John "JR"
Minnesota/ United States of America
******************************************** Grills/Smokers/Fryers Big Green Egg (Large) X3
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If you are going to save it for later, then you want to shock it. Vac seal and put it in an ice bath for at least an hour. I like to put my ice baths outside in the winter, or at the very least in the fridge to help the water stay cold.
I would sear it in a cast iron pan with the rendered fat you trim off the steak. (Cook the fat on medium low to render it, then crank the heat right before searing) In the pan......I like to have garlic, fresh thyme and rosemary. Sear the steak on all sides, I usually put a grill press on the steak so I get really good contact on the surface of the steak. Once I have the color I like, I throw it in the SV bag with the garlic, rosemary and thyme from the pan. Seal it up, shock it and store it in the fridge until you are ready to reheat.
Then take it out of the bath, cook it how ever you would normally cook your steak sous vide. So this is more of a full sous vide cook, than a "reheat" but it tastes amazing. Don;t forget to sear it again at the end. That is the best part!
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Grilla Grills Pellet Pizza Oven
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
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> Joule Turbo Sous Vide Circulator
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> BBQ Guru Rib Ring
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In my mind, you probably don't want to finish a steak with sous vide (SV). SV is an "extractive" process that will draw a bit of liquid out of the meat and, while it's not likely to dry it out, it is almost certain to ruin whatever crust it might have once had.
Instead, cook it either on your grill or SV (whatever you prefer) to just a few degrees below your desired final IT ... then if you're planning to hold it for serving another day, vac seal and rapidly shock it. Keep it nice and cold in the refrigerator until near time to serve.
You can warm it back up using SV (my favorite method) for about an hour before searing or just sear it straight out of the bag/fridge either in a hot pan or over a hot fire ... until the crust is set once more and the IT is what you want it to be. The trick is to sear the outside without overcooking the inside.
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 guess if you are searing in cast iron to desired temp, from fridge temps, I don't get why you would pre-grill it to a lower temp two days earlier. You are effectively cooking it twice - once to 115/120, then once again as leftovers to 125/130 or whatever you want for the final doneness. Why not just do it the entire way in the skillet, or SV for an hour at the desired doneness, shock, and sear, the day you want to eat it?
I get wanting to get out and use the grill while its good weather today, but I personally feel like a steak is thin enough a cut of meat that it will suffer from being cooked twice, and end up dry. I've had some really good steaks cooked indoors in a skillet over the years. I've also stood over the grill with an umbrella to flip a couple of steaks too, when the need arose!
I'm not sure I understand what you are trying to accomplish. Reheated steak never tastes the same to me and being steak isn't a long cook in the first place, reheating via SV will take just as long as cooking in the first place (whether by grill or SV).
If you dont want the hassle of lighting the grill on Friday night, I would just cook via SV and then pat dry/air dry for 10 min or so and then heat up the cast iron and sear/baste in oil/butter.
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