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Maiden Voyage. Anova + smoke and sear on the new S'nS

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  • TwisTEDinLV
    Former Member
    • Jun 2017
    • 13

    Maiden Voyage. Anova + smoke and sear on the new S'nS

    I got these steaks yesterday from Costco( pays to know the meat manager by name.) and decided we are going to cook them up tomorrow. This will be my first time using the Anova ( first time sous viding anything) and the S'nS so looking for suggestions. I will have about 15 hours in which I can cook these up. What I was thinking was cooking them to a perfect medium rare, the chilling them so I can give them a little smoke and a nice seat later in the day. The steaks are about 2 - 2 1/2" thick each. I'm going to cook up some sweet potatos and asparagus on the griddle while I'm finishing the steaks off.

    Imgoing to run a full chimney tonight to season the new grill and learn its temps. Any tips would be appreciated.

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  • Huskee
    Pit Boss/Manager
    • May 2014
    • 14232
    • central MI, USA
    • Follow me on Instagram, huskeesbarbecue

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    #2
    Those steaks are incredible! My advice for using your SnS on a steak is follow ABC's lighting instructions and technique for steak searing with the SnS. Since you want to SV them, read up on Clint Cantwell's "The Big Chill" article which will spell out exactly what to do in your case.

    Comment


    • TwisTEDinLV
      TwisTEDinLV commented
      Editing a comment
      Thanks for the link Huskee. I'll be reading this on my break.
  • kmhfive
    Club Member
    • Mar 2017
    • 3003
    • Northern Illinois
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    #3
    Beautiful. I got nothing… I've never seen meat that nice.

    I'd love to see how it turns out, though!

    Comment


    • TwisTEDinLV
      TwisTEDinLV commented
      Editing a comment
      I'll post a thread when I get done and link it here.
  • HouseHomey
    Club Member
    • May 2016
    • 4576
    • Huntington Beach, Ca. Surf City USA.
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      Erik S.

    #4
    Huskee totally hooked you up. I think I heard a mic drop. Pics please. Sweet bajeebers are those great looking steaks!!i

    Two things and that's all I got as Huskee did all the work for us.

    1. If you are doing all of this "new" perhaps don't worry about the smoke and eliminate that variable from the many you already have. Look at that meat, it's not gonna taste bad.

    2. I like an Idaho or even Yukon Gold to stand up to that fatty elixir of life. Sweet potato Meh... IMHO.

    we now return to your regularly scheduled prigamming and continue with "Heidi."

    Comment


    • HouseHomey
      HouseHomey commented
      Editing a comment
      Boom! Get it? Boom.

    • TwisTEDinLV
      TwisTEDinLV commented
      Editing a comment
      I'm thinking tomorrow might just be a reverse sear with a single small chunk of apple. And do the other three steaks for some friends Sunday.

      As for the potato, I know, I just am not allowed them any more. Can't eat something that scores a 104 of the Glysimic Index.

    • HouseHomey
      HouseHomey commented
      Editing a comment
      Sweet potatoes for everyone!!
  • TwisTEDinLV
    Former Member
    • Jun 2017
    • 13

    #5
    So I skipped the smoke (today) and just did theSsous Vide 'n Sear... it was great. Here's the run down.

    Dry brined the steaks at 1/2 tsp a pound for about 6 hours. Then washed it off ( is this necessary with this little

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    I Sous Vide for 1.25 hour at 129°. That made it so soft and flavorful.

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    I took the two 5.5 oz steaks out and dried them. I put a light spray of oil on them and dusted them with some fresh cracked black pepper. I put the 3 9.5 oz steaks in an ice bath so I can do a reverse sear on them tomorrow.

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    I started the coals at 15 minutes left in the bath.

