quote:

Originally posted by trapper189:
Did you do any prep before the first picture like wrap it in paper towels and leave it in the fridge for a few days to dry it out a bit?

That's excessive. Blotting with paper towels right before it goes on is plenty enough. It appears he didn't have any problem with the searing part.

A nice char with med-rare on the inside. Perfect

@Skins

That's what I normally do, but his first picture looks drier, for lack of a better term, than mine do after I blot them with paper towels.

I grilled a 2" 3lb bone-in ribeye on Sunday, but I just winged it on the temps and time because my wife had a 10oz filet that she wanted done at the same time. Her steak was good, but mine was could have used more time.

quote:

Originally posted by Skins2881:

quote:

Originally posted by trapper189:
Did you do any prep before the first picture like wrap it in paper towels and leave it in the fridge for a few days to dry it out a bit?

That's excessive. Blotting with paper towels right before it goes on is plenty enough. It appears he didn't have any problem with the searing part.

Nope. Oil, butter, season. Nice n hot grill and cook away!

quote:

Originally posted by Ryanp225:
Damn man, that looks great!!

No criticism intended as you probably are more skilled on the grill than I am but I have to agree that a cut that big would be perfect for a sous vide and reverse sear. Here's a pic of what the difference would be in case anyone here is not up to speed.

Mine look much more like the second one. I just take crappy pictures.

I was going say you burnt it until I saw the medium to medium rare photo.... but still.. it amazes me how many folks don't have a clue how good rare beef is ....

then again I have a confession to make, which I have here before, ... when ever I get ready to cook a good piece of beef I eat some of it before ever putting it on the grill...

You can get just as good results of Sous Vide with Reverse Sear.

quote:

Originally posted by coloradohunter44:

Mine look much more like the second one. I just take crappy pictures.

Sorry, I wasn't trying to imply that your steak looked like the poorly cooked one in the picture. I just wanted to illustrate how easy and reliable it is to get that effect every time in the sous vide.
Not all of us have your cooking skills and need the help.

I honestly like my steaks no more than 1.25” thick. Kosher salt, blot very dry and about 2-2.5 minutes per side on very hot cast iron. Almost rare like a rare tuna steak.

quote:

Originally posted by smschulz:
You can get just as good results of Sous Vide with Reverse Sear.

Looks intriguing, we'll have to investigate the process and see what's the best setup to cook steaks that way. Thx

quote:

Originally posted by coloradohunter44:

quote:

Originally posted by smschulz:
You can get just as good results of Sous Vide with Reverse Sear.

Looks intriguing, we'll have to investigate the process and see what's the best setup to cook steaks that way. Thx

One thing I found is normal grilling over fire renders most of the fat on the steak to minimal amounts. W/ sous vide, there is much less cook time so you really want to remove excess fat.
Normally that little bit of fat didn't bother me. My first time W/ sous vide method the fat was unpleasant. Considering the various amount of fat throughout a steak, it seemed to change the end results from what I was used to.

quote:

Originally posted by dsiets:

quote:

Originally posted by coloradohunter44:

quote:

Originally posted by smschulz:
You can get just as good results of Sous Vide with Reverse Sear.

Looks intriguing, we'll have to investigate the process and see what's the best setup to cook steaks that way. Thx

One thing I found is normal grilling over fire renders most of the fat on the steak to minimal amounts. W/ sous vide, there is much less cook time so you really want to remove excess fat.
Normally that little bit of fat didn't bother me. My first time W/ sous vide method the fat was unpleasant. Considering the various amount of fat throughout a steak, it seemed to change the end results from what I was used to.

I trim all my steaks to 1/8" fat even when not doing sous vide. It really doesn't provide flavor like people say it does. The intermuscular fat is where the flavor is at.

CoHunter, sous vide is super easy. I already had a stock pot and vacuum sealer, so I only had to buy the $120 unit. It makes it stupidly easy to cook a perfectly cooked steak.

quote:

Originally posted by Skins2881:

quote:

Originally posted by dsiets:

quote:

Originally posted by coloradohunter44:

quote:

Originally posted by smschulz:
You can get just as good results of Sous Vide with Reverse Sear.

Looks intriguing, we'll have to investigate the process and see what's the best setup to cook steaks that way. Thx

One thing I found is normal grilling over fire renders most of the fat on the steak to minimal amounts. W/ sous vide, there is much less cook time so you really want to remove excess fat.
Normally that little bit of fat didn't bother me. My first time W/ sous vide method the fat was unpleasant. Considering the various amount of fat throughout a steak, it seemed to change the end results from what I was used to.

I trim all my steaks to 1/8" fat even when not doing sous vide. It really doesn't provide flavor like people say it does. The intermuscular fat is where the flavor is at.

It depends on your cut, Jesse. This thread is about Ribeye and it most certainly does make a difference, compared to a strip steak. But then, I don't trim my Ribeye before throwing on the fire. I let the flames lick it a bit, controlled w/ airflow.
So that is my experience in explaining my difference to someone who may cook steak like I do.
And now I'm getting hungry again.

Very nice combo.

WJR

To me the sliced view looks medium to medium well. I like medium, so that's okay.

That ribeye looks fantastic...I think the plate looks pretty damn good too ...

https://sigforum.com/eve/forums...0601935/m/4960090664

For me rare to medium rare at the most is the only way to eat beef....

that sans soupy method looks interesting except for having to buy another kitchen instrument.... there aught to be a way to do it in a regular pot on a regular stove....

quote:

Originally posted by Blume9mm:
For me rare to medium rare at the most is the only way to eat beef....

that sans soupy method looks interesting except for having to buy another kitchen instrument.... there aught to be a way to do it in a regular pot on a regular stove....

Temperature regulation is the issue. Sous vide machine keeps it within a few tenths of a degree and also swirls the water around. The machines are cheap and easy to use at $90-150.

You could do the same thing a wireless probe, a cooler, a wooden spoon, a pot of water or microwave, and being tied to the contraption for two hours. Or plug in your unit and prep sides, spend time with family for a bit, enjoy a beer, then go unbag, dry, sear steak. I'll take the easy way please.

quote:

It depends on your cut, Jesse. This thread is about Ribeye and it most certainly does make a difference, compared to a strip steak. But then, I don't trim my Ribeye before throwing on the fire. I let the flames lick it a bit, controlled w/ airflow.
So that is my experience in explaining my difference to someone who may cook steak like I do.
And now I'm getting hungry again.

I eat mostly Ribeyes. They get trimmed most. NY Strips I'll leave a tad more fat on. The other two steaks I eat have no fat - Flat Iron and Tenderloin.

quote:

Originally posted by Blume9mm:
I was going say you burnt it until I saw the medium to medium rare photo.... but still.. it amazes me how many folks don't have a clue how good rare beef is ....

then again I have a confession to make, which I have here before, ... when ever I get ready to cook a good piece of beef I eat some of it before ever putting it on the grill...

generally speaking, Beef is the second cleanest animal to process (as far as in a Butcher shoppe enviroment)

Lamb being the Cleanest,


disclaimer is it has to be properly processed at time of slaughter,


I'm tempted to get a Sous Vide setup,, but have not jumped yet,


I like a steak over charcoal, Rare, (Ribeye/Strip/Filet/Sirlion/Flank/whatever)

firing up the chimney just to get a good sear seems wasteful, when I can get a good steak in maybe just a few minutes on the grill