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The New Coffee Room

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

A New Way to Cook Steaks - no smoke or splatter

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  • G George K
    4 Dec 2022, 12:23

    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.

    B Offline
    B Offline
    blondie
    wrote on 4 Dec 2022, 12:37 last edited by
    #12

    @George-K Just a question .. what flavour do you strive for, .. like over & above the beef?

    G 1 Reply Last reply 4 Dec 2022, 12:39
    • B blondie
      4 Dec 2022, 12:37

      @George-K Just a question .. what flavour do you strive for, .. like over & above the beef?

      G Offline
      G Offline
      George K
      wrote on 4 Dec 2022, 12:39 last edited by
      #13

      @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...

      "Now look here, you Baltic gas passer... " - Mik, 6/14/08

      The saying, "Lite is just one damn thing after another," is a gross understatement. The damn things overlap.

      B 1 Reply Last reply 4 Dec 2022, 12:45
      • G George K
        4 Dec 2022, 12:39

        @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...

        B Offline
        B Offline
        blondie
        wrote on 4 Dec 2022, 12:45 last edited by
        #14

        @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”?

        G 1 Reply Last reply 4 Dec 2022, 12:54
        • B blondie
          4 Dec 2022, 12:45

          @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”?

          G Offline
          G Offline
          George K
          wrote on 4 Dec 2022, 12:54 last edited by
          #15

          @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.

          "Now look here, you Baltic gas passer... " - Mik, 6/14/08

          The saying, "Lite is just one damn thing after another," is a gross understatement. The damn things overlap.

          B 1 Reply Last reply 4 Dec 2022, 13:34
          • G George K
            4 Dec 2022, 12:54

            @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.

            B Offline
            B Offline
            blondie
            wrote on 4 Dec 2022, 13:34 last edited by
            #16

            @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.

            B 1 Reply Last reply 4 Dec 2022, 13:44
            • B blondie
              4 Dec 2022, 13:34

              @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.

              B Offline
              B Offline
              blondie
              wrote on 4 Dec 2022, 13:44 last edited by
              #17

              @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.

              1 Reply Last reply
              • G Offline
                G Offline
                George K
                wrote on 1 Jan 2023, 02:07 last edited by
                #18

                Just wondering...

                1. Can I do this with a filet? I would think it would be OK, despited the fact that the filet has less fat.

                2. Would it be safe to try with a pork chop?

                "Now look here, you Baltic gas passer... " - Mik, 6/14/08

                The saying, "Lite is just one damn thing after another," is a gross understatement. The damn things overlap.

                1 Reply Last reply
                • M Away
                  M Away
                  Mik
                  wrote on 1 Jan 2023, 05:06 last edited by
                  #19

                  I do it with filets. Did it tonight after sous vide. With a pork chop it depends on thickness I’d imagine.

                  “I am fond of pigs. Dogs look up to us. Cats look down on us. Pigs treat us as equals.” ~Winston S. Churchill

                  1 Reply Last reply
                  • HoraceH Offline
                    HoraceH Offline
                    Horace
                    wrote on 1 Jan 2023, 06:22 last edited by
                    #20

                    I air fried a prime strip today. Good as always. Set it and forget it. I’ll have to start mesquite grilling again. But until then I’m fine with the air fryer.

                    Education is extremely important.

                    1 Reply Last reply
                    • G Offline
                      G Offline
                      George K
                      wrote on 23 Feb 2023, 12:30 last edited by
                      #21

                      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.

                      "Now look here, you Baltic gas passer... " - Mik, 6/14/08

                      The saying, "Lite is just one damn thing after another," is a gross understatement. The damn things overlap.

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