Your Steak Questions Answered By Experts Epicurious FAQ
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Date: 2020-08-15
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Comments and reviews: 9
careylymanjones
I must respectfully disagree with Frank regarding sous vide for steak. Frank is a professional chef who cooks steak on a daily basis. Sous vide would be a nuisance for Frank. But most home cooks do steak once or twice a month. For the inexperienced cook. sous vide is a godsend. If you can sear, you can cook just about any kind of meat sous vide, and expect it to come out with the desired degree of doneness.
And a vacuum sealer is NOT needed for sous vide. You can remove the air from an ordinary ziploc freezer bag by closing all but an inch of the top and immersing the bag in water just to the open part of the bag. The water pressure will force the air out of the bag, and you can close it the rest of the way.
Another advantage of sous vide for the home cook is its immense flexibility in timing. If the baked potatoes are taking longer than expected, it's no problem. Steak can be left in sous vide for as much as 4 hours, so another 15 minutes while the baked potatoes finish is trivial.
The hardest part about cooking steak sous vide is getting a good sear at the end. But if you get the oil in the cast iron skillet smoking hot, and you take time to carefully blot the steak dry, you should get a good sear. You can add butter and herbs to the oil and baste the steak as you sear it, just as you would if you were skillet-cooking the steak.
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I must respectfully disagree with Frank regarding sous vide for steak. Frank is a professional chef who cooks steak on a daily basis. Sous vide would be a nuisance for Frank. But most home cooks do steak once or twice a month. For the inexperienced cook. sous vide is a godsend. If you can sear, you can cook just about any kind of meat sous vide, and expect it to come out with the desired degree of doneness.
And a vacuum sealer is NOT needed for sous vide. You can remove the air from an ordinary ziploc freezer bag by closing all but an inch of the top and immersing the bag in water just to the open part of the bag. The water pressure will force the air out of the bag, and you can close it the rest of the way.
Another advantage of sous vide for the home cook is its immense flexibility in timing. If the baked potatoes are taking longer than expected, it's no problem. Steak can be left in sous vide for as much as 4 hours, so another 15 minutes while the baked potatoes finish is trivial.
The hardest part about cooking steak sous vide is getting a good sear at the end. But if you get the oil in the cast iron skillet smoking hot, and you take time to carefully blot the steak dry, you should get a good sear. You can add butter and herbs to the oil and baste the steak as you sear it, just as you would if you were skillet-cooking the steak.
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KRIS
Seriously. Please try turning your steak every 30 second. Use cast iron so you can keep the temperature high. You will end up with a batter crust and less grey meat at the edges of the steak. Once you start doing that you will think back in horror to the days you believed the myth of dont touch your steak.
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Seriously. Please try turning your steak every 30 second. Use cast iron so you can keep the temperature high. You will end up with a batter crust and less grey meat at the edges of the steak. Once you start doing that you will think back in horror to the days you believed the myth of dont touch your steak.
reply
food
It's be really awesome if Frank and Guga did a face off and blind tested their different steak prep methods, each one doing both methods, cut it, place samples on different plates having a separate person mark them, and then have the them both test each steak.
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It's be really awesome if Frank and Guga did a face off and blind tested their different steak prep methods, each one doing both methods, cut it, place samples on different plates having a separate person mark them, and then have the them both test each steak.
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BASORUN
You know there actually is a good well done steak but it depends on where you are like of you are in Nigeria the meat is always well done but in the USA it is normally medium rare
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You know there actually is a good well done steak but it depends on where you are like of you are in Nigeria the meat is always well done but in the USA it is normally medium rare
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kratos16478
i once had a steak in germany it was golden brown on the top with a perfect edge with Mediterranean herbs. it truly was the best steak i have ever tasted
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i once had a steak in germany it was golden brown on the top with a perfect edge with Mediterranean herbs. it truly was the best steak i have ever tasted
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Garrett
Frank, why weren't on the the fish and chips episode.
You cooked in a New England restaurant before.
I feel like you of known what your doing.
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Frank, why weren't on the the fish and chips episode.
You cooked in a New England restaurant before.
I feel like you of known what your doing.
reply
food
did everyone forget he said that he woul want to have farm and would grow his own animals and he plans on it the memes about him are gonna be true
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did everyone forget he said that he woul want to have farm and would grow his own animals and he plans on it the memes about him are gonna be true
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bodebunch6
My dad has a farm and he cooks hamburgers on a skillet and he cooks them until theyre char and puts onions with it and it tastes so good
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My dad has a farm and he cooks hamburgers on a skillet and he cooks them until theyre char and puts onions with it and it tastes so good
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Daffa
I just can't stand that floppy grey meat coming out of that bag
Guga: They don't look that good right now, BUT WATCH THIS!
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I just can't stand that floppy grey meat coming out of that bag
Guga: They don't look that good right now, BUT WATCH THIS!
reply
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