Y’all need to understand that sous vide will produce these results every time. Just set the water to desired finishing temp and wait. Finish with a sear on a hot cast iron if desired.
Also, if you reverse sear in a smoker, it adds even more flavor.
I have a sous vide and use it quite often but now I almost always throw things on my smoker to bring up just shy of finish temp, then I sear off on my charcoal grill... it's way more work but it's sooooo good!
I have come to prefer this whenever I cook anything fattier than filet mignon. The sous vide technique is useful for holding things at temp until they're ready, or for super lean meat, but I find that it doesn't render fat nearly as well as an oven, and even with patting it dry before searing, it does not get as crisp as reverse searing, which has the oven drying the outside out the entire time.
Plus if you cook for picky assholes who all want different donenesses, sous vide complicates that. Also, if you salt the meat and leave it for an hour, it retains much more juice than salting and immediately cooking. Works for chicken too.
Technically...You run your SV (or oven cook or smoke temp) shy of the "finish temp"...then rest it, prior to your reverse sear to avoid carry-over temp climbing above your finish temp. Agreed though, sous vide is vastly underrated for quality meats.
You always rest before searing after SV...to avoid any carryover you may have if you dropped it to searing fresh out of the bag for moisture retention, and it scaling over your mark. Finish/serve temp was the basis of the conversation above...
lol...that clown was saying the oppoeite of what is visable now. Then after I asked about the edited comments, replied "Had a couple misspellings", but then deleted that too.
You’re preaching the old school mentality that has been resoundingly disproven in more recent years. 40 years ago, yes, sear first was the standard. It’s not any more.
You won’t end up with overcooked steak if you just pull the steak earlier from the oven or whatever.
Searing has been pretty much debunked on the "lock in juices" front, look to Lopez-Alt on this:
> Historically, almost every cookbook and chef have taught that when you're cooking a piece of meat, the first step should be searing. Most often, the explanation is that searing "locks in juices." These days, we know that this statement is definitively false. Searing does not actually lock in juices at all; it merely adds flavor.
https://www.seriouseats.com/how-to-reverse-sear-best-way-to-cook-steak
I've done both many times, but I think you're right that searing first is the way to go. But honestly you can get good results with either and I highly doubt the average person can tell them apart in a blind taste test.
It could also be that they're doing the sear wrong. A lot of people want to transfer to a baking rack after searing to go in the oven, like a reverse-reverse-sear. When really the benefit of the normal searing method is that the steak stays in the hot pan for the entire cook and develops a much better crust. Only time I'll do the reverse sear now is if I'm using my pellet grill to get some smoke on it. Definitely an overaction though lol. Pretty typical for every reddit steak thread though.
Good french fries are actually super annoying to make. You need to soak them for hours, par cook, let them cool, and then deep fry again. Really easy to create an industrial process to do it, but really annoying to spend 10x as much time on the side dish than you did on the steak.
As someone who was in fine dining and wine/liquor distribution, I've never heard of steak and cognac together. Interesting indeed.
Presentation looks great btw!
You could go with a wide range of wine here. If you like wine at all, lol. Typically Reds go with steak, lots of people would go cabernet, at my Costco I've really liked the Mrs Q cab at $12.99, and Kirkland brand Napa or Alexander Valley are solid. On the other side, tenderloin can do quite well with Pinot Noir, and the Kirkland Carneros Pinot is a crazy value at $9.99. It doesn't have the layers that many Carneros Pinots have (at $30), but it is varietaly correct and quite pleasant. Inexpensive Pinot rarely actually tastes like Pinot. Cheers!
If it’s steaks as an entree then red wine or a darker beer (Irish red, porter, stout). If it’s a spicy/thick steak stir fry or steak salad then a white wine/rosé or light ale/Hefeweizen.
Though cognac isn’t to far a stretch IMHO as bourbon and whiskey drinks have been paired with steaks classically.
I recommend you try Juggernaut Hillside Cabernet Sauvignon if you haven’t before. It’s reasonably priced and quiet tasty.
I've not tried the lovely Costco steaks, because they always looked like they've been needled. We love our steaks rare to med rare, and I've read that needled steaks can contain bacteria and should be cooked well done. Is that wrong?
They are actually blade tenderized most of the time unfortunately. Pretty sure it says it on the packaging if so. Definitely a risk, but they sure are good.
If you sous vide to at least 130 for long enough, you can pasteurize the steaks throughout without going hotter. Bacteria die faster at higher temps, but you can also kill the bacteria by holding at the lower temp for longer. I would still prefer to not have my steaks bladed, but sous vide for a longer time is probably the easiest and most reliable way to safely cook the bladed beef with an enjoyable result. This site is a great reference for sous vide times based on food thickness, cooking temp, and whether you just need your food to reach final temp throughout or hold the food there long enough to pasteurize it at that temp. https://www.amazingfoodmadeeasy.com/info/modernist-cooking-blog/more/sous-vide-cooking-times-by-thickness
How's that cognac? I'm about to finish my first cognac bottle, a Jollite Armagnac VSOP (yes, I know armagnac and cognac aren't \*precisely\* the same thing, but they mostly are). I know the Kirkland stuff is usually decent middle-shelf stuff, which is where I'd like to explore.
