I finally decided to try Sous Vide. In classic "me" fashion I also decided to try it with my first dry-aged steak. (I'm also trying the Umai dry aging bag, but I couldn't wait, so I bought two dry-aged ribeyes from our local meat shop @ $39.99/lb. (Tip Top Meats in Carlsbad, CA.). So $72 later I had two steaks to use for my first time. Big gamble, but it's how I roll.
I bought the Gourmia GSV140 for $99 at BB & Beyond. I also have a FoodSaver (for the Umai system) so I put each steak in its own sealed bag w/some thyme and a smushed garlic clove, then sealed the bag.
Had a little trouble figuring out programming of the GSV140 w/o reading the manual. So I had to.... read the manual.
Cooked to 135' for 2 hours. Steaks came out of the packages looking "weird." I would describe it as sickly-looking. LOL. You really need to sear it for it to look right. (Which was in the recipe, of course.)
I seared in a mixture of canola and butter in a cast-iron skillet, and torching each side after the flip. Not sure I would do the torching next time. Although my flame was blue, I'm not convinced I didn't have an after taste from that.
Steaks were perfectly cooked to the low side of medium. The key in sous vide (as I read) is you need THICK steaks. Because otherwise the sear will cook the middle too much. At least 1.5", preferably 2"
Sorry, no pics of the finished product. The whole process was quite intense and forgot that part. I do have a pic of the two bags in the pot. Note I'm cooking on the counter.
I bought the Gourmia GSV140 for $99 at BB & Beyond. I also have a FoodSaver (for the Umai system) so I put each steak in its own sealed bag w/some thyme and a smushed garlic clove, then sealed the bag.
Had a little trouble figuring out programming of the GSV140 w/o reading the manual. So I had to.... read the manual.
Cooked to 135' for 2 hours. Steaks came out of the packages looking "weird." I would describe it as sickly-looking. LOL. You really need to sear it for it to look right. (Which was in the recipe, of course.)
I seared in a mixture of canola and butter in a cast-iron skillet, and torching each side after the flip. Not sure I would do the torching next time. Although my flame was blue, I'm not convinced I didn't have an after taste from that.
Steaks were perfectly cooked to the low side of medium. The key in sous vide (as I read) is you need THICK steaks. Because otherwise the sear will cook the middle too much. At least 1.5", preferably 2"
Sorry, no pics of the finished product. The whole process was quite intense and forgot that part. I do have a pic of the two bags in the pot. Note I'm cooking on the counter.
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