****Official Food/Recipe Thread*****
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fishonjazz
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What time should I be there
What time should I be there
I'll see you and Mrs. Fish at 6:00 PM
Miggs
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Cooked an insanely good Rib Eye recently. I've had Lugers, Del Friscos multiple times and I thought it was a tiny notch below there's.
Bought two legit cuts, each a little over a pound and probably around 1.5 inches thick. I put generous salt and pepper on each side and let them sit at room temp for about 45 minutes. I then patted them dry and put a little more salt and pepper on them. By this point, my gas grill (which had been on for about 10 minutes) was at about 300 degrees, my cast iron skillet having been on it the whole time.
I then went out and put a very generous chunk of butter on the hot skillet and let it melt and move around to coat the whole bottom and immediately put the two pieces of rib eye on and closed the top for about a minute and 30 seconds. Most of the high end steak places agree with getting their grill or broiler or whatever they use as hot as possible (800-1500 degrees) and I wasn't that hot by any means but it came out really well. After the 90 seconds, I turned them and let the other side do the same, getting a nice blackened char (but not toooooo much so) on each side. I then turned the burns down some and let them cook for another 5-7 minutes, flipping them a lot, putting a little more butter in with about two minutes left.
Very amateurish tbh. Very simple too. But good as ****. Like really similar to Del Friscos which to me is better than Lugers. My grill thermometer reads up to 900 degrees. I'm not sure how high it will actually go. But next time, I am gonna try to get that sucker to a good 550-600 and char each side for a minute before following a very similar routine. Good as ****. The butter makes the steak and a lot of the high-end places do that now. I'll post pics next time because they came out sexy as ****.
Bought two legit cuts, each a little over a pound and probably around 1.5 inches thick. I put generous salt and pepper on each side and let them sit at room temp for about 45 minutes. I then patted them dry and put a little more salt and pepper on them. By this point, my gas grill (which had been on for about 10 minutes) was at about 300 degrees, my cast iron skillet having been on it the whole time.
I then went out and put a very generous chunk of butter on the hot skillet and let it melt and move around to coat the whole bottom and immediately put the two pieces of rib eye on and closed the top for about a minute and 30 seconds. Most of the high end steak places agree with getting their grill or broiler or whatever they use as hot as possible (800-1500 degrees) and I wasn't that hot by any means but it came out really well. After the 90 seconds, I turned them and let the other side do the same, getting a nice blackened char (but not toooooo much so) on each side. I then turned the burns down some and let them cook for another 5-7 minutes, flipping them a lot, putting a little more butter in with about two minutes left.
Very amateurish tbh. Very simple too. But good as ****. Like really similar to Del Friscos which to me is better than Lugers. My grill thermometer reads up to 900 degrees. I'm not sure how high it will actually go. But next time, I am gonna try to get that sucker to a good 550-600 and char each side for a minute before following a very similar routine. Good as ****. The butter makes the steak and a lot of the high-end places do that now. I'll post pics next time because they came out sexy as ****.
Ribeye is the easiest cut to cook. If u can not cook it you might as well cut off yer balls n fry them.
BTW who turns steak several times? Never heard of a man doing this.
Despite popular belief, turning a steak often makes for much better and more even heat distribution throughout. Once he got the sear on there turning the steak often was the right thing to do.
I'll tell you guys, I still use my electric brew system more for cooking than I do for making beer, by at least 2x. Sous vide has changed my life, and I'm not kidding.
Last weekend I made chuck roast, yeah regular old chuck roast, that I put in sous vide at 132F for five days. Someone else mentioned it on homebrewtalk and they called it poor man's prime rib. It is very much like prime rib. Not as good as real prime rib, but definitely poor man's prime rib. After letting it go for five days at 132F I pulled it and broiled it on each side for a couple minutes. Sliced it thick like prime rib and ate it with some homemade scalloped potatoes, steamed broccoli and a mushroom gravy with some horseradish on the side.
I highly recommend to any of you who do a lot of cooking and are thinking of getting some sort of cooking gadget to go for a sous vide machine.
https://www.amazon.com/Sous-Vide-Su...UTF8&qid=1462930803&sr=8-7&keywords=sous+vide
Last weekend I made chuck roast, yeah regular old chuck roast, that I put in sous vide at 132F for five days. Someone else mentioned it on homebrewtalk and they called it poor man's prime rib. It is very much like prime rib. Not as good as real prime rib, but definitely poor man's prime rib. After letting it go for five days at 132F I pulled it and broiled it on each side for a couple minutes. Sliced it thick like prime rib and ate it with some homemade scalloped potatoes, steamed broccoli and a mushroom gravy with some horseradish on the side.
