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Porterhouse Steak - Page 5

post #61 of 70
12/20/09 at 1:32pm
So 4 pages and nobody said "sous vide" ? Although I'm not sure how well it works with a bone... you should cut off the Strip, sous vide it, then cut off the filet and make a steak Dianne.
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post #62 of 70
12/20/09 at 9:42pm
Quote:
Originally Posted by ChicagoRon View Post
So 4 pages and nobody said "sous vide" ? Although I'm not sure how well it works with a bone... you should cut off the Strip, sous vide it, then cut off the filet and make a steak Dianne.

You forgot the flavor.
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post #63 of 70
12/20/09 at 9:46pm
Quote:
Originally Posted by DarkNWorn View Post
You forgot the flavor.

You still sear it, numbnuts. Besides, you could arguably get much more flavor by cooking it sous vide. Add anything to the bag, garlic, thyme, butter, w/e the fuck you want, and the flavor would permeate the steak better.
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post #64 of 70
12/20/09 at 9:49pm
Quote:
Originally Posted by kwilkinson View Post
You still sear it, numbnuts. Besides, you could arguably get much more flavor by cooking it sous vide. Add anything to the bag, garlic, thyme, butter, w/e the fuck you want, and the flavor would permeate the steak better.

I don't get to experiment with an immersion circulator in my smalltimer kitchen. Forgive me, your lonenut highness.
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post #65 of 70
12/20/09 at 9:55pm
Quote:
Originally Posted by DarkNWorn View Post
I don't get to experiment with an immersion circulator in my smalltimer kitchen. Forgive me, your lonenut highness.

You're forgiven baby. I don't get to experiment with one either.
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post #66 of 70
12/20/09 at 10:25pm
Quote:
Originally Posted by Yo-han View Post
checked that^ thread out, result looks awesome, gonna try it out on some entrecôte tonignt.

result with some supermarket entrecôte











might have went abit low on the heat to start off with, total cooking time was around 70 mins, got a little gray on the inside of the crust but all-in-all was very sweet and nutty tasting.
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post #67 of 70
12/20/09 at 10:30pm
Quote:
Originally Posted by Yo-han View Post
result with some supermarket entrecôte


might have went abit low on the heat to start off with, total cooking time was around 70 mins, got a little gray on the inside of the crust but all-in-all was very sweet and nutty tasting.



Do you have an oven?
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post #68 of 70
12/20/09 at 11:31pm
Quote:
Originally Posted by DarkNWorn View Post


Do you have an oven?

Maybe he means with resting?
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post #69 of 70
12/21/09 at 5:09am
From the picture of the cut steak, it appears you cut it too early. Just give it a few minutes more. As it it being an entrecôte, it appears to be the tail end of the where here in the US is called a rib-eye. Nothing beats a rib-eye!
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post #70 of 70
12/21/09 at 9:45am
Quote:
Originally Posted by lawyerdad View Post
You do know that GDL is French, no?

Damn, he seemed so cool
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