User Panel
Directly from the freezer into the SV
|
|
|
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 |
|
"Sometimes I wonder whether the world is being run by smart people who are putting us on, or by imbeciles who really mean it."
-Mark Twain |
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. |
|
American by the grace of God
Conservative by the power of intellect |
Sarcasm is an art and I'm painting my master piece
OK, USA
|
|
I've been blessed with many things in this life: an arm like a damn rocket, a cock like a burmese python, and the mind of a fucking scientist.
|
Originally Posted By freeride21a: YOU TOO!?!?! https://www.ar15.com/media/mediaFiles/21179/OIG4_jpg-3315191.JPG View Quote View All Quotes View All Quotes Originally Posted By freeride21a: Originally Posted By Dangus: 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 |
|
|
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. |
|
|
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.
|
|
|
Originally Posted By johnspark: 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! View Quote Attached File |
|
"Sometimes I wonder whether the world is being run by smart people who are putting us on, or by imbeciles who really mean it."
-Mark Twain |
Originally Posted By Need4Guns: 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. View Quote However then I'm different. I put them on a pellet smoker till they reach 110⁰to 115⁰, while that happens i fire my EGG up to super high temps, like 600⁰ 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. |
|
|
Lots of talk, lack of pics….
|
|
Seriously... unTex the Mex..
|
|
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. |
|
|
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. |
|
"Some people talk about doing what others have actually done." -my teenage son
|
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.
|
|
|
Originally Posted By johnspark: 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! View Quote |
|
Live your life as you would wish to have lived, when you come to die. Confucius
When words lose their meaning, a people can move neither hand nor foot. Confucius |
Originally Posted By johnspark: 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! View Quote Damn, those look good! |
|
du riechst aus deinem maul wie ein fisch aus seinem arsch! - Ancient German proverb
|
Originally Posted By Butternut: 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. View Quote 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? |
|
|
God sometimes subcontracts -- A funny guy
|
Frozen steaks in the air fryer.
No, seriously. Try it. |
|
|
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. |
|
The more the government tells us we should not do a thing or have a thing, the more crucial it is that we do those things and have those things.
|
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
|
|
Liberalism is a mental disorder.
|
Live your life as you would wish to have lived, when you come to die. Confucius
When words lose their meaning, a people can move neither hand nor foot. Confucius |
|
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. |
|
|
Did I just kill another thread?
We are in the middle of a Communist Revolution in the USA. There is no voting our way out of this. |
Letting meat come up to room temp is a myth and worthless.
What does it accomplish that reverse sear does not? |
|
|
Originally Posted By Butternut: Liberal salt View Quote lost me right here |
|
|
Originally Posted By Sc0tt: lost me right here View Quote View All Quotes View All Quotes Originally Posted By Sc0tt: Originally Posted By Butternut: 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. |
|
z - Deplorable Neanderthal
|
They have to be room temp.
|
|
|
|
We're getting close, real close. And now for some more bad news... Ready?
|
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 |
|
q3131: I can enjoy necrobeastialexhibitionism as much as the next guy, but homonecrobestailexhibitionism is just plain sick.
Tomislav:If you truly love something, you need to shoot it, then set it on fire. (And then post pics!) كا |
Steak Thread!
|
|
I know I'll never go home.
So set fire to your ships, and past regrets, and be free. |
Originally Posted By johnspark: 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! View Quote This is how I do mine. Reverse sear. I may throw a piece of pecan or oak in for a little smoke. |
|
|
Originally Posted By CajunMojo: 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 View Quote Is that opossum? |
|
z - Deplorable Neanderthal
|
|
"Some people talk about doing what others have actually done." -my teenage son
|
Not fly enough to be halal....
|
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. |
|
Not fly enough to be halal....
|
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.
|
|
I've done so much with so little for so long, I can do anything with nothing.
|
Dibs on OP's guns when he passes from food poisoning.
|
|
Soldier for Life
|
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 |
|
"The Maximum Effective Range of an excuse is Zero." kugelblitz
|
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. |
|
|
I let them sit with seasoning for 30 mins to an hour.
|
|
|
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. |
|
"Some people talk about doing what others have actually done." -my teenage son
|
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! |
|
|
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.
|
|
|
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.
|
|
|
Originally Posted By 3BP: Do you hate cilantro as well? View Quote View All Quotes View All Quotes |
|
|
Originally Posted By Cestratton85: 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. View Quote This man gets it! |
|
|
Sign up for the ARFCOM weekly newsletter and be entered to win a free ARFCOM membership. One new winner* is announced every week!
You will receive an email every Friday morning featuring the latest chatter from the hottest topics, breaking news surrounding legislation, as well as exclusive deals only available to ARFCOM email subscribers.
AR15.COM is the world's largest firearm community and is a gathering place for firearm enthusiasts of all types.
From hunters and military members, to competition shooters and general firearm enthusiasts, we welcome anyone who values and respects the way of the firearm.
Subscribe to our monthly Newsletter to receive firearm news, product discounts from your favorite Industry Partners, and more.
Copyright © 1996-2024 AR15.COM LLC. All Rights Reserved.
Any use of this content without express written consent is prohibited.
AR15.Com reserves the right to overwrite or replace any affiliate, commercial, or monetizable links, posted by users, with our own.