The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › cooking that dry aged steak
March 19, 2014 at 10:30 am #1895
I have been researching SOUS VIDE COOKING for about two years and I finally made the plunge. I have cooked several steaks now and I have never eaten a better steak in my life. I have been to many many steak houses and have spent over $200 dollars for a steak and nothing beats a properly cooked steak using a SOUS VIDE. HERE ARE SOME PICS. EXTREMELY TENDER AND FLAVORFUL!!!
March 19, 2014 at 10:32 am #7986March 19, 2014 at 10:32 am #7987March 19, 2014 at 10:34 am #7988March 19, 2014 at 10:34 am #7989March 19, 2014 at 10:35 am #7990March 19, 2014 at 10:35 am #7991March 19, 2014 at 10:36 am #7992
I will never cook a piece of meat any other way!!!!!March 19, 2014 at 8:17 pm #7995AnonymousGuest
it took me about that long to try it too. It just sounded *un-pure*. fact, is that it leads to perfection.March 19, 2014 at 8:41 pm #7996MikeMember
Wow, looks awesome.
What kind of equipment did you use?
What kind of seasoning did you put on top?March 19, 2014 at 9:24 pm #7997James KeayMember
That’s exactly what I want my steak to look like when I cut into it. I would also like to hear the details: equipment, water temp, how long the steak stays in the water, etc. With summer grilling season approaching and a prime rib loin aging in the drybag, I’m thinking it’s inevitable that I’m going to try sous vide. Thanks for your post.
RockyMarch 20, 2014 at 2:20 am #8001
I am still experimenting with times and temps. I have found that not everything is black and white with SOUS VIDE. It’s not just about calculating thickness and setting a time. Type of meat I.E I might cook a better than average CHOICE Loin, or Ribeye a couple of hours but cook a TRI-TIP a much longer to tenderize it. Right at this moment I have 3 flat irons in a bath at 130 degrees which will cook for 12hours to tenderize. The pics above were cooked at 129 degrees for 4 hours 23 minuted to bring it to a point of pasteurization. After reading briefly THOMAS KELLER http://www.amazon.com/Under-Pressure-Cooking-Sous-Vide/dp/1579653510. I found out that I should not have used fresh herbs unless placing them in a little plastic bag first than placing them in the vacuum bag. The above steaks had Smoked applewood salt , black pepper, dehydrated onion flakes , granulated garlic and fresh thyme. They were amazing.
Their are some varying opinions about how low to go and how long. READ READ READ. Here are some links.
https://www.cuisinetechnology.com/sousvide.php. The one I have and I purchased a lot of accessories.
http://www.douglasbaldwin.com/sous-vide.html. Don’t buy book stick with website only
https://www.cuisinetechnology.com/sousvide-toolbox-iphone.php An app that uses logarithmic calculation to determine when food is cooked. Love itMarch 20, 2014 at 3:55 am #8002John YachimskiMember
How did you get the char and grill marks?March 20, 2014 at 5:03 am #8004
Sorry left that part out. Sous vide is precise temp control with limitations on Maillard reaction. After sous vide brown with butane torch, BBQ, hot skillet. It takes 2 minutesMarch 20, 2014 at 7:27 am #8005JimMember
Wow! Very nice Lloyd! Did you use a bone saw to cut those beautiful Porterhouses like that?
- The forum ‘Dry Aging Steak with UMAi Dry®’ is closed to new topics and replies.