(Part 3) Top products from r/steak

.. in 2013, a few months after the divorce, about this time of year I bought myself a present that I am still very happy with. Everyone who see's them/uses them comments positively. I went back to my amazon cart and got exact links to the products to make sure I was describing exactly what I got.

I left most of my good kitchen knives behind when we separated, and needed to replace them. as a single guy, I have no use for "pretty" kitchen gadgets and what-nots. I also did not have thousands to spend on the things I needed, but I was adamant I wanted good stuff. Stylish is fine, but functionality trumps all.

on my list was two of these, (knife blocks)

http://www.amazon.com/gp/product/B004X6M97O/

8 of these (mora knives.. cheap but awesome)

www.amazon.com/gp/product/B004ZAIXSC

and 8 of these - (kershaw knives - slightly more pricy, but damn good)

www.amazon.com/gp/product/B0009VC9YA

..
Of course, it could easily be halved by only picking one style of knife.. read the product reviews on your own. both of those are fine blades, regardless of pricing/marketing.

Best self gift to myself in years. Use them every day and love them.
oh yeah -- not affiliated with any of the above companies..

How are you cooking? I'm mostly familiar with sous vide, but it has some similarities with reverse searing. I use a powerful butane torch to finish my steaks and burgers. My dad, when he has some extra hands around, does a combo with a super hot butter filled cast iron. One person torches the top and the other bastes with the butter, but I think this is more complicated than needed. I'm very happy with just a torch. I use https://www.amazon.com/Blazer-GT8000-Shot-Butane-Torch/dp/B000NCZU0A

I use the torch for dabbing too, it's very well made.

Flipping multiple times will help that issue with burnt edges but no crust in certain spots - as will adding more oil. I use avocado oil. The oil helps to transfer heat; if part of your steak has no crust it's probably because it was not exposed to the same heat as other areas, ie it wasn't touching oil.

Unfortunately it's tough to make 4 steaks at once with one cast iron. If you have access to a grill; I'd suggest a reverse sear finishing on the grill OR I like to use a cast iron pizza pan for multiple steaks.

As for the temperature take several readings from different areas and defer to the lowest. If the issue persists, get a new thermometer.

If you need to get 4 steaks ready, you can always reverse sear in the oven (lowest possible setting for 1-2 hrs depending on thickness), bring them to like 115-120, take them out, sear them quick (one by one), and back in the oven all together to warm them slightly (monitoring temp). Could even broil them for a couple mins right before serving. Regardless, if you're searing them separately, the steaks will be slightly different - but you can minimize that by a super hot, super quick sear while relying on slow heat to cook the inside.

My pan is a Matfer Bourgeat Black Steel Round Frying Pan, 11 7/8"

It's 100% amazing. I love this thing and I use it almost every day. By far the best fry pan I've owned. Would mostly definitely recommend it.

> I've found that when I've used that procedure in the past, I've ended up with overcooked steak...

A digital probe thermometer is a godsend for this. I sear my steak for ~90-seconds per side in grapeseed oil, put a pat of Ghee onto the steak, and then toss the steak into my 250º oven for ~20-minutes with the probe thermometer set in it set to 145º.

Perfectly cooked, perfectly delicious steak.

Nice. You are going to love it. If you are only ever doing 1 or 2 steaks a bigger pot should work out fine for your sous vide. I needed to cook up to 6 steaks at once and opted for a [cambro-like container] (http://www.amazon.com/Rubbermaid-Commercial-FG631200CLR-Space-Saving-Container/dp/B000R8JOUC?ie=UTF8&psc=1&redirect=true&ref_=oh_aui_detailpage_o03_s00) and [lid] (http://www.amazon.com/Rubbermaid-Commercial-FG652300WHT-Lid-SSC/dp/B000VAUFD6?ie=UTF8&psc=1&redirect=true&ref_=oh_aui_detailpage_o03_s00)

That helps whenever I want/need to use my Anova. Some people use a cooler and I understand that line of thinking, especially if you are using it for long periods of time as it is more energy efficient. I just could not find a cooler that I would have been able to attach the Anova to so I went the route that I did.

See my other posts in this thread, but to sum it up: Shun knives are considered a joke by serious cooks.

The 600$ Shun is trying to charge students for that selection of knives is a rip off. No one needs more than 2-3 knives for at least the first couple years of their career, which will be spent doing basic prep and line cooking. You won’t be doing any butchering or specialized work till further on anyways.

And when you do, do your research and buy them piece by piece. At that point you’ll be working with and learning from more experienced chefs who will be more than happy to point you in the right direction.

Here’s a suggestion to get you started:

8” Chefs knife

Paring knife

Bread knife

Ceramic Honing Rod

knife roll

peeler

All of this can be had for around a 1/3 of the price Shun charging and I guarantee you these tools will serve you way better.

any kind of Borsari


http://www.amazon.com/Borsari-Seasoned-Salt-Original-Blend/dp/B000144GWS

Stuff is absolutely incredible tasting.

Edit:

http://www.amazon.com/Borsari-Cracked-Peppercorn-Blend/dp/B00JOPIODC

This is the best kind for steaks, I have it right now and completely coat my steaks in it because I love peppercorn

I love my Hawaiian lava salt. I got it on Amazon for a really good price. A little goes along way.

It's a Camerons smoker. It uses the smaller smoking chips, sometimes called sawdust. It's no good for low & slow barbecue, but it's great for a lot of other uses. I use it mainly for vegetables such as onions and garlic, but you can also season and smoke burgers, steaks, chops or chicken breasts for 10 minutes, then finish in a pan.

I have this torch and use MAPP fuel. I would recommend:

• Pat all of the surface dry; as dry as you can get it,
  
• Brush a thin layer of butter to cover the entire surface (for bonus points, throw some goodies into the butter (shallots, garlic, thyme, etc.) while melting it),
  
• Keep the flame moving at all times,
  
• Hold the flame such that the very tip is touching the surface of the food,
  
• Do multiple passes, instead of trying to get it dark the first time you visit a spot.

This price is directly lower down from $25 to $15.99. The price will back to $25 soon. Now is new product period. Hurry up guys.😂😂

It is super simple. Anova even has an app so you can monitor your cooker while you are in another room. They are on sale right now which is why I pulled the trigger.

anova precision $155 w the code SPRING25

12 qt container $24.95

container lid $11.08

apparently you can also just float ping pong balls on the top as well - having a lid insulates and slows the water evaporation

cheap adjustable rack to keep the meat in place $13.21

vacuum sealer $69.99

but for this you can just use freezer bags and water displacement to get a similar outcome

I generally do a ton of kosher salt and fresh cracked pepper or this if I'm feeling fiesty and let it sit open, overnight in the fridge so it can dry brine....really the only way to get the flavor to penetrate deeply in these giant cuts of meat.

https://www.amazon.com/gp/product/B000K6Z22U/

What do you guys think about this as a good option?

http://www.amazon.com/gp/product/B0009JKG9M/ref=ox_sc_act_title_1?ie=UTF8&psc=1&smid=ATVPDKIKX0DER

I think he means a grill pan ala link

I believe there's a lot more to flavour than fat - and also, what gives the fat flavour!

This book has a lot to say about it - https://www.amazon.com/Steak-Search-Worlds-Tastiest-Piece/dp/0143119389

https://www.amazon.com/dp/B000WU7PWO?ref=ppx_pop_mob_ap_share