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Sous Vide vs. Wood

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    Sous Vide vs. Wood

    I did a comparison of the two methods. I began with two similar Costco prime 2" NY sirloins identically seasoned with salt and pepper. One was sous vide for 2+ hours at 125F and then put into the refrigerator for 20 minutes. The second began on a BGE at 300F for about 25 min and removed while the BGE temp was raised to 650F. Then both steaks were put on the BGE for 2 minutes on each side, both cooked to MR. I then conducted a blind taste test and the differences were easily detectable. Both had a similar crusty finish, but the sous vide steak was noticeably more tender. The steak cooked entirely on the BGE was a little more chewy but had a more pronounced smokey tase throughout. Overall the sous vide steak was slightly preferred.

    #2
    Nice comparison. What was the temp of the BGE steak when you removed it before the sear step?

    Kathryn

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      #3
      Thanks. It was cooked to 125F, and just after taking it out of the refrigerator and before putting on the grill it measured 105F. I read that you can get a better sear by refrigerating the sous vide steak first.

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        #4
        That is an interesting comparison. I have written here that I prefer a wood cooked steak to SV. I like the consistency that SV allows but for taste I prefer wood.

        Now I will retract what I have previously said when it comes to a thick NY steak vs a rib-eye or fillet. Even with Prime, I have come across NY steaks that are just tougher and it can be a bummer when that happens. SV can really solve that problem. Nice write-up.

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        • TripleB
          TripleB commented
          Editing a comment
          I would agree. I have purchased some excellently marbled NY’s, cooked to MR that came out tender and delicious and then some that came out a bit tougher, chewier. I guess SV would solve that issue, but I don’t see myself going down that road.

        • BBQPhil
          BBQPhil commented
          Editing a comment
          I’ve also found some prime sirloins (from Costco) to be surprisingly chewy. They look equally great in their package but sometimes they cook very differently.

        #5
        I think smoke flavor is over-hyped. Kinda like the dark yolk - light yolk test, if people actually see the woodpile, all of a sudden the food got waaay better.

        Tenderness and bark/crust bring more to the party anyways.

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          #6
          Well... (adds liquid smoke to SV bag...)

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            #7
            My mouth was watering the whole time reading, Good comparison. Talking about cooking steak's is better than...............

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              #8
              Would love to learn what the big steakhouses do. Both the meat source and the entire process.

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                #9
                No need to compare 2 different cooking methods.. sometimes by combing the 2 different methods you can create something you cant make any other way. For example, medium rare tender brisket and beef short ribs...

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