tag:blogger.com,1999:blog-2948402262097596188.post7033557642035671402..comments2023-10-30T08:08:51.340-04:00Comments on Aspiring Culinarian: My Ultimate SteakTeddy Devicohttp://www.blogger.com/profile/16017895021196111287noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-2948402262097596188.post-68085482387488825932011-05-22T13:04:04.540-04:002011-05-22T13:04:04.540-04:00For steaks I like bone on cuts because the bones g...For steaks I like bone on cuts because the bones gives off a very good flavor and is also visually appealing.Teddy Devicohttps://www.blogger.com/profile/16017895021196111287noreply@blogger.comtag:blogger.com,1999:blog-2948402262097596188.post-35409925478953256722011-05-22T12:59:06.374-04:002011-05-22T12:59:06.374-04:00Interesting post. Do you prefer bone-in steaks or ...Interesting post. Do you prefer bone-in steaks or de-boned steaks?<br />MattAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-2948402262097596188.post-57044657508308508122011-05-20T18:09:05.751-04:002011-05-20T18:09:05.751-04:00Thanks! Steak cooked Sous vide then seared never f...Thanks! Steak cooked Sous vide then seared never fails. Only if I had an immersion circulator or a sous vide supreme....Teddy Devicohttps://www.blogger.com/profile/16017895021196111287noreply@blogger.comtag:blogger.com,1999:blog-2948402262097596188.post-10734970018734713382011-05-20T17:05:34.419-04:002011-05-20T17:05:34.419-04:00For me the perfect steak is cooked sous-vide, till...For me the perfect steak is cooked sous-vide, till buttery. I like skirt steak and flat-iron, but rib eye kicks ass. Great post Teddy.Lucashttps://www.blogger.com/profile/03253296578023652467noreply@blogger.comtag:blogger.com,1999:blog-2948402262097596188.post-18762658866333080702011-05-19T06:24:01.463-04:002011-05-19T06:24:01.463-04:00When I let it rest the temperature rises about 8-1...When I let it rest the temperature rises about 8-12 degrees to around 130.Teddy Devicohttps://www.blogger.com/profile/16017895021196111287noreply@blogger.comtag:blogger.com,1999:blog-2948402262097596188.post-4634789203129503712011-05-18T23:51:12.971-04:002011-05-18T23:51:12.971-04:00What kind of doneness do you normally aim for? 120...What kind of doneness do you normally aim for? 120f is pretty rare, but I guess it keeps cooking after you take it of the heat. What temperature does it normally end up at?Anonymoushttps://www.blogger.com/profile/13623470333123963729noreply@blogger.comtag:blogger.com,1999:blog-2948402262097596188.post-79155290171993812902011-05-18T22:48:19.107-04:002011-05-18T22:48:19.107-04:00Thank You!!Thank You!!Teddy Devicohttps://www.blogger.com/profile/16017895021196111287noreply@blogger.comtag:blogger.com,1999:blog-2948402262097596188.post-58967208105057650432011-05-18T20:29:52.946-04:002011-05-18T20:29:52.946-04:00Teddy, I am so impressed how you know so much at a...Teddy, I am so impressed how you know so much at a young age. Keep it up, you are very inspiring. BTW steaks looks great!Anonymousnoreply@blogger.com