# \#steak **URL:** https://community.anovaculinary.com/tag/steak/14.md [Latest](https://community.anovaculinary.com/latest.md) · [Categories](https://community.anovaculinary.com/categories.md) · [Tags](https://community.anovaculinary.com/tags.md) --- ## [Chuck / Top Blade Steaks 28h @ 132F - dry AND chewy!?](https://community.anovaculinary.com/t/chuck-top-blade-steaks-28h-132f-dry-and-chewy/599)
**Author:** [@Brazoragh](https://community.anovaculinary.com/u/Brazoragh)\ **Replies:** 10\ **Last updated:** [January 2, 2021, 11:56am UTC](https://community.anovaculinary.com/t/chuck-top-blade-steaks-28h-132f-dry-and-chewy/599 "2021-01-02T11:56:45Z")
After having a vegetarian visitor for 3 weeks, I was finally able to use my new Precision Cooker with meat. So I bought some "Choice Top Blade Steaks" from my local Kroger. I guess they took some Chuck, divided it into s… --- ## [Maple Leaf Corned beef](https://community.anovaculinary.com/t/maple-leaf-corned-beef/760)
**Author:** [@Helen](https://community.anovaculinary.com/u/Helen)\ **Replies:** 3\ **Last updated:** [April 8, 2018, 10:15pm UTC](https://community.anovaculinary.com/t/maple-leaf-corned-beef/760 "2018-04-08T22:15:24Z")
I have cooked several chefsteps corned beef/pastrami including brining. I bought a MAple Leaf cored beef brisket and despite bad reviews thought it was pretty good. Bad reviews elsewhere but I am happy:) --- ## [64oz Tomahawk Ribeye](https://community.anovaculinary.com/t/64oz-tomahawk-ribeye/6557)
**Author:** [@colewagoner](https://community.anovaculinary.com/u/colewagoner)\ **Replies:** 4\ **Last updated:** [May 2, 2017, 3:21pm UTC](https://community.anovaculinary.com/t/64oz-tomahawk-ribeye/6557 "2017-05-02T15:21:43Z")
64oz tomahawk ribeye, dry-brined overnight with kosher salt in the fridge. Cooked in the Anova for 4 hours at 129. Post-bath, got a good dusting of Meat Church Holy Cow before tossing on the Akorn Jr Kamado for about 90 … --- ## [A Steak Question](https://community.anovaculinary.com/t/a-steak-question/4152)
**Author:** [@john.jcb](https://community.anovaculinary.com/u/john.jcb)\ **Replies:** 11\ **Last updated:** [January 14, 2017, 2:27pm UTC](https://community.anovaculinary.com/t/a-steak-question/4152 "2017-01-14T14:27:09Z")
I have cooked many steaks to medium rare then quickly seared them. These turn out pretty well but I would like to get a better sear. I want to end up at medium rare. Here is my idea. Follow the time and temperature for … --- ## [Roast Beef 4kg Cooking Time and temp](https://community.anovaculinary.com/t/roast-beef-4kg-cooking-time-and-temp/3084)
**Author:** [@korgo](https://community.anovaculinary.com/u/korgo)\ **Replies:** 2\ **Last updated:** [December 17, 2016, 4:22pm UTC](https://community.anovaculinary.com/t/roast-beef-4kg-cooking-time-and-temp/3084 "2016-12-17T16:22:33Z")
Hi people, I just got my Anova Precision Cooker a couple of days ago and so far made chicken breast (on the bone), burgers, short ribs, veal steak, beef shoulder steak... all good, all great! Got myself a large 13L p… --- ## [Strip loin roast time & temp question](https://community.anovaculinary.com/t/strip-loin-roast-time-temp-question/2893)
**Author:** [@lenlewandowski](https://community.anovaculinary.com/u/lenlewandowski)\ **Replies:** 3\ **Last updated:** [December 12, 2016, 6:05am UTC](https://community.anovaculinary.com/t/strip-loin-roast-time-temp-question/2893 "2016-12-12T06:05:30Z")
I will be cooking a 3 1/2 pound strip steak roast tomorrow. It is prime grade. Looks to be about 2 1//2 inches by 6 inches. I will finish in a pre-heated cast iron skillet outside on the grill to get some nice color a… --- ## [Ribeye Piece - 27,8oz](https://community.anovaculinary.com/t/ribeye-piece-27-8oz/822)
