Wagyu or Kobe steaks

[LPS]

Would love to sear one of those babies. 

[delcecchi]

Sous vide is consistent and accurate low heat.   So he just said to sous vide.  Only sear at the end instead of the beginning.

[Rebel SS]

No he didn't. Yer goin 'backwards. Souse vide AFTER searing? Ya, that makes sense. You'll end up eating lukewarm meat instead of a sizzlin' steak. Some folks know how to cook a steak perfect every time without screwin' with it for half an hour. Why you'd want to jack around with all that stuff instead of going  from grill to plate is beyond me.

[glenn57]

Boys.... Boys!! can't believe a thread about way over priced hunk of meat is in it's 4th page!

[Rebel SS]

I'm just trying to eddycate Delmar so he won't spend half the dinner hour fudging up a good steak in a bag!    Now, why don't YOU go can some of yer GREEN BEANS? Get 'em all soused up and tender! 

[LPS]

Meat Glenn, it's all about meat.   

[delcecchi]

I'm just trying to eddycate Delmar so he won't spend half the dinner hour fudging up a good steak in a bag!    Now, why don't YOU go can some of yer GREEN BEANS? Get 'em all soused up and tender! 

Your guy said to sear and then cook slow.  Sous vide method is to cook slow to desired doneness, then sear at the end.  I guess my wording was clumsy. 

[Rebel SS]

But Delmar, that's how I do my steak on the grill!!!! Notice the nicely seared outside, and the perfectly juicy inside!  Perfection every time!!!! 

[attachment deleted by admin]

[glenn57]

Meat Glenn, it's all about meat.   

OK i get it!!!!!!! think Del and Reb need a group hug and cook out there differences!!!!!!!!!!!!!!!

[Rebel SS]

I ain't got no differences! Del is just resistant to the proper cooking methodology of a steak! Oh, say Glenn:   

[glenn57]

I ain't got no differences! Del is just resistant to the proper cooking methodology of a steak! Oh, say Glenn:   

tsk....tsk..........tsk.............happy friday buddy!!!!!!!!!!!

[Rebel SS]

You too, Queenie!       

[delcecchi]

I ain't got no differences! Del is just resistant to the proper cooking methodology of a steak! Oh, say Glenn:   

The methodology is the same.  Only difference is you have to time everything perfectly.  I can sit around and not worry.   Sear at last minute when I am good and ready. 

[Rebel SS]

Oh, Mr. At Leisure. Isn't that a union thing? 

[delcecchi]

Oh, Mr. At Leisure. Isn't that a union thing? 

Nope it is a work hard for 50 or 60 years and then relax thing.   I don't do the split second thing anymore if I can help it.   Miss by a minute or two and your expensive meat is overdone. 

And with sous vide I can make it exactly how I want it, without concern about how hot the fire is or timing to the second.   That is one reason fine restaurants use it.   

Go ahead with the little bit of properly cooked meat surrounded by a layer of gray overcooked dried out meat, if that's what you like. 

[Rebel SS]

Can't. Never had dried out overcooked meat before. I've always known how to grill a steak properly. Hmmmm...The SCA does theirs the same way I do mine, and recommends 128-130* at pull off.  Seems I mentioned earlier I pull mine at 130*. 

[delcecchi]

SCA?   Society for Creative Anachronism?