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One more try - sous vide strip steaks


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#1 djinkc

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Posted 10 January 2020 - 04:14 PM

I haven't been happy with them in the past.  Dense, dry but done exactly as I wanted.  Today they went in with salt, pepper and butter.  But I didn't put them in the chamber vac - just open bags and let water displace the air.  We'll see.  If they suck again at least we'll have some fondant taters.........


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#2 Deerslyr

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Posted 10 January 2020 - 04:20 PM

I don't get how you are not having success.  What level of doneness do you like your steak?  And to be sure, there is only ONE answer!


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#3 djinkc

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Posted 10 January 2020 - 04:35 PM

More rare than medium rare.  Honestly I think I have been compressing them too much and maybe cooking too long.  Today is one hour more or less  124df


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#4 TonyBrown

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Posted 10 January 2020 - 04:36 PM

strips are really easy to over cook, its a great cut but easy to ruin.  Medium is over cooked on strips.


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#5 djinkc

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Posted 10 January 2020 - 04:40 PM

BTW these are Kansas City Strips.


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#6 TonyBrown

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Posted 10 January 2020 - 04:46 PM

BTW these are Kansas City Strips.

literally the same cut as NY strip.


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#7 djinkc

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Posted 10 January 2020 - 04:59 PM

literally the same cut as NY strip.

MODS !!!


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#8 Mexas Joe

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Posted 10 January 2020 - 05:07 PM

That's because boiled meat in a bag sucks. 


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#9 djinkc

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Posted 10 January 2020 - 05:14 PM

That's because boiled meat in a bag sucks. 

Eh, the weather sucks here today so no grilling.  I would rather cook them over some coals with mesquite.  It appears I have been screwing up for a while.  No liquid in the bags to speak of so not much liquid loss.  124df steaks will get a screaming hot pan sear and get consumed shortly


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#10 KSUwildcatFAN

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Posted 10 January 2020 - 05:27 PM

That's because boiled meat in a bag sucks.

Disagree, although my one attempt at steaks was kinda meh. I have had excellent success with roasts and decent success with ribs. I'm used to nice and smoky ribs, which was really my only complaint with them.
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#11 Patrick C.

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Posted 10 January 2020 - 05:32 PM

Boiled meat in a bag would suck, but sous vide is pretty far from boiled meat in a bag.  


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#12 djinkc

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Posted 10 January 2020 - 06:07 PM

I feel like an idiot.  Something so simple made a huge difference.  Best steak I have had anywhere in years.  Better late than never I guess....

 

The potatoes were awesome too since some onions and mushrooms fell in the pan.


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#13 Genesee Ted

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Posted 11 January 2020 - 03:50 PM

MODS !!!

My understanding is that a KC strip is the same cut but bone-in

Please alert your guests upon serving them, so the bone does not offend

#14 djinkc

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Posted 11 January 2020 - 04:21 PM

My understanding is that a KC strip is the same cut but bone-in

Please alert your guests upon serving them, so the bone does not offend

 

Not really. Most strips here in town aren't bone in.  Sometime about 90 years ago NYC decided a NY strip was more marketable than a KC strip.  I just occasionally like to challenge this serious first world matter.  B)

 

And, still happy I figured out my past bonehead mistakes.


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#15 GeoDick

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Posted 11 January 2020 - 04:28 PM

Well yes... KC is very cosmopolitan :sarcasm:
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#16 Mando

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Posted 11 January 2020 - 05:20 PM

I feel like an idiot.  Something so simple made a huge difference.  Best steak I have had anywhere in years.  Better late than never I guess....

 

The potatoes were awesome too since some onions and mushrooms fell in the pan.

 

what were you doing wrong in the past?  unless you are going really crazy I can't see how you went too long.  that's kind of the point of SV!


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#17 djinkc

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Posted 11 January 2020 - 07:53 PM

what were you doing wrong in the past?  unless you are going really crazy I can't see how you went too long.  that's kind of the point of SV!

Chamber vac was compressing the steaks too much


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#18 djinkc

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Posted 11 January 2020 - 07:56 PM

Well yes... KC is very cosmopolitan :sarcasm:

If it was i would not be living here.  And Cowtowns are usually close to the cows. 


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#19 Trub L

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Posted 11 January 2020 - 08:01 PM

BTW these are Kansas City Strips.


There's your problem.

Also, just try grilling them rather than the boil-in-bag method. Far better. Strips are my second favorite beef steak.
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#20 djinkc

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Posted 11 January 2020 - 08:11 PM

There's your problem.

Also, just try grilling them rather than the boil-in-bag method. Far better. Strips are my second favorite beef steak.

The problem was resolved yesterday.  Today was for me to head bang another time or two.

 

These were perfect between medium rare and rare with a  cast iron sear.  No grey area between a perfect crust and red meat.  I know how to grill - it was pouring yesterday.  Yeah, I know you think these things are a uni-tasker toy.  Your loss for someone that has pride regarding their cooking skills.  It's just another tool in the toolbox. Get a bigger tool box.  B)


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