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Posted: 9/6/2024 7:46:01 PM EST
[#1]
Directly from the freezer into the SV
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Posted: 9/6/2024 7:46:55 PM EST
[#2]
Next time just take them out of the freezer, give each side a healthy amount of kosher salt, bag em and throw them into the sous vide for an hour or three
Dry and rest them after that until you’re ready to sear |
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Posted: 9/6/2024 7:48:58 PM EST
[#3]
Salt them and Rest them uncovered on a wire rack in the fridge for several hrs, up to over night. While the salt is penetrating, the airflow will dry the outside of the steak out a bit which will give you a much better sear.
Letting them come up to room temp prior to cooking is fine, but beyond that is probably an unnecessary risk. |
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Posted: 9/6/2024 7:52:37 PM EST
[#4]
Quote HistoryQuoted: I also like to over think my cooking of steaks No shit. It’s a steak not a cure for cancer. Don’t have to over think it. |
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Posted: 9/6/2024 7:53:55 PM EST
[#5]
Quote HistoryQuote HistoryQuoted: Quoted: I light some candles, lay out some rose petals, and put some smooth jazz on the Hi-Fi to get my steaks in the mood. YOU TOO!?!?! https://www.ar15.com/media/mediaFiles/21179/OIG4_jpg-3315191.JPG |
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Posted: 9/6/2024 8:00:39 PM EST
[#6]
Kosher salt, fresh ground pepper, and lemon juice on mine. They will sit out for anywhere from an hour to maybe three depending on the work flow in the kitchen at the time. Depending on the cut and the cow, mine are usually every bit as good as you will find in any of the name brand steakhouses. It's not rocket science.
I have a buddy with a steer that has a date with death in a few weeks. It will be exceptional. He's lived his life on beer, corn mash, green grass, good hay, and a steady diet of Hank Williams Jr. Most laid back critter ever. And kinda fat. Makes me hungry just thinking of it. |
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Posted: 9/6/2024 8:02:19 PM EST
[#7]
I don't know why you guys are so worried about leaving it out for a couple hours. Cooking through to 180°-190° should kill any nastiness that grows in that amount of time.
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Posted: 9/6/2024 8:04:33 PM EST
[#8]
Quote HistoryQuoted: Season them and throw them in the fridge until you're ready. Get the grill up to 275-300 and put them on until they reach 120 internal. Set them aside and bring the grill up to at least 700. Throw them on for 30 seconds and then turn 45 degrees and another 30 seconds. Repeat on the other side. Rest 5 minutes and enjoy. https://www.ar15.com/media/mediaFiles/272379/IMG_5580_jpeg-3315121.JPGhttps://www.ar15.com/media/mediaFiles/272379/IMG_5582_jpeg-3315122.JPG Salt, pepper and cayenne pepper to taste. https://www.ar15.com/media/mediaFiles/272379/IMG_5581_jpeg-3315126.JPG Yes, I'm full and settling down with a beer on the deck watching the rain move through. Cheers!  Attached File |
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Posted: 9/6/2024 8:05:05 PM EST
[#9]
Quote HistoryQuoted: I season mine and throw them in the fridge for at least a couple hours, the longer the better. I pull them out before I fire up the grill or pan and let them sit out maybe 30min to an hour. Your crazy OP letting them sit out for 6hrs ar RT. However then I'm different. I put them on a pellet smoker till they reach 110°to 115°, while that happens i fire my EGG up to super high temps, like 600° degrees. Steak goes on for 30 seconds to minute depending on who im cooking for, no more than that. Rotate half way through for grill marks. Flip steak and repeat. Then let rest loosely covered with tin foil. Perfect steak. |
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Posted: 9/6/2024 8:07:51 PM EST
[#10]
Lots of talk, lack of pics….
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Posted: 9/6/2024 8:10:44 PM EST
[#11]
Quote HistoryQuoted: Post number 2 man. Beat like a rented mule.  At least somebody here knows how to treat a steak. The rest of the bunch are savages. |
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Posted: 9/6/2024 8:23:29 PM EST
[#12]
Six hours seems a bit long to leave a steak warming at room temperature.
