[GoodGrief]

When a topic drifts to food, you know I have to chime in.  I've learned a terrific way to prepare steak.  Marinate a steak (any cut) sealed in a vacuum bag with Vietnamese fish sauce for 3 days.  This makes the steak taste dry aged at much less expense.  Get an immersion water circulator aka a sous vide.  Cook the steak in a water bath per guidelines (e.g. rib eye is 133 degrees for 4 hours).  You can cook it right away or store in the fridge for a few more days.  Just sear it on the hottest pan or grill you can heat up just for a few minutes on each side.  This process has the following advantages:

1.  Dummy proof.
2.  Make the toughest cuts extremely tender.
3.  Time shift cooking to more convenient times. I do the water bath cooking after we get Publiette to bed. 
4.  Prolong the time between the grocery store and cooking before spoilage. This is not an advantage for CowboyIndian.
5.  Make lots of steaks for a large number of guests very quickly and cheaply.

If you wonder how expensive restaurants make such tender meat, this is how. A sous vide setup used to cost $1000+  If you already have a large stockpot and a vacuum sealer, the cost of replicating this equipment is now only $150-200 for the water circulator.

Okay Publius, I'm intrigued. How do I adapt this receipe for a Lazy?
1. Does the marinade simulate a dry-aged steak both in tenderness and in flavor?
2. Are you saying you cook it in a water bath first and then fry it in a pan? Do I need to do both? I'm really too lazy to cook something using two methods, so can I just use a slow-cooker? (too cheap to buy an anova). Or can I just fry it in a pan? (and if I do the pan method, do I need to wipe off or rinse away the marinade, or just grill it directly?

Thanks from a lazy cooker. Mrs. GoodGrief gets annoyed with me because I sometimes just microwave plain vegetables with tofu and a little soy sauce for a meal because my reasoning is that nutritious things like vegetables and tofu aren't meant to taste good anyway.

[GoodGrief]

When a topic drifts to food, you know I have to chime in.  I've learned a terrific way to prepare steak.  Marinate a steak (any cut) sealed in a vacuum bag with Vietnamese fish sauce for 3 days.  This makes the steak taste dry aged at much less expense.  Get an immersion water circulator aka a sous vide.  Cook the steak in a water bath per guidelines (e.g. rib eye is 133 degrees for 4 hours).  You can cook it right away or store in the fridge for a few more days.  Just sear it on the hottest pan or grill you can heat up just for a few minutes on each side.  This process has the following advantages:

1.  Dummy proof.
2.  Make the toughest cuts extremely tender.
3.  Time shift cooking to more convenient times. I do the water bath cooking after we get Publiette to bed. 
4.  Prolong the time between the grocery store and cooking before spoilage. This is not an advantage for CowboyIndian.
5.  Make lots of steaks for a large number of guests very quickly and cheaply.

If you wonder how expensive restaurants make such tender meat, this is how. A sous vide setup used to cost $1000+  If you already have a large stockpot and a vacuum sealer, the cost of replicating this equipment is now only $150-200 for the water circulator.

Okay Publius, I'm intrigued. How do I adapt this receipe for a Lazy?
1. Does the marinade simulate a dry-aged steak both in tenderness and in flavor?
2. Are you saying you cook it in a water bath first and then fry it in a pan? Do I need to do both? I'm really too lazy to cook something using two methods, so can I just use a slow-cooker? (too cheap to buy an anova). Or can I just fry it in a pan? (and if I do the pan method, do I need to wipe off or rinse away the marinade, or just grill it directly?

Thanks from a lazy cooker. Mrs. GoodGrief gets annoyed with me because I sometimes just microwave plain vegetables with tofu and a little soy sauce for a meal because my reasoning is that nutritious things like vegetables and tofu aren't meant to taste good anyway.