So my buddy bought a meat package from some traveling meat guy in his neighborhood.
Said buddy gives me two of the "T-Bones" and asks if I'll cook them for us since I cook such great steaks.
I'd normally sous vide my steaks, but I buy normal sized meat. These Friggin Golden Corral lookin' things are like 3/4" thick at the bone!
Would you guys bother wasting the electricity to sous vide them? Or just throw them directly on the gas grill?
Dinner is tonight. At least we'll have edible baked potatoes.
by Sm1throb
18 Comments
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bruh those aren’t even minute steaks, those are 30 second steaks.
You’re gonna need a flamethrower to sear these quick enough without overcooking 😂
Not a sous vide situation at all. I’d keep those as cold and dry as possible before throwing them into the hottest pan/grill you can manage. Otherwise they’ll be overcooked long before you get a decent crust on them.
If you breathe on it hard enough that should get them to a nice mid rare! In all seriousness I would just hard sear both sides and it’ll probably already be medium, I also know nothing about cooking skinny steaks
I got scammed like this by a traveling meat salesman, too. And the meat was heavily oxidized and tasted terrible. Never again! My no soliciting sign is my prized possession now.
I grew up with a local restaurant that special ordered thin T-Bones from the local butcher like that. It was a blue collar restaurant (think: red plastic pizza parlor cups and pressed wood salad bowls) that would be packed at 5pm because the local farmers would get their supper after a long day of work. They cooked their thin T-Bones on a hot griddle with a Johnny’s style of seasoning and served them with fries or hashbrowns topped with brown gravy. It wasn’t fancy, but I still crave one of those steaks over an expensive steakhouse offering. Maybe instead of sous vide, go old school comfort food.
There’s a way to do this well but it’ll take a while. Season them, freeze them, then sear the shit out of them in deep oil so the bone doesn’t mess up the contact with the oil, then sous vide them, then you can give them a final quick (like 30 seconds) sear to refresh the crust. But it works well since the frozen core will prevent overcooking
“Traveling meat guy” sure is one way to refer to a booty call
Sincerely appreciate all the input. I’m gonna forgo the sous vide and just throw them on the grill. If they end up tasting like I suspect they will, I’ll blame it on “Mr. Meat, where the T-Bones sure are Sweet”
You guys are awesome.
Never buy anything at your door
Pro tip: always ask the travelling meat guy the cost per pound. They frequently bait and switch by quoting cost per steak, no one gives a shit about that, it just lets them hide this kind of BS.
I think your buddy respects your cooking talent and wants to help cook plus learn from you. I say cook that t-bone with care and love using your sous vide.
What if you stack the t-bones as you sous vide them to build a pretend 1.5 inch steak? I think your buddy wants to learn. Either that or he’s trying to get a commission if you buy meat from the traveling guy. lol
The steaks appear to be decent quality and something that could benefit from your sv then sear method
I appreciate the crosswise wire rack – they really are great if you haven’t got some.
Great for drying surface of meat like this before searing but also just cook crappy food that you’d normally have to flip.
Pan sear those bad boys
Sigh, when did the average American start needing 3lbs of meet a day?
“Traveling meat guys” LOL. So unreliable.
Why were they purchased in the first place???