Sous vide question

[Alan M]

So , Meathead has convinced me to purchase a joule.
however from what I’ve read while it can make great steaks that need to be seared afterwards. Does anybody feel that they’re losing the pleasure and the cooking process by doing this?
also, it seems like this will be good in the cold of winter where I don’t have to spend time outside. But if I am just going to sear the steak after the sous vide, it seems like a waste of good charcoal for four minutes of searing. Is it better to sear on the gas grill or use an indoor cast-iron pan?

[barelfly]

The SV method is a great way to cook when you may not have time to be “around”. I use the SV to cook frozen meats mostly, as I can start the process late afternoon and finish the day of work or head out for a bike ride and come home and finish the sear and sides in 15 minutes or so. For me, that is what makes SV so nice to have.

But for searing, I usually go with my gasser or cast iron skillet to finish. No charcoal because, of time and yes, it’s a waste in my opinion.

I have really enjoyed my Anova machine - pork chops, chicken breast, steaks, vegetables, salmon, chuck roast…the list goes on and on. It’s a great tool to have!

[Huskee]

You don't need much charcoal to sear them. One layer of briquettes will do it, large enough of an area to sear however many steaks you're cooking, or do them in shifts with an even smaller amount. Lay out your cold briquettes into a single layer big enough for what you'll need, then light them whichever way you normally light them. Do not wait until they're ashed over, by then you've wasted tons of their power. Instead, simply wait until most of the blue smoke dies down, then spread them out and use them. This is my opinion of course, others may disagree.

I've been using my griddle for searing lately, same principle as a CI pan. Personally I'm not a big fan of SV steaks, I don't find it saves much time once you set it all up, heat the water, and then cool the steaks pre-sear. Probably a nice way to tenderize cheaper steaks though.

[MBMorgan]

SV is about a lot more than just grilling. When it's used in conjunction with a grill, think of it as a super-precise alternative to the indirect portion of the cook. Some (like me) find it incredibly useful and (again, for me) it takes nothing away from the cooking process. For others, not so much.

It's when you move away from just grilling that you'll find where SV really shines.

[hoovarmin]

I love that you can be 100% certain that steak is exactly the temp you set from end to end when you SV. Doesn't take away the fun to me at all, and it makes me feel real sciencey.

[mrteddyprincess]

My opinion is that SV allows one to sear quality steaks, put them in the SV bath, and hold them at 133 F indefinitely. So if I'm serving steak to ten people, this allows me to choose when to serve the steaks after my guests have arrived. If it's just me and my wife at home on a Saturday, I would never use the SV to be a part of cooking steaks.

I've also used SV to serve 30 people BBQ for lunch. I smoke the meat prior, then seal it in vacuum bags to take to the lunch. Then I just use the SV bath to warm the BBQ up before we serve it.

The other way I use SV is with making my own lunchmeat. I use SV to cook roasts, cool them, then slice and save in vacuum sealed bags to have for lunches. If I'm eating lunchmeat I don't care if the meat has been seared or not. I'm just using it as a source of protein.

Brian

[ssandy_561]

I’ve had an Anova for 6 years. I’ve done steaks with it exactly 3 times. I’m not a fan of sous vide steaks.

I am a fan of using my sous vide for other things. Like stated above it’s great for tougher cuts of beef. Tri-tip and sirloin are great when cooked with a sous vide. You get that big beef tastes of the two cuts and they become more tender in the process.

I also like mine to make mashed potatoes with. Using sous vide for these prevents me from overcooking my potatoes when I boil them.

I’ve also used my Anova to temper chocolate a half dozen times.

But what I seem to use sous vide the most for is reheating BBQ that I take to work for my department. I’ll smoke pork butts or chuck roasts and then shred and vacuum sealed the meat. I’ll use the sous vide to heat it back up at work. It does a great job at this.

[Old Glory]

SV is just another method/tool in the cooks arsenal. I love the convenience and precision of it. I could come home from work, set up the SV, and then go get the kids at daycare. The Meal would be ready to sear when I got back without the risk of an unattended fire (grill) or stove. Now even while I am working from home setting up the SV for a cook is great so I can keep working then have an easy sear to finish cooking dinner. I use my sear station or gas grill to sear because it is easier than setting up a charcoal grill to sear. For pork chops and chicken breasts I believe SV is a superior method because of how precise it is. Those meats can dry out if you overshoot the temps.

That said, when I have time I prefer reverse sear out on the grill because I do like the process and cooking with charcoal/fire.

[RichieB]

A lot of good feedback. Just one other method to sear, broil. It does a great job. But don't walk away. No more than a minute per side will do it.

[Huskee]

That's how a lot of big name steakhouses do it!

[Alan M]

thanks all

[randy.56]

Yumm, This is the way, cooked hundreds of them, check out this site. https://www.seriouseats.com/food-lab...ous-vide-steak

[BBQPhil]

I use Sous Vide for pork and chicken but rarely for steak. The few times I’ve tried it, my wife thinks they lack the char taste that I get on my charcoal grill. With thick steaks I rarely have a problem getting uniformity throughout the thickness, something Sous Vide is intended to solve. It takes a little more attention to get just the right temperature, but I prefer using the grill for the entirety of the cook.

[mgaretz]

I only cook steaks with SV (and tri-tip - SV is great for tri-tip). I used to sear them with a torch but it can't just be any torch. It has to have a regulator so it won't go out when tipped and you want a broad flame with lots of firepower. This is the preferred torch: https://amzn.to/4a3Beak

But now I have a high powered infrared sear station on my gasser (Napoleon Prestige Pro) and I use that instead.

[TripleB]

however from what I’ve read while it can make great steaks that need to be seared afterwards. Does anybody feel that they’re losing the pleasure and the cooking process by doing this?

Absolutely. I love cooking steaks over a hot fire. Drinking a beer, having my favorite tunes on, contemplating life. It is a form of relaxation for me. SV takes that all away. SV also does not render the fat very well.

Now I have used it for larger cuts of meat (roasts, tri-tip, etc.) for when I do a larger dinner party. I'm glad I have a SV, but it is strictly just another tool in my culinary toolbox.

[Troutman]

Personally I'm not a big fan of SV steaks, I don't find it saves much time once you set it all up, heat the water, and then cool the steaks pre-sear. Probably a nice way to tenderize cheaper steaks though.

Yea its simply a horrendous way to cook steaks. Why I wouldn't be caught dead boiling my $20/pound ribeyes. Yea only sissies cook sous vide 'cue steaks. I mean just look at the results, isn't that just horrible??












(Sorry Huskee, had to poke the bear a little. It's the only way I cook beef steaks and chuck these days)

[Huskee]

I know you're just poking the bear as you say, but to restate my original point, personally I'm not a fan because of all the steps involved and the fact that it doesn't save any time. I didn't say it doesn't make great results, I just personally don't prefer this method. But it has its place for sure.