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Sous Vide Portherouse Finished on Slow 'N Sear

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  • adamjs83
    Club Member
    • Aug 2017
    • 192
    • Long Island, NY
    • Weber Performer Deluxe w/ Slow 'N Sear Plus
      Pit Barrel Cooker
      Weber Genesis
      Flameboss 300
      Fireboard Extreme BBQ Edition
      Thermoworks Thermapen

    Sous Vide Portherouse Finished on Slow 'N Sear

    2" thick, 3.5lb Prime aged porterhouse

    Dry brined and vacuum packed the night before. 2.5 Hours in the bath at 130deg immediately followed by the "cold grate" technique on the Slow 'N Sear. I tried the cold grate in order to avoid excessive flareups that have plagued my inferno searing in the past. There were no flareups this time but I didn't get the level of browning I was hoping for. In the end I finished with a propane torch. Results were excellent but it the steak got slightly above medium rare during the searing process.

    In the end it fed 4 adults and 2 young children.

    Sealed Up:

    Click image for larger version  Name:	IMG_7470.jpg Views:	1 Size:	2.00 MB ID:	362430

    Bathing:
    Click image for larger version  Name:	IMG_7474.jpg Views:	1 Size:	1.87 MB ID:	362431

    Searing:
    Click image for larger version

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Views:	11
Size:	2.63 MB
ID:	362432

    Finished:
    Click image for larger version  Name:	IMG_7483.jpg Views:	1 Size:	1.94 MB ID:	362428

    Sliced:
    Click image for larger version  Name:	IMG_7485.jpg Views:	1 Size:	1.75 MB ID:	362429
  • johnsteen
    Charter Member
    • Jan 2015
    • 242

    #2
    Looking wonderful

    Comment

    • Steve B
      Club Member
      • Jun 2016
      • 2734
      • Rockland county New York
      • Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
        Yoke Up custom charcoal basket and a Grill Wraps cover.

        22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.

        Napoleon gas grill (soon to go bye bye) rotting out.

        1 maverick et-733 digital thermometer - black
        1 maverick et-733 - gray
        1 new standard grilling remote digital thermometer
        1 thermoworks thermopen mk4 - red
        1 thermoworks thermopop - red

        Pre Miala flavor injector
        taylor digital scale
        TSM meat grinder
        chefs choice food slicer
        cuisinhart food processor
        food saver vacuum sealer
        TSM harvest food dehydrator

      #3
      That's one serious porterhouse. Nice job.

      Comment

      • adamjs83
        Club Member
        • Aug 2017
        • 192
        • Long Island, NY
        • Weber Performer Deluxe w/ Slow 'N Sear Plus
          Pit Barrel Cooker
          Weber Genesis
          Flameboss 300
          Fireboard Extreme BBQ Edition
          Thermoworks Thermapen

        #4
        Originally posted by Steve B View Post
        That's one serious porterhouse. Nice job.
        When it comes to meat, I'm always serious.

        Comment


        • Steve B
          Steve B commented
          Editing a comment
          I'm the same way. I don't fool around when buying meat.
      • Potkettleblack
        Club Member
        • Jun 2016
        • 1835
        • Chicago, IL
        • Grill: Grilla Original / Weber Genesis EP-330
          Thermometers: Thermapen / iGrill 2 / Fireboard
          For Smoke: Chunks / Pellet Tube / Mo Pouch
          Sous Vide: Joule / Nomiku WiFi
          Disqus: Le Chef - (something something something)

        #5
        Originally posted by adamjs83 View Post

        Dry brined and vacuum packed the night before. 2.5 Hours in the bath at 130deg immediately followed by the "cold grate" technique on the Slow 'N Sear ... Results were excellent but it the steak got slightly above medium rare during the searing process.
        Shock that thing for 10 minutes in 50-50 solution of ice and water directly after the SV, before applying the the cold grate. You will be able to keep it on the sear for longer without overcooking the center. You will also reduce banding.

        Comment

        • adamjs83
          Club Member
          • Aug 2017
          • 192
          • Long Island, NY
          • Weber Performer Deluxe w/ Slow 'N Sear Plus
            Pit Barrel Cooker
            Weber Genesis
            Flameboss 300
            Fireboard Extreme BBQ Edition
            Thermoworks Thermapen

          #6
          Originally posted by Potkettleblack View Post
          Shock that thing for 10 minutes in 50-50 solution of ice and water directly after the SV, before applying the the cold grate. You will be able to keep it on the sear for longer without overcooking the center. You will also reduce banding.
          I will definitely try that.

          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)
              GMG Jim Bowie WiFi (In-Service Date April 2017)
              Maverick ET-733
              Fireboard
              Home-brewer

            #7
            Great steak!

            Comment

            • EdF
              EdF
              Club Member
              • Jul 2016
              • 3157
              • Atlantic Highlands, NJ
              • Uuni Pro (new kid in town)
                Karubeque C-60
                Large BGE since 2002 + plate setter + pizza stone + upper grid + stainless paella pan for drippings (the best!)
                TEC Cherokee FR since 2014 (portable infrared grill - does a mighty sear)
                Polyscience Sous Vide Pro since 2012 (wasn't much else available in those days)
                Thermapen
                Thermapen Air
                ThermaQ (or its predecessor)
                Thermoworks Hi temp IR
                BBQ Dragon & Chimney of Insanity
                Various other stuff

              #8
              That may actually be the best way to deal with the uneven characteristics of the loin and tenderloin halves of a porterhouse.

              Comment

              • RonB
                Club Member
                • Apr 2016
                • 11449
                • Near Richmond VA
                • Weber Performer Deluxe
                  SNS
                  Pizza insert
                  Rotisserie
                  Smokenator 1000
                  Cookshack Smokette Elite
                  2 Thermapens
                  Chefalarm
                  Dot
                  lots of probes.
                  CyberQ

                #9
                A job well done.

                Comment

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