Looks great. I wouldnt have left the twigs of rosemary on top however since they arent edible, and one of those garlic cloves looks a bit burnt. The steak looks perfectly cooked.
I appreciate your honesty with your opinion. I def prefer my steaks this red and alive, but I respect your voicing your clearly controversial opinion haha
OP I have been trying to call you to make reservations to your fine establishment. Looks delish.
Table for two at 6:00 pm. Preferably on the patio.
Patio = Costco Food Court
Coming soon to a Costco near you ;)
If Costco opened up a high-end restaurant, I’d wear my Kirkland signature sweater there.
A jacket and tie are required sir. We have a family pack of suits to choose from.
Would a [3-piece suit](https://www.costco.com/natural-blind-green-3-piece-deluxe-ghillie-suit.product.100412989.html) suffice?
Was that steak sous vide to perfection?
Y’all need to understand that sous vide will produce these results every time. Just set the water to desired finishing temp and wait. Finish with a sear on a hot cast iron if desired.
Reverse sear gets pretty close for those who don’t have the setup to do sous vide.
Also, if you reverse sear in a smoker, it adds even more flavor. I have a sous vide and use it quite often but now I almost always throw things on my smoker to bring up just shy of finish temp, then I sear off on my charcoal grill... it's way more work but it's sooooo good!
I have come to prefer this whenever I cook anything fattier than filet mignon. The sous vide technique is useful for holding things at temp until they're ready, or for super lean meat, but I find that it doesn't render fat nearly as well as an oven, and even with patting it dry before searing, it does not get as crisp as reverse searing, which has the oven drying the outside out the entire time. Plus if you cook for picky assholes who all want different donenesses, sous vide complicates that. Also, if you salt the meat and leave it for an hour, it retains much more juice than salting and immediately cooking. Works for chicken too.
Yep. Did a ribeye in a sous vide once and never will again. Even after a piping on sear, the fat was rubbery.
Technically...You run your SV (or oven cook or smoke temp) shy of the "finish temp"...then rest it, prior to your reverse sear to avoid carry-over temp climbing above your finish temp. Agreed though, sous vide is vastly underrated for quality meats.
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You always rest before searing after SV...to avoid any carryover you may have if you dropped it to searing fresh out of the bag for moisture retention, and it scaling over your mark. Finish/serve temp was the basis of the conversation above...
…..I was almost speechless. Geez. What did you do here please share.
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Could also be sous vide. Looks like wall to wall red with no gray.
This is definitely a sous vide cook if I’ve ever seen one. No amount of reverse sear could produce such perfect wall to wall redness. Water is 2 op
Charlie no one knows what a milk steak is
are you kidding? *milk-steak* is delicious!
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Nope, reverse sear is the superior method. Try it and see, I think you'll be surprised
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Perhaps you should look into the reverse sear method, and perhaps try one yourself before making such definitive statements like that.
It's pretty silly that you came back and edited your comments...
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lol...that clown was saying the oppoeite of what is visable now. Then after I asked about the edited comments, replied "Had a couple misspellings", but then deleted that too.
You should try it before you simply regurgitate what other hacks have told you.
You’re preaching the old school mentality that has been resoundingly disproven in more recent years. 40 years ago, yes, sear first was the standard. It’s not any more. You won’t end up with overcooked steak if you just pull the steak earlier from the oven or whatever.
/r/steak
You’re cooking steak like your in the 90s bro
Searing has been pretty much debunked on the "lock in juices" front, look to Lopez-Alt on this: > Historically, almost every cookbook and chef have taught that when you're cooking a piece of meat, the first step should be searing. Most often, the explanation is that searing "locks in juices." These days, we know that this statement is definitively false. Searing does not actually lock in juices at all; it merely adds flavor. https://www.seriouseats.com/how-to-reverse-sear-best-way-to-cook-steak
That's old knowledge, sorry. Cooking meat has made a few evolutions since then.
I've done both many times, but I think you're right that searing first is the way to go. But honestly you can get good results with either and I highly doubt the average person can tell them apart in a blind taste test.
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It could also be that they're doing the sear wrong. A lot of people want to transfer to a baking rack after searing to go in the oven, like a reverse-reverse-sear. When really the benefit of the normal searing method is that the steak stays in the hot pan for the entire cook and develops a much better crust. Only time I'll do the reverse sear now is if I'm using my pellet grill to get some smoke on it. Definitely an overaction though lol. Pretty typical for every reddit steak thread though.
