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Thanks for the tips....

   

Gonna necro this cause too lazy to make a new thread. Got a sous vide cooker today, tried it on a couple random striploin from the grocery story.


Holy fuck. I'm shit at cooking. I'm even worse at making a passable steak. That was almost on par with steak from fine dining restaurants.

   

I had to look sous vide cooker never heard of it. I guess I’m behind in cooking now too

   

For some reason, I knew exactly what he was talking about.

   

My parents haven't heard of it either, I called them to tell them I'm gonna make them a dope ass steak dinner

   

!

I've been searing them on high heat in the grill them flopping them up on the warm up rack to cook.

Gonna try this!!

   

Now if I could just afford cuts of steak that look like roasts of prime rib, i'd be laughing.

   

Sear both sides, to hell with an oven.
Steak should still scream when it sees my knife coming!

   

I'm aware of the sous video trick, but I generally think it's a bit of a cheat, and prefer to fry or grill it myself.

While I'm not the biggest Gordon Ramsey fan, his method of frying a steak looks pretty good and I msy gave to try it the next time I make steak:

   

Ramsey style Winter Steak method in our house. Sub a little Cavender's Greek Spice for thyme.
But nothing beats Summer steak over competition grade charcoal.
I think the salt and heavy cracked pepper out of the fridge then let it sit for 1/2 hour to get to room temp is important.
Both of us prefer steak blue rare to rare. Grew up with Mom's cooked to a dull grey or you'll get trychinosis wastes of meat.

   

Damn right it's cheating. I'll take everything I can get when I'm so shit at cooking.

   

Wow, I need to try this !
I have a sear burner on my BBQ and it's perfect for the two sides searing in seconds without having to put the BBQ at high temperature and then reduce it.

I understand now why that technique is "reverse sear"

*going to freezer to get a steak* --->

   

Cooking food in a plastic bag sounds like an unhealthy way to prepare food.

   

As long as you're using food grade bags, currently, there is no issue. If someone were that worried there are ways to do it in mason jars, but that wouldn't work very well for meat typically.

   

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