/ck/ - Food & Cooking

[Anonymous No.12325658]

I cooked a ribeye this weekend using the sous vide method, then seared it in a 500 degree cast iron. I generously used salt and pepper to season the steak. I felt that the steak was great, juicy, and tender, but it still kind of tasted plain and not as delicious as I was hoping. The recipes I all see just use salt and pepper, and then have you pat thoroughly after you pull it out of the bag, i feel like this causes you to take off some of the seasoning. Do you guys re season it a bit before searing?

Any sous vide steak tips?

[Anonymous No.12325684]

wow this board moves much slower than /fit/ or /g/

[Anonymous No.12325706]

You might get shit for it, but if you make a steak like I do then you will never go back to gay salt and pepper only.
>Coat in Lawry's Seasoning salt
>Hefty sprinkle of pepper
>Hefty sprinkle of garlic powder
>Melt butter on microwave, drizzle on both sides as you sear
You're welcome.

[Anonymous No.12325713]

>>12325684
I thought /g/ was faster? /mu/ is insane in speed it feels like.

[Anonymous No.12325716]

>>12325706
i’ll definitely try it. I did add a tablespoon of butter to the cast iron when i started searing. Gave it a nice look.
thanks bro

[Anonymous No.12325720]

>>12325713
/mu/ has no attention span. Fuck /mu/ the only threads that get more than 30 replies are the generals or fotm shit. God I hate /mu/. Fuck.

[Anonymous No.12325723]

>>12325658
Yeah maybe add more salt if you feel you need more, or add some butter to the pan when searing.

[Anonymous No.12325727]

>>12325716
Add some aromatics to your butter. Look into butter basting. I ljke a sprig of rosemary and garlic. Do this just to finish off the sear. You want to brown your butter. Not burn it.

[Anonymous No.12325742]

sear it with a mix of 1:1 honey and soysauce, and consistintely baste it. if you wanna impress someone use the leftover soysauce honey in the pan by drizziling it onto the plate

[Anonymous No.12325752]

I add cumin to my steaks

[Anonymous No.12325762]

>>12325727
second aromatic butter basting when you sear it. my dirty secret is adding a small dash of whatever glutamic seasonings i have available into the sous vide bag; a bit of worcestershire and fish sauce usually.
no one's noticed and say its the steakiest steak. tried soy sauce and people noticed so i usually avoid that.
i also salt the steak one or two nights before and let it dry out in the fridge; i feel the slight dehydration concentrates the flavor a little bit and the salt has time to work its way into the muscle

[Anonymous No.12325843]

>>12325762
sounds delicious, honestly. can you give me a rough overview of butter basting? I’m currently reading about it, but it seems to be an entire different method of cooking, rather than talking about combining sous vide with butter basting

[Anonymous No.12325889]

>>12325658
poke small pokets with a knife, fill with individual freash corns of green pepper.
Small pepper explosions in each bite.

[Anonymous No.12325902]

>>12325843
not >>12325762, but when i hear butter basting or say it i usually refer or think of just spooning the butter thats already cooking in the pan onto the meat or egg thats cooking

[Anonymous No.12325909]

>>12325843
i get a pan ripping hot and throw a big pat of butter in there (it'll start smoking immediately and that means the butter is probably burning) so i immediately follow up with throwing the steak on the butter which should cool down the pan slightly and (i think) stops the butter from burning. put some crushed garlic and rosemary and thyme (or whatever aromatics you want) on the steak and tilt the pan and start spooning the butter over the aromatics/steak. push aromatics off, flip, put the aromatics back on the steak and repeat.

the heat and fat from the butter should release some of those aromatic and flavor compounds in the garlic and herbs and the butter gets infused with the flavor and scent and the heat helps infuse the beef with that garlicky herby buttery flavor.

another thing i do sometimes though is throw crushed garlic and herb in the sous vide bag with the fish sauce and worcestershire and just skip the butter baste altogether and use a torch to touch up the pale areas on the top side of the steak as the second side sears to try and get a more even sear without feeling im compromising too much on flavor

[Anonymous No.12325914]

>>12325889
>try to look up green pepper steak
>get suggestions for green bell pepper and steak
sometimes i fucking hate search engines

[Anonymous No.12325917]

>>12325658
You ruined it

[Anonymous No.12325934]