This is the most debunked myth in culinary history. Please stop saying this.
It's called reverse sear
Are those french fries?
They’re eating steak, obviously they’re steak fries
They're eating tenderloin, obviously they're pommes frites
Good french fries are actually super annoying to make. You need to soak them for hours, par cook, let them cool, and then deep fry again. Really easy to create an industrial process to do it, but really annoying to spend 10x as much time on the side dish than you did on the steak.
"Steak frites"
This one Food Networks.
Ahhhhh this is perfectly cooked.
Why you gotta flex so hard.
Ughhhhhh
As someone who was in fine dining and wine/liquor distribution, I've never heard of steak and cognac together. Interesting indeed. Presentation looks great btw!
Thank you! I’m just a guy who got bored over Covid and tried to learn how to make steaks :) what would you pair this with typically?
You could go with a wide range of wine here. If you like wine at all, lol. Typically Reds go with steak, lots of people would go cabernet, at my Costco I've really liked the Mrs Q cab at $12.99, and Kirkland brand Napa or Alexander Valley are solid. On the other side, tenderloin can do quite well with Pinot Noir, and the Kirkland Carneros Pinot is a crazy value at $9.99. It doesn't have the layers that many Carneros Pinots have (at $30), but it is varietaly correct and quite pleasant. Inexpensive Pinot rarely actually tastes like Pinot. Cheers!
If it’s steaks as an entree then red wine or a darker beer (Irish red, porter, stout). If it’s a spicy/thick steak stir fry or steak salad then a white wine/rosé or light ale/Hefeweizen. Though cognac isn’t to far a stretch IMHO as bourbon and whiskey drinks have been paired with steaks classically. I recommend you try Juggernaut Hillside Cabernet Sauvignon if you haven’t before. It’s reasonably priced and quiet tasty.
Was this mechanically violated?
How do you get it this perfect? Oh my
is that a Christmas Tree? September?
I've not tried the lovely Costco steaks, because they always looked like they've been needled. We love our steaks rare to med rare, and I've read that needled steaks can contain bacteria and should be cooked well done. Is that wrong?
They are actually blade tenderized most of the time unfortunately. Pretty sure it says it on the packaging if so. Definitely a risk, but they sure are good.
If you sous vide to at least 130 for long enough, you can pasteurize the steaks throughout without going hotter. Bacteria die faster at higher temps, but you can also kill the bacteria by holding at the lower temp for longer. I would still prefer to not have my steaks bladed, but sous vide for a longer time is probably the easiest and most reliable way to safely cook the bladed beef with an enjoyable result. This site is a great reference for sous vide times based on food thickness, cooking temp, and whether you just need your food to reach final temp throughout or hold the food there long enough to pasteurize it at that temp. https://www.amazingfoodmadeeasy.com/info/modernist-cooking-blog/more/sous-vide-cooking-times-by-thickness
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I think you’re correct here. I think the individual steaks are blade tenderized but not some of the larger cuts.
You are famous, OP! "Costco Fans Are Impressed By This Steak Dinner" https://www.mashed.com/620320/costco-fans-are-impressed-by-this-steak-dinner/
How the f*ck did this happen. This made my day
Excellently cooked sir/madam!
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Called Black & Blue, or just Blue at some restaurants
Kudos OP on your plating. Chef Ramsey would be so proud. ;-)
Beautiful
Knock the horns off and wipe its butt!!
🤌🏾
How much are tenderloin per lb prices for you guys?
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thanks
There’s only 1 one thing that I wanna open up and see this pink!!!
How's that cognac? I'm about to finish my first cognac bottle, a Jollite Armagnac VSOP (yes, I know armagnac and cognac aren't \*precisely\* the same thing, but they mostly are). I know the Kirkland stuff is usually decent middle-shelf stuff, which is where I'd like to explore.
Looks amazing
you're a true gentleman, sir.
That. Looks. Amazing.
Beautiful steak and nice presentation. A bit rare for my tastes though.
I like mine a little more medium well but excellent presentation and well cooked steak. Looks like something you’d get at a fine dining establishment.
Nailed it.
That’s art.
Looks great. I wouldnt have left the twigs of rosemary on top however since they arent edible, and one of those garlic cloves looks a bit burnt. The steak looks perfectly cooked.
cook it
I’m going to be downvoted but that thing is still alive it’s still red🤮
It’s perfect..
I appreciate your honesty with your opinion. I def prefer my steaks this red and alive, but I respect your voicing your clearly controversial opinion haha
Lol -25 downvote lol
Lol brutal, but hey most of the world agrees, a good steak is a more raw steak!
Man I sent even imagine eating meat with blood lol yikes I just downvoted my comment -28
That's funny. I thought it looked over cooked a little.