MaxxLarge: 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.
Shazam999: Anyhow at 130F for 12 hours you'd have killed all the buggers.
karmaceutical: You know... I've never eaten a steak off my charcoal fired Weber and thought; "Man, this steak could be sooo much better."
meat0918: But what if you like a well done steak? This might be the worst possible steak ever then.
TofuTheAlmighty: The best method to cook a steak without resorting to a water bath:1) Allow steak to warm to room temp.2) Preheat your cast iron skillet in 500 degree oven 15 minutes.3) Salt and pepper your steak. Kosher and fresh-cracked is best. (Don't salt it more than 10 minutes before you start cooking it, though, otherwise the meat will be toughened by the salt drawing out moisture.)4) Cook steak in oven (in glassware), time dependent on how raw you like it. 5 minutes will probably do you for med rare.5) Put skillet over high heat, get oil smoking (I prefer peanut, it has a high smoke point) then sear your steak. Flip every 10-15 seconds. Searing should take about 2-3 minutes total.6) Let steak rest 3-5 minutes.I prefer my steaks blue so I forego any oven cooking. And rely solely on the skillet
nirwana: I like A1 on steaks. I also like dressing on salad. You'll get over it.
FacelessDevil30: Subby here, and I agree, other than overcooking it, it's pretty farking difficult to seriously screw up a steak. Hell, if John Madden can come up with a good steak recipe, then I have hope for anyone who doesn't think shoe leather is the proper desired texture for your food.That said, it's the combination of all of this that just looks like a helluva way to make it happen, from the at-home dry-aging of the meat to using a blowtorch in the kitchen. The only way this ends both badly and without being the subject of a future fark article is if you somehow screw up the sous vide process so badly that you die of food poisoning. Any other way ends up with either a delicious fine-dining steakhouse dinner, or by a house fire started by a blowtorch explosion.
KrustyKitten: USDA prime
Watubi: usda prime
FlashHarry: 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 minutesthis 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.
Krieghund: That looks delicious! Pass the ketchup!
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