>>12325917
how?
>>12325909
i can’t wait to try this

[Anonymous No.12325951]

>>12325909
but a big ass tub of ghee/clarified butter (better yet, just make it yourself) and you will get the oil you need for proper heat transfer and the butter for basting w/o the burning you get with plain butter

[Anonymous No.12325979]

>>12325951
i dont have ghee but i just bought some tallow. i usually try and crisp the fat cap and think the fat that renders out is enough fat to sear i'm lazy these days and dont add extra fat to sear
>>12325934
i think adding stuff to the bag is a fun way to add flavors. i throw in the soy sauce for japanese-korean-kinda things or swap the overnight dry brine for a chili marinades for something hispanic. and it's basically the same process for prime rib/chuck roast except you add an egg wash + herb salt before putting it under the broiler for the holidays

[Anonymous No.12325989]

>>12325658
You're welcome

[Anonymous No.12326110]

>>12325989
before i put the steak in the bag for sous vide, or before i sear in the pan after patting dry? or both

[Anonymous No.12326117]

>>12325706
This is nigger-tier to be quite honest.

[Anonymous No.12326132]

>>12325658
>he has a specifies pan degree

[Anonymous No.12326166]

>>12325684
no your thread is shit. fuck your boiled steak you faggot. I bet it was rare like a true soylent attention seeking hipster faggot.
fuck you and your meme food you Reddit cuck

[Anonymous No.12326206]

>>12325658
Don't season the steak until it's cooked. Salt will draw moisture out. Pepper's more flavorful raw, and it burns easily. There's your first problem, solved. As for butter basting, personally I think it's a waste of time and effort. I've topped steak with fresh butter and garlic powder, and I've basted it in the pan with smashed garlic cloves and fresh rosemary. Fresh butter and garlic powder is more flavorful. I don't know about Sue Veed. I reverse sear my steaks and they come out perfectly every time.

[Anonymous No.12326222]

>>12325658
>juicy

[Anonymous No.12326228]

>>12325989
Faggot.

[Anonymous No.12326275]

>>12325658
that's because you're boiling it in plain water. Grill it and it will have a nice tasty smoky crust.

[Anonymous No.12326310]

>>12325658
put rosemary and thyme in the bag, get as much of the air out as possible

sear in a pan with butter and garlic

[Anonymous No.12326325]

>>12325658

Add some fresh herbs before sealing it up. After you pat it dry definitely add some more seasoning before searing it. Add bit of butter in the pan along with the herbs you had in the bag and you should be good to go.

[Anonymous No.12326341]

>>12326325
>>12325658

Sorry, I forgot to resize the image.

[Anonymous No.12326347]

>sous vide!

[Anonymous No.12326578]

>>12326347
don’t hate on me, my wife bought me the device for my birthday when she overheard me watching a video on it once. I’m hard to shop for so I don’t blame her. Might as well get some use out of it.

[Anonymous No.12326579]

you could try sous videing your stake in a bag of marinade.

[Anonymous No.12326759]

>>12326578
That's nice. Did your Wife's boyfriend also get you something for your birthday?

[Anonymous No.12326762]

>>12325658
Stop using stupid meme cooking methods. Salt and pepper and into a hot pan with oil. That's all you need.

[Anonymous No.12326794]

>>12325658
You got to season it with this

[Anonymous No.12326811]

>>12325658
You cooked it in a sealed bag then seared it for a relevatively tiny amount of time. Of course it's going to be a bit one dimensional. It's a technique for achieving consistency and tenderness.

[Anonymous No.12326994]

If you want, go for it, but what the initial salt cure does is draw moisture from the meat. That moisture takes on the flavor of the salt and sinks back into the meat, seasoning the whole steak. Did you let it cure before putting it in the bag? If not the it's essentially the same as roasting the steak immediately after seasoning.

[Anonymous No.12327150]

>>12326759
he said his present is arriving months later, not sure what he meant by that

[Anonymous No.12327155]

>>12325658
I think some people add butter to the packet while boiling it, but I have never tried.

[Anonymous No.12327165]

>>12325658
I love me some sous vide, but it is a bit of a meme. Also, pan searing doesn't really do a great job at imparting flavor. If you're going to go through the effort of pan searing a steak, you might as well skip the sous vide step and just do the tilt and baste method of cooking a steak in a pan. You'll get more flavor that way, especially if you use a butter/oil basting mixture.

