So boiling your steak is a thing now?

[1911'S 4 Me]

Under the broiler 500 degrees for 8 minutes. Salt and pepper.

 

[Shady]

another one of them darned old plastic guns never gona make it and I would never dare try it.
It just cant be good

LOL.

 

[baboon]

Here I’ll say it. There’s only one way to cook steak and that’s over open fire. With a delicious hardwood.

If it’s a really thick cut. Reverse sear is the king.

Those 4 inch Porterhouse I recently cooked were just grilled, I could have done a reverse sear but they turn out fine just flipping them & using a thermometer.

 

[bbbass]

FWIW...

I never had heard nor seen a Big Green Egg, until I discovered The Bearded Butchers on YT. Must be a Southern thing? Cuz nobody and no stores have them here.

 

[benenglish]

another one of them darned old plastic guns never gona make it and I would never dare try it.
It just cant be good

LOL.

If you've had steaks at restaurants more than a dozen times in your life, I'd bet good money you've already tried it.

 

[karlac]

Here's mine, with a roast in it.

 

[baboon]

FWIW...

I never had heard nor seen a Big Green Egg, until I discovered The Bearded Butchers on YT. Must be a Southern thing? Cuz nobody and no stores have them here.

My dad's best friend had one 40+ years ago. Then again this guy was a world traveler & knew about things from his travels.

 

[bbbass]

My dad's best friend had one 40+ years ago. Then again this guy was a world traveler & knew about things from his travels.

Well, we only have two stores in my small town that sell BBQ/smoker equip. It's Traeger, Blackstone flatops, and various knockoffs.

 

[bbbass]

Well, we only have two stores in my small town that sell BBQ/smoker equip. It's Traeger, Blackstone flatops, and various knockoffs.

I'll be danged, their website lists Miller Lumber and Ace Hardware as dealers. Not places I think of to shop for such. And never have seen a Big Green Egg our on the floor.

 

[toddnjoyce]

Ive got a military buddy...pilot type..so he is a little off...lol
He is always chasing the newest way to grill/cook
He was the 1st of my circle to get a Big Green Egg years ago and is always buying the latest and greatest

Well over dinner the other night he started talking about this new thing where you take your steak and seasonings and vacuum seal it up and apparently place it in temp controlled water where it brings the meat up to 350F and then...you take it out and still sear it on your grill before eating

They just went on and on about how good it was and I just nodded while deep inside I was dying a little thinking about ruining perfectly good steaks by boiling them..
Damn..just damn.

Think about the chemicals that can leach from the plastic bag into your steak...

As others mentioned sous vide except you don’t cook to 350* internal, so something must have gotten lost in translation.

The technique relies entirely on a constant temp water swirling around a sealed package. Steak rare would call for a water temp of exactly 120*. The meat can never exceed the cooking temp, so the entire steak slowly and evenly cooks to 120* internal.

Then, sear for color and you’re done.

 

[BigRed]

Sous vide, basically under vacuum in French.

Been around for decades, most big time restaurants use the method before final searing. Until about five years ago it could cost $1k+ to get the equipment, until Anova starting selling them for under $100 +/-

I've had one for a few years, not for everyone, but does have it's uses. don't knock it until you try it ... best mashed potatoes you've ever eaten can be made sous vide, have a recipe if anyone is interested

Freezer bags are less of a problem, Healthwise, but use silicone bags if you're worried about using a plastic bag.

I use mine these days mostly for cooking the dog's meat with no seasoning.

Yep...even better when quick seared afterwards

 

[FNORD]

Seems to me like he should just throw the damn thing on the grill In the first place. Probably be faster and taste alot better. Boiled meat is just wrong. It’s like choosing a date with a blowup doll when the option was a Dallas cheerleader.

My first, worst, only ex-wife was all proud and shit when I came home one night and she announced she cooked me the filet mignons I bought for myself as she was a veggie.

I walked into the kitchen only to find two grey things in a pot of water.

Phuuuck.

So many signals I was hellbound for property division.

 

[FireInTheWire]

Those 4 inch Porterhouse I recently cooked were just grilled, I could have done a reverse sear but they turn out fine just flipping them & using a thermometer.

Dude! 4”…. DAMN!

 

[karlac]

My first, worst, only ex-wife was all proud and shit when I came home one night and she announced she cooked me the filet mignons I bought for myself as she was a veggie.

I walked into the kitchen only to find two grey things in a pot of water.

Phuuuck.

So many signals I was hellbound for property division.

LOL
Briefly - very briefly - dated a girl who did the same thing.

Brought her over two big T-bones for our supper.

She put the damn things in a skillet full of water. WTF

Decided to stick with Cajun girls from then on out ...

 

[benenglish]

Yep...even better when quick seared afterwards

I can't imagine cooking a steak via sous vide and NOT giving it a sear before serving. That part, at least to my mind, is mandatory.

 

[karlac]

I can't imagine cooking a steak via sous vide and NOT giving it a sear before serving. That part, at least to my mind, is mandatory.

Probably the reason why some don't like it.

 

[baboon]

Dude! 4”…. DAMN!

I bought them the T-bones in the value pack were on sale. The market manager @ the Brookshire Brothers was reluctant to cut them. When I told him I had retired from being a meat cut he smiled & knocks them out. Roast made from a boneless strip loin are real good too.

 

[BigRed]

Venison back straps are very good prepared this way and seared too.

 

[benenglish]

She put the damn things in a skillet full of water. WTF

My mom was a terrible cook but even she could not have conceived such a thing. Reminds me of that allegorical-meaning-packed scene in Apocalypse Now where the soldier who wanted to be a chef talks about the meat being cooked by boiling. If ever there was better foreshadowing for "Things are surely about to go to Hell" in a movie, I've never seen it.

 

[Orbie]

Dove hunt 2021 a friend of mine sous vide backstrap steaks and they were delicious. Not my first choice but I can say I’ve tried it and was surprised by how good it was.

Edit for correction. Turkey hunt 2020 when I was furloughed.