**Author:** [@mrodcan](https://community.anovaculinary.com/u/mrodcan)\ **Replies:** 7\ **Last updated:** [November 18, 2016, 3:30am UTC](https://community.anovaculinary.com/t/ribeye-piece-27-8oz/822 "2016-11-18T03:30:19Z")
Hi!, I just got my Anova Precision Cooker last week and started experimenting with different types of protein. At this time I have a Ribeye that has been "dismembered" I put some bacon sliced and glued with Activa GS. N… --- ## [My Sirloin Steak Experience](https://community.anovaculinary.com/t/my-sirloin-steak-experience/434)
**Author:** [@john.jcb](https://community.anovaculinary.com/u/john.jcb)\ **Replies:** 6\ **Last updated:** [November 14, 2016, 2:50am UTC](https://community.anovaculinary.com/t/my-sirloin-steak-experience/434 "2016-11-14T02:50:47Z")
Last Sunday I cooked a sirloin steak for our dinner. Originally we were going to have a late lunch around 2 PM so I put the vacuum sealed bags of steak in a 135°F bath a little after 12 PM. They were not overly thick may… --- ## [Amazing dry aged new York strip aged 90](https://community.anovaculinary.com/t/amazing-dry-aged-new-york-strip-aged-90/820)
**Author:** [@Hunter30](https://community.anovaculinary.com/u/Hunter30)\ **Replies:** 3\ **Last updated:** [October 20, 2016, 4:25pm UTC](https://community.anovaculinary.com/t/amazing-dry-aged-new-york-strip-aged-90/820 "2016-10-20T16:25:42Z")
\[IMG\_20160927\_184809\] --- ## [Cooking multiple Steaks](https://community.anovaculinary.com/t/cooking-multiple-steaks/396)
**Author:** [@john.jcb](https://community.anovaculinary.com/u/john.jcb)\ **Replies:** 6\ **Last updated:** [April 26, 2016, 9:18pm UTC](https://community.anovaculinary.com/t/cooking-multiple-steaks/396 "2016-04-26T21:18:10Z")
When the family was over for a steak dinner I knew they would want 3 different levels of doneness. Medium Rare, Medium and Well Done. Having only one Anova here is what I did. First I sealed each steak in its own bag an… --- ## [Enhance flavor of my ribeye](https://community.anovaculinary.com/t/enhance-flavor-of-my-ribeye/742)
**Author:** [@nbmartin](https://community.anovaculinary.com/u/nbmartin)\ **Replies:** 7\ **Last updated:** [April 18, 2016, 10:47pm UTC](https://community.anovaculinary.com/t/enhance-flavor-of-my-ribeye/742 "2016-04-18T22:47:39Z")
Cooked first steak today and was totally blown away how great it turned out Just like they said it would. But the ribeye didn't have the flavor I'd hoped for .I salted and peppered, and put a garlic clove in before cooki… --- ## [First Bottom Round Roast](https://community.anovaculinary.com/t/first-bottom-round-roast/739)
**Author:** [@brewer65](https://community.anovaculinary.com/u/brewer65)\ **Replies:** 6\ **Last updated:** [March 25, 2016, 6:21pm UTC](https://community.anovaculinary.com/t/first-bottom-round-roast/739 "2016-03-25T18:21:09Z")
I'm getting ready to do a bottom round roast, 1.64 lbs. at 149 for medium rare. I'm thinking at least 24 hours if not 48. My understanding is you can't over cook with sous vide, I hope. --- ## [I cooked a chicken breast and a steak at the same time for 1 ½ hours at 150f my chicken is slightly](https://community.anovaculinary.com/t/i-cooked-a-chicken-breast-and-a-steak-at-the-same-time-for-1-hours-at-150f-my-chicken-is-slightly/734)
**Author:** [@Meemeetx](https://community.anovaculinary.com/u/Meemeetx)\ **Replies:** 5\ **Last updated:** [March 22, 2016, 1:40am UTC](https://community.anovaculinary.com/t/i-cooked-a-chicken-breast-and-a-steak-at-the-same-time-for-1-hours-at-150f-my-chicken-is-slightly/734 "2016-03-22T01:40:38Z")
Pink is it ok to eat? --- ## [Dry Steak](https://community.anovaculinary.com/t/dry-steak/95)
