|
|
Post by 32Green on Jan 18, 2018 19:32:53 GMT -5
I know it. the time tradeoff does not seem worth it to me at all. I can cook a pretty damn good fuckin steak that even JStokes would be wolfing down and begging for more. grill or hot cast iron pan and the right formula will have you a perfect steak that tastes like heaven. side of broccoli rob for the paisans H, I've been cooking perfect steaks for decades. Trick for me was learning the technique of getting a good sear/crust in a hot pan then finishing in a 300 degree oven. This method allows you to cook the meat from rare to well done and everything in between. Plus, you can do a whole bunch at a time. If a guy wanted to just to do a slap-dick quick job...say with a steak just bought at the store for dinner..what pre-treatment/rub...then how long at 300 for medium rare? Right now, room temp, some sea salt, some seasoning and pepper is about as adventurous as I get. I've heard some saute in butter. |
|
|
|
Post by Jets Things on Jan 18, 2018 19:47:29 GMT -5
There is definitely that aspect, jay. It was a gift from my wife who knew I had wanted a sous vide system for years. Problem for me is that I just can't go in half cocked. I was looking to buy the vacuum bags, cooking water balls, various sized cooking vessels and (you'll love this) either a larger torch than the one I own or (my preference) investing in a Searzall attachment for the new torch. Just wound up being more than I wanted to spend. Plus, as I said. I'm getting too old for this shit. I did not want to plan out long cooking schedules where I'd have the sous vide machine on for 1-2days. Fuck that noise. I'll continue to use the techniques that have e me well for so many years. I know it. the time tradeoff does not seem worth it to me at all. I can cook a pretty damn good fuckin steak that even JStokes would be wolfing down and begging for more. grill or hot cast iron pan and the right formula will have you a perfect steak that tastes like heaven. side of broccoli rob for the paisans *rabe |
|
|
|
Post by Jets Things on Jan 18, 2018 19:49:38 GMT -5
H, I've been cooking perfect steaks for decades. Trick for me was learning the technique of getting a good sear/crust in a hot pan then finishing in a 300 degree oven. This method allows you to cook the meat from rare to well done and everything in between. Plus, you can do a whole bunch at a time. If a guy wanted to just to do a slap-dick quick job...say with a steak just bought at the store for dinner..what pre-treatment/rub...then how long at 300 for medium rare? Right now, room temp, some sea salt, some seasoning and pepper is about as adventurous as I get. I've heard some saute in butter. Put it in the oven at 250° until internal temp reaches 125°. Take it out and sear in a piping hot cast iron pan with avocado oil and butter no more than two minutes a side. |
|
|
|
Post by 32Green on Jan 18, 2018 20:03:32 GMT -5
If a guy wanted to just to do a slap-dick quick job...say with a steak just bought at the store for dinner..what pre-treatment/rub...then how long at 300 for medium rare? Right now, room temp, some sea salt, some seasoning and pepper is about as adventurous as I get. I've heard some saute in butter. Put it in the oven at 250° until internal temp reaches 125°. Take it out and sear in a piping hot cast iron pan with avocado oil and butter no more than two minutes a side.  Thx. Gotta try that. |
|
|
|
Post by Jets Things on Jan 18, 2018 20:06:21 GMT -5
Put it in the oven at 250° until internal temp reaches 125°. Take it out and sear in a piping hot cast iron pan with avocado oil and butter no more than two minutes a side. Thx. Gotta try that. Make sure the steak is at room temperature before you put it in the oven. Salt and pepper liberally. |
|
|
|
Post by 32Green on Jan 18, 2018 20:57:47 GMT -5
Thx. Gotta try that. Make sure the steak is at room temperature before you put it in the oven. Salt and pepper liberally. Yeah, the room tempurature thing I got, and I dose it with sea salt. It was the searing thing whilst keeping the interior rare-ish that I struggle with. I can nail it pretty good on the Weber, but it's not the same as could be done with a cast iron. |
|
|
|
Post by Jets Things on Jan 18, 2018 21:08:14 GMT -5
Make sure the steak is at room temperature before you put it in the oven. Salt and pepper liberally. Yeah, the room tempurature thing I got, and I dose it with sea salt. It was the searing thing whilst keeping the interior rare-ish that I struggle with. I can nail it pretty good on the Weber, but it's not the same as could be done with a cast iron. Grilling is for burgers, chicken, and vegetables. Steak is for pan searing and broiling. If you don't have cast iron, use the largest pan you have and leave it on the highest heat without oil and butter until you're ready. Then add avocado oil and butter at the same time, let them settle for a minute, and add the steak. No more than two minutes a side. Again, this is after putting it in the oven first until the internal temperature reaches 125°. |
