User deleted post
This sub is getting so crazy that I’m going to start microwaving my steaks in protest
Make sure you wear your black gloves
Give it a good squeeze so we can see all the jooses
I worked in two different high end restaurants many moons ago that had super thick cut filets (one was a bone in) cooked on wood grills.
When it was busy, anything above medium on those was getting microwaved then grilled. There was just no other good way to plate the table together in any sort of reasonable timeframe.
Shout out to Chef Mike, hardest worker in the kitchen.
Interesting. I had a huge grill grate and we’d put grill marks on the steaks on one side and straight into the convection oven. Three heat zones, 30 steaks every 7 minutes.
Yeah, I could maybe see using a microwave as a one-off temporary solution to a problem, but if you need to use it as standard procedure, then you need to upgrade your equipment.
You could do a smash steak..
“But tHe mAiLaRD pRoCeSs!!!!!!!”
I am eager to see someone use every possible method to cook meat on one piece of meat.
The key to a good steak is confusing it along the way
Nahhhh you’ve gotta start doing an Asmongold steak in protest. It’s hilarious.
I really appreciate the handful of times someone's chimed in with "look, I love my partner but s/he's a heathen who likes well done steaks" and (almost) every response is "cook it to med rare, let Chef Mike take care of it for 2-3 minutes."
because my partner is a heathen.
Well done is good
lol
Ok so funny thing:
My mom taught microwave cooking classes back in the 80s. If you can imagine it, I have been fed it cooked in a microwave. Absolutely terrible stuff, of course. But hey.
Also, this was like fifteen minutes of effort. Sure, it didn't get finished correctly. But crazy? Nah man this was good to eat and we are food snobs at that.
I remember when I moved out of my house my mother gave me some 1980s microwave meal recipe book. Everyone I tried made me die a little inside until I got to the point that I tossed the book.
Yeah. Recently we found a microwave cookbook at a Goodwill while buying books to use as decorations for the Airbnb my folks decided to buy near us. They use it to visit (we live in another state) and we just manage it for them. I couldn't help but put that in the kitchen to see if she would notice.
Personally, I have the knowledge but hate using it. I live out of a cooler for work and am forced to use a microwave for like 75% of my food. Which sucks. No one should believe that it is decent grub.
The thing that got me was the fish recipes in this book. Even back in high school I knew that microwaving fish lead to a bad smell.
🤢
Holy shit the denial is incredible
🤮
😂
Wild! I knew cooking by microwave existed but I had a mother and grand mother who cooked everything without one. I was so shocked at one point to know people cook mainly in a microwave. First time eating bacon from a microwave was a bit of a shock but still it was bacon.
If cooking a steak requires more than 4 steps, it's too much for me.
😂
Brother I’m sorry to say but you still haven’t cooked a sirloin tip
You say extremely juicy but a little tough, that’s just what raw meat is. It sounds like you spent 12 hours not cooking this thing
I can't totally disagree with you there. But it wasn't bad, and it was more done than most rare steaks. It was like eating a standard prime rib.
You started with an extremely lean piece of meat. No amount of cooking was going to make this tender. If you took a picture of the meat before you started cooking, I am betting that there was not one single strand of intramuscular fat. Sirloin is already very lean, but I feel like this was basically indistinguishable from a tuna steak. In order to save this, you just needed to make like a roast beef sandwich. Super thin slices (like, thinner than whatever you're imagining right now), horseradish cream sauce, and maybe a slice of aged cheddar on a soft roll. I agree with you that it doesn't look underdone (it looks like something that was pulled at 125-127 and you let it get cold), but this isn't the best use of that beef and this temp.
Right! I think so many people just think "smoking makes the thing better" without understanding what various methods of cooking actually do and their benefits.
I wont hold it against anyone as its NOT just 'duh' obvious. But this was nothing more than a wild science experiment.
Cooking methods have different purposes, smoking low and slow is an amazing way to turn an other wise chunky super fatty piece of meat that you wouldn't otherwise enjoy into something truly spectacular.
On the other hand though, if you don't have the fat to work with then all you're really doing is infusing smoke flavor at best, but you're probably missing a much more enjoyable way to eat that particular piece of meat. Lean meats turn out great when just pummeled with heat and seared properly, it takes those flavors and locks them in, while delivering a delicious browned crust that you wouldn't otherwise have with other methods.
