Hello Veeky Forums

Bagged and tagged.

Here's where I am now. It'll be ready for searing in about an hour and a half.

What do you guys think of the progress?

What internal temp are you going for?

how you gunna sear those bad boys?
what sous vide appliance do you have? looks like one of those 'stick' devices. i'm thinking about getting one myself, putting the tub on top of my fridge, cause i have limited fridge space and my fridge is only like 5' tall.

130. The grill usually brings up the core temp a few degrees, so it should end up around 134.

On a gas grill. Charcoal is better, but it's raining and I'm just too lazy for that.

I highly recommend getting one, but you need to wait for it to go one sale. I got the older anova model(without bluetooth) for $100, but I've seen it on sale for as low as $75.

I pretty much exclusively use it for steak, but there are tons of things it can be used for. My brother sous vide'd the turkey this Thanksgiving and it was the best the family ever had.

The tub in that picture is my medium size tub, the smaller one doesn't take up too much space. About 1 sqft.

>sous vide all that beautiful steak

So fucking painful to watch

I don't understand what you mean. Are you implying sous vide is not the end all be all greatest way to cook steak?

Yes, I am. It's an abomination of nature; scientific and cold. There's no heart when cooking via sous vide. Great cooking embodies the feelings and soul of a chef; imperfect characteristics enhance the overall experience. Subtle imbalances heighten the adventure of the dish which is why flame cooking will always be superior.

He's planning to burn them over a flame at the end. Unbundle your panties, faggot.

Putting it over a flame after its already been cooked is akin to putting a band aid over a severed limb.

cooking is just chemistry, cold hard science friendo.

You know how your fingers get pruned and mushy after a while underwater? That's what happens to sous vide steak, because you're basically simmering it in it's own juices. What you end up with is a soft, faux tender, bland piece of meat with a mealy texture.

The best way to cook steak is to reverse sear it. Same concept as sous vide, but you're using convection and allowing the juices to drip so it doesn't prune the meat.

I'm watching intently, OP

...

your nervous system controls when your fingers get wrinkly, water merely triggers it's response. people with damaged nerves do not get wrinkly fingers when submerged in liquids.

applying your false knowledge to meat and cooking in general is incorrect.

>americans need safe handling instructions on raw meat

>$49.99/lb
>kobe style
>style

You realize you got scammed, right?

200$ for 3 steaks. Damn OP. I hope you can cook. Or its a waste. Also. 'kobe style" sounds like a scam.

Who gives a shit about the place of origin. Its an amazingly marbled piece of meat.
When is it going on the grill?

Are you really saying the place of origin dors not matter as long as its styled like it?

True kobe has fat deposits that are small but plentiful. OPs 'kobe' has large but few deposits. If you don't think that taken into account of the composition of a finished steak, you don't understand the true marbling texture that real kobe delivers. Anyone can say "that marbling looks amazing", if they just see a bunch of white against the red meat. What really matters is the patterning and volume of fat per muscle content.

This is what real kobe looks like. None of that fake overpriced shit OP bought. I'm sure it's still a great cut of meat... it's just not kobe.

Sorry its not good enough for you. Eat elsewhere *slams door*
Bye.

youtube.com/watch?v=Ptz12zG6nPE

I know it's not Japanse Kobe. I bought it because I thought the marbling was very nice.

daily reminder that usda beef a shit

Anyway, I decided to only sear the ribeye and the porterhouse for tonight and leave the NY for tomorrow. Sorry to disappoint on that one, the grill was only big enough for the two steaks.

Here is the ribeye.

I left the porterhouse on the grill too long while searing and it ended up making the steak medium.

It was a little dry but still amazing.

Holy shit, way to throw $70 away.

The dog got some gristle,

I thought there was no way a person who would buy those steaks for those prices could be a good cook

This looks terrible. I'm so sorry you wasted your money.

It's a failure. Sorry OP. Maybe don't spend $200 on fucking steak next time when you don't know how to cook it. Better yet, don't spend $200 on steak in the US at all since the US doesn't supply legitimate kobe beef.

>sous vide

PERFECTION OF COOKING

RIGHT?

RIGHT???????????

Gimmicky garbage.

I enjoyed it.

No joke, OP, those look REALLY bad. Might as well just throw them in the microwave if THAT's what your method gets you.

...

worst analogy I've ever read in my 37 years on Veeky Forums

This thread is a fucking tragedy...

Hahahahaha oh man, that's really bad.

someone is wrong on the internet? no wawy

Nice doggo.

I like your thread and I like your dog OP.

Another know it all that knows nothing. Educate yourself faggot. Also, learn to cook, because if you are applying all that false knowledge to your cooking......

health.howstuffworks.com/skin-care/information/anatomy/skin-wrinkly-in-water.htm

This one looks good, no idea why people are freaking out.

