Looks more like a mains to me !
Sorry!
That looks a whole lot of effort for a " perfect Steak " I much prefer
1. Marinate Rib eye in Zip lock bag withKikkoman Teriaki Marinade at room temp for four hours.
2, heat me Weber up to 300 degrees and cook for four minutes turning four times for the restaurant cross pattern.
And test for five minutes.
Never fails to deliver my perfect steak .
You have obviously not tried sous vide then.
Actually your way is probably very nice too and worth a try.
Took it to the next level and possibly the best steak I have ever tasted.
A feather cut from a local farm shop/butchers. Cooked sous vide for about 2 hours, then blow torched.
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I've just bought one of these, one of the ANOVAs.
Just tried chicken with thyme and lemon which came out very nice, apart from more lemon and less thyme next time, but more interested in trying a long cook of a less expensive piece of meat, but without over cooking it.
e.g. Smoked Beef Brisket, medium rare, using a long slow cook and liquid smoke.
Anyone had a go?
Also wondering with a large piece of meat, whether you'd get away with searing with a very hot oven, like 230c.
Sounds lovely, apart from you've over cooked it data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7 [ subjective ]
30sec x4is more than enough, although I have been known to eat a thick steak 30sec x2, but people comment "a good doctor could get that back to life!"
I've done pulled pork by giving it a smoke in the BBQ for a couple of hours and then sous viding it overnight.Nobody complained data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7
Ha ha, I was looking at smokers over the summer.
I was slightly put off smokers after watching the American YouTubers smoking their half a cow, not because it didn't look tasty, but it seemed likely you end up eating a lot of red meat!
Not a lover of rare , rare /medium is more to our taste data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7. I love to use Rib eye andusually go by eye on the caramilsation of the fat that gives out the taste.
Throwing a couple on tomorrow night as it happens data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7.
Ok , you have convinced me to give this Sous Vide a go . The wife has got the Aldi Sous Vide wandversion as a stocking filler for me . So will be giving it a bash in the new year data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7.