December 10, 20205 yr Depends on how thick the steak is. ~45min for a strip, ~1.5 hrs. for a nice tomahawk. I use a MEATER probe. I put the steak on a rack in a sheet pan.
December 11, 20205 yr 5 hours ago, Da Fino said: So you are doing around 170 in the oven for awhile then sear the fuck out of it at the end on the grill? How long does it usually take in an oven that low? Look up Reverse Sear, that's the technique. Works in oven or on grill if you can keep a grill zone that low. Very easy to do on a kamado, and you pick up some smoke flavor.
December 11, 20205 yr On 12/10/2020 at 2:29 PM, Da Fino said: So you are doing around 170 in the oven for awhile then sear the fuck out of it at the end on the grill? How long does it usually take in an oven that low? Don't rely on time. All ovens hold temps differently. Buy a probe thermometer and rely on the internal temp. For a 1 inch thick steak I go for 125 internal and then sear for a minute and a half (or so) each side.
December 12, 20205 yr Don't rely on time. All ovens hold temps differently. Buy a probe thermometer and rely on the internal temp. For a 1 inch thick steak I go for 125 internal and then sear for a minute and a half (or so) each side.Thanks.
December 14, 20205 yr 36 minutes ago, tfoolry said: Tenderloin in neon light. isn't that a meatloaf tune?
December 18, 20205 yr So I gave the Anova a spin the other night with glazed carrots and garlic chimichurri tri tip. Holy shit! I cannot believe that I waited this long to pull the trigger on this. Sorry no pics. Also was very pleased with night 2 reheat. Used the vacuum sealer in the leftovers and then popped the remaining meat into the water bath and it was as good as night 1. Game changer.
December 19, 20205 yr So I gave the Anova a spin the other night with glazed carrots and garlic chimichurri tri tip. Holy shit! I cannot believe that I waited this long to pull the trigger on this. Sorry no pics. Also was very pleased with night 2 reheat. Used the vacuum sealer in the leftovers and then popped the remaining meat into the water bath and it was as good as night 1. Game changer. I’m going to do our 10lb Christmas prime rib in the sous vide. I’ll put a salt/pepper/garlic/rosemary rub on it while in the bag then shove it in a 500deg oven for 15 min. I’m excited/nervous about switching it up.
December 19, 20205 yr I’m going to do our 10lb Christmas prime rib in the sous vide. I’ll put a salt/pepper/garlic/rosemary rub on it while in the bag then shove it in a 500deg oven for 15 min. I’m excited/nervous about switching it up.If you subscribe to Thermoworks emails they posted a YouTube on butchering a prime rib that is worth a watch. I still see if I can find the link. Here it is:
December 19, 20205 yr 1 hour ago, Jimbaround said: I’m going to do our 10lb Christmas prime rib in the sous vide. I’ll put a salt/pepper/garlic/rosemary rub on it while in the bag then shove it in a 500deg oven for 15 min. I’m excited/nervous about switching it up. What temp you going with?
December 19, 20205 yr What temp you going with?Probably go to 130. Need to make sure the fat is rendered.
December 24, 20205 yr 6 minutes ago, DDD Dad said: Sooo, tell me what it is, and where can I buy one?
December 24, 20205 yr Sooo, tell me what it is, and where can I buy one?Perini Ranch tenderloin?Not sure where you get it. Brother in law brought it over. Had it in the bath for 2 hours then into the fridge. Will heat it back up and then sear tomorrow for dinner.
December 24, 20205 yr Why cook cool then reheat and sear? My five bone prime rib is taking its time defrosting in the fridge right now. Weighing doing it sous vide vs reverse seat. I have had some roasts turn out with a funky texture with sous vide and would hate to ruin that piece of meat. But if this thing doesn’t defrost all the way it may have to go in the drink.
December 24, 20205 yr Why cook cool then reheat and sear? My five bone prime rib is taking its time defrosting in the fridge right now. Weighing doing it sous vide vs reverse seat. I have had some roasts turn out with a funky texture with sous vide and would hate to ruin that piece of meat. But if this thing doesn’t defrost all the way it may have to go in the drink. Because the family decided to postpone dinner. Was supposed to be tonight and then changed. I was afraid of letting it stay uncooked in the fridge another day. I’ve got it to rare plus and another 30 minutes at 130-135 before searing shouldn’t hurt it.