Also, when cooking in a pan, you generally lose half of the seasoning on your meat. It's why a lot of chefs tell you to either overseason your meat if you're pan cooking it or season it after it's done.

[Anonymous No.12327169]

>>12327155
Don't. You actually wash out the flavor of the meat if you sous vide it in butter.

[Anonymous No.12327186]

>>12327165
>I love me some sous vide

[Anonymous No.12327385]

>>12327169
this
also maybe it is a bit of a meme but it's a convenient crutch imo. come home, throw a prepped frozen steak in the bath and it'll be ready whenever you want to have dinner; just sear it off before you eat and you don't have to worry about under/overcooking it. maybe it "takes the fun" out of cooking but it's an easy way to a consistently good weeknight dinner

[Anonymous No.12327412]

>>12326347
>>12327186
I understand that you're old and new technology frightens you. But posting soyjaks in response to everything you don't like just exposes you as the faggot you are.

[Anonymous No.12327752]

>>12327412
He said while guzzling soylent.

[Anonymous No.12327760]

>>12325706
I won’t lie, this post made me very angry.

[Anonymous No.12327783]

>>12327412
Cookfag here. It's not old people that are offended by new gadgets; or spamming pepe and wojack. From what I've seen it's mostly retarded teens.

[Anonymous No.12328090]

>>12325658

Gonna be honest with you. Tried all kinds of steaks, thicknesses and temps. It still can't beat mastering cooking a steak in a cast iron for a ridiculous sear and crust. Sous Vide is good for things like transmuting inferior cuts into poor mans filet.

[Anonymous No.12328109]

>>12325658

Since I mentioned it here's my take on cast iron steak. Take steak out of fridge and let it come to room temp, use several paper towels during to pat it as dry as possible. Get a cast iron pan smoking hot. I'm talking 5 to 10 mins of full blast heat. You want nothing but a teaspoon of kosher salt in the pan. Steak goes on for 1 minute, flip steak and cook 1 minute, flip again and cook for 1 minute. Throw 2 tablespoons of butter in the pan when you flip for the fourth minute. Tilt the pan and use a spoon to baste the whole top of the steak in butter which should be sizzling on top. Keep flipping every minute until 5-6 minutes total cook time is up which should put you just north of rare on a one inch steak. Don't need an oven but need to be outside or have the entire house opened up cause it smokes like crazy.

[Anonymous No.12328121]

>>12325658
Cast iron I hate them.

[Anonymous No.12328284]

Use butter, garlic, red pepper flakes, salt and pepper before sealing in bag for sous vide and sear with a blowtorch if you have one

[Anonymous No.12328751]

>>12325658
Baste with butter while searing, throw in some rosemary or thyme springs and a clove of garlic.

[Anonymous No.12328771]

don't salt in the bag, it creates a dense cured texture that makes your steak seem more like ham.

also just don't sous vide steak, sous vide steak sucks. sous vide it if it's a tough cut. you can cook your steak in your cast iron pan from start to finish and it will be infinitely more delciious.

[Anonymous No.12328840]

>sous vide cooking beef
It must suck not having a father figure to call you a faggot when you have faggot ideas.

[Anonymous No.12328962]

>>12325706
>coat in lawry's
Fuck you buddy

[Anonymous No.12329049]

>>12328109
Blasting full heat is too high you only need the dial like 2/3 of the way over to get a pan smoking hot.

[Anonymous No.12329063]

Personally, I find finishing with a good coarsely ground salt is better than putting it on before cooking.

[Anonymous No.12329588]

>>12328840
My dad is a chef and we bond over talking about how we cook. Looks like you're the one who grew up without a father based on your lack of respect for your fellow man. Sorry to hear about it this way anon.

[Anonymous No.12329602]

>>12325951
Does ghee ever go bad. I saw a thread on here last year that said it will last for years and years even unrefrigerated but there is a sell by date on the cans I see in the store that is like six months away.

[Anonymous No.12329614]

>>12327752
Guzzles soylent while eating a steak? Weird flex, but okay

[Anonymous No.12329616]

>>12329602
A sell by date isn't an expiration date and yes properly made ghee lasts over a year.