Boiling a t-bone

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dirtsailor2003

Epic Pitmaster
Original poster
OTBS Member
Oct 4, 2012
21,947
4,226
Bend Oregon
Going from freezer to plate. We'll see how this goes.

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If it works with the circulator I will try it in the dishwasher. Rock frozen? How thick?

About 1". Pre-seasoned with SPOG a while back and vac packed to Sous Vide but stuff got in the way.

So froze it.

I've gone freezer to grill many times and had great results with these normal thickness cuts.

Once I hit the time, 3 hours, I'll un bag it, dry it off, brush with olive oil and sear it on the cast iron searing plate.

We'll see.

All the oh my gods this is the best ever method ain't been posting anymore. Guess no one has the time to Sous Vide!


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And dry. Re-season onto the hot plate.
Smoke house out, done!


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It's good, but once again, not the balls of the Walls fantastic have to throw away my kitchen, good.

The biggest disappointment is the fat gets really tough. That outside big edge of fat. The juicy flavorful fatty goodness that T-bones, Rib-eyes have. That part of the steak you secretly sneak a bite of so your wife doesn't notice. Yeah that bite it's like chewing rubber, a piece of leather.

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You sous vide guys are killing me. I had a friend who very successfully did duck confit by vacuum sealing the legs with a tablespoon of duck fat. The bags went into a pan of water overnight that had been set in a 180 degree oven. Killer stuff.

Kudos for pushing the envelope but I'm not thinking this isn't a cooking process I'm going to rush into anytime soon.
 
You sous vide guys are killing me. I had a friend who very successfully did duck confit by vacuum sealing the legs with a tablespoon of duck fat. The bags went into a pan of water overnight that had been set in a 180 degree oven. Killer stuff.

Kudos for pushing the envelope but I'm not thinking this isn't a cooking process I'm going to rush into anytime soon.
I'll be falling in right behind the gentleman from Idaho....
 
I've been looking at a few of the post and I don't see that in my future

Looks good Case

Richie 
 
Once I hit the time, 3 hours, I'll un bag it, dry it off, brush with olive oil and sear it on the cast iron searing plate.

We'll see.

All the oh my gods this is the best ever method ain't been posting anymore. Guess no one has the time to Sous Vide!


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Ive been on the fence with the whole sous vide thing, I haven't been able to get over the time it takes to do the fancy french word for boiling my meat. Does it work? yes. But is the result worth the extra time? Im not sure. So far, as far as steaks are concerned, my go to is a Ribeye crusted in rock salt for awhile in the fridge, then smoked till IT of 110 or so, then seared on a very hot plate. As the once great M C Hammer said, you cant touch this.
 
Is not really boiling the meat. The water does not get to it. But nevertheless is not a solution for everything.

One of the main reasons sousvide became popular (outside the resto business) is some folks being concerned with effects of high temperature cooking. Ofcourse you are not gonna see them sear the steak after the sous-vide cook.
 
Yeah that bite it's like chewing rubber, a piece of leather.
----
That seals the deal (or breaks it?).
I will stick with grilling the steak.
 
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