The only issue I have ever had with this method was when the steaks were too thin, the searing ended up overcooking them... still tasty, but just not perfect.
@thismyusername Yeah, we're lazy about appliances in my house and use a cooler wrapped in towels and the meat in a ziplock bag with the air pressed out. Comes out perfectly, indeed!
@thismyusername I have the Anova Precision from Kickstarter, but ... the texture really is different and I can't say I dislike it, but kinda I do. It's getting to the point where I can be in the mood for it, though.
@editorkid weird, are you seasoning before sealing? because they say if you salt it before the seal, it makes the texture ham like... I season after the bag and before the sear so have not experienced the ham texture.
Really loaded question there Meh!. Like wtf? I need to tell you how the heck I like my steak. Is this in general? Is this for the rest of forever? Rather nonspecific of you. Am I committing to having my meat cooked to this measurement for all of time. If I pick medium rare then get a really great steak rare, am I a liar for changing? Good luck to me in trying to sleep tonight. The strife this question is causing is sure to wreak havoc on my slumber.
Chicago style. Pittsburgh style? I can never remember which one it is. You know, crispy around the edges and medium in the middle. I can never find anyplace that I can afford that can do it right.
@miko1 Pittsburgh style is crispy around the edges but rare in the middle. Chicago style is also crispy around the edges but cooked to whatever you want in the middle.
@jsh139 What? I did not know that both were ways you could get your steak! I thought it was one or the other. I wonder what would happen if I ordered Chicago style, rare in the middle.
Either way, whenever I try to order, I usually get a blank stare from the waiter. Thanks outback.
@miko1 Yeah. Quite honestly, I had only ever heard of Pittsburgh style (my grandfather used to always order his that way). So I had to look up what Chicago style was. But, apparently both styles exist!
I like mine medium, but restaurants have such a fear of overcooking a steak that it usually comes out medium rare. So, I will usually order it medium-well. If it comes out medium-well, I'm ok with that but I'd rather not have to send back the steak if it's still mooing. 99% of the time when I order a steak medium-well it comes out medium.
@jsh139 That's funny, since I find restaurants more fear undercooking it. I want something more along the traditional medium, but always order medium-rare. I need to remember when I am at a steakhouse or somewhere fancy that they will actually listen and the middle of my steak will be cold.
@editorkid I am stealing that. It's the best statement EVER! I want my steak at least warm all the way through, and seared on the outside, oh, so briefly. I'm off to the grocery store in a bit, to pick up a nice new york cut (prime, of course). I'm planning on little red potatoes fried with some scallions and parsley for the side dish.
@Lotsofgoats it's a texture thing for me. Rare is too... fleshy? Medium rare keeps the flavor and tenderness, without the mouth feel of just biting into a cow.
I like mine sealed in a vacuum bag and then slow cooked at 137 for an hour, then seared on an infrared searing grill.
@thismyusername interesting. Where did you learn this from and how differently does the steak come out? As compared to grilling or pan cooking.
@dannokun google "sous vide".
@dannokun it comes out perfectly every time. I use the anova precision but you can also pull it off with an ice chest.
details:
http://www.seriouseats.com/2015/06/food-lab-complete-guide-to-sous-vide-steak.html
http://www.seriouseats.com/2010/04/cook-your-meat-in-a-beer-cooler-the-worlds-best-sous-vide-hack.html
The only issue I have ever had with this method was when the steaks were too thin, the searing ended up overcooking them... still tasty, but just not perfect.
@thismyusername Yeah, we're lazy about appliances in my house and use a cooler wrapped in towels and the meat in a ziplock bag with the air pressed out. Comes out perfectly, indeed!
@thismyusername 129 for 90. Used to torch them, no longer care about appearance so it just goes on the plate
@thismyusername I have the Anova Precision from Kickstarter, but ... the texture really is different and I can't say I dislike it, but kinda I do. It's getting to the point where I can be in the mood for it, though.
@editorkid weird, are you seasoning before sealing? because they say if you salt it before the seal, it makes the texture ham like... I season after the bag and before the sear so have not experienced the ham texture.
depends on the quality.
