Yesterday I cooked my Sous Vide Steak Extravaganza for me and some friends. Thanks for everyone’s advice heading up to this cook.
The party consisted of me and my better half and 3 other couples. The 4 ladies in attendance decided that they were not too excited about steak so I made them shrimp 5 ways.
I acquired the beef on Thursday from our local Giant Eagle grocery store. I went with Certified Angus Beef and chose Filet, Ribeye, NY Strip, Tri-Tip and Flank.
I set up the jacuzzi just off my deck and set it at 130° to heat up.
I first trimmed and seasoned the Tri-Tip and Flank. The Tri-Tip was seasoned with SP&G and the Flank was seasoned with Adobo seasoning.
I then bagged them up and into the jacuzzi they went at 4:00 PM.
I then continued to cut and prep everything else needed for dinner.
I made the following sauces and toppings for the steaks:
Sautéed Mushrooms and Onions
Garlic and Herb Compound Butter
Blue Cheese Sauce
Horseradish Cream Sauce
Chimichuri Sauce
(Sorry no photos)
The two side dishes I made for the steaks were:
Garlic Herbed Quartered Red Potatoes
Cheesy Bacon Brussels Sprout Casserole
The potatoes are so easy to make. I just quarter up b size red potatoes and toss them in olive oil and Lipton’s Savory Herb with Garlic soup & dip mix. I roasted these in my Grilla OG to add a kiss of smoke.
I’ve posted a write up of the Cheesy Bacon Brussels Sprout Casserole here before. See attached for this.
https://pitmaster.amazingribs.com/fo...rout-casserole
After spending some time prepping the above it was time to get ready the other three cuts. I just seasoned the Filets, Ribeye and NY Strip with salt and pepper. I decided to tie the filets and ribeye to help them keep their shape and bagged them up.
It was then time for them to join the other cuts in the jacuzzi. This was at 6:45.
Everyone started showing up around 7:30 and it was time to serve 5 course shrimp dinner to our better halves.
Dish 1
Shrimp Cocktail
Earlier in the day I just boiled the shrimp with their shells on in boiling water flavored with black peppercorns, bay leaves and celery leaves. I then made a simple cocktail sauce with ketchup, horseradish and lemon juice.
Dish 2
Shrimp Scampi
Simply seasoned with olive oil, garlic powder and parsley. I brushed them with ghee when I grilled them off on my Weber.
Dish 3
Shrimp Tacos
I made a low salt Sazon seasoning to marinade the shrimp with. Cooked them on my Blackstone with some vegetable oil and served them on Mission Street Taco flour tortillas with an avocado cream sauce, shredded purple cabbage and a lime wedge.
Dish 4
Shrimp Fried Rice
Just Made a simple shrimp fried rice on the Blackstone
Dish 5
Shrimp Alfredo with Broccoli
I pre cooked the linguine earlier in the day and then just cooked everything outside on my induction burner. The broccoli was steamed on the Blackstone under a dome with some H2O. I just used Rao’s Alfredo sauce from a jar. It’s better than I can make.
The ladies liked all 5 dishes thanked me for the feast.
It was then time to reset and bring on the beef. At this point in the evening it was 8:45 and I was 10 beers into my 12 pack of Labatt Blue I had been enjoying all day long and was feeling quite happy. I do not have too many photos of the beef but here’s what I have.
We seared off the Tri-Tip, Ribeye and NY Strip on the Weber. Seared for 45 seconds each side twice. (Off to the right you can see the mushrooms and onions in their pans)
I seared off the Filets and Flank on the Blackstone. Sorry no photos.
Didn’t quite achieve the great sear but all of the steaks were great.
Meats sloppily plated
Clockwise from top left
Filet
Ribeye
NY Strip
Flank
Tri-Tip
I Chose to eat the Filet with the Blue Cheese Sauce, the Ribeye with the Horseradish Cream Sauce, NY Strip with the Mushrooms and Onions, the Flank with the Chimichuri and the Tri-Tip with the Compound Butter.
In my opinion the star of the night was the Flank with Chimichuri. But all had their own opinion. One though the filet was to die for. My other friend loved the NY Strip with the mushrooms and onions and my other friend loved the big beef flavor of the Tri-Tip.
Both the Tri-Tip and Flank got super tender from Sous Vide them for about 5 hours. I am never a fan of Filet but the guy that loved the filet said it was one of the best one he ever ate. The NY Strip became the tender piece of meat one always hopes for in a NY Strip but usually doesn’t get. The Ribeye was great but I have cooked much better Ribeyes reverse searing them.
I really enjoyed preparing and cooking everything and all my guests had a great time eating it.
Now gotta think about another cook to do this fall.
