Overdue Huddle debate: Gas or charcoal?

[j2sgam]

I hadnt heard of Jase's ziplock method, but it makes too much sense not to try it. Breaking down the fat? Sheeeit, going to find some nice beef cuts when I leave work.....

 

But, got a buddy here at work that say 135 is way too fuggin hot... 129 tops.....

[Jase]

I hadnt heard of Jase's ziplock method, but it makes too much sense not to try it. Breaking down the fat? Sheeeit, going to find some nice beef cuts when I leave work.....

 

But, got a buddy here at work that say 135 is way too fuggin hot... 129 tops.....

 

YMMV, I like it to come off the grill medium.  That would make sense if you want it to come off the grill medium rare.

 

[Jase]

looks like I'm not the first person to do sous vide on the stove versus a cooler or water oven.  Articles all over the net.

 

http://www.chefsteps.com/activities/cook-sous-vide-tonight-stovetop-method

[Jase]

make sure if you try this to get all the air possible out of your ziploc. If there's much of any air, it'll expand when you heat it and you'll have a steak balloon in the water.

 

Also stir the water occasionally to make sure the heat is evenly distributed

[Johnny Rockets]

The words "Sous Vide" and "Steak" just don't seem to go together. Maybe if I was baking pastries. 

 

I feel like I may grow a vagina if I cook a steak Sous Vide while drinking a Mich Ultra.  

[The_Light_Brigade]

Well it does mean "under vacuum" in french.  "Sucks" for you if you don't try it.  

[Datawire]

There's only one way to properly prepare a steak.

Ingredients:

Steak (Tenderloin, Porterhouse, Strip, Ribeye)

Kosher Salt

Black Pepper

Butter

Directions:

Set your stove to high heat and warm your iron skillet. Melt a Tbsp of butter in the skillet.

Apply a generous amount of salt & pepper to both sides of the steak.

Place the steak in the skillet and sear both sides and all edges with the stove on high heat.

Reduce to a medium heat and cook the steak on either side in 2 minute intervals to ensure even cooking. Use a brush to baste the melted butter from the skillet over the steak to ensure a nice golden, caramel crust.

Remove the steak when it reaches a temp of 130, or medium rare. Usually about 7-8 minutes total cook time.

Cover the steak with foil & allow it to rest for 5 minutes.

Eat the steak.

Using any other ingredients (rubs, marinates, etc), cooking to a different temp (medium, medium well, etc), cooking on a different surface (grill, oven, etc), or eating the steak with sauce (Heinz 57, A1, etc) is called ruining a steak. Don't do it.

 

I have done this method as well. The only step I would add to it is to leave the steak out at room temp for a minimum of 30 min. Hell, I usually let it sit an hour. Makes a tremendous difference in my opinion, especially if grilling.

 

[PandaPancake]

I can't believe some of you still sear your steaks. Bunch of heathens

[Seal (SmittyIsOurSavior)]

Am I late?

 

Charcoal is obviously better, but gas is so much more convenient which is why I'd prefer a gas grill.

[Paintballr]

There's a name for men who grill with propane...

Women.

[SmokinwithWilly]

Do you prefer IR over traditional gas? More difficult to clean or about the same?

I'm currently in the market for a new grill, but I don't know anyone personally who has an IR grill.

It really depends on what you are doing. IR cooks a lot faster than a traditional grill. If I'm putting grill marks on something or doing a Pittsburg steak, it gets the job done. Don't cook anything on it with sugar in the marinade or you will be cleaning forever. It has to be seasoned constantly.

Personally, when I do steak I use a kosher salt and cracked pepper crust with a pat of bacon fat because it crusts really well in a pan. Medium rare beef tenderloin. That's a little piece of heaven right there.

[Jase]

Just now getting the sous vide process going on the stove on a 1.5 pound flank steak. Should be tender and delicious and heading to my belly in a few hours.

[PandaPancake]

Just now getting the sous vide process going on the stove on a 1.5 pound flank steak. Should be tender and delicious and heading to my belly in a few hours.

ImageUploadedByCarolinaHuddle1429986678.492170.jpg

I believe you forgot to invite me

[Jase]

I believe you forgot to invite me

You're invited! But only because I know you could never get here in time.