicken thigh....   holy crap.      Very healthy.   

 

I make a  nice salad with beets,  goat cheese, walnuts,  arugula and spinach with a mild vinaigrette... add  duck confit  If  you  need some meat.

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2 minutes ago, EltonJohnson said:

 

 

so this weekend I sautéed two pints of sliced  mushrooms, and I put  skinless boneless chick  stuffed with spinach and feta in the  oven  for an hour.

 

When the  mushrooms  were  done I  splashed some  dry vermouth in the  pan  deglaze and give massive flavor.   then I sliced  u the stuffed chicken thigh and threw it a bowl with the mushrooms and  mixed everything up.

 

It was 80% mushrooms 10% spinach and fet, 10% chicken thigh....   holy crap.      Very healthy.   

 

I make a  nice salad with beets,  goat cheese, walnuts,  arugula and spinach with a mild vinaigrette... add  duck confit  If  you  need some meat.

You sound like a pretty accomplished cook....  Ever made Chicken Paprikash?  One of my favs to make

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4 minutes ago, CrimeaRiver said:

Never been a fan of SV steak ...

 

 

most people do not do it right.

 

Most  cook the sous vide a too high a temp 

 

If you want a crust  you have to  barely cook the  meat.    110   degrees  tops.    The  end goal is  135 -140...so to  add a decent crust you need to  cook it for a bout  2 minute a side

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2 minutes ago, EltonJohnson said:

 

 

so this weekend I sautéed two pints of sliced  mushrooms, and I put  skinless boneless chicken thigh  stuffed with spinach and feta in the  oven  for an hour.

 

When the  mushrooms  were  done I  splashed some  dry vermouth in the  pan  to deglaze and give massive flavor.   then I sliced  u the stuffed chicken thigh and threw it a bowl with the mushrooms and  mixed everything up.

 

It was 80% mushrooms 10% spinach and fet, 10% chicken thigh....   holy crap.      Very healthy.   

 

I make a  nice salad with beets,  goat cheese, walnuts,  arugula and spinach with a mild vinaigrette... add  duck confit  If  you  need some meat.

18

 

I made chocolate pudding with bananas and peanut butter. I only use cooked pudding.

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Just now, CrimeaRiver said:

Important to leave a good steak out of the fridge for a good hour or longer....helps create a more evenly cooked steak

I am a novice when it comes to selecting the cut of meat- the guy always does that I’m sorta spoiled like that. 

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1 minute ago, EltonJohnson said:

 

 

most people do not do it right.

 

Most  cook the sous vide a too high a temp 

 

If you want a crust  you have to  barely cook the  meat.    110   degrees  tops.    The  end goal is  135 -140...so to  add a decent crust you need to  cook it for a bout  2 minute a side

On med heat? 

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2 minutes ago, CrimeaRiver said:

Important to leave a good steak out of the fridge for a good hour or longer....helps create a more evenly cooked steak

Do that at my trailer and the ants will carry it away.

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Just now, CrimeaRiver said:

For me its a Prime Rib Eye......medium rare

Related image

Related image

BEEF TENDERLOIN WRAPPED IN BACON .....

Cooked over charcoal to a perfect medium rare.

Triple A Alberta beef.

Aberdeen horned Angus ..

The fruits of my wife's labour on our Ranch....

 

 

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5 minutes ago, EltonJohnson said:

 

 

most people do not do it right.

 

Most  cook the sous vide a too high a temp 

 

If you want a crust  you have to  barely cook the  meat.    110   degrees  tops.    The  end goal is  135 -140...so to  add a decent crust you need to  cook it for a bout  2 minute a side

 

Ohhhh I never thought about Sving...and then pan searing for crust.  Nice hint bro

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