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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Retired, living in Western Mass. Enjoy music, cooking and my family.
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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.
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Club Member
- Dec 2017
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Smokin-It 3D
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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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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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Weber Summit Kamado with SnS and Vortex.. Broil King Baron, Primo Oval Junior. Primo XL. Love grilling steaks, ribs, and chicken. Need to master smoked salmon. Absolutely love anything to do with baking bread. Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager. All-time favorite drink: Single Malt Scotch
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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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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.
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