I just purchased the Anova last week. I've already used it for chicken and beef ribs and also round steaks that I used for chicken fried steak which were all excellent. Unfortunately I didn't get pics of those. But I did manage to get pics of the first steaks that I've done. These are filets from a 1/2 cow that I bought directly from a beef farmer that I know. They were hands down the best steaks I've ever had and my wife and son said the same. I prepared them after reading all the great advice here. So I thought I'd share the pics here. Thanks everyone for the great advice that I've read here.
Attached Files
Last edited by firemedic; December 10, 2017, 07:53 AM.
Pit Barrel Cooker Slow 'n Sear for 22" Kettle Weber 22" Kettle Slow 'n Sear for 22" Kettle Weber Rapid Fire Chimney Maverick ET50 Anova Sous Vide
Brisket knives
Fire Board Controller
Shed claws
Wood Cutting Board
Grill Plate for Kettle
Gloves
Injection syringe
Thanks. And yes it is a game changer. I cooked them at 131 for 2 hours and then shocked them in an ice bath for an hour and placed in fridge. I then salted them and low and slowed them on the Weber kettle with the smokenator at about 250 until IT hit 90. Then I flipped and continued low and slow to IT of 115. Then once the grill was roaring hot, I brushed with clarified butter, and seasoned with course ground black pepper and seared for 1 minute on each side. That will be my go-to method from now on.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads. The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
I haven't tried, nor do I understand the reason for, the ice bath part. I simply put the steaks in SV at 129°F for a couple hours, then slap 'em on screaming hot GrillGrates for 30-45 seconds per side. A very hot cast iron skillet would work too.
I generally just go from SV to hot grill or griddle or CI pan too. I think the reasoning behind the shock is if you also plan to smoke it for a while before the sear. Keeps it from overcooking.
The shock is to keep it from overcooking depending on what you are doing,
or more importantly to cook it so you can then hold it in the fridge until 15 minutes before dinner (whether that is 3 hours or 3 days). Perfect steaks on a weeknight? Definitely.
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Anova SV Stick, BBQ Guru Controller and Fan
firemedic those are some fantastic looking steaks! I just bought a whole Beef Tenderloin for a Christmas time cook and will be trying some form of SV on part of it.
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
As far as the ice bath, I've read post from others who went straight to hot grill from SV and that while the steaks were still great, they had a slight gray band around the edges. Plus, I SV'd the steaks at noon and didn't grill them until last evening. But I wouldn't rule out going straight to the heat from the bath if time is an issue.
Jolt Everybody values delicious, beautiful, perfectly cooked food. But even for restaurants, flavor and appearance of quality are secondary in importance to FOOD SAFETY. Some people find it “shocking” to discover that no matter how popular your restaurant is, no matter how high the profit margin, no matter how much your family loves you, you will not […]
For storage, there is a food safety issue.
For the double processing, like Clint Cantwell does, it's to prevent massive overcooking.
For immediate processing, there is an attempt to get the best sear while also avoiding overcooking the interior of the steak.
Well done portions of steak are easy to achieve without sous vide. There's no reason to have them when sous viding.
But if you're happy with your soak-sear results... go on with your bad self. Shocking for instant processing is a preference, not a requirement. Shocking for storage is a food safety issue and should be done without fail.
Jolt Everybody values delicious, beautiful, perfectly cooked food. But even for restaurants, flavor and appearance of quality are secondary in importance to FOOD SAFETY. Some people find it “shocking” to discover that no matter how popular your restaurant is, no matter how high the profit margin, no matter how much your family loves you, you will not […]
For storage, there is a food safety issue.
For the double processing, like Clint Cantwell does, it's to prevent massive overcooking.
For immediate processing, there is an attempt to get the best sear while also avoiding overcooking the interior of the steak.
Well done portions of steak are easy to achieve without sous vide. There's no reason to have them when sous viding.
But if you're happy with your soak-sear results... go on with your bad self. Shocking for instant processing is a preference, not a requirement. Shocking for storage is a food safety issue and should be done without fail.
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