Sous vide and then a sear works well, but I have an alternate quicker and easier method. Season steaks (salt, pepper, rosemary, etc.). Place in the oven (Pyrex dish, skillet, etc.) at 170. Remove when steak internal temperature reaches 90-100 degF (target temperature varies with thickness). Final cooking on a charcoal grill or skillet (cast iron, carbon steel, etc.). Pull from grill or skillet somewhere around 140. Allow to rest. Internal temperature will continue to rise while resting. Don't overcook, but food safety, and all that. |
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Posted: 9/6/2024 8:24:35 PM EST
[#13]
I have cooked steaks from frozen solid to room temp.
If you know how to cook, there really is no big difference in my opinion. The frozen solid were an experiment, and they turned out quite good. |
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Posted: 9/6/2024 8:27:11 PM EST
[#14]
I salt my steak, let it sit in the fridge on a paper plate for 45 minutes, flip/repeat, then put it on a wire rack (still in the fridge) for a few hours. I'm not sure I'd do it at room temp, but I guess the heat kills all the surface critters.
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Posted: 9/6/2024 8:35:44 PM EST
[#15]
Quote HistoryQuoted: Season them and throw them in the fridge until you're ready. Get the grill up to 275-300 and put them on until they reach 120 internal. Set them aside and bring the grill up to at least 700. Throw them on for 30 seconds and then turn 45 degrees and another 30 seconds. Repeat on the other side. Rest 5 minutes and enjoy. https://www.ar15.com/media/mediaFiles/272379/IMG_5580_jpeg-3315121.JPGhttps://www.ar15.com/media/mediaFiles/272379/IMG_5582_jpeg-3315122.JPG Salt, pepper and cayenne pepper to taste. https://www.ar15.com/media/mediaFiles/272379/IMG_5581_jpeg-3315126.JPG Yes, I'm full and settling down with a beer on the deck watching the rain move through. Cheers! |
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Posted: 9/6/2024 8:36:12 PM EST
[#16]
Quote HistoryQuoted: Season them and throw them in the fridge until you're ready. Get the grill up to 275-300 and put them on until they reach 120 internal. Set them aside and bring the grill up to at least 700. Throw them on for 30 seconds and then turn 45 degrees and another 30 seconds. Repeat on the other side. Rest 5 minutes and enjoy. https://www.ar15.com/media/mediaFiles/272379/IMG_5580_jpeg-3315121.JPGhttps://www.ar15.com/media/mediaFiles/272379/IMG_5582_jpeg-3315122.JPG Salt, pepper and cayenne pepper to taste. https://www.ar15.com/media/mediaFiles/272379/IMG_5581_jpeg-3315126.JPG Yes, I'm full and settling down with a beer on the deck watching the rain move through. Cheers! Damn, those look good! |
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Posted: 9/6/2024 9:01:21 PM EST
[#17]
Quoted: Topic revisited here. I'm no steak master but do okay, and my wife says I now honestly make em better than any restaurant out there. She's biased.  But I'll admit they are getting pretty dreamy. Got two ribeyes sitting now. Anyhoo, a while back I began experimenting and resting em before cooking. I started out with two hours, and worked up. Personally, I'm now up to about six hours.  Liberal salt, pepper, and stored in a surgically clean, airtight tupperware, in the microwave so the dogs can't counter surf it down LOL. Again, I'm no pro, and not saying I know best, but for us, the super long pre-cook rest seems to be making em just "take that Ruth's Chris" outstanding.That is all.  I pull the store packaged meat from the fridge and throw it on the counter midmorning. Just before cooking I salt the steak and throw it on the hot CI. No need for surgical cleaner Tupperware. Where you getting your meat? |
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Posted: 9/6/2024 9:12:04 PM EST
[#18]
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Posted: 9/6/2024 9:14:27 PM EST
[#19]
Frozen steaks in the air fryer.
No, seriously. Try it. |
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Posted: 9/6/2024 9:28:15 PM EST
[#20]
Hell, when I have a steak thinner than about an inch I make sure they are still cold from the fridge before I cook.
I'm sure "experts" will be along to tell me how wrong this is, but with thin steaks I won't get a good sear/crust on the outside before the inside is overcooked if they don't take longer to get up to temp in the middle because they start out cold. Works for me anyway. |
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Posted: 9/6/2024 9:31:14 PM EST
[#21]
Put steak in freezer for couple hours. then slice extra thin. add salt and pepper and a touch of olive oil. consume raw with arugula
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Posted: 9/6/2024 9:45:03 PM EST
[#22]
Quote HistoryQuoted: Frozen steaks in the air fryer. No, seriously. Try it. |
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Posted: 9/6/2024 9:49:36 PM EST
[#23]
Quote HistoryQuoted: Put steak in freezer for couple hours. then slice extra thin. add salt and pepper and a touch of olive oil. consume raw with arugula 
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Posted: 9/7/2024 2:07:20 AM EST
[#24]
I put my steaks in the frig till they go on the grill and I still make them better than most restaurants.
