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The Big Chill: In Search of the Perfect Steak
The guys over at Amazing Ribs did a nice little controlled study, looking at three different ways of combining SV with smoking to obtain the perfect steak. The piece is a couple months old and may have been talked about here before - sorry if I missed that:
https://amazingribs.com/more-technique-and-science/more-cooking-science/big-chill-trick-making-perfect-sous-vide-que-steak
Interesting that the winner - #1 - looks a little closer to medium than I think most of us would care for.
As much of a fan of SV combined with the BGE as I am, I have to admit that with thick steaks I like to just go with the straight reverse sear. The ones I did last night were done that way. I like the smoke flavor the meat picks up, and I can't say that I've noticed a huge difference in tenderness vs what you can obtain with the SV. And I wish one of the controls in this study was a steak that was done precisely that way, with no SV at all, because the last one is the other way (with no smoke).
Anyway, I'll probably try this "big chill" approach the next time I do them, just to see how they come out.
Somewhat related, I got into it with some idiot in one of the FB groups who told someone they shouldn't SV meat at a temp as low as 131F because it's in the "danger zone". The Amazing Ribs piece once again points out that this isn't a concern, as the meat in the SV is being pasteurized at that temp. Douglas Baldwin talks about this in his book as well.
Comments
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I did a sous vide steak twice. First time and last time.
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I recently cooked a 1 1/4 lb prime NY strip in SV with s&p and some DP Mole and then really put a hard sear on it in a screaming hot ci pan on the side burner of my gasser. Sliced some thin for tacos, but mostly we just ate it off the board. One of the best steaks I’ve had, or cooked and there was no smoke or charcoal involved.
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DoubleEgger said:I did a sous vide steak twice. First time and last time.
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DoubleEgger said:I did a sous vide steak twice. First time and last time.
"I've made a note never to piss you two off." - Stike -
Gravytrain84 said:DoubleEgger said:I did a sous vide steak twice. First time and last time.
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DoubleEgger said:I did a sous vide steak twice. First time and last time.Sandy Springs & Dawsonville Ga
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I don’t like sv for ribeyes.. too fatty. But it’s great for strips and filets IMO.
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JohnInCarolina said:DoubleEgger said:I did a sous vide steak twice. First time and last time.
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SV more often then not gives my steaks a pot roast taste/smell that I don’t care for
“There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
Coach Finstock Teen Wolf -
Same old question for me. Why? If you’re going to use the sv for the part of the cook that imparts the smoke flavor why bother to use the egg for just a few minutes of cook?
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GrillSgt said:Same old question for me. Why? If you’re going to use the sv for the part of the cook that imparts the smoke flavor why bother to use the egg for just a few minutes of cook?"I've made a note never to piss you two off." - Stike
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Perfect timing of this thread @JohnInCarolina! Just last nite I sous vided prime NY strips which were frozen the n seared them over mesquite charcoal on minimax. My boys said these were the best ever. I liked em but my judging was off last nite as I as 4 beers deep by the time we ate....
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Reverse sear is hard to beat!Charlotte, NC
XL BGE, WSM, Weber Genesis 2, Weber Kettle -
westernbbq said:Perfect timing of this thread @JohnInCarolina! Just last nite I sous vided prime NY strips which were frozen the n seared them over mesquite charcoal on minimax. My boys said these were the best ever. I liked em but my judging was off last nite as I as 4 beers deep by the time we ate....
"I've made a note never to piss you two off." - Stike -
Just skimmed through the article, interesting idea, may fix what some of us don’t like about Sv steaks.
standing by for your impressions once you’ve tried it!“There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
Coach Finstock Teen Wolf -
Good read. Interesting too as I recently read on Reddit about a guy who did “his best sv steak EVER” and he chilled and reverse seared. I had it on my list to try and after reading this, I’ll do it this weekend for sure.Keepin' It Weird in The ATX FBTX
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The Cen-Tex Smoker said:Good read. Interesting too as I recently read on Reddit about a guy who did “his best sv steak EVER” and he chilled and reverse seared. I had it on my list to try and after reading this, I’ll do it this weekend for sure.
