Steak perfectionist

#52
3 pound prime tomahawk smoked until 130 then seared over hot coals on a weber kettle is my favorite. I never cared about paying for the bone because my dogs would get it before it hit the grill. Kept them busy for hours until my rat terrier developed pancreatitis. Now I don't get them because I can't share with him.
 
#55
I shoot Arken Optics so I can afford to steak. Garlic confit & rosemary cause I’m a refined gentleman.

Cooked on Mesquite burnt down to coals. Finished on cast iron for that hot plate action. Home made Mac n cheese gets finished on the cast iron as well.

Open invite to any of my Marines in my area TYFYS. 😎🫡

-DOC

 
#59

I’ve heard this from more than one person. My question is:

-What does it do BETTER than what I’m doing?

Keep in mind I take the “long way” to a steak. I chop and dry my own wood, burn a real wood fire down to coals, rest after grill then sear to perfection.

I’ve always been concerned I’d lose time on the grill and give of that fine smoky delight. I’ve asked those making the recommendation “what does it gain” and they always tell me “don’t change a thing, these steaks are perfect 🤌🔥“

Please advise.

-TheQuest4SteakPerfection
 
#60
The only thing that sous vide gives you is precise temp control. No sear. No smoke. If you want those, you’re adding steps. But, you’re not overshooting the target temp. Honestly, sous vide is probably best described as “gently warmed in its own juices.” Different, not necessarily better.

Then again, there are people out there- right now- that think they’re fancy because they put A1 on a boiled steak.
 
#61
The advantages are:
  1. Can't fuck it up. Any half-wit that can follow directions can do a great steak with sous vide. It doesn't work that way for running a grill, you actually have to know what you are doing and pay attention.
  2. Timing. I can toss in steaks and plan for eating at 5:30. If something happens being an hour or so late doesn't matter. Just pull it out when your ready to eat, sear, and your off to the races.
  3. Less attention to timing the meat, so you can watch everything else a little closer and get your timing right easier.
  4. Some interesting options, I can make a choice NY strip as tender as a NY strip Prime (it won't fix tough stuff like connective tissues so it won't cure all ills but it's damm good).
It's a great tool that gives you a lot of options.
 
#62


Years ago, my mil was with us, at the Peddlerz's steak house in Williamsburg va. When she ordered her steak well done, the waiter did his best trying talk her into any other doneness level than that.
For some I was the only one who thought it was comical.
 
#63
How real men do steak.

First, kill a bison.






Next...age that sucker for weeks on the bone before cutting.

Now carve it up into all the cuts and roasts you like before grinding the rest.

Pull some prime cuts and brush with extra virgin olive oil & melted butter, sprinkle with Montréal seasoning and flash grill at high heat for four minutes, remove from heat and wrap in foil for 15 minutes, toss back on the grill at 300 degrees for 10 more minutes to finish (medium), or 3 more minutes for rare, then let sit for fifteen more minutes minimum (still wrapped in foil) so the juices can redistribute. Now cut into thick ribeye steaks and enjoy. I prefer mine rare.



For everyone else...



There is room for all God’s magnificent creatures…right next to the mashed potatoes. Make tacos from the leftovers.

 
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#65
Sous vide and sear in cast iron or over fire when your cut of meat can stand on its own. Smoke when you need to add flavour to a sub par piece.
 
#67

I use a Dash self contained, I have had whole duck in it at low temp for almost 40hrs to render the fat and then roasted the whole duck or made dumplings with it. You can turn an average piece of meat in to something delectable fairly easy.

Great for large or tough cuts.
 
#68
Utah right before Thanksgiving (when the robe is new and perfect). Wind-driven snow the entire week...no glassing possible, low vis and tracks didn't last. Just moved from place to place all day, every day...camped at dark in my hammock.





Spotted this guy late in the afternoon just before dusk. Pitched the shelter and started off after him the next morning. Woke to find a bunch of friggin' turkeys struttin' around. Kinda cool. 40 minutes later I found him and put two arrows in him. The sense of relief was overwhelming...really expected to eat that tag in those conditions. Uniquely unusual horns...quite wide.
 
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#70
Big Green Egg, 500°, 3 minutes each side. Can't find a better steak in a restaurant. IDK if they're even still in business, but Angelo's steakhouse in Panama City Beach cooked on BGE!
 
#71
I know of two persons who died of stomach cancer, each one grilled multiple times a week. As to Sous vide, meat tasted great but warmed plastic is "known" to mimic estrogen. At least that is what I have been told.
 
#73
Once ya get past the learning curve which is considerable. But unlike other shelters, it can be pitched virtually anywhere, flat ground unnecessary. I've pitched on steep mountainsides devoid of flat, barren dirt and when I was young taking long motorcycle tours, even hung between farming equipt and fence corners. Five minutes and I'm off the ground and comfortable, no mud on the shelter when packing up in weather (ideal for bivy) and it's a heck of a lot easier to stay warm in a hammock than a tent using just your body heat. But if you're stuck for days in awful weather, a hammock will become a a real mindf### of a prison. That's why I carry an InReach so I know what's coming.

No broasted potatoes and steak in a hammock camp.

 
#75
It’s all about the cut when deciding how to cook. Choice ribeyes get a 2+ hour bath in the sous vide followed by a 2 minute per side scorching sear on either the cast iron or the big green egg. Prime cuts get minimal seasoning and a hot and fast on the egg or the gasser.

Been eating a pile of pichana lately. Cut the roast into steaks, fat cap on. Salt only. Sear hot and fast on the gasser to medium rare. Phenomenal
 
#78
I’ve had steak everywhere across the planet, from Del Frisco’s in LA, to Morton’s in Chicago, to $100/ounce Kobe at Pound Premium in Kyoto.

The best I’ve ever had was the 2Kg Tomahawk at Eviva Taverna in Vochaiko, Greece (near Korinthos). The beef was from a farm in the same town and the mushrooms and veggies were picked fresh that day. It was epic, and I’d fly to Greece today just to have another.

Pound Premium Kobe House (one of the top rated Kobe houses / chefs in the world). Epically good, but not worth $1500/person:






Eviva Taverna 2Kg Tomahawk:




I’ve had a lot of epic steaks, and made many of my own, but those two stand out as being above the rest. Maybe it was the setting / ambiance, but Eviva is where I want my ashes spread after I die of coronary artery disease from eating their Tomahawk every night.
 
#79
Once a long time ago I took a grad level toxicology class, maybe 20years ago. If I remember correctly the issue was polymethelylatedparabens. Which are free radicals meaning they have a readily available reactive group, so they can bind with a variety of substrates and generally fuck up the many different chemical reactions taking place inside the body at a given time. And they were produced by burning charcoal from the store. The example was given that a group of wildland fire fighters were tested for them after fighting a fire and being around the smoke and the level was say 5. But after a cookout their level was 25.
Thats the gist.

Edit after reading the article hlee posted it appears the issue is the meat and the heat itself and not the charcoal.
 
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#81

That's exactly what it is, there was a Penn/Teller episode where they set up a fake deli (The California Cafe) and served people fast food that had been given a sexed up appearance and they all thought it was wonderful.

Best steak I ever had was from a small mom/pop bar near where I grew up. They got their meat from local ranches and cooked the steaks in a brick oven behind the building. Not expensive either.
 
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