December 24, 20205 yr 1 hour ago, Anastasis said: Why cook cool then reheat and sear? Not his situation, but I do this a lot, I'll sous vide a bunch of bags of various meat to get the long 'cook' portion over with, and then freeze them. When it's time to eat it's just a matter of searing them. I could finish the sear and then bag and freeze, and just reheat at time to eat, but that requires one rebag.
December 24, 20205 yr Perini Ranch rub is all I use on my steaks now. I put it on pork too. I think there’s crack in it.
December 24, 20205 yr I’m doing a beef tenderloin for Xmas Eve dinner tomorrow? Should I sous vide and then hard sear or low/slow reverse sear on in the Big Green Egg?
December 24, 20205 yr I’m doing a beef tenderloin for Xmas Eve dinner tomorrow? Should I sous vide and then hard sear or low/slow reverse sear on in the Big Green Egg?Depends on how much time you want to spend messing with it. Sous vide seems so much easier.
December 25, 20205 yr Smoked a tri-tip today. First time trying this. Turned out pretty damn good.That's barbecue in california's central coast. Smoked tri-tip sandwich is kinda the tits.
December 25, 20205 yr That's barbecue in california's central coast. Smoked tri-tip sandwich is kinda the tits.Yep, I love smoking whole tri tip. Takes in a lot of flavor and smokes very fast, like less that 3 hours. Also tri tip nachos are great too.
December 26, 20204 yr On 12/10/2020 at 2:24 PM, luke duke said: Edited December 26, 20204 yr by Bender Bending Rodriguez
December 26, 20204 yr Are you drying your steak after you remove it from the bag? I quit cooking steaks sous vide. Getting a good seat took me too long since the outside of the steak was so moist. I started reverse searing in the oven and haven’t looked back. It helps that I can get my gas grill hot AF for a great sear. This is key. Gotta pat it dry before you sear.
December 26, 20204 yr Since this thread seems to have recently expanded its subject matter, here is the Xmas prime rib. End slice and the center cut.
December 26, 20204 yr Popular Post Christmas tenderloin ... perfect on a cold day. Edited December 26, 20204 yr by VirginiaLonghorn
December 28, 20204 yr Pretty much perfect. Prime filet, lobster tail, brussel sprouts, a martini, and PT&A on the iPad. And a martini. Wife and kids came down for a sail and then left. Wife was the one to suggest I stay down here. Whatever her reason, I said yes.
December 28, 20204 yr did a filet on a Himalayan salt block tonight. Was cool and interesting here is after shot.
December 28, 20204 yr On 12/26/2020 at 6:26 PM, Errestaurants said: Looks amazing. Have you ever tried cooking the potato?
December 28, 20204 yr On 12/23/2020 at 11:17 PM, Anastasis said: Why cook cool then reheat and sear? My five bone prime rib is taking its time defrosting in the fridge right now. Weighing doing it sous vide vs reverse seat. I have had some roasts turn out with a funky texture with sous vide and would hate to ruin that piece of meat. But if this thing doesn’t defrost all the way it may have to go in the drink. I think I had my temp too high on re-heat. Had it at 132 for 30-45 minutes and then seared for 1 minute per surface. Turned out medium + (looked more like pork loin than beef), but still tasted really good. Will post pic from Tapa.
December 28, 20204 yr 18 minutes ago, BHMCruiser said: Looks amazing. Have you ever tried cooking the potato? I like my baked potatoes unbaked
December 28, 20204 yr 1 hour ago, Errestaurants said: I like my baked potatoes unbaked hmmmm....starchy
December 28, 20204 yr 16 hours ago, Sbbruin said: Pretty much perfect. Prime filet, lobster tail, brussel sprouts, a martini, and PT&A on the iPad. And a martini. Wife and kids came down for a sail and then left. Wife was the one to suggest I stay down here. Whatever her reason, I said yes. “I like me. My wife likes me.”
December 29, 20204 yr On 12/27/2020 at 9:40 PM, Sbbruin said: Pretty much perfect. Prime filet, lobster tail, brussel sprouts, a martini, and PT&A on the iPad. And a martini. Wife and kids came down for a sail and then left. Wife was the one to suggest I stay down here. Whatever her reason, I said yes. You said "martini" twice.
December 29, 20204 yr Got my dad some SRF steaks for Christmas. He said let's have a couple before the game. If I fuck them up there will be no money shot and no post saying they were so good I forgot to take a pic. I will just hang my head in shame.
December 29, 20204 yr Author Damn personal shopper brought me grass fed. Sucks too because I cooked it perfectly.
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