That looks delicious! Pass the ketchup!

My husband and I have been reading about sous-vide cooking for a month or two, and this recipe looks like a good start.

I don't have the patience for this sort of nonsense.

It does look awesome, and obviously the science is rock-solid...but I'm sorry. I don't care if it's the single most perfect, orgasmic, indulgently over-the-top piece of meat in the universe - I am NOT spending twelve hours and a few hundred bucks just to cook a goddamned steak.

Hell my dog chews on paving blocks and car fenders, he wouldn't know a good steak if it crawled up and started humping him.


/not saying he wouldn't eat it, but he would devour filet mignon  with the same gusto as he does shredded tires

Snarfangel: You'll have to settle for your dog seriously maiming you during a nap, then.Look, I don't make the rules.

Guess I'll have to risk it.

You know... I've never eaten a steak off my charcoal fired Weber and thought; "Man, this steak could be sooo much better."

MBooda: I'll have the Douglas Sirk, bloody as hell.

/obscure?

here's a tip: DON'T F*CKING OVERCOOK IT.

also: use a meat thermometer. all ovens are different. all cuts of meat are different. time means nothing. doneness is temperature.
also: let it rest for 10 minutes

this is how i do it:


heat oven to 400ºstart with USDA prime ribeye (costco)season w/kosher salt and ground pepperbring to room tempbring iron skillet up to temp over a high or med/high flameadd a few drops of canola oil to pan, let spreadadd a pat of butter (better yet, herb butter) to the panpat your steaks dry (this is important!)sear them on the first side for three minutes or until they're deep brownturn them over and sear the other side for two minsinsert leave-in meat thermometer into the middle of one of the steaks, set it for 110ºput skillet in the oven and cook until the target temp is reached (give or take 8 mins, depending on oven, altitude, and thickness of steaks)when temp is reached, remove from oven and set steaks aside to restreturn skillet to high heat (careful - it will be hot as a mother*cker)deglaze the pan with a 1/4 cup of brandy (or bourbon), scraping up the brown bits as you goadd 1/2  or 3/4 cup of veal stock (or beef stock, if veal isn't available)cook on high until reduced to a sauce consistencyturn off burner and add a tbsp of heavy cream (optional: add a teaspoon of dijon mustard)pour over steaks.eat, preferably with roast brussels sprouts or asparagus and a nice hearty cabernet.achieve orgasm.

whoops. formatting fail. still - it's easy and awesome.

I never have had a propane taste when using a torch on my sous vide steaks.
Only way I will cook the steaks now. There is that much of a difference.

For cheaper cuts of meat and poultry, look into vacuum tumbling before cooking.

If you want to get into sous vide cheap without too much of a home brew, get the dorkfood controller from Amazon for $99 and it works with most things. My non-commercial sous vide unit is a $50 butterball turkey cooker (close out) with the controller. The commercial unit was 10x that cost, but not exponentially better.

Skyd1v: My wife's dog would do it for a stale Cheeze-it though.

Your wife's dog is clearly awesome. I had to fight the overwhelming urge to reach into my screen, give him a double ear-scratch, and say, "WHO'S A GOOD BOOOOOY?!?"

meat0918: But what if you like a well done steak?

Rapmaster2000: God!  I hate these foodies.  They've taken a simple think like eating and tried to make it better.  It's just food!  What's the difference.

It reminds me of these people that I like to call "sexies".  They're always trying to have sex with attractive women, but there's no difference between that and jerking off to the bra section in the Sears catalog.  They don't impress me.  I've got a Sears catalog.  Who needs anything better than that?

Don't even get me started on the "drivies" and the "movies."

Theaetetus:
Yum, well done steaks with a raw center!

Throw in a martini, and you got yourself a heimlich party!

And like I said, you like I said: you totally look badass doing it.

What?

No matter how you cook the steak it still winds up as a turd.  Cook it however you want.

This looks outstanding and is a very sound method. I'm not about to splurge on that kitchen setup (although maybe over time) but I would surely one of those this way if he were hosting a dinner party.