Been doing sous vide for several years now, never looked back! Steaks always cooked to perfect doneness. It helps that my hubby and I both prefer steaks between rare and medium rare. If you need to accommodate multiple temperatures, sous vide is probably not going to be practical for you though. Expelling/disowning anyone requesting “well done” will help a lot though – regardless of cooking method.
Tips: The bags included may be adequate to get started, though most look to be too small to be very practical. Meh offers Foodsavers from time to time for pretty cheap. Buy bags in bulk from these guys, you’ll be glad you did! The gallon size works best for medium to large steaks. The quart size are okay for smallish pork chops.
You’ll want to season your meat before sealing - dont add any extra fat though (butter, oil, etc.); and sear it after sous vide-ing. Pat it very dry, but no need to rest the meat. You can pan sear, grill, or use a propane torch to sear afterwards, I usually get a cast iron skillet ripping hot, and sear for about 45 seconds per side. if doing this indoors, turn on every fan/vent you have and, if you’re lucky, the smoke alarm won’t go off.
Grill and stovetop are both up there but recently I bought a Njnja Foodi Digital Air Fryer Oven and tried ribeyes in it. Close to the best steak I’ve ever had.
Smoke and sear. Bring from fridge temp to just below final temp on the smoker (lowest/slowest heat setting possible), and then fire up the gas grill to as hot as you can get it and sear 30s each side to finish it.
I simply just have never found steak that impressive that I would bother to waste the money trying to cook it at home. Maybe the limited places I’ve had steak were meh or maybe it’s just meh to me in general. IDK. Even if I thought it was awesome I doubt I’d buy it that much.
I have a grill. I also have a smoker for other uses. My daughter, who is an executive chef (runs a restaurant), showed me how to use a sousvide setup, but I don’t.
I don’t. Never liked steak and thinking about eating something so bloody makes my stomach turn. After I was in the hospital for 8 days for salomnella poisoning, for what my dr says he’s only seen in 3rd world country’s, I like everything well done.
@Star2236 I tend to order mine “burnt to a crispy, crackly crunch with a fine layer of white ash on the outside” in the forlorn hope that it will be slightly on the “well done” side of “medium”. And occasionally it works.
This is a poll that needed to allow you to click two buttons – sous vide plus your finishing method.
No one just sous vide’s their steak without finishing it somehow!
@werehatrack
actually, the cut makes it a steak .
The prep method makes it a GREAT steak!
Eating a piece of steak that has been only cooked sous vide without some form of Maillard reaction would be very disappointing.
I sous vide 6 oz filet for ~3hrs at 128 degrees. Near the end of cooking, I fire up the grill at highest heat. 500+, rub the steaks with my secret recipe dry rub and plop them on the grill for 3 minutes each side. Inside temp finishes at 132 degrees and the outside develops a perfect char. Perfection!
Grill.
Broiling drawer on my 62-year-old gas oven.
If I were to actually cook a steak at home, I’d most likely be using a George Foreman indoor grill.
Can I get an “I don’t” option, or is this one of those carnivore-only polls?
@shahnm Omnivores can vote too.
@yakkoTDI I don’t think that’s true. It’s in the Meh terms of use somewhere.
Cauliflower.
Or tuna.
But regrettably, never cauliflower and tuna.
Here for “I don’t”
I just have trouble cooking anything in general. Raw meat is especially difficult for me and my eating issues.
In Texas, it’s grill or … there is no other option.
Been doing sous vide for several years now, never looked back! Steaks always cooked to perfect doneness. It helps that my hubby and I both prefer steaks between rare and medium rare. If you need to accommodate multiple temperatures, sous vide is probably not going to be practical for you though. Expelling/disowning anyone requesting “well done” will help a lot though – regardless of cooking method.
Tips: The bags included may be adequate to get started, though most look to be too small to be very practical. Meh offers Foodsavers from time to time for pretty cheap. Buy bags in bulk from these guys, you’ll be glad you did! The gallon size works best for medium to large steaks. The quart size are okay for smallish pork chops.
You’ll want to season your meat before sealing - dont add any extra fat though (butter, oil, etc.); and sear it after sous vide-ing. Pat it very dry, but no need to rest the meat. You can pan sear, grill, or use a propane torch to sear afterwards, I usually get a cast iron skillet ripping hot, and sear for about 45 seconds per side. if doing this indoors, turn on every fan/vent you have and, if you’re lucky, the smoke alarm won’t go off.
@ciabelle a referral from a Sous Vide Facebook group to a Meh deal on a foodsaver is what started this Meh obsession so many years ago!
@ciabelle I’ve always wanted a reason to buy a propane torch.
@ciabelle @sammydog01 Plumbing.
Grill and stovetop are both up there but recently I bought a Njnja Foodi Digital Air Fryer Oven and tried ribeyes in it. Close to the best steak I’ve ever had.
@tweezak
Cough Cough… What the hell did you cover that steak with?
@chienfou @tweezak Pineapple.
Smoke and sear. Bring from fridge temp to just below final temp on the smoker (lowest/slowest heat setting possible), and then fire up the gas grill to as hot as you can get it and sear 30s each side to finish it.
There should be a “I don’t” option.
Going to ignore the vegans cause. Blah. Sorry
I simply just have never found steak that impressive that I would bother to waste the money trying to cook it at home. Maybe the limited places I’ve had steak were meh or maybe it’s just meh to me in general. IDK. Even if I thought it was awesome I doubt I’d buy it that much.
KRULL! A SKULL! BRETT HULL! AWESOME!
I have a grill. I also have a smoker for other uses. My daughter, who is an executive chef (runs a restaurant), showed me how to use a sousvide setup, but I don’t.
I don’t…
I don’t think I’ve eaten steak since about 1980. I never loved it even when I was a carnivore.
I don’t. Never liked steak and thinking about eating something so bloody makes my stomach turn. After I was in the hospital for 8 days for salomnella poisoning, for what my dr says he’s only seen in 3rd world country’s, I like everything well done.
@Star2236 I tend to order mine “burnt to a crispy, crackly crunch with a fine layer of white ash on the outside” in the forlorn hope that it will be slightly on the “well done” side of “medium”. And occasionally it works.
This is a poll that needed to allow you to click two buttons – sous vide plus your finishing method.
No one just sous vide’s their steak without finishing it somehow!
@chienfou No one who likes a steak instead of cooked beef, anyway. The searing is what makes it a steak IMO.
@werehatrack
.
actually, the cut makes it a steak
The prep method makes it a GREAT steak!
Eating a piece of steak that has been only cooked sous vide without some form of Maillard reaction would be very disappointing.
I sous vide 6 oz filet for ~3hrs at 128 degrees. Near the end of cooking, I fire up the grill at highest heat. 500+, rub the steaks with my secret recipe dry rub and plop them on the grill for 3 minutes each side. Inside temp finishes at 132 degrees and the outside develops a perfect char. Perfection!