The garlic is granulated, I presume?
Iâd be interested in hearing exactly how you make that salt, Bill.
Actually, no. I start with the real dealâŚfreshly peeled cloves.
Well thatâs ok, youâre still learning. Eventually youâll migrate to the good stuff.
Infused Sea Salt Instructions
1 Container Costco Sea Salt
1 Bunch Fresh Thyme
3 to 4 Large Lemons
1 Large Head Garlic
- Preheat oven to 180 to 200 deg F
- Pour salt into a 12 inch sautĂŠ pan
- Remove leaves from thyme stems and add to salt
- Zest the lemons and add to salt
- Juice the lemons and reserve
- Peel garlic cloves and use a MicroPlane grater/zester to finely grate the garlic. Add to salt.
- Mix well and place into the preheated oven.
- After 30 minutes remove the salt from the oven and pour into a large heat proof bowl. The salt should now have clumps in it where it is drawing moisture from the fresh products. Use a wooden or silicon spoon to break up the clumps and mix well. Sprinkle with a little of the reserved lemon juice and return to the oven. Repeat two to three times until the garlic and thyme are completely desiccated.
- When completely cooled down, put the salt into a mortar and pestle and grind all the large clumps down. I use a medium mesh sieve to sift the salt and then grind to a uniform grain size, but that is my OCD kicking in.
Variations can be lime/habanero, rosemary/lavender/garlic, etc. Very easy way to bring an extra dimension to your salting.
Looks like a roast. Ban!
Ban? I always put Tri-Tip cooked on a grill in the Steak category myself. I guess it is a California thing.
getting ready to drop a flannery porterhouse and fillet in the sous vide. I tried the last ones on the grill and want to try this method.
Going to cook at 120 and finish on my cast iron griddle thats ridged.
Cooking in the bags they came in just to see how that goes.
EDIT:
Finished the steak and definitely came out juicy. I think I like the grill method better. Next time if I try this again I will cook to 110 and try and keep the steak rarer. to get a good sear in the pan took the temp (after rest) a bit higher than I like.
Mark,
My only advice, as Iâve done that before, is to go a little higher - youâll have a hard time getting the center up over that 120 on a griddle.
Also, I do strongly advise letting those proteins rest overnight and having them for dinner tomorrow. Iâve found superior experiences with sous vide proteins this way (other than fish and shellfish).
I guess this is the best thread to get a non-scientific answer to the following question:
Which of the following wines should we open with our steak dinner tonight?
'05 or '07 Col Solare (Washington, Columbia Valley), '98 Château La Gomerie (Bordeaux, Libournais, St. Ămilion), '10 M. Chapoutier CdP Croix de Bois (Southern RhĂ´ne), '10 Rhys Pinot Noir Alpine (or Horseyard), (California, SF bay area)
Iâm beginning to think acid helps with the fattiness of a well marbled steak rather than tannin, so I might go for the Rhys. It also depends which cut it is and how youâll be seasoning it.
Recently got the cooking of the RibCap correct for me!!
2hrs@140 and seared @650F
Paul, that looks to be about 99.975% perfect.
What you need is some white truffle compound butter to push it over the top.
It might just be the color settings on my computer, but your steak looks like it still might be alive.
Bill- Is that your De Buyer mineral pan? Is is becoming nonstick?
I am in my 4 coating of flaxseed oil and baking for one hour at 500 degrees and my pan is brown all over
Yup. Non stick after only a couple uses.
I thought I was done with mine, but after using it the first time the flaxseed coating kind of scraped off with gentle sponging and gentle blue nylon scrub (the nonstick safe kind).
I am doing the seasoning again but now at 550F, and now the coating looks BLACK instead of brown, which I hope will make a difference, or Iâll give up and throw my debuyer pan across the street at the yapping dog.
IMO, coconut oil is far superior to flax seed oil in seasoning.