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a successful steak dinner

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    a successful steak dinner

    Thanks to all again. I cooked a striploin that was as good as any steak I have ever eaten. 1 pound striploins from costco. Sous vide to 140 degrees. Seared on weber chimney.

    Greek potatoes. Garden fresh vegetables. Neighbour brought greek ribs.

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    #2
    Looks amazing. Something I recently learned here and you may went to try is "The Big Chill". It's taken my sousvque to the next level. Eliminates that gray gradient at the edge of the meat.

    http://amazingribs.com/tips_and_tech...big-chill.html

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      #3
      I suspect your right adamjs83 about it being even better with an ice bath. For this experiment I wanted to make things as simple and repeatable as I could. I'm really happy with the results. I'll try the big chill another time and see the results.

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        #4
        Lookin' good.

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          #5
          Beautiful!

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            #6
            Great looking photos!

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              #7
              Very nice!

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                #8
                Yeah buddy!!!! Was that amount of red ok for you and the family?? Perhaps 145° next time? I love Greek food. Any idea how those ribs and taters were cooked? That's a great looking steak for no chill and 140° bath.

                Wait.... it was you trying to make the well done burger right?

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                  #9
                  HouseHomey - yep that was me and the well done burger. The sous vide solved my juicy burger issue, I cooked the burgers to 150 in the bath and put a sear on them and I have now acquired a taste for a bit of pink in my burger.

                  The steak was perfectly done for my taste. Solid pink, no red. I cooked my wifes steak longer on the grill till it hit 165 and she was happy. I've always struggled in a restaurant to get the right level of 'doneness'. I thought I liked medium well because sometimes I'd get red and sometimes I'd get well done. Nice to know that I can cook it the way I want it every time now.

                  I did the Greek potatoes. Just googled the recipe so it was my first time with them. People said they were as good as restaurant potatoes. Here is the recipe <http://allrecipes.com/recipe/186811/...d=cardslot%202>

                  My neighbour did the greek ribs so I don't have her recipe. They didn't work for me, so that project is still under construction. But did I tell you about my steak??

                  Comment


                  • HouseHomey
                    HouseHomey commented
                    Editing a comment
                    Yes sir!!! Nice work. Simple taters but nail the cook and PRESTO!!!!! I just looked again. Yum! fzxdoc noted your SV purchase first. Wow good call it seems. I am totally Into your queast for "More Cooked" meat. I can't wait to see the rest. Keep it coming.

                  #10
                  What a feast, Hugh ! Sounds like you've got your steaks dialed in pretty much perfectly for your tastes. Congrats. It's a fine thing to have developed yet another TNT (tried 'n true) recipe.

                  You seem to be pleased with your decision to buy a sous vide unit before a smoker purchase. You've been having fun with it, looks like.

                  Kathryn

                  Comment


                  • Hugh
                    Hugh commented
                    Editing a comment
                    Thanks for your advice fzxdoc. The SV is a hoot. Also went and got a chimney Between them and the gasser, there is nothing I can't experiment with. I'm having alot of fun. I will probably do a PBC in the spring as next summer's project and to up my smoking game.

                  #11
                  That steak looks delicious.

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                  • HouseHomey
                    HouseHomey commented
                    Editing a comment
                    Yes sir it does!

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