I don't overcook.
I just don't like raw meat in the center.
My ancestors stopped eating raw meat when they discovered how to make a fire.
I have to post this sexy pic
- Thread starter Montoya
- Start date
I just don't like raw meat in the center.
My ancestors stopped eating raw meat when they discovered how to make a fire.
Your ancestors!!! C'mon Cosmic, we all know it was YOU who discovered fire!
Nah, I like to leave my posts open to interpretation. This way it satisfies both ends, if you know what I'm sayin ;)
Last I checked my history books, YOU were right there with him. Haha
I see you a steak pic and raise you a steak. This particular one occurred shortly after I landed on the way I cook steaks now.
Here's my process.
The first is the selection. I mainly look for the marbling. Sometimes it's a ribeye, sometimes a New York, and sometimes a T-bone. The marbling is the deciding factor.
The second is the Sous Vide. I have a Anova Sous Vide Immersion ciculator ($130 on Amazon HERE). I put a healthy dry rub (salt, pepper, garlic, and cayenne) on the steaks and vacuum seal them. Then I put it in for an hour and a half at 131 degrees (which fully cooks the steak).
The third is the sear. I get some oil (light olive oil for the higher smoke point) in a cast iron pan. Then I get it cranked up to 390-410 degrees. I dry the steaks off, apply a second dose of dry rub, and hit them for around 30-45 seconds per side in the pan.
The results boggle the mind. The steaks literally melt in your mouth. The first dry rub ends up in a kind of marinade as it cooks in the sous vide. So the flavor is amazing all the way through. My wife and I only eat steak at home now because restaurants just aren't as good.
Also, the sous vide is good for any meat with some other amazing results. Like 48 hours with a good chuck at 135 degrees. There are some mechanical things that happen with the muscle fibers at 140 degrees. They constrict and squeeze all the juices out of the cut. So if you want the juciest, most tender meats, you need to cook it under 140, but over 127 (where bacteria grows). This is where the sous vide comes in. You get results like this chuck here:
EDIT: The danger of "rare" meats is the risk of bacteria like salmonella. This is why internal temperatures need to be at a certain level, to kill that bacteria. You can achieve the same safe levels at a lower temperature though by extending the cook time. For instance, at 131 degrees, you achieve the same bacteria lethality at 1.5 hours as you would by cooking the internal temperature to 160 degrees. The whole chart for the different types of meats was published by the USDA HERE.
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Hahaha, you got me. Ugh. So old.
What if there is violence? WHAT THEN?!
I was about to comment that I'm jealous of that delicious feast & would love to have something like that myself when possible, but then I saw what you stated that you actually had for dinner. For the record, I would love to have something like that myself when possible.
How about I help resolve some confusion? It was @CosmicTrader in a former life as 1 of his own ancestors that discovered fire. It was @CosmicTrader in this life that figured out while drinking at an early age that if you drink enough & then direct your farts over the camp fire at your annoying family members that you create a smelly flame thrower free of charge. On this note, I'm willing to bet that he has never been without a lighter of some sort since. Just in case the flamethrower needs to be used again.
That's what she said.
Now this would make a great tag line in a signature.
My friend, you are a genius. This looks perfect. I'm gonna get me one of dem soups vidal and give this a go. Thanks for the info.
Radegast74
Space Marshal
Which is why you buy nice thick cuts of meat and sear the outside. In fact I think if most people saw how meat was aged or the process for cured meats they would be horrified and yet it makes for such delicious results.
AH ...M E A T......I miss you SO. GOUT...FLY through the PAIN ! ! ! But DAMN...I wanna steak now......But I don't have enough sick time to enjoy the 2 weeks of Pain that Glorious steak would Imbue upon me.
Plagueis
Admiral