**Author:** [@oclemon](https://community.anovaculinary.com/u/oclemon)\ **Replies:** 11\ **Last updated:** [March 4, 2016, 9:13pm UTC](https://community.anovaculinary.com/t/dry-steak/95 "2016-03-04T21:13:10Z")
So I eagerly tested out my new Anova cooker with some basic 1" thick shoulder steaks. Using conventional methods (quick sear, then finish in the oven at low heat, then rest), I get a very tender, juicy steak. It requir… --- ## [Cooking steaks with fat](https://community.anovaculinary.com/t/cooking-steaks-with-fat/28)
**Author:** [@tonydav](https://community.anovaculinary.com/u/tonydav)\ **Replies:** 19\ **Last updated:** [February 28, 2016, 12:56pm UTC](https://community.anovaculinary.com/t/cooking-steaks-with-fat/28 "2016-02-28T12:56:28Z")
I cooked a 2" bone-in rib-eye on the weekend. I have a sous-vide supreme (so I'll have 2 when my Anova turns up :). Set to 55C for around 3 hours. Then flame charred on my grill. Was great - almost. The rib-eye had… --- ## [Big ribeyes and homemade Strawberry soda cocktail Sous Vide Anova style](https://community.anovaculinary.com/t/big-ribeyes-and-homemade-strawberry-soda-cocktail-sous-vide-anova-style/698)
**Author:** [@phrank02](https://community.anovaculinary.com/u/phrank02)\ **Replies:** 2\ **Last updated:** [January 16, 2016, 5:17pm UTC](https://community.anovaculinary.com/t/big-ribeyes-and-homemade-strawberry-soda-cocktail-sous-vide-anova-style/698 "2016-01-16T17:17:01Z")
Went to some friends house and cooked them Sous Vide ANOVA STYLE for the first time!!! Yeah they loved it... Sous Vide Strawberries and some BIG Ribeye Steaks!! Check it out... Hope you guys enjoy!!! -CHEF PH https… --- ## [Question on a 12hr cooking time and when to start](https://community.anovaculinary.com/t/question-on-a-12hr-cooking-time-and-when-to-start/598)
**Author:** [@Micmb](https://community.anovaculinary.com/u/Micmb)\ **Replies:** 3\ **Last updated:** [October 19, 2015, 11:03pm UTC](https://community.anovaculinary.com/t/question-on-a-12hr-cooking-time-and-when-to-start/598 "2015-10-19T23:03:49Z")
Just got my sous vide setup and the first few have come out great. Am anxious to (re)try a skirt steak recipe that was very flavorful but unfortunately of course the meat was tough. So I see that flank steak, skirt steak… --- ## [Question about multiple Anova tubs and steaks](https://community.anovaculinary.com/t/question-about-multiple-anova-tubs-and-steaks/592)
**Author:** [@griz7674](https://community.anovaculinary.com/u/griz7674)\ **Replies:** 3\ **Last updated:** [September 4, 2015, 11:23pm UTC](https://community.anovaculinary.com/t/question-about-multiple-anova-tubs-and-steaks/592 "2015-09-04T23:23:19Z")
I am setting up a cigar lounge and plan on offering Friday night steaks to the members. I want to set up three tubs each with their own Anova's. There will be a rare, medium and well done tub. I am wanting to keep the… --- ## [Wagyu recommendations?](https://community.anovaculinary.com/t/wagyu-recommendations/538)
**Author:** [@Simon\_C](https://community.anovaculinary.com/u/Simon_C)\ **Replies:** 1\ **Last updated:** [June 29, 2015, 11:01pm UTC](https://community.anovaculinary.com/t/wagyu-recommendations/538 "2015-06-29T23:01:50Z")
I've decided to celebrate not staying dead by eating a nice piece of organic grass-fed free-range hippy AU$75/kilo Wagyu from my local(ish) gourmet butcher. Since this is my first, I want to make sure I do it right. Ther… --- ## [Sous vide w/Worcestershire sauce](https://community.anovaculinary.com/t/sous-vide-w-worcestershire-sauce/530)
