I tried the method from the other video. Dry age in the fridge then sous vide 2hrs then sear. Boy was that good! I like my steaks charred on the outside and rare on the inside and that's not easy to do! 😅
It is very easy to do by cold searing…found video from America’s Test Kitchen w Lan… outstanding, no smoke, and finished in less than ten min w world class crust in a nonstick frying pan!
All tell you, Mitch. The air fryer looks like it might complement our busy schedule for quick dinners. The DJI seems to handle the low light quite well.
I am so can't wait until I have a bit of time to listen to you. I could always have you on in the background, but I'm afraid I'll miss something important. At least it will be Monday morning in a few hours and I'll be free 😊
I started dry brining my meats about a month ago. Fantastic! Will never stop now that I know what a positive effect it has on the end product. I typically give things 24 hours, but have gone as long as 48 hours. I find that the salt penetrates better in to the deeper layers when you give it at least 8 hours. The colour changes to a much deeper red during the dry brine, and the ‘beefy’ flavour is enhanced when cooked.
Totally agree that even a short time makes a difference. But I also think it depends on the size of the cut. Right now I have a 6 pound tri tip that I salted up in the fridge and I find these larger cuts need a bit more time to absorb and distribute the salt evenly. Oh and BTW, I’ve taken a real liking to the course grey sea salt from France. I haven’t tried Redman due to the price. Very expensive here in Canada.
This looks more promising than sous vide for me. My sous vide steaks look great with a consistent color inside but the texture of the meat is as if I boiled it. I'll give this a go on my Denver steaks tonight.
That camera is soo much better. Your kitchen wide view videos were sometimes cut off at the top, because the camera was usually pointed at the subject...the stove or countertop. Gotta get me a couple of those Meaters.
Hey Mitch, got a Ninja Foodi and it heats up to 500° for a good grill. But it sets off the smoke alarms every time I use it. It freaks the poor dog out! I just use it outside as the weather permits. Rainy season up here in the PNW
I broke down and bought a sous vide machine. Because I mainly eat chuck, it makes more sense than the air fryer. The air fryer cannot tenderize a tough piece of beef. Have you tried air frying thin...3/4inch thick chuck in an air fryer? I am not certain it would turn out well.
@@Debbie-jz6ef Yes but that is a whole different story. That is a roast, not a steak. The question is, can you cook a thin steak in an air fryer without drying it out.
I have found that the Meaters have a bit of lag to them. I tend to set the temperature about 5 degrees lower than my desired temp as it doesn't seem to estimate the carryover too well. You were just slightly ahead of the Meater when you pulled the steak, but I'd be curious as to what the final temp was after their estimated resting period.
I never leave the probe in that long. If I pull the steak at about 120, pull out the probe, let it rest for a few minutes, and it is just the way I like it. Next time I'll have to use a hand held thermometer and see exactly what it is before I slice it.
@@OldGuyCarnivore I have heard that works from some other folks I still prefer my gas grill or De Buyer pan for quick cooking when I forget to sous vide :) do have my chuck in mine now and will be ready for tomorrow did enough for 3 days
I cooked a couple steaks once-- use them for the bottom of my moccasins now-- for the last 4 years-- best shoe leather I ever had.!!! :) (seriously- though- mine never came out right til I got my NINJA FOODIE and now they do--most of the time..
Still working on your earlier post. Trying to figure out how many grams of protein there is in a piece of meat. That steak- how many grams of protein ? Loose thread: Made a great seafood boil few days ago for two: crab legs and shrimp, a couple pieces each of scallops, fish fillets, and threw in a can of smoked oysters. Dellish.
THAT looks better than "pretty good"!!! I don't do Soux whatever it's called.. IF I can't say it- I don't do it!! ha.. (kidding- sortof)...but that looks GREAT.. How easy or hard is that thing to clean? I wanted one of the big drawer ones- because I can pour most of the grease and goodness back onto the meat and it's easier to clean that way--
I usually air fry my Chuck roasts from frozen, but I’m gonna thaw, season and let dry age in the fridge for awhile.
if you have an instant pot its even better that way to tenderize and cook it, then crisp up in the air fryer!!
I tried the method from the other video. Dry age in the fridge then sous vide 2hrs then sear. Boy was that good! I like my steaks charred on the outside and rare on the inside and that's not easy to do! 😅
I don't have sous vie, but we have a dry age in fridge for a couple of days .
It is very easy to do by cold searing…found video from America’s Test Kitchen w Lan… outstanding, no smoke, and finished in less than ten min w world class crust in a nonstick frying pan!
The camera produces crystal clear video. The other one, not as much my opinion. Now I have to wait through the entire night to have my steak tomorrow.
Something to look forward to Rod
Darnit Mitch,that looks heavenly❤❤❤
Good evening from Copperhill Tn.
Perfect timing. I have the steak thawed and it will be ready to cook within the hour. I am going to try this method. Thank you !!
Hope you enjoy
you're the man Mitch!
Yum! Looks delish!!🥩♥️
All tell you, Mitch. The air fryer looks like it might complement our busy schedule for quick dinners. The DJI seems to handle the low light quite well.
The low light capability of this thing is amazing! Steak was good too ... LOL
You have exactly 348 hairs on your right sideburn 😄... Great zoom on the camera 👍
349, but whose counting? 🤣
I am so can't wait until I have a bit of time to listen to you. I could always have you on in the background, but I'm afraid I'll miss something important. At least it will be Monday morning in a few hours and I'll be free 😊
Thanks Betty
Perfect Steak Mitch . I do mine that way too .
Thank you, Mitch.
My pleasure!
Well, I wasn't hungry...until this!! Looks delicious!💕👏
Thank you!
Perfect!