I highly recommend to any of you who do a lot of cooking and are thinking of getting some sort of cooking gadget to go for a sous vide machine.
https://www.amazon.com/Sous-Vide-Su...UTF8&qid=1462930803&sr=8-7&keywords=sous+vide
♪alt13
Well-Known Member
Why didn't you sear it first?
1) to kill any nasty bacteria on the surface of the meat before leaving it at 132F for 5 days
2) to seal in moisture
I don't know anything about sous vide but it seems weird to me to sear meat after slow cooking it
Cooking food above 130f effectively kills any pathogens.
There are a lot of things about sous vide cooking that defy conventional wisdom in regard to food prep.
For one, there was complete collagen breakdown, and that was true when I did the same thing a week earlier for only about 48hrs.
Okay Mr Myth Busters I read this article too. https://www.seriouseats.com/2013/06/the-food-lab-7-old-wives-tales-about-cooking-steak.html
I still believe setting a steak out before cooking it and searing and turning once produces the best results. You cannot measure flavor w a thermometer.
That's not exactly true. Pathogens maybe but parasites is another story. Trichinosis in pork needs 160 degrees F to be killed, but according to the new USDA guidelines it's a rare problem anymore. Back when I was in school, it was also 160-165 for Salmonella, based on the food type, and it still is. WTS, the USDA and industry has been pretty effective in getting rid of bacteria in meat and the risk of salmonella is much lower. For example, they've been spraying chicken eggs with antibiotics for decades.
*Edit* 145 degrees F plus sitting time is the safe temperature for all non-seafood meat.
165f will kill it instantly, can it survive at 132f indefinitely? That's the key.
Miggs
Well-Known Member
Yeah, I've read different stuff on this much like I've read different stuff on how far one can safely lower their hot water heater without having to worry about bacteria (methinks) build-up and such in the lines and therefore water. I've read 120 degrees in some places, 140 in others I think.
My bad, I missed the 5 days part of alt's post. I was responding to yours only.
And I don't know for certain that 132f kills all parasites. I'm following some recipes from random people on the internet, so there's a chance I'm being really dumb.
I can make a killer Spanish omelette.
We call that quiche.
Sous Vide -- Poor Man's Prime Rib
So I typically make my lunches for the week in a big batch Sunday evening. I'm a pretty good cook and I think I eat pretty well. The biggest downside is that I'm usually eating the same thing all week and it can start getting old come Thursday or Friday. And if what I made isn't all that good it can really suck because I'm not going to waste it.
Anyway, last week I made "Poor Man's Prime Rib." It's actually just a chuck roast cooked sous vide at 132f for 2-3 days, then quickly seared.
Here it is after pulling it from the 132F water bath and searing it using my oven's broiler.
In this image notice how the the doneness is consistent from the center to the very edge. It doesn't have a layer of "overcooked" meat all around the edge. The sear is on;y on the very outside, less than 1mm into the meat.
All sliced up and ready to portion out into individual lunch servings.
Here it is in my lunch containers with some roasted garlic potato and onion.
And now the extra special part. The week before I made this I made some bone broth. This week I used some of the bone broth along with the juices from the roast to make a gravy. This is my lunch smothered in the most delicious gravy I've ever eaten. I really make the roast to go with the gravy, not the other way around.
And if that's not enough, I bought the chuck roast from Costco and they sell them in packs of two, so I have a spare in case of any sort of beef emergency.
So I typically make my lunches for the week in a big batch Sunday evening. I'm a pretty good cook and I think I eat pretty well. The biggest downside is that I'm usually eating the same thing all week and it can start getting old come Thursday or Friday. And if what I made isn't all that good it can really suck because I'm not going to waste it.
Anyway, last week I made "Poor Man's Prime Rib." It's actually just a chuck roast cooked sous vide at 132f for 2-3 days, then quickly seared.
Here it is after pulling it from the 132F water bath and searing it using my oven's broiler.
In this image notice how the the doneness is consistent from the center to the very edge. It doesn't have a layer of "overcooked" meat all around the edge. The sear is on;y on the very outside, less than 1mm into the meat.
All sliced up and ready to portion out into individual lunch servings.
Here it is in my lunch containers with some roasted garlic potato and onion.
And now the extra special part. The week before I made this I made some bone broth. This week I used some of the bone broth along with the juices from the roast to make a gravy. This is my lunch smothered in the most delicious gravy I've ever eaten. I really make the roast to go with the gravy, not the other way around.
And if that's not enough, I bought the chuck roast from Costco and they sell them in packs of two, so I have a spare in case of any sort of beef emergency.