Steak :)

His_Highness · May 22, 2015

@Enchantre CONGRATULATIONS! Here's wishing you two many, many more!

Yesterday was our 32nd anniversary. With my oldest tending to her new baby and my youngest stuck at work it was the first 'just the wife and I anniversary celebration/date night' in years. I made the reservation at a new fish camp restaurant to coincide with the sunset and arranged for the wife to be facing the show. After 32 years I figured she's seen enough of me :rofl:

Good food, good wine and the company of a wonderful woman....couldn't ask for more.

Ok - Back to steak.....I want that puppy burnt on the outside and med-rare to rare on the inside. Wife likes it well-done and we've 'debated' this one for years. We take turns cooking and I finally found a web site during one of our 'steak debates' with the perfect instructions for how I like it...and asked the wife to follow the instructions....the end result was a compromise where.... I shut-the-f-up and cook it myself :doh:

Here's the link....http://bbq.about.com/od/steaks/ss/aa110108a.htm#step-heading

h3rbalist · May 22, 2015

grokit · May 22, 2015

VapourHaze said:
You gotta have some bearnaise with a good steak .. a magical combination.

Bearnaise is good but if I'm gonna sauce, my preference will always be a demi-glace.

CarolKing · May 22, 2015

We like to use a gas grill and use Montral Steak Seasoning. My husband like his streak well done with just a bit of black around the edges. I like mine with just a little pink in the middle.

EDIT - Love to add some mushrooms in some foil and marinade with some olive oil and seasoning to add when serving the steak. Some grilled asparagus with sliced garlic and butter on the side.

1_gr8_underdog · May 22, 2015

For breakfast,
1 12oz sirlion cooked medium topped with a fried egg and a little hollendaise.
For lunch
1 12oz ribeye blackened medium with a creamy horseradish sauce and swiss on a french roll with aujus for dipping
For dinner,
1 16oz New York strip wood grilled medium rare. topped with 2 potato chip crusted onion rings and a disc of garlic & "herb" infused butter.

His_Highness · May 22, 2015

1_gr8_underdog said:
For breakfast,
1 12oz sirlion cooked medium topped with a fried egg and a little hollendaise.
For lunch
1 12oz ribeye blackened medium with a creamy horseradish sauce and swiss on a french roll with aujus for dipping
For dinner,
1 16oz New York strip wood grilled medium rare. topped with 2 potato chip crusted onion rings and a disc of garlic & "herb" infused butter.

What's the midnight snack..... A handful of your favorite cholesterol meds? My arteries are clogging just reading the post and at the same time my shirt is soaked from all the drooling

h3rbalist · May 22, 2015

1_gr8_underdog said:
For breakfast,
1 12oz sirlion cooked medium topped with a fried egg and a little hollendaise.
For lunch
1 12oz ribeye blackened medium with a creamy horseradish sauce and swiss on a french roll with aujus for dipping
For dinner,
1 16oz New York strip wood grilled medium rare. topped with 2 potato chip crusted onion rings and a disc of garlic & "herb" infused butter.

... I'll put the defibrillator on stand-by.

EDIT
Isn't that one fried banana sandwich short of the full 'Elvis'

VapourHaze · May 22, 2015

grokit said:
Bearnaise is good but if I'm gonna sauce, my preference will always be a demi-glace.

Oooh fancy pants!

dimildarko · May 22, 2015

Before summer hit and the grill came back out, I found a method we really enjoy. I get a 12 inch cast iron skillet super hot. Throw in some butter and some herbs/seasoning. Sear the steaks on both sides and then in the oven until they are a nice med-rare. Lots of a flavor, they stay really moist after the nice even high heat sear you get from the cast iron. This is a great for meats that need to cook a little longer too like a thick pork medallion.

77 · May 22, 2015

I love a tough cut of organic beef like a chuck that has been sous vide and then grilled.
I usually make a porcini burgundy sauce with the drippings. The chuck comes out in the direction of prime rib when done for a long slow sous vide.

arf777 · May 22, 2015

Like one of the following (made these a while back, but still know how I made them from posting in the Virtual Banquet thread):

seared in bacon fat, then in the sous vide at 135F in extra virgin, garlic, basil, fleur de sel, and some good chianti. Then when it came out, the liquid went in a pan with bacon stock, beef stock, and more basil, reduced until it had nice cling.

or, more recently-

rare bone-in ribeye, seared in garlic butter, topped with buttered shallots and garlic; served with a honey, horseradish and mustard paste and some Peter Luger's steak sauce (the only bottled one I eat)

or - no pic of this one, was too wasted- dry-aged NY Strip, seared in bacon fat, served in a lake of lobster demiglace and butter and in a steak sauce I make from Murphy's Stout, bacon drippings, garlic, tarragon, honey, and soy, topped with a little aged white cheddar, served with comfit potatoes.

