Hi Veeky Forums.
This is my first thread on this board.
I want a faster, less complicated way to guarantee the perfect med-rare.
I didn't get the perfect sear at the end in my skillet, but it ate pretty good.
About to post meal I cooked for myself, flat mate and girl I finally got to plow last night.
How do you cook your steaks anons?
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I think food should taste great, but I also think the process should be enjoyable. I've clearly never had any training, not even from my mum, but I bought bad boy above because I was annoyed at often overcooking my steak.
What tips can anons please give me to guarantee med-rare but without the fuss.
You should get a bigger water bath if you are going to cook that many steaks at once often (disregard this if you only cook three steaks like once a month). Maybe twice as wide, got to give the water a little more room to move and you want to have a bit more thermal mass. But otherwise that is a good setup you have there.
I prefer to charcoal grill my steaks. I find the process to be pretty enjoyable. That steak on the top left looks great
>guarantee med-rare
You already have it. If you set your temp right, you'll never over cook your steaks with Sous Vide.
>without the fuss
What? Sous Vide is about as fuss free as you are going to get. I could see you wanting to speed up the process, Sous Vide does take a bit of time meaning you do need to plan ahead. But any other faster cooking method is going to mean you run the risk of overcooking, which is what you are trying to avoid.
Ty for good advice user. Never thought of that. Tbh I cook steaks a good 3-4 times a month but only second time I've used this.
It's a fool proof method, but I want an easier fool proof method.
>What tips can anons please give me to guarantee med-rare but without the fuss.
Pan-sear, bake to finish, and use an oven-going thermometer.
I can't imagine any setup being easier or more accurate.
Yeah it's the time that gets me. Can never do after work unless I want to be eating at 10PM.
>I didn't get the perfect sear at the end in my skillet
Two questions. Did you dry your meat before attempting to sear it? Secondly how hot was your pan? From your photos, it looks like your pan might not have been hot enough, or you didn't dry your steaks before putting them in.
Yeah I've gotta invest in an oven thermometer. A few degrees under as it'll continue cooking.
As long as the steak is at room temp you can just sear it on high heat and it should be done
Pan was roasting hot. Put a bit of butter, cloves of garlic and rosemary and basted while I quickly seared.
I did not dry the meat. There's my answer. Ty user.
Then I suggest you follow this other anons advice.It was my go to method before I made the switch to Sous Vide. You'll just need to keep a good eye on the temp of your meat or get a thermometer with an alarm.
I wish I could afford steak.
I wish I had friends / gf to share a meal with.
You nailed it user.
>I did not dry the meat.
Yeah that was likely your problem. If you don't pat it dry first, you'll get a bit of a steaming rather than a good sear.
>Put a bit of butter, cloves of garlic and rosemary and basted while I quickly seared.
That part sounds perfect.
I remember buying nice cuts of meat. Now that im on bulk life i just get costco cheap flank packs and sear them quickly then throw them in the oven for however fuck long i feel like it. Medium is best, eating cheap shit steak rare is disgusting. I eat about 20oz of steak a day.
I like to have already started cooking whatever else is going with the meal before attempting to add the steak. This ensures that the pan and spatula are well heated. The last thing that needs to be cooked is the steak, you want it straight from the pan on to the plate ready to serve. I also like to add a little salt but only a small amount if it desperately, needs to be cooked faster. Of course some people will go crazy at the thought of adding salt but it's going to go in a pan where i might have added it to the other ingredients.
i wish you would just die
A bit harsh don't you think?
If your steak is not well done then it is not even a steak
As rare as possible is the only correct answer.
I personally like to pan-sear mine
Not going to lie. That looks disgusting. I wouldn't dare feed someone that. Should have gone with roast potatoes and over well done steak.
That girl must really like you if she let your penis near you after that meal, that or she's upper middle class
This is why I prefer reverse sear, it lets you make a nice crust while keeping the inside as rare as possible. Consider using a chimney starter for the reverse sear time.
Yeah I haven't tried that method yet but a friend also said he prefers to reverse sear.
cook 25 seconds on each side and then serve
bit too rare for me but that sear looks perfect
You need a thermometer. Otherwise you'll get inconsistent steaks. Some people are embarrassed to use a thermometer but it's well worth it. Be sure to take the temperature of the meat where it's coolest.
If you use the same cooking apartus for a while you can get it down but that takes practice.
Shit presentation, but who cares about presentation.
I would have seared harder. If you're going reverse it's dead simple: cast iron all the way up, and flip when browned enough. Consider butter, thyme and rosemary in the pan alongside.
>having your food smell and taste like rotten eggs
Hope this was done just for youtube points or whatever and they don't actually think this is going to taste good
Never had steak and eggs?
Yeah that's yum!
Not as good as steak eggs and some shrooms doe
Never had steak and rotten eggs, no.
You enjoy sulfur with your meat?
How long and what temp did you put them in the bath? Also is there something I'm missing or would this work:
>water in rice cooker
>put on keep warm
>sous vide steaks in freezer bags
I tried it and I could keep the temperature within a range of like 55-60C with checking every 10-15 minutes adding boiling/cold water when needed. 55-60C 131-140F is somewhere aroud the right temp right?
Impressive. One post in, and you already fucked up.