Go to the Article: Tips & Tricks: One Steak to Feed Them All
Yesterday, I was at my local Grocery Store, Mariano's here in Chicago/ Skokie. Two women, a pairing/ partnership, very cool to chat with... Wanted a steak cut "in half"... And got into this EXACT sort of convo of: Do you guys AGREE on a temperature of a steak? The BIGGER... The BETTER.
And what is so wrong about BEAUTIFUL cold steak sammich leftovers?
Don't matter if you want to sous-vide or... Honestly, my FAVORITE method is (sorry CS and all who are about to crucify me)... Heston Blumenthal's method. A SCREAMING HOT cast iron pan, season then oil your protein... flipping every 20s.in said screaming hot, cast iron pan.
My difference is, oil your protein and NOT your pan: https://www.youtube.com/watch?v=03h5T_tiyx0&ab_channel=godwratherror
Mind you, I like my steaks really disgustingly rare, this method works amazingly in achieving a "BLACK" and BLUE steak.
I would be interested in CS take on this method. Thanks
That's one gorgeous steak! What is that cut !?
Also, how do you go about finishing it ?
Start real hot to get a solid crust, then turn down the heat and use butter/aromatics to baste ?
I'm always afraid of burning my butter, so I skip basting all together :\
He propagates many of the steak myths that just need to go away, but other than that I like it.
re: BIG ASS MEAT!
I have a charity dinner coming up- plan is to feed 12 as a main course to a 10 course tasting menu with a gigantic 4 lb tomahawk rib steak, a 4 lb porterhouse, and a 4 lb tri-tip in reserve, just in case.
Question about sous vide time and the Porterhouse
The plan is to sous vide the meat at ~132F, and the presumption is that the porterhouse'll be a good 3-4" thick. I want the meat to be cooked, obvs, but the concern is that overcooking will turn the filet more mushy than it already is (personally, I can't stand tenderloin due to lack of texture, but I'm guessing some guests will want it- plus it looks cool). At that presumed thickness, what's my window of time at that temp?
https://www.chefsteps.com/activities/sous-vide-steak
https://www.chefsteps.com/activities/presearing-for-sous-vide
these might help you some
Hey guys,
What do you think of the "el bulli 2005 to 2011" which is on the back ? worth it ?
In the end it's all about what you prefer!
SV doesn't really work in way that requires windows of time. You need enough time to get 132 to the center and after that cooking stops..unless you go a very long time. That's a big chunk of meat you are going to cook so I doubt you want to vac it down. Put it in a very thin plastic bag and stick a temp probe in it. Lower it into the water bath and watch the monitor. When it hits 132 let it sit a few minutes and you are done.
Such as?
After preparing a steak how long can I put it in the fridge for later use?
Wow long do I have to put it back in the bath to reheat it for following searing?
