Boiled Steak

[Take-a-Knee]

My wife sealed a couple sirloins in her food saver .. I saw on TV where they boil steaks then char the outside .. I boiled them for 45 minutes at 125-130 degrees .. They were tender and very good but I didn't char them .. I bought a propane torch this weekend and can't wait to try some more boiled steak but this time charred .. Anyone else tried this ?

[aftertwobowls]

Milk steak?

[I Bleed Garnet]

Originally Posted by aftertwobowls

Milk steak?

Boiled over hard, and your finest jelly beans... Raw

[cockypanther]

Sounds terrible... that is something that you won't want to eat, kind of luck a hairy snatch... ain't nobody got time fo dat!

[aftertwobowls]

Originally Posted by I Bleed Garnet

Boiled over bard, and your finely jelly beans... Raw

http://www.youtube.com/watch?v=8ALecGtJfoc

[cockymac]

Yuck. If you want a great steak, here is what you do.

Marinate it in Italian dressing for 2 days. Then grill it. That's it. It will be tender, and have flavor like you wouldnt believe.

[klempsux]

Originally Posted by cockymac

Yuck. If you want a great steak, here is what you do.

Marinate it in Italian dressing for 2 days. Then grill it. That's it. It will be tender, and have flavor like you wouldnt believe.

If you want a great steak get a piece you don't have to marinate. Salt and Pepper should be fine.

[warriorchief]

Originally Posted by klempsux

If you want a great steak get a piece you don't have to marinate. Salt and Pepper should be fine.

NY Strip, bring to room temp. Kosher salt and pepper both sides. Preheat oven to 500 with cast iron skillet inside. Once oven heats, put biggest burner on high heat, put skillet on top, leave for a minute or 2. Put in steak(s), wait 30 seconds, flip, another 30 seconds, flip. Place in oven for 2 min, flip, then 2 more minutes, bring out and rest for 5. Thank me later.

[gamecockphan]

Originally Posted by I Bleed Garnet

Boiled over hard, and your finely jelly beans... Raw

I'm what you would call a full-on-rapist.

[USCBatgirl21]

Originally Posted by klempsux

If you want a great steak get a piece you don't have to marinate. Salt and Pepper should be fine.

Exactly. Great steak needs no marinade, no A1, nothing but a little salt and pepper. Unless of course it's a bacon wrapped filet. EVERYTHING is better with bacon.

[Nassau Gamecock]

The technique is called sous vide http://en.wikipedia.org/wiki/Sous-vide

and then the sear for appearance and carmelzation of the surface proteins.
Hows that!

[Transmaniacon]

In general, cooking protein at a lower temperature provides a more tender texture, for a variety of reasons, which is the advantage of techniques like sous vide (technically not boiling, as that temperature is too high) as well as slow-and-low barbecue methods. However, with sous vide and similar methods, you miss some of the flavors associated with the browning reations--the so-called mailliard reactions (not caramelization, if we're being technical), in which sugars and amino acids react to yield various odors and flavors. So, obviously, this is why a torch might be employed to finish the steak. Of course, you can get a similar effect just searing the steak in a cast iron pan and finishing at a low temperature in the over. Some chefs even freeze the steak for an hour before cooking it (which prevents overcooking), then sear it, and finish at low temperature in the oven for about an hour. I've never tried this, just read about it, but it evidently gives you the perfect combination of seared brown exterior and buttery interior.

One thing I would add is that cooking at a slightly higher temperature (like 155-160) will covert the collagen to gelatin, which is generally desired for an even more ideal texture, but you risk overcooking at those higher temperature. It probably depends on the cut of meat whether you want to attempt the higher temperature.

[ElectricCock]

Beef Pho is boiled technically, its good

[The Yancey]

I have become fond of doing a reverse sear. I bring the steak almost to the desired temp using indirect heat and then sear it in a cast iron skillet that has been heating on my side burner.

[FlorenceCock]

The Navy boils the hell out of their steaks before they cook them in the galley and they are good as hell.

[gamecockgal]

Originally Posted by warriorchief

NY Strip, bring to room temp. Kosher salt and pepper both sides. Preheat oven to 500 with cast iron skillet inside. Once oven heats, put biggest burner on high heat, put skillet on top, leave for a minute or 2. Put in steak(s), wait 30 seconds, flip, another 30 seconds, flip. Place in oven for 2 min, flip, then 2 more minutes, bring out and rest for 5. Thank me later.

Damnit, you are making me hungry... Looks like I will be off to Food Lion tomorrow to give this a try..

[Jonboy345]

I need to put anything other than a little salt and pepper on a piece of steak to eat it I'm sending it back to the kitchen.

[warriorchief]

Originally Posted by gamecockgal

Damnit, you are making me hungry... Looks like I will be off to Food Lion tomorrow to give this a try..

last time I did this was maybe 2 weeks ago. was on a budget, so I used a cut from walmart. still turned out amazing. gonna go by the butcher shop around here sometime and get a GOOD cut and see what happens

[Rooster2007]

Originally Posted by warriorchief

NY Strip, bring to room temp. Kosher salt and pepper both sides. Preheat oven to 500 with cast iron skillet inside. Once oven heats, put biggest burner on high heat, put skillet on top, leave for a minute or 2. Put in steak(s), wait 30 seconds, flip, another 30 seconds, flip. Place in oven for 2 min, flip, then 2 more minutes, bring out and rest for 5. Thank me later.

Hmm. Sounds good. I'll have to try that one.

I have done something similar except melt butter in a pot, mix with a little corn oil, then brush a little on both sides of steak, coat both sides with plenty of salt and pepper. Grill over charcoal turning every 3 minutes for a total of 3 turns (twice on each side). Remove from grill and rest for 5 minutes. Comes out med rare if your NY strip is at least an inch thick. Charred on outside, juicy inside with smoky flavor from the charcoal.

[Eutaw Kid]

Originally Posted by Transmaniacon

In general, cooking protein at a lower temperature provides a more tender texture, for a variety of reasons, which is the advantage of techniques like sous vide (technically not boiling, as that temperature is too high) as well as slow-and-low barbecue methods. However, with sous vide and similar methods, you miss some of the flavors associated with the browning reations--the so-called mailliard reactions (not caramelization, if we're being technical), in which sugars and amino acids react to yield various odors and flavors. So, obviously, this is why a torch might be employed to finish the steak. Of course, you can get a similar effect just searing the steak in a cast iron pan and finishing at a low temperature in the over. Some chefs even freeze the steak for an hour before cooking it (which prevents overcooking), then sear it, and finish at low temperature in the oven for about an hour. I've never tried this, just read about it, but it evidently gives you the perfect combination of seared brown exterior and buttery interior.

One thing I would add is that cooking at a slightly higher temperature (like 155-160) will covert the collagen to gelatin, which is generally desired for an even more ideal texture, but you risk overcooking at those higher temperature. It probably depends on the cut of meat whether you want to attempt the higher temperature.

Us rednecks just throw a ribeye on the grill, flip it once, then eat it.