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Food Steak temp?

How do want your steak cooked

  • Medium well-because I really want well but I don’t trust someone to do it right

    Votes: 0 0.0%
  • Rare- I am confident I can defeat a parasite on my own without leaning on things like “cooking”

    Votes: 0 0.0%
  • Can the vegetarians get some love?

    Votes: 0 0.0%

  • Total voters
    5

Legacy

Very Well-Known Member
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Medium rare all the way. And no steak is better than my dad's steak, not even steak you buy at a restaurant.
 

SILTHW

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Medium rare all the way. And no steak is better than my dad's steak, not even steak you buy at a restaurant.
I am very fortunate to have a local butcher. I agree, I can make an equivalent steak to even the nicest restaurants, but that is because I can source the same meat they can. Although I've found I can take a lesser-quality cut and use Sous Vide to bring it up to almost as nice of quality.
 
OP
OP
Drscottbland

Drscottbland

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I am very fortunate to have a local butcher. I agree, I can make an equivalent steak to even the nicest restaurants, but that is because I can source the same meat they can. Although I've found I can take a lesser-quality cut and use Sous Vide to bring it up to almost as nice of quality.
Learning all that is a goal
 

SILTHW

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Learning all that is a goal
Here is the trick most steakhouses use. (1) High quality meat (find a butcher and they can help). (2) dry age (you can do this at home). (3) Very high temp cooking. The 3rd one is hard unless you have a a grill. I use a Primo and can get it to ~800 degrees. That gives me pretty much the identical steak I'd get at a steakhouse for about 1/3 the price.

But you can take a lower quality (usually choice) steak and cook it sous vide at about 130-132 degrees for about 6 hours. That breaks down most of the connective tissue and makes it a lot more tender. Then set your oven to the highest temp it will go and put a cast iron or black steel pan in the over until it is scorching hot. Pull it out and put it on a burner turned to the highest temp it goes to and sear for about 1 minute on both sides.

Both preparations do well with some compound butter added on top.
 

Beanie Draws

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the defeating parasites got a chuckle from me :joy:
I like how you set up the poll. More interesting than steak it'self usually :p
I don't really care for steak a huge amount. I'm more a fish person personally.
 

LFH

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I just dont wanna see any blood or pink. Well done please.