That's not medium

>ncbi.nlm.nih.gov/pmc/articles/PMC2464382/

>mappingignorance.org/2015/08/10/why-your-nervous-system-wrinkles-your-fingers/

use a proper source faggot

wrinkly fingers are caused by a nervous system response, not 'absorption of liquids'

What the fuck, OP.

I'm thinking you missed the mark and did your sous vide too long on the porterhouse, and not long enough on the ribeye.

This made your porterhouse overcooked and you left your ribeye on the grill too long getting the outside overcooked while the inside was unrendered and raw.

It's pretty frustrating seeing people like you with more money than sense.

I'm pretty well-off myself, and I can't imagine busting over $200 on ingredients for a dish I'm new to cooking.

yet another sous vide chef that can't do a basic heat and serve application like cooking a steak.
colour me surprised.

this is the type of person I picture when someone says they like to sous vide.

That looks medium well. But I'd still eat it.

>purchase Prime Angus
>sous vide
>manage only a hint of pink

It looks terrible and there was no need to use sous vide in this case. Waste of time and money.

RIP OP
tbqh forget about the grill and use your trusty cast iron pan. it's too fucking cold to grill and results are too unreliable. just look at the $100+ of steak you already ruined.

Sous vide is fine. OP is just a complete asshat. How does anyone fuck up something so simple that badly?

Porterhouse and NY strip is a reasonable deal....now sure about that ribeye though

umm, Mr. user. If you butter beforehand, it's going to fucking burn won't it?

...

nevermind, didn't realize you were sous viding

Yea, I wasn't used to searing on that grill so i fucked it up. I wanted to fix the improperly seared areas with my blowtorch, but I couldn't find it and just wanted to eat my steak.

It wasn't perfect, but it still tasted amazing and I'm happy.

Ill sear the NY on my cast iron, it'll turn out better.

You literally would have been better off just using a little olive oil on a pan, med-high heat for less than 5 mins on each side

Here a OP. Learn to cook from someone who knows how. he can even make water taste good.

youtube.com/watch?v=xGUwDi3k-hY

>olive oil

OP probably didn't preheat his oven properly, that's all, your tip sucks AF desu

The NY came out great.

I fixed your shitty picture since you don't know how to use a fucking camera

why are you so mad user?

lol I thought that was a nice filter. Here's the unfiltered original.

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Would, all the steaks

Don't take this personally but if my steaks came out at a restaurant like that, I would be speaking to the manager.

MANAGER WE HAVE A PROBLEM MANAGER WE HAVE A PROBLEM MANAGER WE HAVE A PROBLEM

Yeah we do.

Nice. Can't get much better than that.

9/10.

Shocking. Dear oh dear oh dear.

Nice try OP. Literally no one else would say that.

youtube.com/watch?v=zmI-hGthrwA

Not a single good one out of the bunch.

Hope your New Year resolution was to learn how to cook steak OP.

That, and how to actually shop for meat. You overpaid big time.

More like

youtube.com/watch?v=lYylXXGY6tA

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>did your sous vide too long

lol i work at a slightly ritzy steak house, the reason we started using sous vide is because we can leave them at temp for centuries and it won't overcook.

not saying OP didn't fuck up, but at least know your shit if you're gonna criticize

You can't sous vide something too long you autistic fuck. It wouldn't make the temperature any different regardless of how long he left it in the bath. OP can't cook because he over cooked the shit out his steak on the grill. You obviously don't know shit either.

nice job OP. that is one tasty looking steak

that's actually adequate. way to partially redeem yourself

This one looks much better than the other steaks, maybe leaning more to the medium, but I would still eat it. The porterhouse steak looks close to medium well. The ribeye looks okay, just missing a decent sear.

Thanks.

The others would have come out similarly if I had just seared them with the cast iron as well but I wanted to go with the grill because it's more special. It was just too cold outside and the shitty grill didn't have enough btus for a good even sear.

But like I said the steaks still tasted great so I'm not too disappointed.

seethis user proves
it makes your meat like hot tub fingers.
any time is too long

Oh and that definitely wasn't kobe beef. It had good marbling, but nowhere near the amount that actual kobe beef has. I think you overpaid by a lot, bad price for those steaks. I have never actually done sous vide before, but if you're going to do that make sure you give it enough time to warm your steak thoroughly through. I think a cast iron on high heat would give it a great sear, not sure why you grilled, should have used charcoal otherwise.

>nice filter
Op are you a fag or a teenage girl by any chance?

It's not looking great, but think of it this way;
At least he didn't burn them and eat them with ketchup like some fucking people I am unfortunate enough to know.

I said it in all sincerity, and I'm not OP, faggot.

see >bland piece of meat
He seasoned the steaks in the vacuum packs pretty well. I don't think his would be bland.

And where is that gravy you made OP? Or did you skip out on that?