Let me know if there are any questions. I’ll happily answer them.
The party consisted of me and my better half and 3 other couples. The 4 ladies in attendance decided that they were not too excited about steak so I made them shrimp 5 ways.
I acquired the beef on Thursday from our local Giant Eagle grocery store. I went with Certified Angus Beef and chose Filet, Ribeye, NY Strip, Tri-Tip and Flank.
I set up the jacuzzi just off my deck and set it at 130° to heat up.
I first trimmed and seasoned the Tri-Tip and Flank. The Tri-Tip was seasoned with SP&G and the Flank was seasoned with Adobo seasoning.
I then bagged them up and into the jacuzzi they went at 4:00 PM.
I then continued to cut and prep everything else needed for dinner.
I made the following sauces and toppings for the steaks:
Sautéed Mushrooms and Onions
Garlic and Herb Compound Butter
Blue Cheese Sauce
Horseradish Cream Sauce
Chimichuri Sauce
(Sorry no photos)
The two side dishes I made for the steaks were:
Garlic Herbed Quartered Red Potatoes
Cheesy Bacon Brussels Sprout Casserole
The potatoes are so easy to make. I just quarter up b size red potatoes and toss them in olive oil and Lipton’s Savory Herb with Garlic soup & dip mix. I roasted these in my Grilla OG to add a kiss of smoke.
I’ve posted a write up of the Cheesy Bacon Brussels Sprout Casserole here before. See attached for this.
https://pitmaster.amazingribs.com/fo...rout-casserole
After spending some time prepping the above it was time to get ready the other three cuts. I just seasoned the Filets, Ribeye and NY Strip with salt and pepper. I decided to tie the filets and ribeye to help them keep their shape and bagged them up.
It was then time for them to join the other cuts in the jacuzzi. This was at 6:45.
Everyone started showing up around 7:30 and it was time to serve 5 course shrimp dinner to our better halves.
Dish 1
Shrimp Cocktail
Earlier in the day I just boiled the shrimp with their shells on in boiling water flavored with black peppercorns, bay leaves and celery leaves. I then made a simple cocktail sauce with ketchup, horseradish and lemon juice.
Dish 2
Shrimp Scampi
Simply seasoned with olive oil, garlic powder and parsley. I brushed them with ghee when I grilled them off on my Weber.
Dish 3
Shrimp Tacos
I made a low salt Sazon seasoning to marinade the shrimp with. Cooked them on my Blackstone with some vegetable oil and served them on Mission Street Taco flour tortillas with an avocado cream sauce, shredded purple cabbage and a lime wedge.
Dish 4
Shrimp Fried Rice
Just Made a simple shrimp fried rice on the Blackstone
Dish 5
Shrimp Alfredo with Broccoli
I pre cooked the linguine earlier in the day and then just cooked everything outside on my induction burner. The broccoli was steamed on the Blackstone under a dome with some H2O. I just used Rao’s Alfredo sauce from a jar. It’s better than I can make.
The ladies liked all 5 dishes thanked me for the feast.
It was then time to reset and bring on the beef. At this point in the evening it was 8:45 and I was 10 beers into my 12 pack of Labatt Blue I had been enjoying all day long and was feeling quite happy. I do not have too many photos of the beef but here’s what I have.
We seared off the Tri-Tip, Ribeye and NY Strip on the Weber. Seared for 45 seconds each side twice. (Off to the right you can see the mushrooms and onions in their pans)
I seared off the Filets and Flank on the Blackstone. Sorry no photos.
Didn’t quite achieve the great sear but all of the steaks were great.
Meats sloppily plated
Clockwise from top left
Filet
Ribeye
NY Strip
Flank
Tri-Tip
I Chose to eat the Filet with the Blue Cheese Sauce, the Ribeye with the Horseradish Cream Sauce, NY Strip with the Mushrooms and Onions, the Flank with the Chimichuri and the Tri-Tip with the Compound Butter.
In my opinion the star of the night was the Flank with Chimichuri. But all had their own opinion. One though the filet was to die for. My other friend loved the NY Strip with the mushrooms and onions and my other friend loved the big beef flavor of the Tri-Tip.
Both the Tri-Tip and Flank got super tender from Sous Vide them for about 5 hours. I am never a fan of Filet but the guy that loved the filet said it was one of the best one he ever ate. The NY Strip became the tender piece of meat one always hopes for in a NY Strip but usually doesn’t get. The Ribeye was great but I have cooked much better Ribeyes reverse searing them.
I really enjoyed preparing and cooking everything and all my guests had a great time eating it.
Now gotta think about another cook to do this fall.
Let me know if there are any questions. I’ll happily answer them.
Great job!
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