Received a su-vgun for my birthday. I am going to use it to sear some beef tenderloin filets. Which way would you prepare the filets before the sear? Sous Vide? Low and slow on the kettle?
Smoke with super smoke mode at 225*F to internal 120*F, then sear. 1.5 " or thicker.
Now how think are the steaks. That will be a factor. Less than 1.5" thick, i would just sear until done.
I’d probably SV. I guess it depends if you want smoke or not. For me, with filet mignon, I never do. Also if I’m using the grill, I’m gonna sear on the grill. That toy is great for finishing SV.
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
I for one will not advise you to go buy a new grill as the answer to your question... And I will also NOT advise you to use the searing torch as the only means of cooking a 1.5 inch thick or less steak... Also, I don't usually go for smoke on my steaks.
So....
If I were to fire up any grill, I would sear on that as well as bring it up to pre-searing temps. Too much effort to get charcoal going if you are not going all the way with it in other words. The su-vgun searing torch is meant for use after SV, so why not give SV a try this time?
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