MinnBobber · May 31, 2015

Ratchett said:
Locally grown all natural Delmonico steak in a bit of light home-made marinade, vacuum sealed and cooked in a sous-vide to a precise 133F for about an hour and a half. Then a torched for a few seconds with a chef's torch to char the exterior, and topped with a bit of Black Label Cambozola cheese

I'm considering the Annova sous-vide so suddenly interested in steak with it. Is a chef's torch same as what I call a Creme Brulee torch??
Is 133F light red/ very very deep pink?
Thanks

Delta3DStudios · May 31, 2015

MinnBobber said:
I'm considering the Annova sous-vide so suddenly interested in steak with it. Is a chef's torch same as what I call a Creme Brulee torch??
Is 133F light red/ very very deep pink?
Thanks

Good choice! Love my Annova, and for the $99 sale price, it's a steal!

Yes a creme brulee torch is totally fine

If you like Medium-rare, start at 133F and experiment! That's the fun of a Sous vide, you can easily tweak the temperature each time you cook until you find your favorite temp. Once you find it, use it every time.

EveryDayAmnesiac · May 31, 2015

arf777 · May 31, 2015

An Anova is quite nice for the price - have never heard of problems with them. Just get a good, solid vessel for it. I personally use a Sous Vide brand digital water oven I got a really good deal on (only paid $200).

I use the same blowtorch for heating my domeless nails, creme brulee, and some beef blowtorching. Though I prefer searing in rendered bacon fat or duck fat when possible.

MinnBobber · May 31, 2015

arf777 said:
I personally use a Sous Vide brand digital water oven I got a really good deal on (only paid $200).

That's a smokin' deal as I was just browsing their models.
I'll start portable and may need to get a taller pot, looks like 8" minimum. Something kind of tall and narrow. We may have 8" pot but it's huge.

Delta3DStudios · May 31, 2015

MinnBobber said:
That's a smokin' deal as I was just browsing their models.
I'll start portable and may need to get a taller pot, looks like 8" minimum. Something kind of tall and narrow. We may have 8" pot but it's huge.

Yeah, my wife and I got a 7" diameter by 14" tall Stainless Steel container from the local Restaurant store. Just big enough to cook dinner for two without wasting too much water

arf777 · May 31, 2015

Ratchett said:
Yeah, my wife and I got a 7" diameter by 14" tall Stainless Steel container from the local Restaurant store. Just big enough to cook dinner for two without wasting too much water

If there is one near you, a restaurant supply place will always have what you need for this. My local one has more than 50 different sized and shaped Lexan containers, all cheap.

Delta3DStudios · May 31, 2015

arf777 said:
If there is one near you, a restaurant supply place will always have what you need for this. My local one has more than 50 different sized and shaped Lexan containers, all cheap.

It also helps when your wife has access to the special stores that require a business license to enter

Those places are freaking amazing. Never seen such a huge refrigerated section. So big they provide padded jackets to customers entering the fridge section

Steak :)

His_Highness

In the land of the blind, the one-eyed man is king

h3rbalist

I used to do drugs. I still do, but I used to, too

grokit

well-worn member

CarolKing

Singer of songs and a vapor connoisseur

1_gr8_underdog

Trapped in the Astral Planes Back from the dead

His_Highness

In the land of the blind, the one-eyed man is king

h3rbalist

I used to do drugs. I still do, but I used to, too

VapourHaze

Rexcornish on IG, Vaping since '02

dimildarko

Well-Known Member

77

New Member

arf777

No longer dogless

MinnBobber

Well-Known Member

Delta3DStudios

Well-Known Member

EveryDayAmnesiac

Well-Known Member

arf777

No longer dogless

MinnBobber

Well-Known Member

Delta3DStudios

Well-Known Member

arf777

No longer dogless

Delta3DStudios

Well-Known Member