***THE STEAK THREAD***

Yeah, baby! Grass fed beef on a Weber kettle. Doesn't get any better than that!
T

 

My sister got me an immersion circulator for Christmas. Perfect all the way through!






Mark
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Me love that steak long time GI Joe!!

So, an immersion circulator = sous vide cooker? Or, one those gizmos that looks like a stick blender that you put into a pot?

T

 

Yes, sous vide cooker, but it does kind of look like a big ass stick blender.



Mark

 

I did it again...
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That looks incredible!

 

Goodness...that looks so right!

 

Ok, that's twice you've taunted us with your insane looking filet. Details? How do you prepare your filet?
T

 

That looks tasty. Did you toss in pan or grill it to get it browned?

 

Cast iron pan. Probably 30 seconds a side.



Mark

 

How long in the sous vide?
T

 

Between one and two hours depending on thickness. This one was 2 hours at 124 degrees.



Mark

 

Joker - only 30 seconds per side on (I presume) super hot cast iron? Do you suggest any fat in the cast iron, if yes, which? Then 2 hours sous vide? I gotta try that...looks absolutely perfect!

 

It was in the immersion circulator for 2 hours then pan seared. I heat the pan to screaming hot and sear with grape seed oil on all sides.

Just for reference, this is the circulator my sister got me for Christmas:

https://sansaire.com

Just by coincidence, I got this one for my mother for Christmas this year too. It's really great.

The Anova Precision Cooker from Anova Culinary

Don't tell my sister, this one is nicer (the wifi ability is truly excellent).



Mark

 

Nice! Not bad for a couple hundred bucks. Have you tried it for much else?

 

I've done thick pork chops and chicken breasts. The pork chops were spot on perfect. Juiciest chops I've ever made. The chicken breasts were the tenderest breasts I've ever made. I'm very pleased so far.



Mark

 

Wow. The WiFi enabled one for two hundred beans seems like a good deal...T

 

Had them again tonight too.

Starts with the right meat. 8-10 oz CENTER CUT. My butcher dictates the terms of raising the cattle. He has standards and he is the only buyer for the few select, dedicated farms.

Sprinkle a blend of sugar, salt, pepper, onion powder, and garlic.

Preheat GAS grill. Depending on the outside temperature grill 4 or 5 minutes. Turn 90 degrees and grill another 4 or 5 minutes. Flip over and do the exact same for the other side.

Also I am cooking with direct heat half of the time and only closing the lid for 2 minute periods every cycle.


Once removed from grill, I let set 5 minutes. I've never had better. It melts in your mouth. We have our favorite cabs and blends that we enjoy with every suculant bite.


My 6 yr twin daughters olds each get a 6 ounce and woof it down before I have one bite of mine.

 

I do filets like that sometimes. 3 min turn 3 min, flip 3 min turn, 3 min @ 350 degrees.

Perfect med rare with 1.5 " filets

 

Finally! We get Enzo's recipe!
I can recall a steak rub with sugar, but can't argue with your results. Your filets look awesome. Thank you for sharing...T

 

Your rub recipe sounds great. What temp are you cooking at? (If I cooked a filet for 16 min it would be well past medium, I cook at 500-600).

 

Well heck. Since so many of you are such fans of my Filets, let me tell you about the ultimate salad that goes with them. Its a family recipe...

When you make up this salad, be careful not to over stir. It will liquify too much if you do.

START WUTH A VERY LARGE MIXING BOWL. THE BIGGEST YOU HAVE. We bought a giant one just for this salad.

Chop up Tomatoes(2/5),cucumber(1/5), onions(1/5), and lettuce(1/5).

Pour on enough olive oil to coat all of that. Add sugar (couple tbsp and lemon juice (couple tbsps) and salt to taste. Lastly crush dried mint leaves and sprinkle. Once stirred, you should have enough crushed mint to very lightly coat it throughout.

The veggies will start to reduce quickly and make a very wet "dressing". Don't worry, that's correct. But like I mentioned above, you dont want to overdo the process by over stirring to mix the ingredients well

If you get this right, you will have the most refreshing salad you can imagine and the ultimate compliment to a filet and red wine.

 

/\ Up above I said turn the filet 90 degrees. TO be more clear, Spin them 90 degrees so the grill marks are perpendicular. Grill should be medium high to high temp depending on how much direct heat grilling you are doing (without closing the lid)

 

Hi Enzo... Wife and I were at friends' house and they made a salad like that. I was a tad circumspect, but it tasted quite good as I recall...T

 

Just caught a tip from a Youtube video. The guy rubbed the fat around the edges of a thick porterhouse with a lemon to prevent the fat from burning.

Seems like a good idea and makes for a better presentation.