Rodney
Full Fledged Farker
- Joined
- Dec 15, 2009
- Messages
- 350
- Reaction score
- 57
- Points
- 0
- Location
- Antelope, CA (Sacramento metro area)
Hey everyone-
I decided to try this sous-vide cooking method. If you're not familiar with it, here's some info:
http://en.wikipedia.org/wiki/Sous-vide
http://www.seriouseats.com/2010/04/the-food-lab-perfect-rack-of-lamb.html
So, I gave it a shot. First, I picked up a couple of 1" thick ribeyes and put some steak rub on 'em. I put them in gallon ziploc bags, with a thermometer probe in the center of one of the steaks. I prepared a water bath at about 145 degrees in a styrofoam ice chest, and dipped the bagged steaks into the water. I monitored the temperature of the steak and the water, adding boiling water to keep the temp up. This would work better in a nice plastic ice chest and a better water-to-meat ratio (see the link above where the guy cooks a rack of lamb this way). When the meat reached 137 degrees, I took it out and broiled it in my oven (it was almost midnight and I didn't want to bother with the charcoal grill, and the gas grill probably wouldn't have been as hot as the broiler). Unfortunately, the broiler wasn't quite hot enough to have the desired effect (even at the top rack position), but it was still the best steak I've ever cooked. That's not saying much though, as I've historically had pretty bad luck with steak. :doh:
Here are some pics:
My redneck sous-vide setup. Yes, there's water in there... it's hard to see. Thermometer is showing the temperature of the steak in the foreground.
Thermometer is showing water temp here. This is early on, before I added more boiling water to take the temp to about 145.
The ribeyes after they reached 137 degrees internal temp, ready for the broiler.
After broiling. A little more done that I'd have liked, and I didn't even sear them as much as I'd have liked to.
It was fun trying something different! Even though they weren't ideal, like I said, they were the best steaks I've ever done, and it was a great midnight snack! :wink: Next time: Better ice chest with more hot water in it, and a sear done over a raging hot, fresh from the chimney batch of coals. You know... the kind that you can't get within 2' of without getting scorched skin. :mad2::becky:
Anyone else try this method?
-Rodney
I decided to try this sous-vide cooking method. If you're not familiar with it, here's some info:
http://en.wikipedia.org/wiki/Sous-vide
http://www.seriouseats.com/2010/04/the-food-lab-perfect-rack-of-lamb.html
So, I gave it a shot. First, I picked up a couple of 1" thick ribeyes and put some steak rub on 'em. I put them in gallon ziploc bags, with a thermometer probe in the center of one of the steaks. I prepared a water bath at about 145 degrees in a styrofoam ice chest, and dipped the bagged steaks into the water. I monitored the temperature of the steak and the water, adding boiling water to keep the temp up. This would work better in a nice plastic ice chest and a better water-to-meat ratio (see the link above where the guy cooks a rack of lamb this way). When the meat reached 137 degrees, I took it out and broiled it in my oven (it was almost midnight and I didn't want to bother with the charcoal grill, and the gas grill probably wouldn't have been as hot as the broiler). Unfortunately, the broiler wasn't quite hot enough to have the desired effect (even at the top rack position), but it was still the best steak I've ever cooked. That's not saying much though, as I've historically had pretty bad luck with steak. :doh:
Here are some pics:
My redneck sous-vide setup. Yes, there's water in there... it's hard to see. Thermometer is showing the temperature of the steak in the foreground.
Thermometer is showing water temp here. This is early on, before I added more boiling water to take the temp to about 145.
The ribeyes after they reached 137 degrees internal temp, ready for the broiler.
After broiling. A little more done that I'd have liked, and I didn't even sear them as much as I'd have liked to.
It was fun trying something different! Even though they weren't ideal, like I said, they were the best steaks I've ever done, and it was a great midnight snack! :wink: Next time: Better ice chest with more hot water in it, and a sear done over a raging hot, fresh from the chimney batch of coals. You know... the kind that you can't get within 2' of without getting scorched skin. :mad2::becky:
Anyone else try this method?
-Rodney
