A local restaurant this weekend is having a steak flight. They are advertising try our 4 steaks we serve sous vide to a perfect medium with sides for each steak. It’s Filet, NY Strip, Delmonico and Flat Iron. They are not advertising the price so I’m sure it’s gonna be a bit pricy.
I had a friend ask a few of us if this is something we wanted to do and I volunteered myself to do it for cheaper and at my house. It will probably be 4 couples so I figured about 6 pounds of meat will be good since I’ll be making sides and such.
I’ve sous vide a steak or 4 in my time but I’m no expert with it.
My questions are as follows for any seasoned pros out there.
Are the 4 steaks the restaurant serving the best choices to do? Is there a steak you would swap out for one that is listed?
What thickness should I have each steak cut. I plan on searing them with charcoal on my Weber Kettle when they are done? Or would you suggest searing them on my Blackstone.
How long and what temp should I sous vide each cut. I plan serving each cut of beef at the low end of Medium.
How should I season the steaks. Should it be before I sous vide them or after and before I sear.
Any other suggestions would be greatly appreciated.
Thanks
Steve
I had a friend ask a few of us if this is something we wanted to do and I volunteered myself to do it for cheaper and at my house. It will probably be 4 couples so I figured about 6 pounds of meat will be good since I’ll be making sides and such.
I’ve sous vide a steak or 4 in my time but I’m no expert with it.
My questions are as follows for any seasoned pros out there.
Are the 4 steaks the restaurant serving the best choices to do? Is there a steak you would swap out for one that is listed?
What thickness should I have each steak cut. I plan on searing them with charcoal on my Weber Kettle when they are done? Or would you suggest searing them on my Blackstone.
How long and what temp should I sous vide each cut. I plan serving each cut of beef at the low end of Medium.
How should I season the steaks. Should it be before I sous vide them or after and before I sear.
Any other suggestions would be greatly appreciated.
Thanks
Steve
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