I'm surprised only one person brought up sous vide. I had it once and it was very tasty. A lot of work but tasty. Medium rare of course.
Medium well or well for me BTW.
Man didn't master the art of cooking with fire just to ignore it when a steak is present.What? Not a true Texan and possibly not American....just saying.
Most of us don't prefer chewing charcoal or leather. Just saying.Man didn't master the art of cooking with fire just to ignore it when a steak is present.
Man that cooks well done steak has NOT mastered the art of cooking....with fire, oven, skillet, etc. Just not a master. And not even close to apprentice material.Man didn't master the art of cooking with fire just to ignore it when a steak is present.
I'm surprised only one person brought up sous vide. I had it once and it was very tasty. A lot of work but tasty. Medium rare of course.
Hmmmm.....notes for the future....gotta try this!i take my ribeyes, cut a minimum of 1" thick, and salt an pepper them, then they go in the smoker set at 185*. They smoke until the center reaches a temperature of 125*, then they come off and rest, uncovered, for at least 15 minutes. Then, I heat the cast iron, ribbed skillet to about 475* and throw the steaks in for two minutes on each side. this way, I get medium rare all the way through, and a nice crisp caramelized crust on the outside. YUM
The problem for me with sous vide is that it doesn't get a char or crust on the steak and the fat doesn't render tastily. It tastes like boiled steak to me.
True, but there are limits. When the inside is still cold I draw the line.
Agreed. I don't use anything with mine.Blasphemy!