Welp, bottom line up front: I seared just 45 to 60 seconds too long. Result was very good but not the sublime, melt-in-mouth experience I had been planning for. So I'm kind of kicking myself. OK more than kind of. (We're always our own harshest critics, no?)
After 2+ hours in the sous vide at 125/52, got the kettle going with a pile of KBB, patted the steaks dry and hit 'em with some Uncle Chris's seasoning, which as we all know is Extra Fancy. Meanwhile, I par-boiled some peeled and chunked up Yukon Gold potatoes, and put them in the oven at 450/235 for 50 minutes, turning halfway through. They baked/roasted in some smoked wagyu tallow I try to keep on hand.
Taters at the halfway point:
Just so very fancy.
Seared using the cold-grate technique with the SnS easy-to-spin grate.
This right here is where I should have pulled them off. But Nooooooooo.... I wanted a more pronounced sear crust. Fatal error: Should have poked it with the insta-read right here. But things were moving too quickly.
Got the look I wanted on the crust, but... by the time I got the steaks inside and ready to plate, temps had crept up to the low 140s/low 60s. I bellowed a few choice expletives unbecoming of a public servant at this stage. Kinda scared the dog.
Plated with Them Taters and some broccoli. Taters were some of the best I have made (the YG taters are soooo creamy), and the broc was excellent too, but the steak was merely "Quite Good". The flavor was incredible, but the chew reflected that internal temp. My lovely bride did her best to ease my worried mind.
(Sincere apologies for the unextended pinky)
We've got about 8oz/225g left from what we couldn't finish (steaks were 1.1 and 1.4lb/500 and 635g), vac sealed in the fridge, which I will use probably for some fajitas in the near future.
Big thanks to FireMan for spearheading today's collective cook! I love taking part in these things knowing so many of you are doing something similar, wherever and whenever you may be. Looking forward to seeing everyone's results tonight!
After 2+ hours in the sous vide at 125/52, got the kettle going with a pile of KBB, patted the steaks dry and hit 'em with some Uncle Chris's seasoning, which as we all know is Extra Fancy. Meanwhile, I par-boiled some peeled and chunked up Yukon Gold potatoes, and put them in the oven at 450/235 for 50 minutes, turning halfway through. They baked/roasted in some smoked wagyu tallow I try to keep on hand.
Taters at the halfway point:
Just so very fancy.
Seared using the cold-grate technique with the SnS easy-to-spin grate.
This right here is where I should have pulled them off. But Nooooooooo.... I wanted a more pronounced sear crust. Fatal error: Should have poked it with the insta-read right here. But things were moving too quickly.
Got the look I wanted on the crust, but... by the time I got the steaks inside and ready to plate, temps had crept up to the low 140s/low 60s. I bellowed a few choice expletives unbecoming of a public servant at this stage. Kinda scared the dog.
Plated with Them Taters and some broccoli. Taters were some of the best I have made (the YG taters are soooo creamy), and the broc was excellent too, but the steak was merely "Quite Good". The flavor was incredible, but the chew reflected that internal temp. My lovely bride did her best to ease my worried mind.
(Sincere apologies for the unextended pinky)
We've got about 8oz/225g left from what we couldn't finish (steaks were 1.1 and 1.4lb/500 and 635g), vac sealed in the fridge, which I will use probably for some fajitas in the near future.
Big thanks to FireMan for spearheading today's collective cook! I love taking part in these things knowing so many of you are doing something similar, wherever and whenever you may be. Looking forward to seeing everyone's results tonight!
Comment