Don't thaw your strip steak
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OK, that's interesting.
I'd seen similar methods before, but never such a detailed explanation.
How to deal with it if the steak has already been frozen: Reverse sear.
Link to video -
I'm liking this....
Link to video -
If a steak is frozen and I want to eat it, I always thaw in a freezer bag in warm/hot water. It doesn't take long. That article uses the word "steak" as if it's just one thing. There's a big difference if the steak is much thicker.
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If a steak is frozen and I want to eat it, I always thaw in a freezer bag in warm/hot water. It doesn't take long. That article uses the word "steak" as if it's just one thing. There's a big difference if the steak is much thicker.
@horace said in Don't thaw your strip steak:
I always thaw in a freezer bag in warm/hot water.
That's what I've done for the last couple of years, and I've been pretty happy. Into the sous vide, and we're good.
Sometimes, there's a LOT more work for negligible increases in flavor. It's the same with speakers, of course, but we're talking dollars, not effort, there.
Gotta wonder, though...
Suppose I took a frozen steak and dropped into the sous vide (with appropriate aromatics) for 3-4 hours. I would expect the results to be the same as thawing and THEN sous vide followed by sear.
Whaddya all think?
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@horace said in Don't thaw your strip steak:
I always thaw in a freezer bag in warm/hot water.
That's what I've done for the last couple of years, and I've been pretty happy. Into the sous vide, and we're good.
Sometimes, there's a LOT more work for negligible increases in flavor. It's the same with speakers, of course, but we're talking dollars, not effort, there.
Gotta wonder, though...
Suppose I took a frozen steak and dropped into the sous vide (with appropriate aromatics) for 3-4 hours. I would expect the results to be the same as thawing and THEN sous vide followed by sear.
Whaddya all think?
@george-k said in Don't thaw your strip steak:
@horace said in Don't thaw your strip steak:
I always thaw in a freezer bag in warm/hot water.
That's what I've done for the last couple of years, and I've been pretty happy. Into the sous vide, and we're good.
Sometimes, there's a LOT more work for negligible increases in flavor. It's the same with speakers, of course, but we're talking dollars, not effort, there.
Gotta wonder, though...
Suppose I took a frozen steak and dropped into the sous vide (with appropriate aromatics) for 3-4 hours. I would expect the results to be the same as thawing and THEN sous vide followed by sear.
Whaddya all think?
I would only be concerned that the salt adhered to the frozen meat. It needs that adherence for the osmosis. Even just running the steak under hot water for a minute or so will create enough of a thawed surface for that, at least. Then you put whatever you want else on it, but the salt is what penetrates. The rest is surface flavor.
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@george-k said in Don't thaw your strip steak:
@horace said in Don't thaw your strip steak:
I always thaw in a freezer bag in warm/hot water.
That's what I've done for the last couple of years, and I've been pretty happy. Into the sous vide, and we're good.
Sometimes, there's a LOT more work for negligible increases in flavor. It's the same with speakers, of course, but we're talking dollars, not effort, there.
Gotta wonder, though...
Suppose I took a frozen steak and dropped into the sous vide (with appropriate aromatics) for 3-4 hours. I would expect the results to be the same as thawing and THEN sous vide followed by sear.
Whaddya all think?
I would only be concerned that the salt adhered to the frozen meat. It needs that adherence for the osmosis. Even just running the steak under hot water for a minute or so will create enough of a thawed surface for that, at least. Then you put whatever you want else on it, but the salt is what penetrates. The rest is surface flavor.
@horace said in Don't thaw your strip steak:
I would only be concerned that the salt adhered to the frozen meat.
Ah, I didn't consider that. Watch the video I posted..."Thaw a bit, and salt and pepper it..."
It needs that adherence for the osmosis. Even just running the steak under hot water for a minute or so will create enough of a thawed surface for that, at least. Then you put whatever you want else on it, but the salt is what penetrates. The rest is surface flavor.
Yup.
Mrs. George really dgaf with hers, as long as it's like a hockey puck. I am more
sophisticatedpicky. A quick surface-thaw followed by a sous-vide to cook through, followed by a final sear (with garlic, butter, rosemary) might just make the perfect steak. -
@horace said in Don't thaw your strip steak:
I would only be concerned that the salt adhered to the frozen meat.
Ah, I didn't consider that. Watch the video I posted..."Thaw a bit, and salt and pepper it..."
It needs that adherence for the osmosis. Even just running the steak under hot water for a minute or so will create enough of a thawed surface for that, at least. Then you put whatever you want else on it, but the salt is what penetrates. The rest is surface flavor.
Yup.