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Jan 19, 2018 9:00:59 GMT -5
H, I've been cooking perfect steaks for decades. Trick for me was learning the technique of getting a good sear/crust in a hot pan then finishing in a 300 degree oven. This method allows you to cook the meat from rare to well done and everything in between. Plus, you can do a whole bunch at a time. If a guy wanted to just to do a slap-dick quick job...say with a steak just bought at the store for dinner..what pre-treatment/rub...then how long at 300 for medium rare? Right now, room temp, some sea salt, some seasoning and pepper is about as adventurous as I get. I've heard some saute in butter. Sorry, missed your post. Was offline. JT does it differently than me, but the concept is the same. I like the control of searing first then going into the oven. Like you and JT, I stick with only salt and pepper as seasoning. Occasionally, I will add fresh rosemary which I've chopped down until it looks like ground pepper. I find that rosemary (used judiciously) works well with beef. Also, if you don't own one already, get yourself a good (repeat good not a POS) digital instant read thermometer to test for degree of doneness. One that is reliable and waterproof so you can sanitize it properly. I swear by DeltaTrak ($17.50 on Amazon). It's affordable (fraction of the price of a Thermopen) and I've owned mine for years without issue. www.amazon.com/DeltaTRAK-Display-Auto-Cal-Needle-Thermometer/dp/B0071NWTY4/ref=sr_1_1_sspa?ie=UTF8&qid=1516369989&sr=8-1-spons&keywords=deltatrak+thermometer&psc=1 |
|
|
|
Post by Jets Things on Jan 19, 2018 10:11:59 GMT -5
|
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Jan 19, 2018 11:47:33 GMT -5
Seems fine. Only issue I see is that you can't immerse it for sanitizing. I took a food sanitation course with a DeltaTrak rep who was passionate about being able to immerse the device. |
|
|
|
Post by 32Green on Jan 19, 2018 11:49:22 GMT -5
If a guy wanted to just to do a slap-dick quick job...say with a steak just bought at the store for dinner..what pre-treatment/rub...then how long at 300 for medium rare? Right now, room temp, some sea salt, some seasoning and pepper is about as adventurous as I get. I've heard some saute in butter. Sorry, missed your post. Was offline. JT does it differently than me, but the concept is the same. I like the control of searing first then going into the oven. Like you and JT, I stick with only salt and pepper as seasoning. Occasionally, I will add fresh rosemary which I've chopped down until it looks like ground pepper. I find that rosemary (used judiciously) works well with beef. Also, if you don't own one already, get yourself a good (repeat good not a POS) digital instant read thermometer to test for degree of doneness. One that is reliable and waterproof so you can sanitize it properly. I swear by DeltaTrak ($17.50 on Amazon). It's affordable (fraction of the price of a Thermopen) and I've owned mine for years without issue. www.amazon.com/DeltaTRAK-Display-Auto-Cal-Needle-Thermometer/dp/B0071NWTY4/ref=sr_1_1_sspa?ie=UTF8&qid=1516369989&sr=8-1-spons&keywords=deltatrak+thermometer&psc=1Good idea on upgrading the thermometer, the supermarket cheapie I use takes a while to show the temp. Dont know why I havent thought of that before. Thanks, look forward to doing this for the first time. |
|
|
|
Post by Jets Things on Jan 19, 2018 12:37:45 GMT -5
Seems fine. Only issue I see is that you can't immerse it for sanitizing. I took a food sanitation course with a DeltaTrak rep who was passionate about being able to immerse the device. I just stick the probe up my ass, which is always full of Purel anyway. |
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Jan 19, 2018 14:10:27 GMT -5
Seems fine. Only issue I see is that you can't immerse it for sanitizing. I took a food sanitation course with a DeltaTrak rep who was passionate about being able to immerse the device. I just stick the probe up my ass, which is always full of Purel anyway. RLLOL! |
|
|
|
Post by Hotman on Jan 21, 2018 14:04:24 GMT -5
Think I might make Pasta Fajool.
who's got the best recipes
with the ham?
|
|
|
|
Post by Hotman on Jan 22, 2018 11:28:12 GMT -5
I called Italian restaurant in Jersey and ask them you fuckers
Shot out to DiCosmos
Made damn good pasta fajool. Tweak it a lil bit for ingredients. Damn good
Gonna make chorizo chicken enchiladas next asshole
|
|
