Here's a 6 hour Tomahawk steak (warmed on the counter 3 hours), finished on the grill.
HINT: use the rib rack to hold steaks on the edge to sear the edges! Also, have a spray bottle as the fat is soft so it will flare up.
I have found that for such large cuts as this over 2" steak that salting is a good thing but for maybe only 3-4 hours to get it in the meat and not too much. The salt has hours left in the sous vide penetrate. I like to put dashes of Worcestershire in the bag too. Most likely a mental thing as I doubt it flavors the meat. But hey, if I taste my optimistic thoughts so much better!
This was sous vide in a basic 11" stock pot with a lid from Amazon. Anyone want to buy ping pong balls that were exposed to heat and water?
HINT: use the rib rack to hold steaks on the edge to sear the edges! Also, have a spray bottle as the fat is soft so it will flare up.
I have found that for such large cuts as this over 2" steak that salting is a good thing but for maybe only 3-4 hours to get it in the meat and not too much. The salt has hours left in the sous vide penetrate. I like to put dashes of Worcestershire in the bag too. Most likely a mental thing as I doubt it flavors the meat. But hey, if I taste my optimistic thoughts so much better!
This was sous vide in a basic 11" stock pot with a lid from Amazon. Anyone want to buy ping pong balls that were exposed to heat and water?
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