The Art of Medium Rare Meats (& steak advice)

The Something Awful Forums > Discussion > Goons with Spoons > The Art of Medium Rare Meats (& steak advice)

Shadowhand00: Jan 23, 2006; Golden Bear is ever watching; day by day he prowls, and when he hears the tread of lowly Stanfurd red,from his Lair he fiercely growls.; Toilet Rascal

He has a new article about sous vide-ing steak:

http://www.seriouseats.com/2013/06/video-how-to-cook-your-steak-sous-vide-in-a-cooler.html

This is similar to the recipe found in Modernist Cuisine at home. Definitely trying this on my next camping trip.

# ¿ Jun 13, 2013 02:01

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# ¿ May 15, 2024 09:20

Shadowhand00: Jan 23, 2006; Golden Bear is ever watching; day by day he prowls, and when he hears the tread of lowly Stanfurd red,from his Lair he fiercely growls.; Toilet Rascal

http://www.seriouseats.com/2013/03/the-food-lab-complete-guide-to-dry-aging-beef-at-home.html

This is a nice little article about aging that you might want to check out.

# ¿ Jul 29, 2013 17:15

Shadowhand00: Jan 23, 2006; Golden Bear is ever watching; day by day he prowls, and when he hears the tread of lowly Stanfurd red,from his Lair he fiercely growls.; Toilet Rascal

I know there's the zip lock bag trick when doing SV. When you throw butter, etc. into the mix, is it absolutely necessary to use a vacuum sealer or can you continue to use the zip lock method?

# ¿ Sep 30, 2013 16:36

Shadowhand00: Jan 23, 2006; Golden Bear is ever watching; day by day he prowls, and when he hears the tread of lowly Stanfurd red,from his Lair he fiercely growls.; Toilet Rascal

Heh, its his money. I know there were wwawrnings, but this is kind of entertaining/interesting, if only for the sake of finding out how he's going to enjoy it/hate it.

:science:

# ¿ Oct 2, 2013 19:11

Shadowhand00: Jan 23, 2006; Golden Bear is ever watching; day by day he prowls, and when he hears the tread of lowly Stanfurd red,from his Lair he fiercely growls.; Toilet Rascal

BraveUlysses posted:

My main gripe is that it's hard to get access to the high quality meats that steakhouses (and restaurants in general) get.

Costco generally has USDA Prime cuts for a reasonable price. You can also get the whole side of beef and age that in your house :getin:

# ¿ May 12, 2014 18:16

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# ¿ May 15, 2024 09:20

Shadowhand00: Jan 23, 2006; Golden Bear is ever watching; day by day he prowls, and when he hears the tread of lowly Stanfurd red,from his Lair he fiercely growls.; Toilet Rascal

This is a good article about some of those same dogmatic myths about steak:

http://www.seriouseats.com/2013/06/the-food-lab-7-old-wives-tales-about-cooking-steak.html

quote:

To test this, I pulled a single 15-ounce New York strip steak out of the refrigerator, cut it in half, placed half back in the fridge, and the other half on a ceramic plate on the counter. The steak started at 38�F and the ambient air in my kitchen was at 70�F. I then took temperature readings of its core every ten minutes.

After the first 20 minutes�the time that many chefs and books will recommend you let a steak rest at room temperature�the center of the steak had risen to a whopping 39.8�F. Not even a full two degrees. So I let it go longer. 30 minutes. 50 minutes. 1 hour and 20 minutes. After 1 hour and 50 minutes, the steak was up to 49.6�F in the center. Still colder than the cold water comes out of my tap in the summer, and only about 13% closer to its target temperature of a medium-rare 130�F than the steak in the fridge.

# ¿ Aug 12, 2014 07:16

The Something Awful Forums > Discussion > Goons with Spoons > The Art of Medium Rare Meats (& steak advice)