Yesterday I decided I wanted to make steak for dinner, but all my steaks were frozen. So, I decided to try the sous vide again. I use it occasionally, but haven't been overly impressed to date. This was the same. I took 2 frozen T-Bones (1.9 lbs/each approx 1.5" thick), tried to vacuum seal, but FoodSaver wouldn't work, so I used water displacement method to put them in ziploc bags. Threw in bath for about 2 hours at 134. After 2 hours, threw them into an ice bath for about 15-20 minutes.
When this was all done, pulled them, patted them dry, seasoned with Montreal Steak seasoning and threw them on the pellet grill about 200 degrees until they got to about 125 degrees again. Immediately tossed them on the gasser running about 550 to sear them up. They looked cook and tasted just fine. However, they were no more tender than my usually reverse sear and I felt slightly less flavorful.
What did I miss in the process? Do they need to go 3-4 hours (especially when frozen)? Is there something else? I throw on a couple pics here in a bit, but gotta switch over to iPad for that.
When this was all done, pulled them, patted them dry, seasoned with Montreal Steak seasoning and threw them on the pellet grill about 200 degrees until they got to about 125 degrees again. Immediately tossed them on the gasser running about 550 to sear them up. They looked cook and tasted just fine. However, they were no more tender than my usually reverse sear and I felt slightly less flavorful.
What did I miss in the process? Do they need to go 3-4 hours (especially when frozen)? Is there something else? I throw on a couple pics here in a bit, but gotta switch over to iPad for that.
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