I'm all for a good smoked meat, but preferably it had a ton of fat loaded throughout and dispersed into the meat and added some amazing flavor to the meal, otherwise I'd rather just take the 10 minutes it takes to Grill / sear it.
A good prime rib isn’t tough. You could cut it with a butter knife 😕
There’s such a thing as too much, and that also counts as a mistake. There’s so many variables here, no surprise it didn’t come out the best.
If you really insist on doing it this way, you have a lot of practice ahead. More power to you but honestly there are far easier ways to get smoke flavor on a steak in a much shorter period of time, with far better results.
Honestly, that was almost zero effort. Just set things up and walk away. But I do wish I had been able to get a better crust and raise it to 130-135°.
But it was still amazing.
You don’t need to lie to yourself. It’s okay to completely fail. I tried fixing my AC and Furnace after a brown out but ended up having to call someone because I completely failed.
It’s not the end of the world. Your steak sucks and that’s ok. Plenty more to fuck up less.
While doing my apprenticeship i felt Like the best handyman the world has ever Seen. I once tried fixing my mommas Lawnmower but fucked Up.
I only realised 2 weeks later, lying bed one day, that i Put the Gas in the oil Tank.
Bro the guy is saying he enjoyed his steak.
It just hit me how ridiculous you are. “Almost zero effort” lol you know you’re in a sub filled to the brim with people who know better right?
Sorry but this post reads like a troll to me. The kind where people "Redditize" things. You've got 13-16 hours in three different cookers to make a steak. Come on guys, this is getting nuts.
I can understand smoke then grill, but the sous vide is completely unnecessary lol
Judging 100% solely by the spoon on the plate, dude goes through a lot of unnecessary extra steps.
Also bacon fat in a squirt bottle? Afraid to ask the process here. You warm that up every time you need a teaspoon of bacon fat? lol
This dudes life gives me anxiety lol
mixing with vegetables oil so it stays liquid
blech. Not to continue dumping on OP lol, as I don't post my cooks on here (For good reason)
wow skimmed right through that part.
About once a year I save bacon grease by filtering it through a coffee filter. Mix it with vegetable oil so it stays liquid. It is literally just a squirt on demand. No warming.
Bacon grease lasts about 3 months if you refrigerate it.
Also, the spoon was for the horseradish sauce. Just got out on my plate by accident. That's as easy as ketchup my guy.
Smoking is just air sous vide!
It’s the 3-4 hours in the sous vide to raise it 5 degrees that I’m not understanding. Why even bother with that? I get going from a smoker to an egg to get the char and smoke flavor, but you could have just cooked it on the egg to begin with and not done all that other stuff.
It's absolutely a troll.
It'd be funnier if he made it obvious that we're the butt of the joke and not him, but it is hilarious to see everyone take it at face value
Yeah I think this is a shitpost
100%. This has to be trolling. Surely OP is not that lacking in self awareness?
It might sound like a lot, but this was low effort cooking. 15 minutes for the rub, maybe five minutes washing things to get them ready for smoking in an electric smoker. Everything was just select temp and push start.
But remember this is making bad steak into good steak. I can do an amazing ribeye in fifteen minutes.
“Made a lot of mistakes here”
Very true. Very very true.
I respect the hustle. If he’d have popped it in the air fryer for 30 mins, fried it in a wok for 15 mins, and finished it off with 9 hours in the easy bake covered in a bottle of liquid smoke this would be front page material
I do something similar with my music.
So I start with an mp3, I burn that to a cd. I put that in a cd to cassette recorder. I use the cassette to create a vinyl master and press a record. I record the vinyl on to my computer. I convert that file to an mp3. Then I put that on my phone.
Can't believe you forgot about the cassette to 8-track sous vide method. I swear it totally renders the low HZ so you can hear them.
When your music sounds like you recorded it off a shitty am/fm radio, you’ve achieved that warmth
Try cooking it next time?
I thought it was Tuna in the thumbnail.
Yeah. The knife work is pretty suspect too.
Nice, post a pic after you cook it.
I would not consider something that never got above 125 degrees over a 6-7 hour period to be food safe.
Get to know sous vide safety. It is definitely on the line. But not the crazy bacteria poor people sometimes think. It was fully safe to eat. Just not done to the preferred doneness.
Edit: *bacteria pool. Autocorrect
But not the crazy bacteria poor people sometimes think.
What the fuck?