Cooking over charcoal vs propane makes a bigger difference. |
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Posted: 9/7/2024 5:17:34 AM EST
[#25]
Quote HistoryQuoted: I let mine rest outside until they’re full of maggots LOL. This fucking place.  Ron Hood said you could cook maggots like rice. |
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Posted: 9/7/2024 5:34:52 AM EST
[#26]
Letting meat come up to room temp is a myth and worthless.
What does it accomplish that reverse sear does not? |
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Posted: 9/7/2024 5:38:44 AM EST
[#27]
Quoted: Liberal salt lost me right here |
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Posted: 9/7/2024 5:55:35 AM EST
[#28]
Quote HistoryQuoted: lost me right here Quote HistoryQuoted: Quoted: Liberal salt lost me right here I hear you. Conservative salt, and plenty of it. I let mine marinate (secret marinade) in a ziplock bag while I prep the grill. I am guessing 20 minutes. Medium rare for me. Medium for muh wife. |
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Posted: 9/7/2024 6:22:21 AM EST
[#29]
They have to be room temp.
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Posted: 9/7/2024 6:49:34 AM EST
[#30]
Quote HistoryQuoted: I let mine rest outside until they’re full of maggots Really seals in the flavor! |
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Posted: 9/7/2024 8:23:09 AM EST
[#31]
Quote HistoryQuoted: Letting meat come up to room temp is a myth and worthless. What does it accomplish that reverse sear does not? It increases the chance of food borne pathogens if you go full send like the OP. |
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Posted: 9/7/2024 8:58:10 AM EST
[#32]
I've done several hours at room temp before. I've also done very little (20 minutes or so while I prep other things). I can't say that I notice much difference as long as cooked properly and rested after cooking.
I cooked these last night without bring up to room temp. You don't leave them out of the fridge for long because the fat starts melting at room temp. Did some on the blackstone w/ no seasoning and some on the grill lightly salted. Both were amazing.  Attached File Attached File Attached File Attached File |
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Posted: 9/7/2024 9:04:09 AM EST
[#33]
Steak Thread!
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Posted: 9/7/2024 10:17:53 AM EST
[#34]
Quote HistoryQuoted: Season them and throw them in the fridge until you're ready. Get the grill up to 275-300 and put them on until they reach 120 internal. Set them aside and bring the grill up to at least 700. Throw them on for 30 seconds and then turn 45 degrees and another 30 seconds. Repeat on the other side. Rest 5 minutes and enjoy. https://www.ar15.com/media/mediaFiles/272379/IMG_5580_jpeg-3315121.JPGhttps://www.ar15.com/media/mediaFiles/272379/IMG_5582_jpeg-3315122.JPG Salt, pepper and cayenne pepper to taste. https://www.ar15.com/media/mediaFiles/272379/IMG_5581_jpeg-3315126.JPG Yes, I'm full and settling down with a beer on the deck watching the rain move through. Cheers! This is how I do mine. Reverse sear. I may throw a piece of pecan or oak in for a little smoke. |
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Posted: 9/7/2024 10:21:16 AM EST
[#35]
Quote HistoryQuoted: I've done several hours at room temp before. I've also done very little (20 minutes or so while I prep other things). I can't say that I notice much difference as long as cooked properly and rested after cooking. I cooked these last night without bring up to room temp. You don't leave them out of the fridge for long because the fat starts melting at room temp. Did some on the blackstone w/ no seasoning and some on the grill lightly salted. Both were amazing. https://www.ar15.com/media/mediaFiles/59505/20240906_083032_jpg-3315566.JPG https://www.ar15.com/media/mediaFiles/59505/20240906_162946_jpg-3315567.JPG https://www.ar15.com/media/mediaFiles/59505/20240906_181221_jpg-3315568.JPG https://www.ar15.com/media/mediaFiles/59505/20240906_181659_jpg-3315570.JPG Is that opossum? |
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Posted: 9/7/2024 10:24:25 AM EST
[#36]
Quote HistoryQuoted: If you just simply reverse sear you don't have worry about this silly nonsense about resting. You know how it's nonsense? You have a dozen people all saying a dozen different times and methods to get the perfect steak. Agree |
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Posted: 9/7/2024 10:30:31 AM EST
[#37]
Quote HistoryQuoted: arugula is nasty... Do you hate cilantro as well? |
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Posted: 9/7/2024 10:31:44 AM EST
[#38]
Quote HistoryQuoted: I usually let them rest from sundown Friday until theee stars appear in the sky Saturday night. “Too Jewish” -Headley Lamar |
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Posted: 9/7/2024 10:35:14 AM EST
[#39]
Take your steaks out, show them a good time, lay them on silk cloth, dim the lights, some soft music. Try reading them a story.
