@Fduch No to both but to be honest, I’m so happy with the flavor, sear and temperature I’m getting from my grill alone, I’m not sure what I’d be gaining.
I’ve heard plenty of folks praise Sous Vide so I’ve probably got my head in the sand, but no one is complaining about the food, so…
@ACraigL@Fduch The one thing you didn’t mention was texture. Sous Vide is all about texture. A Sous Vide steak will just kinda dissolve in your mouth. You still have to sear it after sous vide obviously.
@ACraigL I forgot to say the most important thing (I always omit the things I consider self-evident): You’ve made a great steak!!!
I have much less experience than you and my steaks are likely nowhere as good.
I just wanted to maybe widen your horizons (I’ve never heard of Sous Vide until recently) and brag about brazing with a metal-cutting blow torch!
P.S. Grill and Sous Vide are not mutually exclusive and can be used together so that when you grill you can only focus on the surface of the steak.
Surprised no one was offended at the cauliflower steak (vegetarian option for my daughter). Just brushed with a mixture of balsamic vinegar, olive oil, salt and pepper, about 8 minutes per side. She loves it!
@ACraigL The ONLY way I might take offense to someone serving me grilled cauliflower would be if that was the only thing they served. I love me some veggies on the grill, but need some meat as a balance. I will definitely try your prep above, and can only hope it turns out as good as yours looks.
@tohar1
For the steak:
Light brush of olive oil, seasoned with kosher salt and fresh ground pepper (top, bottom, all sides). I make the grill super-hot at first, then set it to low-med heat when I drop the steak. Depending on the thickness of the meat (mine was an inch and half), 3 minutes, half-turn, 3 minutes, repeat on other side. NO PEAKING. Allow to rest for a few minutes before serving/cutting. This gives me a perfect medium. Add or subtract time if you want a different temp.
YUM!
Looks delicious!
This is making me hungry.
I want to come to your house for dinner!
Is that a zombie brain?
Wow. This looks fantastic. Definitely nailed it.
Have you tried Sous Vide cooking technique + grill or butane torch for brazing?
@Fduch No to both but to be honest, I’m so happy with the flavor, sear and temperature I’m getting from my grill alone, I’m not sure what I’d be gaining.
I’ve heard plenty of folks praise Sous Vide so I’ve probably got my head in the sand, but no one is complaining about the food, so…
@ACraigL @Fduch The one thing you didn’t mention was texture. Sous Vide is all about texture. A Sous Vide steak will just kinda dissolve in your mouth. You still have to sear it after sous vide obviously.
@ACraigL I forgot to say the most important thing (I always omit the things I consider self-evident): You’ve made a great steak!!!
I have much less experience than you and my steaks are likely nowhere as good.
I just wanted to maybe widen your horizons (I’ve never heard of Sous Vide until recently) and brag about brazing with a metal-cutting blow torch!
P.S. Grill and Sous Vide are not mutually exclusive and can be used together so that when you grill you can only focus on the surface of the steak.
Surprised no one was offended at the cauliflower steak (vegetarian option for my daughter). Just brushed with a mixture of balsamic vinegar, olive oil, salt and pepper, about 8 minutes per side. She loves it!
@ACraigL grilled vegetables are delicious. They ain’t no steak though.
@ACraigL I thought that was chicken breast.
@medz chicken, filet, kobe burgers and cauliflower. .
@ACraigL I need to get me some wide grill grates like that.
@ACraigL No offense here, and I’m thankful this movement has not happened.
/wootstalker https://shirt.woot.com/offers/dare-to-keep-your-kids-off-cauliflower
Dare to Keep Your Kids Off Cauliflower
Price: $19.00
Condition: Probably New
@ACraigL i was offended. but the beauty of the steak cookery got me past it.
@ACraigL I told my wife less than an hour ago that cauliflower was broccoli’s lamer, tasteless cousin.
@ACraigL The ONLY way I might take offense to someone serving me grilled cauliflower would be if that was the only thing they served. I love me some veggies on the grill, but need some meat as a balance. I will definitely try your prep above, and can only hope it turns out as good as yours looks.
@tohar1
For the steak:
Light brush of olive oil, seasoned with kosher salt and fresh ground pepper (top, bottom, all sides). I make the grill super-hot at first, then set it to low-med heat when I drop the steak. Depending on the thickness of the meat (mine was an inch and half), 3 minutes, half-turn, 3 minutes, repeat on other side. NO PEAKING. Allow to rest for a few minutes before serving/cutting. This gives me a perfect medium. Add or subtract time if you want a different temp.
That’s one sexy looking grill
@lichme Damn straight. You would know.