My other half likes hers medium-ish whereas me and the nipper are both prefer a rare steak
I now just buy large pieces of meat and butcher ours twice as thick as hers so the same cooking time does different doneness.
Must try a few of these other techniques though. I normally have filet and just do 2 or 3 minutes to sear then add garlic, herbs and butter and finish in the oven...
Steak Dinners
Re: Steak Dinners
Sous Vide and then deep fry.
Trust me
Trust me
The Evo forum really is a shadow of its former self. I remember when the internet was for the elite and now they seem to let any spastic on
IaFG Down Under Division
IaFG Down Under Division
Re: Steak Dinners
Sous vide literally opens up a whole new world of possibilities:
Try a blade steak (or some other tough cut) at 55C for 2 hours, then sear - it comes out better than a supermarket sirloin!
Ribs. Oh my god ribs. Dry rub them, sous side for 24 hours, add wet marinade and finish in the oven. I don't know away way other than this to mimick long slow barbeque cooking at home.
55 degree salmon. It's like a new meat. It's simply not possible to get fish safely rare like this in the oven, and the texture is quite different to regular salmon.
Sous-vide eggs - want a perfectly cooked white with a bursting liquid yolk? 62.5C in the water bath and they're 100% perfect 100% of the time
Stuffed chicken - want cheese stuffed chicken without overcooking the meat, or all the cheese running all over the baking tray. Stuff, wrap in cling film, vac-bag and sous vide for an hour at 63C (quick flash in a butter pan afterwards for colour).
Oh, and for those already experimenting with water baths - you can also pre-sear. The sous vide process amplifies flavours already present in the bag (hence go light on marinate flavours) - pre-searing turns up the meaty taste.
"If everything seems under control, you're just not going fast enough"
Re: Steak Dinners
Great suggestions - thanks Nef.
Re: Steak Dinners
Just to add, what steak are you marinading?
Because if your steak needs marinading you need to get better steak.
Because if your steak needs marinading you need to get better steak.
The Evo forum really is a shadow of its former self. I remember when the internet was for the elite and now they seem to let any spastic on
IaFG Down Under Division
IaFG Down Under Division
Re: Steak Dinners
One I quite like doing is basically a variant on a boeuf bourguignon. I use what are known locally as Glasgow fillets - there isn't a directly equivalent in English butchery, but it's basically a bigger version of a blade steak (shoulder, for those at the back).
Sear the meat first, then make a light sauce of smoked bacon, mushrooms (both very finely chopped), a little tomato puree and red wine. I use a little garlic too, but be careful with garlic in the sous vide - it sometimes comes out a bit funny (especially if its the primary flavour). Bang everything in the vac bag and leave it to do its thing for 3 hours.
When it comes out, remove the steaks, add a big knob of butter to the marinading liquid and biltz to a smooth sauce. Tatties, veg, job's a good'un.
"If everything seems under control, you're just not going fast enough"