Looks Delicious! Can you add SMELL A VISION??
I'm working on it ... LOL
Mitch, you are also technically savvy at your age. Great job
That looks delicious
Mitch is gonna have a drone flying around his kitchen soon!
I started dry brining my meats about a month ago. Fantastic! Will never stop now that I know what a positive effect it has on the end product. I typically give things 24 hours, but have gone as long as 48 hours. I find that the salt penetrates better in to the deeper layers when you give it at least 8 hours. The colour changes to a much deeper red during the dry brine, and the ‘beefy’ flavour is enhanced when cooked.
I've noticed that too, but even an hour does wonders.
Totally agree that even a short time makes a difference. But I also think it depends on the size of the cut. Right now I have a 6 pound tri tip that I salted up in the fridge and I find these larger cuts need a bit more time to absorb and distribute the salt evenly. Oh and BTW, I’ve taken a real liking to the course grey sea salt from France. I haven’t tried Redman due to the price. Very expensive here in Canada.
This looks more promising than sous vide for me. My sous vide steaks look great with a consistent color inside but the texture of the meat is as if I boiled it. I'll give this a go on my Denver steaks tonight.
I've never heard that before. Maybe water is getting in to the bag somehow?
Usually get hubby to cook steaks on the bbq but sometimes can’t wait. Will follow your air fryer method for dinner. Thx heaps. 😋
Sounds great!
That camera is soo much better. Your kitchen wide view videos were sometimes cut off at the top, because the camera was usually pointed at the subject...the stove or countertop.
Gotta get me a couple of those Meaters.
The Meater takes any guesswork out of it. Meat is too expensive to ruin.
That's not a knife....THIS is a knife ! 😂
👍🤣
He couldn't find his big one.
I’m Aussie, in Melbourne Victoria. Ha! Ha!
Wonderful steak. I have a Ninja Foodie.
Practically use nothing else. Perfect from frozen.
Hey Mitch, got a Ninja Foodi and it heats up to 500° for a good grill. But it sets off the smoke alarms every time I use it. It freaks the poor dog out! I just use it outside as the weather permits. Rainy season up here in the PNW
I've done that too.
I love the foodie. I stopped using the grill part because it was as smoking a bit.
Man, that's a snazzy air fryer compared to my cheapie from Costco. I see that steak tried to escape, lol. Perfectly done Sir!
Maybe it wasn't cooked enough .... LOL
I broke down and bought a sous vide machine. Because I mainly eat chuck, it makes more sense than the air fryer. The air fryer cannot tenderize a tough piece of beef. Have you tried air frying thin...3/4inch thick chuck in an air fryer? I am not certain it would turn out well.
No, but I'll have to try that.
I put the chuck in a slow cooker. Cooks it very tender after about 7-8 hours
@@Debbie-jz6ef Yes but that is a whole different story. That is a roast, not a steak. The question is, can you cook a thin steak in an air fryer without drying it out.
That looks amazing!!!!
Thanks for all the great content!!
You bet!
Looks delicious!
It was!
I have found that the Meaters have a bit of lag to them. I tend to set the temperature about 5 degrees lower than my desired temp as it doesn't seem to estimate the carryover too well. You were just slightly ahead of the Meater when you pulled the steak, but I'd be curious as to what the final temp was after their estimated resting period.
I never leave the probe in that long. If I pull the steak at about 120, pull out the probe, let it rest for a few minutes, and it is just the way I like it. Next time I'll have to use a hand held thermometer and see exactly what it is before I slice it.
You cut your steak pretty thick. I like mine sliced thin. 😋
Do that enough with no sous vide and that does look really good my friend :)
It was Chad, next time I'm going to try it from frozen.
@@OldGuyCarnivore I have heard that works from some other folks
I still prefer my gas grill or De Buyer pan for quick cooking when I forget to sous vide :)
do have my chuck in mine now and will be ready for tomorrow did enough for 3 days
I cooked a couple steaks once-- use them for the bottom of my moccasins now-- for the last 4 years-- best shoe leather I ever had.!!! :) (seriously- though- mine never came out right til I got my NINJA FOODIE and now they do--most of the time..
Still working on your earlier post. Trying to figure out how many grams of protein there is in a piece of meat. That steak- how many grams of protein ? Loose thread: Made a great seafood boil few days ago for two: crab legs and shrimp, a couple pieces each of scallops, fish fillets, and threw in a can of smoked oysters. Dellish.
112g in a 16oz steak. Google is good for something .. LOL
How long in years or months have you been eating like this?
15 months carnivore, keto before that.
@@OldGuyCarnivoreThanks! I appreciate your videos.
Hi Mitch, did you pay 500+ clams for your new camera?
DJI Pocket 3 - 669.00 for the creator combo w/accessories and wireless mic. Camera alone in 519.00
THAT looks better than "pretty good"!!! I don't do Soux whatever it's called.. IF I can't say it- I don't do it!! ha.. (kidding- sortof)...but that looks GREAT.. How easy or hard is that thing to clean? I wanted one of the big drawer ones- because I can pour most of the grease and goodness back onto the meat and it's easier to clean that way--
Not hard to clean it all
My body just does not like carnivore..keep gaining weight..on bbbe..going on3 weeks..at least all my carb and sugar cravings are gone…
Give it time
A beautifully cooked steak may be worthy of 4k!
I upload in 1080, so it wouldn't matter. I used to upload all my drone stuff in 4K where it was all about the cinematography, but this is about meat!
@OldGuyCarnivore Well a beautiful steak looks great however it is displayed!
Looks delicious - I need to get eat some meat now ......👍😎👍
You should!
The Meater is a handy little gadget…at 130 my steaks are perfect!
Yes it is!