A New Way to Cook Steaks - no smoke or splatter
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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.
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@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...
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@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...
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@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.
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@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.
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@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.
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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.