It relaxes the muscle fibers for a more tender steak. |
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Posted: 9/7/2024 10:39:36 AM EST
[#40]
I let them sit for an hour or so on the counter before seasoning and cooking it's just what I do. I've tried the room temp thing a few times and we noticed no difference.
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Posted: 9/7/2024 10:45:39 AM EST
[#41]
Dibs on OP's guns when he passes from food poisoning.
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Posted: 9/7/2024 10:46:20 AM EST
[#42]
Grilling steak is a special event for me. Not because I’m poor, but the wife doesn’t eat a lot of red meat so……..chicken/turkey it is most of the time.
Anyhoo, I add avocado oil (picked that up here in GD and it got me away from using seed oil) season with S&P and stick mine on a drying rack as soon as I bring them home and unwrap them. Then I fire up the grill which takes some time because I enjoy cooking with lump charcoal, especially if I get to cook a steak. I’ve tried various methods and have settled on simple = good. Season with quality S&P. Get cast iron pan hot. Add steak, flip at 2 minutes. Add butter, garlic, rosemary to pan and baste. Pull steak at 120 and let rest on drying rack sitting on a cookie sheet. Then cook potatoes in the hot pan. Nobody at my table complains. These are great days to be alive gentlemen. We live better than kings. Cheers |
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Posted: 9/7/2024 11:24:14 AM EST
[#43]
Cooking a steak from frozen instead of thawing retains the most juices because it crosses the freezing barrier the quickest meaning less juice squeezed out of the muscle fibers.
Seriously… several studies have shown like ~30% moisture improvement over refrigerator-thawed meat. Google it. Of course, cooking from fresh never frozen retains the most because it was never frozen at all. |
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Posted: 9/7/2024 11:53:57 AM EST
[#44]
I let them sit with seasoning for 30 mins to an hour.
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Posted: 9/7/2024 11:58:07 AM EST
[#45]
I would bet a lot of money that I could cook 5 different steaks, 5 different ways, and most of the “aficionados” on here couldn't tell the difference.
Same with bourbon. |
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Posted: 9/7/2024 12:04:27 PM EST
[#46]
Rub down with olive oil & season with salt,pepper & garlic powder. Let them sit out for 45 minutes minimum.
Throw on piping hot grill. While there cooking I mince garlic,parsley throw in little pan with butter and add to grill. Once it’s cooking,splash with white wine,squeeze half a lemon and a dash of pepper flakes. When steaks are done let rest for 10 minutes and drizzle garlic butter parsley on top,yummy! |
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Posted: 9/7/2024 12:37:33 PM EST
[#47]
I marinate overnight, and leave them out so they can come to room temp for ~1 hour or so, the exact time is not important.
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Posted: 9/7/2024 12:38:37 PM EST
[#48]
I'm at the point where keeping them cold helps me keep the center rare. I used to be awesome at cooking steaks. Not sure what happened but I got rid of a large grill for a smoker with sear box on the side and that thing does not have a low setting.
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Posted: 9/7/2024 12:44:01 PM EST
[#49]
Quote HistoryQuoted: Do you hate cilantro as well? Quote HistoryQuoted: Quoted: arugula is nasty... Do you hate cilantro as well?
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Posted: 9/7/2024 12:49:58 PM EST
[#50]
Quote HistoryQuoted: Listen, seriously, to what I'm about to say. Season your steaks the night before with SPG (salt, pepper, garlic powder) and let them sit over night in the fridge, pull them out at least 2 hours before you cook because the goal is to get them to room temperature, throw them on the grill and remove at about 130 internal temp. If you don't have any sort of temp probe then get one. This man gets it! |
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