Sous vide t-bone

[Backroadmeats]

I finally broke down and bought a sous vide thinggy after seeing some amazing pics and results on here. When I saw Troutman qvq a brisket at medium rare I was sold . Here is my first attempt.. water bath at 129 for 2 hours then seared in a cast iron pan.. I must say that was a good steak!!

[JGo37]

It's a major boon having SV capabilities in the kitchen. I'm building my custom tank now.

That's a nice looking steak!

[Backroadmeats]

What are you building for a tank??

[JGo37]

Backroadmeats the Coleman Stacker Project from Anova. My lid is cut in half with hinges and a center gasket, there's a grommet for the heater in the lid from a computer desk part, and a pan lid organizer in the bottom, upside down, to hold the bags. I'll post it when it's done.

https://anovaculinary.com/sous-vide-cooler-guide/

[jgreen]

That steak just made me hungry again. Nicely done.

[Backroadmeats]

Thanks I didn't think it was to bad for my first go..

[MBMorgan]

Very nice!

[Skip]

Great looking T-Bone Backroadmeats . I'd eat that.

[mountainsmoker]

Backroadmeats Troutman is making me dig out my SV machinpe also. I am still not sold on it. Especially steaks since my wife likes hers at 120 and I like mine at 130. A good sear works best for me. As for other meats, I'll never use it for pork butt I want the smoke flavor the whole time and the same for brisket as it will not save time and I want the smoke. But I will try it on other things to try it out.

[Red Man]

Medium rare brisket was the reason I got a SV machine. Still haven’t done a chuckie, but I’ve been meaning to get around to it. Tri tip at 131 for 12 hours is excellent. Very tender and it’s pretty tough to get a thick roast like a tri tip perfectly cooked edge to edge any other way. My favorite way to sear is over the SnS, but cast iron works well too.

[Troutman]

Do a medium rare chuckie, you won’t want to do one any other way, I guar-ron-tee !!!

[hogdog6]

Agreed! I do SVQ chucks frequently and they are great.

[CaptainMike]

Doing this very thing right now. SV'd a couple at 131, ice bath, on the pellet pooper now for a little smoke (while I finish my 'tini and smoke), then searing over a ripping oak fire in the Santa Maria grill. It's good to be retired!

[Troutman]

You can say that again

[treesmacker]

Did this really happen? Where are the pics? Oh, I guess they are coming!
And... I'm working hard on the retirement thing - just 355 days away now, unless I decide to stay on a little longer.

[fzxdoc]

Oh, man, CaptainMike . What a great way to use 3 of your fav toys.

Kathryn

[Troutman]

T-Bone/porterhouse steaks are to die for, my favorite hands down. Great job with yours !!!

[Backroadmeats]

I couldn't agree more. My favorite is the porterhouse..thanks for all the great post you do on SV. I seared on a cast iron pan because it was raining out.. next time I will do it on a ripping bed of coals on the Weber.