Smack it on the ass and throw it on a plate.
@TheCO2 I'm thinking you're talking about more than steak.
@Thumperchick I will neither confirm nor deny that.
Take your pick...
I'll take somewhere in the Unique-Obscure range.
@ComputerMD82 I'm pretty sure that's where Meh gets their order numbers from.
Cooked by someone else. Now get back in the kitchen.
Really loaded question there Meh!. Like wtf? I need to tell you how the heck I like my steak. Is this in general? Is this for the rest of forever? Rather nonspecific of you. Am I committing to having my meat cooked to this measurement for all of time. If I pick medium rare then get a really great steak rare, am I a liar for changing? Good luck to me in trying to sleep tonight. The strife this question is causing is sure to wreak havoc on my slumber.
@connorbush I am pretty sure they are adding all this information to our permanent records.
Definitely threatened.
I like my steak with mozerella with potatoes on the side from Tony Luke's, Pat's, or Geno's. If they have chicken, even better.
Extra medium.
I'd like to have a Möbius strip steak - I'd never come to the end.
Chicago style. Pittsburgh style? I can never remember which one it is. You know, crispy around the edges and medium in the middle. I can never find anyplace that I can afford that can do it right.
@miko1 Pittsburgh style is crispy around the edges but rare in the middle. Chicago style is also crispy around the edges but cooked to whatever you want in the middle.
@jsh139 What? I did not know that both were ways you could get your steak! I thought it was one or the other. I wonder what would happen if I ordered Chicago style, rare in the middle.
Either way, whenever I try to order, I usually get a blank stare from the waiter. Thanks outback.
@miko1 Yeah. Quite honestly, I had only ever heard of Pittsburgh style (my grandfather used to always order his that way). So I had to look up what Chicago style was. But, apparently both styles exist!
@miko1 @jsh138 isn't that called black and blue? Edit just kidding. Black and blue needs be rare in middle.
I like mine medium, but restaurants have such a fear of overcooking a steak that it usually comes out medium rare. So, I will usually order it medium-well. If it comes out medium-well, I'm ok with that but I'd rather not have to send back the steak if it's still mooing. 99% of the time when I order a steak medium-well it comes out medium.
@jsh139 That's funny, since I find restaurants more fear undercooking it. I want something more along the traditional medium, but always order medium-rare. I need to remember when I am at a steakhouse or somewhere fancy that they will actually listen and the middle of my steak will be cold.
I have compromised with the vegans: Meat cooked past rare is murder.
"Vegan" is one of the saddest words I know.
@editorkid - For all sad words of tongue and pen, The saddest are these, 'It might have been!"
@editorkid "medium rare" is the sucker's choice, for people afraid of rare (i.e. deliciousness)
@editorkid I am stealing that. It's the best statement EVER! I want my steak at least warm all the way through, and seared on the outside, oh, so briefly. I'm off to the grocery store in a bit, to pick up a nice new york cut (prime, of course). I'm planning on little red potatoes fried with some scallions and parsley for the side dish.
@editorkid http://philpapers.org/rec/DAVTLH Eating cows kills less animals than eating vegan food.
@Lotsofgoats it's a texture thing for me. Rare is too... fleshy? Medium rare keeps the flavor and tenderness, without the mouth feel of just biting into a cow.
@Thumperchick I would totally bite a cow.
blue.
aaah yeah.
Really glad that we've moved away from well done steak.
I seriously miss steak. The day this kid evacuates, I'm going to go ballistic on 8oz of medium rare deliciousness.
I like my steak seared on the outside, but basically raw.
I order "Black & Bleu" all around Las Vegas and I get nice ultra rare seared steaks. Ruth's Chris Steak House makes a beautiful Black & Bleu steak.
I like my steak like I like my women
@Chops Battered, with gravy? Me too!
@Chops Big and juicy? Tender and bloody? Dark on the outside and pink in the middle? There's a lot of variation there . . .
Or do you just get laid that RARELY?
Here's hoping you're not a fan of veal . . .