A New Way to Cook Steaks - no smoke or splatter
-
When I do it again, I'm going to marinate the steak for a few hours in whatever seasoned liquid I come up with for more flavor.
Then, dry it off and proceed with the method above.
-
@George-K Just a question .. what flavour do you strive for, .. like over & above the beef?
@blondie said in A New Way to Cook Steaks - no smoke or splatter:
@George-K Just a question .. what flavour do you strive for, .. like over & above the beef?
Yeah.
When making steaks sous-vide, I throw some rosemary, olive oil and garlic into the bag. Then, when searing, I do it in a mixture of butter and canola oil with a sprig of rosemary. Baste, baste, baste...
-
@blondie said in A New Way to Cook Steaks - no smoke or splatter:
@George-K Just a question .. what flavour do you strive for, .. like over & above the beef?
Yeah.
When making steaks sous-vide, I throw some rosemary, olive oil and garlic into the bag. Then, when searing, I do it in a mixture of butter and canola oil with a sprig of rosemary. Baste, baste, baste...
-
@George-K Do you do this in order to taste the rosemary, or does the oil-fat make the beef taste, (excuse the grammar) .. “beefier”?
@blondie said in A New Way to Cook Steaks - no smoke or splatter:
@George-K Do you do this in order to taste the rosemary, or does the oil-fat make the beef taste, (excuse the grammar) .. “beefier”?
Beefier. But it comes out "beefier" without the rosemary. I use it if I have some fresh on hand. Otherwise, salt, pepper, garlic and EVOO.
-
@blondie said in A New Way to Cook Steaks - no smoke or splatter:
@George-K Do you do this in order to taste the rosemary, or does the oil-fat make the beef taste, (excuse the grammar) .. “beefier”?
Beefier. But it comes out "beefier" without the rosemary. I use it if I have some fresh on hand. Otherwise, salt, pepper, garlic and EVOO.
@George-K I avoid pre seasoning good cuts of beef with salt. Maybe it’s the nurse (or former runner) in me … but I think muscle breakdown, dehydration …-> less juicy beef taste. The older I get the more EVOO I use over canola. I don’t use these for beef though. I just really look & choose my cuts carefully for what type of meal I’m making.
-
@George-K I avoid pre seasoning good cuts of beef with salt. Maybe it’s the nurse (or former runner) in me … but I think muscle breakdown, dehydration …-> less juicy beef taste. The older I get the more EVOO I use over canola. I don’t use these for beef though. I just really look & choose my cuts carefully for what type of meal I’m making.
@George-K I’m about to start the ‘hunt’ for Christmas dinner . It’ll be a 3 rib roast, but it needs to be perfect (& affordable). With this I’ll use garlic & rosemary, because, yum I love the taste too. The veggies will have it as well. If I find it this week I’ll freeze it then thaw near the 24th. I don’t really notice a difference with our beef using fresh vs thawed.
-
I tried making a filet with this method last night. Filet is not my favorite cut of steak, but I had some extras after divvying up the Costco steaks I got the week before last, so I thought, why not?
It was about 1 ½ inches thick. Long story short, it worked perfectly, although a little longer than I expected. I probably ended flipping it about 8-10 times (didn't count) and I did sear the edges as well.
It was seasoned (pre cooking) with just salt and pepper. Came out juicy as can be, and very flavorful. However, it reminded me why I prefer strip steaks - I like a little more texture.
Tempted to try pork chops this way.
Hello! It looks like you're interested in this conversation, but you don't have an account yet.
Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.
With your input, this post could be even better 💗
Register Login