No way OP isn't trolling with this
The dudes entire post history is garbage rage bait food posts. Definitely a troll.
You couldn't be more wrong. The FDA has time-temperature tables for safety over time, so yes, you can go well under the "instant log 7" reduction temperatures like 165 degrees F, etc. But they stop at 130 degrees F / 54.4 C for 121 minutes. Anything under that is considered quite dangerous, and you spent many many hours at it. You didn't kill anyone but only by pure luck.
Now he’s insulting the poors.
This just keeps getting worse with each of his replies.
I’m starting to wonder if this is an AI post with AI replies as an experiment. It’s all just so off. And “OP” takes just enough of the previous comment to make it seem relevant and then says some weird shit. If OP is real, maybe there’s a language or social barrier. Or, hear me out, OP is a troll.
Example: OP’s mom taught classes in the 80s on microwave cooking? First of all, classes?! Second this is something discussed enough in the family for OP to remember it 40 years later? Last OP is in their 40s and can’t look at this and realize it should go in the garbage, or shit, at least sear it once it’s sliced so that it’s edible.
Edit: by edible I mean not fucking raw, not that it would be good.
Agreed. There is literally not one thing in his post that makes sense to a reasonable person. AI or troll.
Okay nvm you’re just actually an idiot.
But when combining these cooking methods you would normally do sous vide first, and then put it on the smoker to get it up to the final temp and absorb the good flavors.
https://amazingribs.com/bbq-technique-and-science/sous-vide-que/
The Shit is raw bro
Smoke to 120. Seer to 130. Let rest. Eat. The sous vide community is so pretentious.
Nah, they blasting him too on his post in r/sousvide.
Thanks I was running our of his replies to downvote. Will be a whole new host of them!
Here's a sneak peek of /r/sousvide using the top posts of the year!
#1: Okay, had a friend come over for dinner and he said this steak was raw. Thoughts? 131 for 2:20 and seared in cast iron whee tallow. | 1783 comments
#2: My steaks are not good. Advice? | 955 comments
#3: Anyone else? | 280 comments
I'm a bot, beep boop | Downvote to remove | Contact | Info | Opt-out | GitHub
That was basically the plan. I just didn't trust that I had a cooler (easy to reach at least) that was good enough to keep it hot until dinner. Especially with those temps being so low.
If I were to do it again I would either sous vide for much longer (to break down tissues) or eliminate it entirely. But I wasn't sure how fast it would smoke, and sure enough it ended up coming out of the smoker hours earlier than expected. So the sous vide maintained a safe temp until I could deal with it.
This has to be an AI post
All that effort and it looks like shit. Sorry bud.
I wouldn’t go as far as to say it looks like shit, that’s pretty harsh.
It really does though :/
it looks like shit.
Do more shrooms, be more chill.
It definitely looks like shit.
It looks undercooked and tough.
Yes, like I said, it is undercooked. But not really tough. The kids (who don't know better) raved about it. And the wife (who doesn't really love this kind of thing) ate it all and said it was good. But it was just a bit tougher than I would have liked, and about ten degrees under cooked.
Personally not a fan of smoked beef that's not something like brisket. Other cuts that are very tender when grilled end up tough when smoked and seared at the end. Maybe someone will come up with a method of doing it, but I've always been disappointed.
Well as everyone has been apt to point out, this wasn't cooked enough to be tough.
This looks like if they made an Impossible Steak made out of beets
Is this satire?
Based on their post history, yes. They post a lot of bad food.
Please post a picture after you have cooked it!
Looks awesome, how you gonna cook it?
You cooked it for 4 hours to raise the temperature from 120 to 125F?
Internal temp of 65°
65°F
I’ve never felt the need to sous vide and smoke, the low and slow up to 120 or whatever temp you need it on the smoker will come out just as tender as sous vide. An entire my unnecessary extra step
Yeah. I get that. This was just to keep it warm until dinner time. It did not add any real benefit to the meat in this case.
Usually I use sous vide and smoke for things that will take over a day. Like a rump roast for 48hrs after smoking will turn out as tender as a prime rib. Ribs are fool proof.
Not to pile on here, but your mashed potatoes need more butter and some GODDAMN PEPPER HOLY CRAP ON A CRACKER PEOPLE!!
DO WE JUST NOT CARE ANYMORE??
No black pepper in mashed potatoes. Sorry. That's shoemaker shit and if you don't understand that, then continue to put black pepper in mashed potatoes.
