|
|
03-27-2011, 11:01 AM | #1 |
MVP
Join Date: Sep 2005
Location: Prairie Village, KS
Casino cash: $10004900
|
FMB, did the sous vide approach soften the band of grissle on the edge of the strip, well enough? I usually trim it off.
Poor man's sous vide: Buy the strips in bulk, trim off the grissle and most the fat, throw 2 strips in a food storage bag, pour 1 oz. of teriyaki sauce in each bag, squeeze out the air, throw them in the freezer. Take out the steaks you want the next day, put them in the fridge section. Noon, the next day, put the steaks in lukewarm tap water, for cooking that night. For pan searing, Maker's Mark during the cook is good. Makes for a good au jus, with some water after the steak has cooked, that's good in boiled tater chunks or rice. To each his own. |
Posts: 7,845
|
03-27-2011, 12:25 PM | #2 | |
Supporter
Join Date: Oct 2000
Location: In a shotgun shack
Casino cash: $9955202
|
Quote:
So you de-glaze the pan with bourbon and water? |
|
Posts: 14,931
|
03-27-2011, 02:53 PM | #3 |
MVP
Join Date: Sep 2005
Location: Prairie Village, KS
Casino cash: $10004900
|
Well, the pan is glazed with the bourbon, with the steak on the final side. I cheat, and put a lid on the steak for a couple mins. The water is the de-glazing agent, afterward. That's about it; makes for damn good au jus.
__________________
"Sometimes I sits and thinks, and sometimes I just sits." --Satchel Paige |
Posts: 7,845
|
03-27-2011, 05:36 PM | #4 |
Supporter
Join Date: Oct 2000
Location: In a shotgun shack
Casino cash: $9955202
|
Thanks for the tip, sounds like a good reason to pick up a bottle of Maker's.
|
Posts: 14,931
|
03-27-2011, 03:29 PM | #5 | |
Cast Iron Jedi
Join Date: Nov 2004
Casino cash: $9999900
VARSITY
|
Quote:
I've read that you don't want to use meat that has a lot of fat (marbled is OK; hunks of fat, not OK) because the low temperature doesn't render fat very well. It'll render the collagen in brisket or a roast, but not the other stuff. |
|
Posts: 35,253
|
|
|