“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk -
HeavyG said:The Cen-Tex Smoker said:Good read. Interesting too as I recently read on Reddit about a guy who did “his best sv steak EVER” and he chilled and reverse seared. I had it on my list to try and after reading this, I’ll do it this weekend for sure."I've made a note never to piss you two off." - Stike
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I've used the SV technique a few times with great results.
But the absolute best steaks I can make skips the SV entirely. I start with Costco Prime steaks, either ribeye or NY cut, and then use just the second part of the #1 method in the OP article.- Light the Egg at only one point near the edge, with a bit of smoke wood.
- Place the steak(s) on the other half of the grid, with the fattiest edge closest to the heat, and a Smoke probe in the center of one.
- When the IT of the steak nears 120°F, open the Egg, move the meat right over the heat, and sear to a finish.
This has been my SOP for some time now and I'm never disappointed.Cincinnati, Ohio. Large BGE since 2011. Still learning. -
JohnInCarolina said:HeavyG said:The Cen-Tex Smoker said:Good read. Interesting too as I recently read on Reddit about a guy who did “his best sv steak EVER” and he chilled and reverse seared. I had it on my list to try and after reading this, I’ll do it this weekend for sure.
It wasn't clear in the article (or to Dr. Blonder either apparently) that the rapid ice bath chilling vs. chilling in the fridge was really significantly better from the perspective of the enzymatic effects on the meat.
Perhaps it would be noticeable in a steak which is only in the tub (typically) for a couple of hours. For a big hunk of meat tho, how much of either calpastatin or calpain remains in the meat when it is removed from the tub after a couple of days? Beats me. I think we need a little more science.
“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk -
I haven't read the article yet and it's been a long time since I read Kenji's. Meathead's steaks look overcooked with LOTS of gray.
Kenji's look like this...
http://www.seriouseats.com/2015/06/food-lab-complete-guide-to-sous-vide-steak.html
That said, I finally "discovered" reverse sear and am still kicking myself for not trying it sooner! It used to be a rare treat when I cooked a good steak. Since reverse sear, they have ALL been delicious. ALL. OF. THEM!!!I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Not an expert here by any means, but I've tried various methods for steak, and caveman has been the best by far.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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Caveman can finish any of the methods discussed.
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I tried caveman once or twice several years back. Don't really remember it, just that I wasn't impressed. Mostly because I had to pull off the lump that had stuck to the meat before I could eat.
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Carolina Q said:I tried caveman once or twice several years back. Don't really remember it, just that I wasn't impressed. Mostly because I had to pull off the lump that had stuck to the meat before I could eat.
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DoubleEgger said:Carolina Q said:I tried caveman once or twice several years back. Don't really remember it, just that I wasn't impressed. Mostly because I had to pull off the lump that had stuck to the meat before I could eat.
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Hey John, come on up, I will show you what the perfect steak looks like.
Great post."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
The thing for sous vide, or for me last night saused vide.. Is that if all i have on hand are frozen steaks and the boys want steak, i can prep an entire meal in under an hour.. Or, if im making 10 or more steaks the sv maintains perfect temperature until right before they get on the grill. Momma likes this because then i only have to tend our investment in red meat for less than 10 mins at grill and i get to greet guests, make them cocktails, etc.
Last nite i got mm loaded with fuel, light then come in and start noodle roni and a veggie like broccoli in DO with garlic parm, evoo, then i get sv set up at 119F amd put the bags of meat in for 3r mins. Actual grill time is 6 mins. 90 secs, rotate, 90 secs, flip, 90 secs, rotate, 90 secs..rest meat off grill for 10 mins. Cross hatch pattern char, seared fat edge and then a perfect pink red edge to edge. I did use CI grid and got the mm up to 700. Flames shot up almost immediately so i closed bottom vent and kept mm closed until dach rotate and flip.
Id have probably never ventured into sous vide had it not been for the knowledge shared on this site so thanks bge nation!
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I actually read the article now, and think i will pass. And yeah, the winning method looks about 50% medium and 50% medium rare (at best). Too lazy to fire up an egg for mere minutes of cook time.
My current thinking is that I'll SV and hold steaks if cooking for a crowd (have done this once). Otherwise, caveman FTW.
I cook steaks 2-3 times a year though, so I'm not the one to listen to.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
Sympatico bro.
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