Chateaubriand steak with lemon grilled peppers and green beans. Might be the best steak I've ever made. Flipped the script this time and stuck it in the oven first and then seared. Might do this from now on.

Edited April 3, 201412 yr by crappyjones123

Looks good, CJ!

Looks very good CJ.

I cooked it at 350 for 15 minutes in the oven. Then maybe 15-20 seconds on each side on a hot grill pan. 

What's the advantage of lower temperatures?

Breakfast for dinner! Chorizo & eggs with corn tortillas and a Lagunitas Undercover Shutdown Investigation

Interesting. I think the lowest my toaster oven goes is 250 maybe. The range oven probably 300. How long would you suggest cooking the steak at 250 for? 

http://www.seriouseats.com/2013/12/the-food-lab-redux-perfect-prime-rib-for-the-holidays.html?ref=sidebar

 

I would eat that prime rib!

 

Breakfast for dinner! Chorizo & eggs with corn tortillas and a Lagunitas Undercover Shutdown Investigation

 

Approved!

Mentally I couldn't get over seeing that much pink. I guess I'll have to give it another try sometime. We went to some super fancy place while visiting Niagara Falls and it looked almost exactly like the picture. I asked the chef to throw it on the grill just for the grill marks even though he kept trying to convince me it was fully cooked and safe to eat. I guess I don't mind the pink as much as I mind the lack of a crust. 

Hmm, never thought of the toaster oven... that is a good idea.  Ours does around 150 - that is probably a little low though. 

Suggestions for inexpensive meat thermometer Jacob? I have one at my parents home but I left it there because it was rather shitty.

Analog stick thingy was what I have at my parents place. Will grab it over the weekend. Have cast iron pan. I did get lucky but as you mentioned the 350 in the oven did dry the surface out well. Next time I won't use the grill pan but a flat cast iron pan which should get hotter too. I don't care for grill marks but for a nice crisp crust all around instead of just where the grill marks are.

Every time I have used foil the steak has come off soggy as it basically just boils. However every time in the past I seared first before putting it in the oven which might have tightened the fibers and squeezed it out juices which collected in the foil.

I misread the scale on the toaster oven - it does go down to 150F and has a "min" setting but don't know what that temperature is. How long do you cook the steaks in your sous vide contraption at 120? Just trying to get an idea as to when to start checking the temperature. I don't want to keep opening and closing the door to the oven. I'll try it at 150 next and then sear afterwards on the cast iron pan. Another thing I need to get from home. 

Debbie's meatloaf with sous vide mashed potatoes and glazed carrots. The potato texture was not quite right but with garlic, onion and herbs de Provence, the flavor was good. Interesting try with veggies.

I need to get on this sous vide train!

Tasty and colorful Fish Tacos

(The first went before the piccy)

Hot from the trucks ...

Food Trucks FTW, Grahame.  But, what, no ice cream?  No bacon?  You need to step up your game, sir.  

Game raised?

Fax on extreme ... what, no receive?  Step it up, people.  Daddy's starving here.

Duck Salad Sandwich

In the dark?

It helps with digestion Grahame.

 

Dry aged rib eye with wild mushrooms alongside Samuel Smith's Organic Cider (apple) - first bear I have actually liked. 

Half pound dry aged burger and duck fat fries from El Gaucho.

 

Went to Lunchbox Laboratory with a friend.  Split a Katsu Fried Robert, which is Katsu Fried Churken (chicken/turkey), Ginger Soy Teriyaki Glaze, Bruleed Pineapple Slices, Spam, & Pineapple Mayo, and then had a Dork burger, which is House blended duck & pork patty, Monterey jack cheese, lunchbox onions, garlic mayo.