Gravy's Cooking Thread

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Himeo

Himeo

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So, based on the advice in this thread (and mostly from that food lab site), what I can do to improve my ribeye steaks is to salt / pepper them and leave them in the fridge over night, and flip them every 15 seconds while checking the internal temp. Everything else is on point, other than I'm not going to sous vide.

That right?
 
lurkingdirk

lurkingdirk

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I was at an art installation opening tonight and they had finger foods. Really damned good finger foods. Meaty ones, cheesy ones, fruity ones, veggie ones, fishy ones, crabby ones, and on and on it went. I had at least 600 of every variety. I'm so stuffed at the moment that it's hard to describe. It didn't seem like I was eating a lot, because it was all little stuff, but in hindsight, holy mother of all that is holy...I ate about a metric fuck tonne of deliciousness tonight.
 
Sir Funk

Sir Funk

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I'm pretty sure a good variety of some badass finger foods is better than any single meal I can think of. I would rather have a half dozen good little appetizers then a great steak or anything else I can think of. Definitely jelly right now!
 
Adebisi

Adebisi

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Himeo_sl said:
So, based on the advice in this thread (and mostly from that food lab site), what I can do to improve my ribeye steaks is to salt / pepper them and leave them in the fridge over night, and flip them every 15 seconds while checking the internal temp. Everything else is on point, other than I'm not going to sous vide.

That right?
Click to expand...
Try the reverse sear

 
Noodleface

Noodleface

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Took people's advice and pan fried my chicken breast in the stainless steel on high heat to sear it - came out great! Nice crustyness.
 
BrutulTM

BrutulTM

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That's a ribeye, you don't need to cut it across the grain.
 
Khane

Khane

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BrutulTM_sl said:
You can improve it very little if at all. You don't need to get fancy with steak, just salt and pepper, get a good sear, and don't overcook it. Everything else is just jerking off.
Click to expand...
Truth

I also like the sear in the rear method. Especially now since that's the best option with my sous vide ascension.

Plus, in the rear.
 
Harfle

Harfle

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I am enjoying Sous Vide a lot. Have only done steak and pork chops. Set the smoke alarms off when searing though lol.
 
Adebisi

Adebisi

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I need a new range hood. My smoke detector can't take the power of my new gas range
 
Abefroman

Abefroman

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Sous vide carnitas!
rrr_img_123946.jpg

Sous Vide Carnitas Tacos

rrr_img_123947.jpg
 
Mrs. Gravy

Mrs. Gravy

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Abefroman_sl said:
Sous vide carnitas!
Click to expand...
Oh my good lord...G would have so loved those; except he would give me his tomatoes and avocado, but the porky goodness :insert drool smiley here:


(In re other remarks - Ribeye - freaking hot 100 year old cast iron pan, salt and pepper, medium rare by touch is how G made them for me; we didn't do too much with the sous vide so I guess I will have to try my hand at it.)
 
chaos

chaos

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The sous vide is fun, you should give it a go. I made carnitas with it, much less messy than the oven method I was using.
 
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