No disagreement here. That's what I get when I have the teen daughter make the instant mashed potatoes in a super rush so my wife can eat in the 10 minutes she had.
But I did look longingly at that pile of potatoes and think that needs a puddle of butter and some cracked black pepper.
lol you spend 12 hours on a steak and make instant mashed potatoes.
Literally 5 seconds of work, mister 13 hour steak.
Expecting a crust with on 10* temp change on a smoker!? And what is with the sous vide? Way too much work put into that.
This was low effort and last minute changes.
The 45 minutes that would have been on the egg would have been at high temps with very dry heat.
The sous vide was mostly a way to store it without having it drop into unsafe territory. Kinda a shortcut on the wrap in a cooler method.
I'd recommend skipping the extra smoke for the crust and just sear it on a hot caste iron, just a minute on all sides and let rest in foil, it'll come out medium-rare taking it off the smoker at 110* and then searing super hot and quick on skillet. You can let it rest an hour+ in a cooler and it still be good to go.
Do you plan on repairing your wife’s minivan?
Ugg yes. The CVs won't be too expensive but the alignment will cost three times that. Don't worry, this sirloin was a failure that turned into extra steps because of unplanned changes. I will follow well laid out instructions and take it to a mechanic for inspection.
OP: I ain’t chewing unless the meat is still mooing
This took me out
Boo this man
Better luck next time! Hopefully you can cook it and maybe liven up those potatoes.
Moo moo buckaroo
is this a prime rib or is that thing still moving
I could tell this was undercooked from the thumbnail, so I clicked on it to see what the consensus was. I'm glad people stop thinking woefully undercooked steaks are good.
I cook NY strips to 125 and they are not this pink. This thing needs some help.
“How would you like your steak done, sir?”
“I want to be able to smell the hay it was laying in.”
🤣🤣🤣
Good theory, but it sounds like your biggest mistake was doing this on a day you couldn’t dedicate to cooking. Taking your own me time is important, and that would be a great opportunity to cook.
You’re adding smoke flavor here for sure, but it really isn’t smoking. This is cooking. Good attempt all things considered.
Yeah. I can't argue about time. But I will say that it was low effort spoiled by the school thing. This would have turned out more medium rare if not. And it was only a bit tough in parts. Otherwise better than many prime rib cuts I have had at high end restaurants. It had great smoke flavor, but I really like smoke and would have preferred more. But most people don't like it as smokey as I do.
Yeah you might have better luck posting food prepped this way in other subs, people here are about smoking processes that require usually 5hrs minimum. And that’s on the extreme low end. Typically this sub is reserved for the process of smoking meat as the sole process. Just giving feedback on why it’s not being received well, and why many are saying it looks like too much effort.
It’s not a lot of effort, but this is also not true smoking. It’s adding smoke flavor. Looks bomb to me, perhaps a slightly higher temp would be favorable.
It's a sirloin, it shouldnt take 10+ hours to cook regardless of how you're doing it
Damn all that for a sirloin?
The fact that this poor thing cooked for 14~ hours and is still this raw…
You could have left this in the sun on a hot day and gotten literally exactly this result
^ favorite reply right here.. literally lol'd. upvote for you.
I don't see how anyone can get that math from what I wrote. It smoked for three hours, held for three hours, and grilled for fifteen minutes. Two hours of holding were unexpected and unwanted. This should have gone from smoker to high heat and been done in less than four. But I have had success tenderizing lean meats with sous vide over long periods.
Actually cook it
This is just raw. All that work for nothing. Better steaks can be made on a grill in 10 minutes.
Hard pass.
It's so raw it's still moo-ing
That’s a tough cut for being rare.
Can’t wait to see the after imagine when it’s cooked
Pretty sure you could have sliced it straight off a cow that had been standing in the hot sun and it would be more cooked
You forgot to cook it
Moooooohhhhh
Oooo boy…
" Awe hellz Naws on it" ! !!😁😁🍻🍻
Please call your local mental health hotline.
Lol from the comments you would think of broke every law in the Geneva convention
I know, right. Everyone that ate it loved it.
Bro, you did not cook this steak.
You charred the outside of it.
That thing is so fucking raw that if you gave it a skin graft you could probably put the cow back together.
I should call her.
You can still delete this.
One of those posts where I felt like I wanted to shit all over OP's absurd process but everyone already did it for me so thanks everyone for the saved time.
