Sous vide before sear = yuck! Sear after sous vide = yum!

[Spinaker]

I love stealing ideas. LOL J/K we all know you are the QVQ king. Troutman

[Smoking77]

Thanks. Looking forward to trying this.

[Troutman]

Wow you just described QVQ. Now where have we heard that before?

[Jerod Broussard]

I like a quick sear before whilst the steak is cold 🥶. Really makes that bark post sous vide.

[Smoking77]

Done and done! I'll do that next time! Thanks Spinaker

[Spinaker]

I throw tallow in a cast iron pan, Then I will add the steak, and cover the steak with a press. Give it a minute, then do it to the other side and remove immediately and add it to the bag. The amino acids that formed on the crust of the steak work magic once in the bag. It really can not be beat. You do not have to have a total covering sear, but you want a good solid sear on the meat surface. It also comes back beautifully on the back end sear. Smoking77

[Smoking77]

Interesting. Do you do a full sear before it goes in the bath? Or just getting a tiny bit of color on it?

[Spinaker]

I always find that searing the steaks before the SV process build really good flavor in the bag. Then a sear on the back end makes for some awesome tasting steaks.

[rickgregory]

Yeah, steak out of the SV bag is.. unappealing. Seared it's great.

[Smoking77]

Family and I had an American Wagyu ribeye last night, compliments of Crowd Cow after they messed up my previous order and made it right. 1.25 pounds, dry brine for about 8 hours, sous vide at 133 degrees for 1.5 hours, and here's what it looked like. It never ceases to amaze me how off-putting beef looks right out of the sous vide. Here it is:


Yum! Brownish-grey meat! After I wrapped it a few times in paper towels to absorb all the moisture, gave it a thin coating of safflower oil and a liberal coating of Oakridge Carne Crosta. Probably could've just done salt and pepper, but I hadn't used this rub in a long time, and wanted to finish it off. Then off to the "grill" for the sear. I put my SNS charcoal basket in my 18" WSM and loaded it up with Fogo. A few flips later and the steak was done. Carved off the cap and put it back on the grill to char up the fat. Below are the pics. It was fantastic. You'll notice by the pics that I'm really... really bad at photography. I didn't notice until afterwards that it looks like a "meat smile." Oh well. According to my wife, one of the best I've cooked. Just wanted to share with everyone. Shout out to Crowd Cow for sending the steak. It was 4 times the price of their regular steak, and I'd say it was 4 times better. It's way too expensive for me to actually purchase, but if they want to mess up my order and send me another one for free, I'll take it! Thanks for all the knowledge, y'all. Love the Pit!