Interesting article on shocking SV'd steaks before searing:
FWIW - We've had great success with method 4.
Our favorite way to do steaks (1.5-2" thick) is to season them with salt, pepper and a little bit of granulated garlic then get smoke on them for 45-ish mins. I have an old Traeger that I use on the smoke setting to get smoke on the steaks, but not really cook them. The same thing could be done with a smoke tube or a smoker that does a cold smoke. After the steaks are 'cold' smoked, I bag them and put them in the bath. We like medium rare steaks so we do them at 131 for a min of 2 hours and not over 4 hours (time varies with the type of steak-we do rib eyes on the lower end and NY strips on the upper end). After they come out of the bath, I step cool the steaks (10 mins on the counter, 10 mins in cold water, then 30 minutes to an hour in an ice bath. After the step cooling they go in to the fridge until the day we're ready to eat them. We'll re-therm the steaks in a 125 bath for at least an hour. After re-therming, the steaks are removed from the bag, dried, lightly rubbed with some duck fat and then seared on a screaming hot surface. This method has pretty much made us give up on ordering steaks in restaurants and have had friends proclaim these were the best steaks they've ever had.
FWIW - We've had great success with method 4.
Our favorite way to do steaks (1.5-2" thick) is to season them with salt, pepper and a little bit of granulated garlic then get smoke on them for 45-ish mins. I have an old Traeger that I use on the smoke setting to get smoke on the steaks, but not really cook them. The same thing could be done with a smoke tube or a smoker that does a cold smoke. After the steaks are 'cold' smoked, I bag them and put them in the bath. We like medium rare steaks so we do them at 131 for a min of 2 hours and not over 4 hours (time varies with the type of steak-we do rib eyes on the lower end and NY strips on the upper end). After they come out of the bath, I step cool the steaks (10 mins on the counter, 10 mins in cold water, then 30 minutes to an hour in an ice bath. After the step cooling they go in to the fridge until the day we're ready to eat them. We'll re-therm the steaks in a 125 bath for at least an hour. After re-therming, the steaks are removed from the bag, dried, lightly rubbed with some duck fat and then seared on a screaming hot surface. This method has pretty much made us give up on ordering steaks in restaurants and have had friends proclaim these were the best steaks they've ever had.
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