**Author:** [@jhouse5848](https://community.anovaculinary.com/u/jhouse5848)\ **Replies:** 4\ **Last updated:** [June 27, 2015, 10:46pm UTC](https://community.anovaculinary.com/t/sous-vide-w-worcestershire-sauce/530 "2015-06-27T22:46:44Z")
Hello all -- first time poster and I'm still waiting for my inaugural sous vide (my unit is on order). I am most excited to try steak and had a question about seasoning. I'll definitely apply many of the basic steak spic… --- ## [Odd Steak Color](https://community.anovaculinary.com/t/odd-steak-color/534)
**Author:** [@GabisDaddi](https://community.anovaculinary.com/u/GabisDaddi)\ **Replies:** 6\ **Last updated:** [June 27, 2015, 2:02am UTC](https://community.anovaculinary.com/t/odd-steak-color/534 "2015-06-27T02:02:24Z")
So I just finished a 2.7 pound chuck steak/roast. Thirty six hours at 136 degrees. Nothing in the bag except beef. The steak smells great, there’s lots of jus, but the steak is this weird greenish brown color. Here’s a… --- ## [Hanger Steak](https://community.anovaculinary.com/t/hanger-steak/417)
**Author:** [@john.jcb](https://community.anovaculinary.com/u/john.jcb)\ **Replies:** 1\ **Last updated:** [April 19, 2015, 2:23am UTC](https://community.anovaculinary.com/t/hanger-steak/417 "2015-04-19T02:23:19Z")
Last night I made hanger steak for my dinner. These steaks are not always available in stores and I got this one from our local butcher shop. I asked in one grocery and they said that these were not part of the meat orde… --- ## [Inconsistent results when cooking ribeyes](https://community.anovaculinary.com/t/inconsistent-results-when-cooking-ribeyes/345)
**Author:** [@Roman](https://community.anovaculinary.com/u/Roman)\ **Replies:** 5\ **Last updated:** [March 30, 2015, 7:03pm UTC](https://community.anovaculinary.com/t/inconsistent-results-when-cooking-ribeyes/345 "2015-03-30T19:03:40Z")
Hello everyone, This past weekend I purchased two (pretty expensive) Prime ribeye steaks. I seared each steak on very high heat for about 30 seconds per side, then put them in a plastic bag. The sous-vide was set to 13… --- ## [Simple Surf n' Turf](https://community.anovaculinary.com/t/simple-surf-n-turf/375)
**Author:** [@DMW](https://community.anovaculinary.com/u/DMW)\ **Replies:** 7\ **Last updated:** [March 27, 2015, 10:57pm UTC](https://community.anovaculinary.com/t/simple-surf-n-turf/375 "2015-03-27T22:57:29Z")
So I wasn’t planning to use my Anova Precision Cooker last night for the first day of Spring. I was planning to smoke/grill this 2" thick porterhouse I had defrosted overnight in the fridge: However, after shoveling 3… --- ## [How long for medium rare 2 pound roast beef and evaporation?](https://community.anovaculinary.com/t/how-long-for-medium-rare-2-pound-roast-beef-and-evaporation/352)
**Author:** [@Gary1976](https://community.anovaculinary.com/u/Gary1976)\ **Replies:** 3\ **Last updated:** [February 24, 2015, 6:16pm UTC](https://community.anovaculinary.com/t/how-long-for-medium-rare-2-pound-roast-beef-and-evaporation/352 "2015-02-24T18:16:15Z")
Hi, I would like to know how long I need to cook a 2-pound (1kg) tenderloin roast beef. I see from recipes 2-48 hours, but I would need a bit more precision... I am also concerned about evaporation while leaving the Anov… --- ## [Steak bites?](https://community.anovaculinary.com/t/steak-bites/200)
**Author:** [@jshannon](https://community.anovaculinary.com/u/jshannon)\ **Replies:** 1\ **Last updated:** [December 17, 2014, 6:44pm UTC](https://community.anovaculinary.com/t/steak-bites/200 "2014-12-17T18:44:07Z")
I'm still Anova-less, but I got to thinking of something the other day, and was hoping for a second opinion. In my mind, one reason why, traditionally, steaks have been cooked "large" (ie, typical steak sizes of \> 1 in…