Jauronimo

How the f@#$ should I know?

At first I thought the name was dumb. I've softened on that stance over the years and now embrace it. Its nice to be known for something other than being a ***** football team, from a declining rustbelt city, that lost 4 Super Bowls. My friends and colleagues in Texas loved all the BillsMafia antics shared on Barstool or Deadspin every Monday. The Bills fanbase has gained respect and recognition around the country for being as diehard a fanbase as you will find in sports.

I think I should remind everyone that this thread is about "The PERFECT Steak". Not "A PRETTY GOOD Steak". Not "Anyway You Want to Cook A Steak Is MAGICAL!!!". Not "We ALL Win Again Because We COOKED!!". If you're scared of new information, skeptical of science, and are worried that learning a few words in French will make you gay then this probably isn't the thread for you.

Only some? I could have sworn that entire process was science. Understanding the application of energy in the form of heat to a piece of meat and the subsequent effects on the muscle fibers of meat, or cooking, is all science. Why does your charcoal grill or cast iron pan produce different results than your gas grill (unless maybe you have a powerful infrared burner)? What's driving the maillard reaction and how do you optimize conditions for this chemical process to achieve the perfect crust? Why salt your meat? Why DON'T you salt the interior of your burger patty while shaping and only season the outside? https://amazingribs.com/ratings-reviews/how-to-buy-a-grill/charcoal-vs-gas Taste is subjective. Once you understand the science of cooking process become much less subjective. Then its more a tradeoff between convenience, time, and other limiting constraints.

Great point. Also the AB drama. Chung drama. Gordon's last minute reinstatement. There's definitely been no shortage drama and the injuries are racking up so that counts. They have yet to show any signs of this adversity due to weak opponents and their own professionalism. They have not faced any in game adversity or stress. I'm hoping both of these items change on Sunday.

Lots of things work to some degree or another. Some of those steps along the way are pointless with regard to the final outcome or even detrimental. The past 2 pages of this thread have NOT been about advancing one acceptable method to cook steaks but dispelling commonly held myths with the best information out there to date. I know science isn't too popular in the current socio-political climate but there is nothing to be scared of.

The Patriots haven't faced any adversity THIS SEASON. They are still a veteran team with the best prepared coach in the history of football. I can't say with certainty how the Pats will respond if things start going south for them on Sunday but I KNOW Belichick will adjust and he will adjust fast. Biggest question is will Daboll, Frazier, and McDermott make the necessary adjustments if their game plan isn't working or when the Pats counter?

You're one of those people who still orders "freedom fries" aren't you?

I'd lend you some of my fancy cookbooks but you'd probably skim the pictures and wind up trying to build a shed out of your mise en place with those reading comprehension skills.

I agreed with Keller on all accounts. I disagreed with Augie's takeaway on the matter. You read like you cook steak. Poorly.

Thats the challenge but can be done in a hot oven. You also lose some of the soul that comes from smoking over hardwood. I'll likely be using the end product for sandwiches I think.

Drink the same beer except butt chug/funnel it! That way you're still drinking what you like but sticking it to New England.

Because I live in an apartment and no longer have a smoker or any place to keep one. So sous vide "que" it is. I would much rather toss this beef or a rack of pork ribs on my old crappy smoker.

Thats not a conflicting rule. You NEED salt to taste other savory compounds. Sometimes ACID or FAT are exactly what you need to highlight other flavors in food. In fact theres a book called Salt, Acid, Fat, Heat and a Netflix documentary exploring this topic. Brief excerpt below: Pepper CAN burn during a high heat sear and produce flavors that some people do not like at all. Pepper is no more essential than chili powder or paprika or onion powder. Purely optional. There is no conflict here.

Watch the video and get a new butcher!! Your whole cooking life is a lie! I'm here to slaughter your sacred cows and teach you how to cook a steak for real! You're welcome.

Fridge temp is high 30s low 40s? Leaving your steak out for 2 hours is going to bring up the internal temp to somewhere in the 50s on a good day. Thats thermodynamics for you. All the guys who think they're grilling room temp steaks "cause that's the way you do it" are wrong about their starting temps and then wrong again thinking theres any benefit. Science *****!!

You'd have to leave the meat out for 10 hours to get it to room temperature. 2 hours isn't doing *****. There is no proof that there's any benefit to cooking a 50 degree steak vs. a 35 degree steak.

How long do you leave your beef out to get it to room temperature? What do you gain from this step?

How do you cook your ribeye/strip and how are you cooking your filet. I don't buy, cook, or order filet since I'm not a pansy, but I'm interested in how you do it. Searing first is a topic addressed in the video. Go learn something.

splain yourself!

After a recent success at sous vide "que" and some amazing pork ribs I decided to take on beef next. https://amazingribs.com/tested-recipes/pork-ribs-recipes/sous-vide-que-smoked-st-louis-spare-ribs-recipe I found an American Wagyu chuck roast at my local super market. Its rubbed down and sitting in the fridge to take on as much flavor as it can get. Going in the bath for ~36 hours for sunday night dinner. Anyone tried this? https://www.seriouseats.com/recipes/2016/08/sous-vide-smoked-barbecue-bbq-beef-chuck-recipe.html

Worth the watch. Much of this is common knowledge to participants in this thread. https://www.seriouseats.com/2019/09/food-lab-video-episode-2-steak-lies.html I should clarify that I kept the steak in the sous vide bag during the ice bath. Getting that perfect crust is all about starting with a dry surface. As the video I posted above details, the crust won't form until ALL surface moisture is gone and it takes a ton of heat energy to evaporate surface moisture.

Did a sous vide ribeye last night. Slight tweak to my usual method which bore great results. Rather than cook at 125-128 F and guess about how much internal temp rise to expect during searing I went up to my target final temp of 133 and went twice as long as normal for a cook time of 3 hours. After 3 hours in the bath I shocked the steak in ice water for about 10 minutes while heating up my pan. Then dried the meat, lightly re-seasoned with salt, and tossed in the pan with a little grapeseed oil and butter. i flipped every 30 seconds or so, basting with butter/oil mixture for a total of 4 minutes. The ice bath sufficiently stops the cooking process and cools the meat such that you buy more time for searing to achieve that perfect steakhouse crust. My final internal temp was actually 130! Edge to edge goodness and a perfect crust.

All I see when I look at your avatar are penises and my mother.

No way that girl was under aged!! Way off.