My gear:
22 Weber Kettle
Napoleon PRO Charcoal Kettle Grill
Broil King Keg
Traeger Pro 34
Napoleon Prestige Pro 500
Pit Barrel Cooker
Blackstone Range Combo Griddle
Sous vide works on any type of cut of meat, steak or otherwise. The important thing to remember is that temp equals doneness and time equals tenderness. The more tender a cut is to begin with, the less time you need and time is a function of thickness when not cooking for a long time. The more tough a cut is to begin with, the more time you need. Try a chuck roast at 130 degrees for 48 hours. You'd swear you're eating prime rib.
Man. My question would go along in this way: is the difference worth getting out the sous vide equipment, when reverse sear gets you almost all the way there anyhow?
In in our house, most steaks are 1†thick and less. I don’t even reverse sear those: 2 minutes a side and 2 minutes dwell gets medium rare. Medium is a minute more, 2:30 a side and a 3 minute dwell.
You got some 2†thick strips, or ribeyes, sure. Sous vide.
See I'm with you. I love reserve sear. It's my favorite way to cook a steak, especially a ribeye, Even a nice thick steak I can have so tender and perfect medium rare. But I've heard such good things about sous vide, but it seems like it's a look at me I sous vide. Rather than a great technique
Troutman , bigger steaks are too much food for an everyday meal. For an occasion maybe, but those usually default to rib roast instead. A 1" ribeye with a nice cap is perfect.
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