Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Sous Vide and Me

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Sous Vide and Me

    I'm fairly new to Sous Vide and I'm really starting to appreciate the new possibilities. For my birthday my wife presented me with a gynormous dry aged tomahawk ribeye from Carsan Farms. Given the time to do so I prefer sous vide for steaks so gave it a go. Kosher salt dry brined over night and into the magic bath at 129 degrees for three hours. Patted dry, brushed with olive oil and a quick grind of pepper and straight on the Weber / SNS for a cold grate sear to 140 internal. I was a little disappointed I didn't get perfect edge to edge pink and assume I should have cooked sous vide a little higher to reduce sear time on a 3" cut. Still quite tasty nonetheless.

    Click image for larger version

Name:	20200411_154421.jpg
Views:	365
Size:	130.9 KB
ID:	830663

    Click image for larger version

Name:	20200411_154846.jpg
Views:	291
Size:	155.0 KB
ID:	830664
    Click image for larger version

Name:	20200411_192615.jpg
Views:	326
Size:	114.8 KB
ID:	830665

    Click image for larger version

Name:	20200411_193251.jpg
Views:	316
Size:	176.0 KB
ID:	830666

    #2
    Don't be too hard on yourself, that looks stellar.

    Comment


    • Jfrosty27
      Jfrosty27 commented
      Editing a comment
      +1

    #3
    Looks good to me.

    Comment


      #4
      I'd eat that!

      Comment


        #5
        +1 on BourBonQ comment. Looks scrumptious!

        Comment


          #6
          Looks great. Shocking it cold will help with the grey band issue. I don’t usually mind a bit of banding, but when I have the time and desire.

          Comment


            #7
            I’d eat that! It looks great! And +1 on PKB’s comment about ice bath/shock then searing if you have some time.

            Comment


              #8
              That's a beautiful birthday steak. I can barely see any banding anyway. The important things are your wife's thoughtfulness and enjoying the results of your cook with her. Happy Birthday, belatedly.

              Kathryn

              Comment


              • cgrover60
                cgrover60 commented
                Editing a comment
                Thanks Kathryn.

              #9
              don' t see how it could be any better, Happy B-day, Kiss the wife.

              Comment


                #10
                That looks awesome. I almost always sous vide steaks these days because it just removes all stress about timing, since I am juggling work, parenting, teaching, drinking too much...This was my effort this past weekend
                Attached Files

                Comment


                  #11
                  I would sooooooo eat that!

                  Comment


                    #12
                    That looks pretty darn good

                    Comment


                      #13
                      I’m impressed. I just started my first SV experience 90 minutes ago. Am SV’ing a 28 day home dry aged ribeye.
                      Attached Files

                      Comment


                        #14
                        Tell ya what I think, from where ahm'a settin; rarely in this life have I ever seen a better lookin steak...
                        Ain't never dipped even my pinky toe in th SV pond, but I'm bout a half-arsed good cook, an can tell th difference!
                        BTW, Happy (Belated) Birthday, Brother, here's to Many More!

                        Comment


                        • cgrover60
                          cgrover60 commented
                          Editing a comment
                          Thanks Mr. Bones. Good to see you back.

                        • Mr. Bones
                          Mr. Bones commented
                          Editing a comment
                          Thankee fer yer kind words, Brother; it is good to both be back, an see folks I love such as yerself.
                          Be safe an well...

                        #15
                        That is over cooked for me more medium than med-rare. That is why I don't like SV steaks. Your already at or past med-rare when you take it out of the bag. Why SV whey you can reverse sear. That is a beautiful steak, and a Happy Birthday to you sir.
                        Last edited by mountainsmoker; June 1, 2020, 04:16 PM.

                        Comment


                        • cgrover60
                          cgrover60 commented
                          Editing a comment
                          Actually out of the bag it was at 129 and reverse seared to 135. The SV advantage I like is knowing exactly how done the steak is before the sear. The down side of course is less time baby sitting the grill with a beer assistant.

                      Announcement

                      Collapse
                      No announcement yet.
                      Working...
                      X
                      false
                      0
                      Guest
                      500
                      ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
                      false
                      false
                      {"count":0,"link":"/forum/announcements/","debug":""}
                      Yes
                      Rubs Promo
                      Meat-Up in Memphis