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If she likes her steaks as rare as possible you should look into buying here a sous vide setup. You can get the whole steak to whatever doneness you want and th
by fredophile 5y ago
If she likes her steaks as rare as possible you should look into buying here a sous vide setup. You can get the whole steak to whatever doneness you want and then just quickly sear the outside. It gives me consistently good results.
- katbyte 5y agoI’ve been finding that reverse searing does a pretty good job without the sound vide
- dagw 5y agoEven as someone who has a sous vide set up, and uses it a lot, I prefer the results of reverse searing for decent quality steaks.
- Xcelerate 5y agoI have a sous vide set up as well, and while I find that it works great for chicken and duck, I agree with you that sous vide does something weird to steak. It's something about the texture. I know Kenji has written a few articles about how meat changes over different sous vide cooking durations, but I also wonder if the length of time changes the way fat renders somehow. I don't think it's been well studied. Searching the internet reveals I'm not the only person who has noticed this, but some people do not notice it, so there's not really a consensus on what's going on.
- MayeulC 5y agosous vide. Means "under vacuum". https://en.wikipedia.org/wiki/Sous_vide https://en.wikipedia.org/wiki/Sous_vide Edit: I read a bit more on this, and was mistaken. Here is my original explanation: Basically a vacuum pump to lower boiling temperature; this puts a ceiling on achievable temperature for water-rich foods. Actually, nowadays it looks like it's just slow cooking vacuum-sealed food in a temperature-controlled water bath.
- carlob 5y agoWouldn't "as rare as possible" mean getting the steak to room temperature and then just searing? I always assumed the sous vide was more useful for those who liked their steaks more cooked.
- dagw 5y agoPretty much. A bleu steak is around 30 degrees internal temperature and really doesn't gain much from sous vide. Sous vide really only comes it its own for internal temperatures above 41-42 deg c. The advantage (compared to just searing/grilling) is that you can hold the steak at that point for longer, giving the protein more time to denature.