Mrs. George really dgaf with hers, as long as it's like a hockey puck. I am more
sophisticatedpicky. A quick surface-thaw followed by a sous-vide to cook through, followed by a final sear (with garlic, butter, rosemary) might just make the perfect steak.@george-k said in Don't thaw your strip steak:
@horace said in Don't thaw your strip steak:
I would only be concerned that the salt adhered to the frozen meat.
Ah, I didn't consider that. Watch the video I posted..."Thaw a bit, and salt and pepper it..."
It needs that adherence for the osmosis. Even just running the steak under hot water for a minute or so will create enough of a thawed surface for that, at least. Then you put whatever you want else on it, but the salt is what penetrates. The rest is surface flavor.
Yup.
Mrs. George really dgaf with hers, as long as it's like a hockey puck. I am more
sophisticatedpicky. A quick surface-thaw followed by a sous-vide to cook through, followed by a final sear (with garlic, butter, rosemary) might just make the perfect steak.Sounds great to me. Rosemary is my favorite herb. I have some growing outside. It's best with lamb but it's good with steak too. Infused butter and all that. My wife eats the rosemary raw.
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@george-k said in Don't thaw your strip steak:
@horace said in Don't thaw your strip steak:
I would only be concerned that the salt adhered to the frozen meat.
Ah, I didn't consider that. Watch the video I posted..."Thaw a bit, and salt and pepper it..."
It needs that adherence for the osmosis. Even just running the steak under hot water for a minute or so will create enough of a thawed surface for that, at least. Then you put whatever you want else on it, but the salt is what penetrates. The rest is surface flavor.
Yup.
Mrs. George really dgaf with hers, as long as it's like a hockey puck. I am more
sophisticatedpicky. A quick surface-thaw followed by a sous-vide to cook through, followed by a final sear (with garlic, butter, rosemary) might just make the perfect steak.Sounds great to me. Rosemary is my favorite herb. I have some growing outside. It's best with lamb but it's good with steak too. Infused butter and all that. My wife eats the rosemary raw.
@horace said in Don't thaw your strip steak:
My wife eats the rosemary raw
Well, she married you, didn't she?
So I won't comment on her taste, LOL.
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@horace said in Don't thaw your strip steak:
My wife eats the rosemary raw
Well, she married you, didn't she?
So I won't comment on her taste, LOL.
@george-k said in Don't thaw your strip steak:
@horace said in Don't thaw your strip steak:
My wife eats the rosemary raw
Well, she married you, didn't she?
So I won't comment on her taste, LOL.
She's questioning that decision at this point. It's all become too complicated.
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Just to make u all think I’m crazy, tonight’s dinner was carpaccio. Fillet steak cut very thin, hammered thin actually, a touch of olive oil and pepper, and eaten raw. Yummmm. Ok, we had some French fries on the side. And those we did heat up.
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How do you slice it? Do you have an electric slicer?
Just had some Bresaola last week that was great.
@mik butcher does it
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Just to make u all think I’m crazy, tonight’s dinner was carpaccio. Fillet steak cut very thin, hammered thin actually, a touch of olive oil and pepper, and eaten raw. Yummmm. Ok, we had some French fries on the side. And those we did heat up.
@bachophile said in Don't thaw your strip steak:
Just to make u all think I’m crazy, tonight’s dinner was carpaccio. Fillet steak cut very thin, hammered thin actually, a touch of olive oil and pepper, and eaten raw. Yummmm. Ok, we had some French fries on the side. And those we did heat up.
I came very close to ordering tartare the other evening and was thinking of you while I was considering it…
The Brad
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@jon-nyc said in Don't thaw your strip steak:
Never frozen a steak before. I buy them the day I make them.
I’ve got two Rib roasts in the freezer. One’s being cut down for ribeyes next week, the other will be made into Prime Rib for my Birthday…
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@bachophile said in Don't thaw your strip steak:
Just to make u all think I’m crazy, tonight’s dinner was carpaccio. Fillet steak cut very thin, hammered thin actually, a touch of olive oil and pepper, and eaten raw. Yummmm. Ok, we had some French fries on the side. And those we did heat up.
I came very close to ordering tartare the other evening and was thinking of you while I was considering it…
@lufins-dad tartare is great...dont forget the raw egg...
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I got home from work and was preparing to cook dinner when I discovered the chicken breasts I had put in the fridge over night were still mostly frozen (a certain toddler can reach the refrigerator settings now)… I was going to put them back in and thaw for tomorrow when I remembered this thread…
So I tossed them between a couple of pieces of Saran Wrap, pounded the hell out of them with a mallet, tossed on some lemon pepper and seared them for 1 minute each side in the cast iron then put them in a 400 degree oven. It took 20 more bites to come to temp, but these were the best chicken breasts I ever cooked…