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    I seared the steaks for 30-45 seconds a side 4 flips.
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    I may have made some Yukon golds ( small ones ), asparagus and a scotch mushroom sauce ( no sauce, I just wanted the mushrooms they come out so good. )

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    It came out perfect. I cut the last two pieces in to the smallest bites I think I have ever had just to make it keep going.

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    Thanks everyone one for your help on my fist cook.
    Attached Files

    Comment

    • kmhfive
      Club Member
      • Mar 2017
      • 3003
      • Northern Illinois
      • Weber Kettle -- 22.5" (In-Service Date June 2015)
        Slow-n-Sear/Drip-n-Griddle/Grill Grates (In-Service Date March 2016)
        Pit Boss 820 (Retired)
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      #6
      Beautiful. Just beautiful!

      Comment

      • RonB
        Club Member
        • Apr 2016
        • 11401
        • Near Richmond VA
        • Weber Performer Deluxe
          SNS
          Pizza insert
          Rotisserie
          Smokenator 1000
          Cookshack Smokette Elite
          2 Thermapens
          Chefalarm
          Dot
          lots of probes.
          CyberQ

        #7
        Great lookin' steaks, and great lookin' cook.

        Comment

        • T-bone
          Club Member
          • Dec 2016
          • 329
          • Northern Virginia
            • Traeger Texas 075 (circa 2007)
            • Weber Genesis Gas Grill (circa 1997)
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            • Anova WiFi Sous Vide
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            You can take the boy out of Texas, but you can't take the Texas out of the boy.

          #8
          Great job! Definitely looks like a winner.

          A way to get some smoke on the steaks with minimal effort is to use a 6" smoking tube and put the SV'd steaks on the grill with the smoking tube and cover while the coals are heating up. 20-30 mins with the smoking tube before searing adds a nice smoke flavor. This method is now demanded by the fam when steaks are on the menu.

          Comment

          • Spinaker
            Moderator
            • Nov 2014
            • 10192
            • Land of Tonka
            • John "J R"
              Instagram: JRBowlsby
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            #9
            Wow! This was a great cook. I can't believe I missed this one. As someone that is new to SV, what did you think of the flavor?

            I picked up my Joule about 9 months ago. I like SV, but I don't do it much. I am trying to work it back into my cooking regimen. After seeing this post, I need to get on that!

            Comment


            • TwisTEDinLV
              TwisTEDinLV commented
              Editing a comment
              I love rare to medium rare steaks, normally that flavor is burnt out of traditional grilled steaks with the temp gradient. I have to say these where awesome. I will have to up the temp just a bit though. I think 122-125 should put me perfect after the searing to make my "that's bloody" family happy.

            • Spinaker
              Spinaker commented
              Editing a comment
              Cool man! Thanks for your input. Are you going to use run it the amount of time in the bath. Or give a longer soak? TwisTEDinLV

            • TwisTEDinLV
              TwisTEDinLV commented
              Editing a comment
              Spinaker If I get as marble a piece of beef as I did this time I will keep the time the same. As the quality goes down I'll add more time to give it a chance to tenderize.
          • TwisTEDinLV
            Former Member
            • Jun 2017
            • 13

            #10
            I cooked up the last 3 9.5 oz steaks. They chilled for about 16 hours, then I reverse seared then with a chunk of Hickory to add a little smoke. The SnS did a great job of holding 225-237 the whole cook. It made it to 115 a lot faster than I expected (36 minutes from 39°) seared 1 minute a side x4 for a great seat all across.

            Flavor was phenomenal, texture not so much. What should have been fork tender was actually JELLO. They where wiggling on the plates. The bites literally devolved in the mouth like jello. It was very off putting. I think it was a function of both the amount of marbeling and the cook chill reheat that caused it. I think with a normal good ribeye the technique will work fine, but with this thing I think it just liquified all the fat. Click image for larger version

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            Comment

            • kmhfive
              Club Member
              • Mar 2017
              • 3003
              • Northern Illinois
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              #11
              Good to know. Thanks for the update!

              Comment

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