So today is my birthday...

[MarkD]

Happy Birthday David Parrish!

[Dewesq55]

Starts the maillard reaction before sous viding can improve flavor. It will continue at some level while cooking. Also, in my experience, you get better color, without effecting the internal doneness, if you do both.

[Ernest]

David Parrish Happy Birthday! Salt and pepper steak, bag. 129 degrees hot tub time machine, preheat Craycort hot plate. Paint the steak with high smoke point oil, slap it on the hot plate.

[Dewesq55]

When I did 129° I thought it was a tad overcooked for my taste, but the pictures of yours look awesome, so, IDK.

[Ernest]

129 overcooked?? You must like rare. I do mine 129 when I'm home alone. 135 when the wife is partaking.

[Dewesq55]

What can I tell you? We are very happy with 124°.

[David Parrish]

Thanks for the Bday wishes folks. Much appreciated.

[Ernest]

January babies. Mine was January 3rd, my brother's is tomorrow

[fuzzydaddy]

Happy belated birthday Ernest! My birthday is Jan 20th.

[JohnF]

Happy Birthday, and many more.

[ribeyeguy]

Happy Birthday Pit Boss! Please let us know how your first sous vide cook turns out. I too am a sous vide virgin but I'm just about ready to pull the trigger on an Anova stick.

[David Parrish]

Thanks! I've got two premium choice 1" thick NY Strips that have been hot tubbin it for about an hour. I'll be firing up the grill soon. I feel silly getting the grill hot for a few minutes of cooking.

[DWCowles]

Happy Birthday David Parrish I don't really think you need help cooking a steak

[David Parrish]

Happy Birthday David Parrish I don't really think you need help cooking a steak

Thanks! Perhaps I can handle it on my own, but it's nice to hear tips and techniques from time to time, and this is the first SV steak I've done

[SteveFromLafayette]

Happy burpday Dave! Beef.....it's what's for dinner!

[David Parrish]

So I made 2 1" thick NY Strips using Chef Step's recipe. Salt, Pepper, EVOO and a little Moore's Marinade in the SV bag. Let those go in the SV for a couple of hours at 129 F. Dried them on paper towels and then coated with Ghee. Seared them for about 2.5 minutes over the SnS using the standard Weber grate. Here are pics of the results:





I thought they were very good, but not the best I've ever made. Honestly, I'm not sure what the SV fuss is all about. They were dead simple to cook, I'll give you that, but my techniques using just the grill have produced much better results. I'll keep trying though and see if SV has anything to offer other than making a very good steak easy to make.

[David Parrish]

Thanks! Though credit for both of tonight's photos goes to Guest =)

[DWCowles]

Thanks David Parrish you just save me some $$$. I was waiting on your feedback.

[David Parrish]

Glad I could help!

[Meathead]

Catherine is a great shooter! The secret to great sous vide steaks is THICK and low fat, so filets are a good choice. The long slow process makes very tender juicy meat, but flavorless. So then you need a super hot grill with lots of white smoke for a very quick sear. The Afterburner method is perfect or using a Cook-Air.

[David Parrish]

I agree a thicker steak might have helped tonight. The CS recipe called for a 1" steak though so that's what I bought. Live and learn!

[richinlbrg]

Almost missed this!

HAPPY BIRTHDAY, David Parrish !!!

I hope you had a GREAT day that you thoroughly enjoyed! May it be but the start of your best year ever!


Rich

[David Parrish]

Thanks Rich! If folks keep buying Slow 'N Sears it WILL be the best year!

[smokinsteve]

Happy Birthday David Parrish !! Hope your day is great. Sorry I missed the dinner invite.

[Huskee]

I could never imagine sous vide steaks being killer compared to plain grilled...but a sous vide tri tip I bet would be the bomb

[The Burn]

Happy Birthday youngster!