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Sous Vide and Me

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    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.

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

    Comment


    • Jfrosty27
      Jfrosty27 commented
      Editing a comment
      +1

    #3
    Looks good to me.

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      #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.

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              #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

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              • cgrover60
                cgrover60 commented
                Editing a comment
                Thanks Kathryn.

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

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                #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

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                  #11
                  I would sooooooo eat that!

                  Comment


                    #12
                    That looks pretty darn good

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                      #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

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                        #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!

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                        • 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.

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