I've seen enough posts to peak my curiosity enough to try this next time I'm home. So some questions- I always get my steaks cut 2" thick. I'm thinking do like I always do, which is buy the steaks and salt the day before cooking. Then, say around 3-4 hours before dinner, pat steaks dry, coat with oil to help with conduction, stick in freezer bags and remove as much air as possible, and into the beer cooler of hot water. I'll be finishing them on my charbroil infrared, and I love a nice, dark crust, and the rare side of medium rare, so guessing water bath 100-105? I definitely don't want the steaks to go over 130 coming off the grill, and that thing is hoooottt, yet I definitely want enough time to get the dark brown crust Iove
Announcement
Collapse
No announcement yet.
Sous vide strip
Collapse
X
-
Charter Member
- Dec 2014
- 1351
- Morrill, Nebraska
-
Retired high school teacher and principal
Dr ROK - Rider of Kawasaki &/or rock and roll fan
Yoder 640 on Husker themed comp cart
Cookshack Smokette smoker
Antique refrigerator smoker
Weber 22 1/2" kettle w/ GrillGrates AND Slow and Sear
Rec Tec Mini Portable Tailgater w/ GrillGrates
Plenty of GrillGrates
Uuni wood pellet oven, first generation
Roccbox Pizza Oven
Meater Block
"Go Big Red" Thermopen instant read thermometer
Ultrafast instant read thermometer
CDN quick read thermometer
Maverick ET-732 thermometer
Maverick ET-735 thermometer
Tru-Temp wireless thermometer
Infrared thermometer (Mainly use for pizza on the Uuni and Roccbox)
Beverages - Is there really anything other than Guinness? Oh yeah, I forgot about tequila!
I've posted this before, but this sous vide recipe is frickin delicious! http://www.chefsteps.com/activities/...ashed-potatoes
Comment
-
I watched that the other day. Not sure I would care for that sauce, but aesthetically I found it very pleasing.
I HATE raw onions, period, however, I can't get enough caramelized sweet onions on a steak. Gonna get some mushrooms and use that to knock out my last sous vide'd seared tri-tip steak.
-
Jerod Broussard there are no raw onions in this recipe? I think you would love the sauce. Even if you don't like wine, the thyme, garlic, butter, malliard reaction in the pan, it's just all a perfect combination. Everybody I've served this too has said OMG.
-
Oh yeah, I was just mentioning that if I made this, it might have to have some cooked onions in the mix.
-
Comment
-
hiya Ernest, nope, I generally do it to marginally lower to allow for the sear cook carryover. I like a nice almost crunchy crust on steaks, so I get a solid increase in temperature.
I should note, I prefer the charcoal 2-zone reverse sear to Sous Vide any day of the week, but in the winter when there is 4 feet of snow on my Weber, SV is a lovely 2nd place
-
In the interest of food safety, has anyone ever thoughts about rinsing the steak in something like everclear before adding it to the bag to sous vide? Just wondering thoughts.
Comment
-
FLBuckeye Thanks for the reply. I'm just quite leery of cooking as hot as others are mentioning. I can't stand my steak even a hint of a hair past medium rare, and I'm afraid it would go past that if I sous vide close to serving temp then sear it well enough to get the crust I want. Honestly I even love a good rare steak, save its too cold in the middle, so Im thinking it may be possible to create an evenly warmed rare steak with a great sear cooking sous vide. Experiment time I guess
-
Stevehtn I agree with you, can't stand overdone, but I love a good crust! So I usually SV to a lower temperature (115, or 120 if I am shooting for medium) and then nuke it on the hot grill or pan for 2-3 min a side once I take it out. That usually gets me to an internal around 125-128 post-sear. cosmo is probably right though from a safety perspective... My Stomach o Steel generally keeps me safe, but I know that's hardly sustainable!
Announcement
Collapse
No announcement yet.
Comment