Looking for some input please. I would like to pre sear, season, vacuum seal and freeze a 1 ½ inch rib eye steak. Then when I leave for work around 7 AM put the frozen steak in a pot of tap water with my Anova WI Fi precision cooker. Around 2 PM later that day I will connect to my Anova Wi Fi and begin the cook set at 134 degrees for 4 hours. When I arrive home at 6 PM, pull the steak out of the bath and sear on my Weber gas grill with the flat side up on GrillGrates . Anyone see a problem with this method?
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Sous Vide steak ready when I get home from work.
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Personally, I would be nervous about the safety of that steak, even frozen. That's a long time for the meat to sit in water that keeps at least the outermost area in the danger zone. It will thaw pretty quickly in a pot of water because of how fast the water conducts heat. Now if it was mostly ice with some water, and you could keep an eye on the temp remotely, it might be a different matter. I would expect that the circulator would melt the ice in a reasonably short time and shoot through the danger zone.
Maybe simulate the conditions with an ice pack, just to see how the whole thing behaves?
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Founding Member
- Jul 2014
- 2572
- The Poconos, NEPA
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Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt 40.2" 1200W Electric Smoker
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:​​​​​​
Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
Fireboard 1st Generation
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
2 Maverick 733
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
Disqus ID:
David E. Waterbury
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Founding Member
- Jul 2014
- 2572
- The Poconos, NEPA
-
Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt 40.2" 1200W Electric Smoker
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:​​​​​​
Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
Fireboard 1st Generation
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
2 Maverick 733
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
Disqus ID:
David E. Waterbury
I think he was talking about remotely staring the sous vide in the afternoon via Wi-Fi, not cooking it for 11 hours. The first sear is for color/flavor, not really crust, which is what the second sear is for.
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Charter Member
- Jun 2015
- 1314
- S. E. Wisconsin
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Weber Platinum Performer, 18"WSM, Smokenator, Slow 'n Sear.
Okay but the way I read it is that he's going to put the pre-seared, re-frozen steak in the water at 7 am and leave it there until 6 pm and then give it a second sear on a gas grill. If I'm reading him right, what do you think?
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Founding Member
- Jul 2014
- 1140
- Brentwood, CA
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Mark Garetz
Rec Tec pellet grill
Weber Genesis Gasser
Maverick ET-732 and Thermapen and others
So it will only take a raw 1.5" steak an hour to come to 125f from frozen. So I would put the Anova in just water and start the water heating so when you get home it's at 125f. When you get home plop the steak in the bath, relax, make a salad or sides, have a glass of wine and start heating the grill. Then sear your steak.
Now if you take the steak out of the freezer before leaving for work and let it thaw in the fridge it will take even less time to heat.
I preseason the steak before vacuum sealing.
I used 125 above because I like my steaks rare to medium rare and when I seared on the Weber with grill grates it cooked the interior to 132 or so. Now I use the Sansaire searing torch and it barely raises the internal temp so I now use 130 for the bath.
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Founding Member
- Jul 2014
- 1140
- Brentwood, CA
-
Mark Garetz
Rec Tec pellet grill
Weber Genesis Gasser
Maverick ET-732 and Thermapen and others
Another thought is to really take advantage of Sous Vide and use a cheaper cut like a chuck steak and start it the night before, then sear when you get home. It will be tender like the ribeye but have more flavor because it's chuck. It will cost you less than half to boot.
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