Seems complicated. A quick search pulled this up.
- Trim the roast of any excess fat. If desired, tie the roast up with kitchen twine.
- Rub the roast down with the sea salt and then rub the roast with the Montreal steak spice.
- Set up smoker for 250F using mesquite wood, or other wood of choice.
- Lay the roast on a smoker rack and smoke until 135, or until desired doneness.
- Remove the roast from the smoker and let rest for 10 minutes. Slice and serve.
Yeah substitute the twine for a bag, and move that step to the middle, and we are at about the same effort.
What do you think the point of the sous vide at 125 for several hours is going to do? If you pull it at 120 its going to naturally rise up in temp as long as you don't cut it. You're adding wasted steps and time. It's a steak, and a sirloin at that. Smoke it and let it rest or smoke and and then sear it and then let it rest.
It kept the meat at temp for the four unplanned hours until dinnertime. Nothing else. If it came off the smoker at the right time, I would have stuck it in the oven under a broiler. Or in the hotter fire of the egg. But plans got changed unexpectedly and I needed to do something to keep it at a reasonable temp without drawing all the moisture out like ringing a dishrag.
Kind thick cut for steak tartare, no?
Wtf
Longest no cook ever?
I’m sorry bro but that looks way to juicy
Dude just put the meat on the hot.
Your kids are either lying or are in the 0.01% of kids that like extremely rare meat. Most kids hate rare meat, especially THIS rare. Give them something a kid would eat, they don't care about fancy cooking methods or have a pallet for taste.
I should call her.
I think your grill only wrote a strongly-worded letter to this steak but never actually met it in person.
I’d sit down and eat that!
Moo.
Looks good. Coast to coast pink!
“Moooo” - idk, your dinner probably
All jokes aside I think there’s a chance a skilled veterinarian can revive this cow.
This isn’t rare, and it isn’t even legendary. It’s unique.
Did you forget to cook it?
Any decent chef will tell you you don't even want to let those things touch the grill. Make it dryer than a fart. What you wanna do: pan sear both sides, finish her off in the ovens.
Dr. Maillard Rotisseries in his grave🧐
Epic troll post
Sheesh!!
Is that cooked?!
i think u forgot to cook it
A good vet could get that thing walking again
Eating this will give you a rare genetic disease.
Why?
You herded it onto that plate for a tick injection, right?
I was confused as to how this was cooked, saw the subreddit and got even more confused.
da fuq is that
Cooking it would help. Like to see my meat look like food and no longer animal
It's fuckin raw
A well trained veterinarian can still save the cow this came from
SV more than 2 hours under 130 is not a good idea from a good safety standpoint. You're putting your family at risk and it won't even taste good.
Too many different methods, best to limit yourself to know more than two, a cook/heat up one, and then a finishing one like the grill. The addition of sous vide here for me is way too much effort and at that point I’d just give up. My pellet grill and regular grill are right next to each other for exactly this reason.
This entire thread is such a mess-I’m commenting so I can come back..you are guys are awesome.O.P ..first the steak,then the bacon fat and now insulting the poors. I think you’re winning Reddit.😂stay strong sir
Yes this was ridiculous.
Way to much for a sirloin steak. Yikes
Man this subreddit sucks. Dude is sharing his experience and everyone is just being a fucking shitbag.
Sorry OP. I'd eat that shit. I think you need more of a sear on that shit though. And if I were you I'd skip the sous vide portion.... Lots of extra work for no real benefit.
Yeah. I didn't really explain well. The sous vide didn't add any benefit. It just held it at temp until dinnertime. Also, I don't find sticking a roast in a bag to be anymore effort than wrapping it in tinfoil. But I sous vide so much that it takes maybe 90 seconds for me to have that up and running.
I prefer to sous vide then smoke and finish with a sear. It’s way easier.
There is a lot of debate on this. I find the smoke flavor penetrates more smoking first. But you sacrifice on the crust. Except, I am using an electric pellet smoker and that just doesn't get a good crust on it. So here we are. Usually I just grill it (like I did here) because I use my grill about 4 out of every 5 days. It's like turning in the stove.
Looks delicious. Ignore everyone else.
Mmmmmm that looks sooo good
Looks juicy!
Ahh no, it may be unpopular but I love a good sear on both sides with a bit of blood in middle 👌
Looks wonderful
1 missing reply
Sorry you’re getting roasted, unlike your steak