So boiling your steak is a thing now?

[karlac]

How do restaurants serve steaks using this method if it takes multiple hours to prepare?

I hate to think a microwave is involved.

Doesn't take but an hour or less to cook a steak to a certain temp, but you can keep at that temp in the bath for another 4 to six hours without it ever over cooking.

Cook 100 steaks in one machine for one hour, take one steak out when it's ordered, sear it in 2 minutes and serve it.

Rinse repeat, IOW enough steaks cooked in one hour to serve for the next four hours.

That's why restaurants use sous vide.

 

[ZX9RCAM]

Doesn't take but an hour or less to cook a steak to a certain temp, but you can keep at that temp for another 4 to six hours.

Cook 100 steaks in one machine for one hour, take one steak out when it's ordered, sear it in 2 minutes and serve it.

Rinse repeat, enough steaks cooked in one hour to serve for the next four hours.

That's why restaurants use sous vide.

How are they kept/served at different temps?
Rare vs well done?

 

[karlac]

How are they kept/served at different temps?
Rare vs well done?

Multiple sous vide baths set at appropriate temps, Or;

Use a couple of machines at different temp's, rare and medium, and sear each steak for a bit longer to get the desired doneness.

Why they often say "finish" instead of "sear" ... you can finish a lesser done steak to one more done quickly.

 

[justmax]

Is that what this fad is called ? Sous Vide?

Yes. Restaurants have been doing this for years.

 

[AustinBR]

How are they kept/served at different temps?
Rare vs well done?

You don't have to keep them at different temperatures.

You can keep all of the steaks right at/around the internal temperature required for "Rare".

After that, it's just math on how long on each side to get the steak to rare, medium-rare, or medium.

After you go hotter than medium-rare, you will start having increased gradient of temperature as the outside cooks a bit more than the inside, but most folks who are ordering steaks medium, medium-well, or well won't care or won't notice.

You will have a more tender medium-well or even burnt (well-done) steak through sous vide than just slapping it over heat and bringing the internal temperature up to medium-well or well temps.

 

[Lonesome Dove]

Never eaten a boiled steak and won't start now. Kill it and Grill it or forget it hell I will never eat one from a Traeger again either.

 

[AustinBR]

Never eaten a boiled steak and won't start now. Kill it and Grill it or forget it hell I will never eat one from a Traeger again either.

If you've ordered steaks at restaurants in the past, it's likely that you have

Pellet smoking really isn't the best way to cook a normal 1" thick steak as it doesn't (easily) get hot enough to put a crust on it. But a reverse-seared steak that's smoked on a pellet smoker is damn good.

 

[Lonesome Dove]

I know for a fact I've not had a boiled steak. In Fact my son In law is doing some right now. Mine is still in the fridge.

 

[karlac]

I know for a fact I've not had a boiled steak. In Fact my son In law is doing some right now. Mine is still in the fridge.

Boiling, by definition = 212 degrees at sea level.

So yeah, you likely haven't had a boiled steak ...

Unless you knew that girl I mentioned above.

 

[Axxe55]

i'lljust stick with theold-fashionedway of grilling a steakmyself may not be fancy but it does work quite well

 

[karlac]

i'lljust stick with theold-fashionedway of grilling a steakmyself may not be fancy but it does work quite well

Actually, IMO your steak will likely be better your way.

While I'm a big fan of sous vide for its convenience and efficiency, when you heat a sous vide steak, or any meat, you do lose quite of bit of internal juices as a by product.

Although that makes a hellavu good gravy, I'd rather have it in the meat.

 

[Coiled]

I’m glad that story wasn’t going in the direction I thought it was

Holy FRACK !
I haven't laughed that hard in a while, thanks.

 

[HKSig]

While I'm a big fan of sous vide for its convenience and efficiency, when you heat a sous vide steak, or any meat, you do lose quite of bit of internal juices as a by product.

Although that makes a hellavu good gravy, I'd rather have it in the meat.

Have any of you sous viders tried searing first to retain more of the internal juice?

 

[karlac]

Have any of you sous viders tried searing first to retain more of the internal juice?

Yes, works real well, but you still have to "finish" to get that crust. All in all, a good step to take if you have the time.

That's where a blow torch comes in handy, if you're not sensitive to the taste ...

 

[Wudidiz]

Kinda kinky.

 

[Mike_from_Texas]

I’ve had several cuts of meat cooked sous vide, I just don’t care for it.

I’d rather it be cooked of an open wood fire or seared on a screaming hot cast iron skillet.

Sent from my iPad using Tapatalk Pro

 

[Coiled]

I’ve had several cuts of meat cooked sous vide, I just don’t care for it.

I’d rather it be cooked of an open wood fire or seared on a screaming hot cast iron skillet.

I've no idea what sous vide is and not gonna look it up but, I do have a question.
Why does asparagus pee stink so bad? and --->>>

 

[FireInTheWire]

wood and steak. Don’t complicate things…

 

[Orbie]

I’ve had several cuts of meat cooked sous vide, I just don’t care for it.

I’d rather it be cooked of an open wood fire or seared on a screaming hot cast iron skillet.

Sent from my iPad using Tapatalk Pro

This post makes me hungry again

 

[baboon]

I've no idea what sous vide is and not gonna look it up but, I do have a question.
Why does asparagus pee stink so bad? and --->>>

asparagusic acid