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Old 04-01-2012, 12:00 AM   #31
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Which website is that? I'd like to read up.
Telling ya, this is the best method I have ever had, and used. Super easy, no muss no fuss. If you give it a try, I promise you will do it again, and again.

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Old 04-01-2012, 12:12 AM   #32
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Which website is that? I'd like to read up.

Hog's Breath Cafe - PRIME RIB STEAK
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Old 04-01-2012, 12:16 AM   #33
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Grilling a piece of standing rib roast(it's only Prime Rib if rated Prime), is kinda just silly. . .just order a ribeye/Delmonico.

18hours also seems silly for roasting a rib roast, seriously.

Is this a plug for the restaurant? Bumping a thread from 3 years ago and all . . .
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Old 04-01-2012, 12:19 AM   #34
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Is it the acid in the marinade that makes the beef tender? Would you suggest soaking the meat in white vinegar the night before cooking?
Yes....acids will make meat tender, if left too long tho the meat then becomes "mushy", fork tender? Yes, but to some inedible. Soaking ANY meats in straight vinegar would end up . I have "Round" steaks available here in my market too, they are simply eye of round roasts cut into thickish slices, IMO only good for a pepper steak sort of thing.

I have never heard of "slow cooking" a steak. And it seems to me anyway, to be a set-up for diisappontment. The best thing to do with a minimally marbled piece of steak is to either do a hard and fast "sear n serve" as was suggested already. Or buy the whole roast, and do a slow even braise in the oven. If you are cooking just for yourself, leftovers can be made into a filling for tacos, shredded for sammies or chili or diced up and added to a beef soup.
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Old 04-01-2012, 01:47 AM   #35
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Once in a while when we are away from the house all day I vacpak a rib eye with any herbs and or marinades. I set my old chip fryer to its lowest temp about 55c and leave them in the water for 8 hrs +or- a few hrs. They come out looking like crap but you just mark then on a hot skillet. They do tend to come out any where between rare and medium
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Old 04-01-2012, 03:37 AM   #36
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pretty cool, bolas. i've heard of but have never tried a sous vide steak.
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Old 04-01-2012, 04:34 AM   #37
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Slow cooking a steak? Said steak ends up "boiling" itself. It may have been a steak before, but it wasn't afterwards.
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Old 04-01-2012, 09:59 AM   #38
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I suppose you can sous vide a steak to 120F for 18 hours then quickly sear it on the grill or in a skillet but there are much easier ways to cook a steak.
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Old 04-01-2012, 10:15 AM   #39
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18hours also seems silly for roasting a rib roast, seriously.
Not if it is an 18 lb roast and you use the 500F for 5 minutes and 200F for 1 hour/per lb method. I would never slice and sear though. That would over cook for my taste.
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Old 04-02-2012, 03:53 AM   #40
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I suppose you can sous vide a steak to 120F for 18 hours then quickly sear it on the grill or in a skillet but there are much easier ways to cook a steak.
I sorta agree M. I would like to try taking the pouch out of the water bath and "shock" it in iced water then store inthe fridge for a few days to see if it come up rare still when you have marked it.
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