The Sous Vide Steak Thread

[jpbruni]

Now that this cooking method is being used more now, I thought I would dedicate a thread to post pics, successes, failures and stories.

Please do not use this thread to tell us how well you know how to cook a steak the "normal" way. Most of us do! This is something different and unique and it turns out a darn good steak!

As i have mentioned before, I was a total skeptic before i tried this, but i am a believer now! This is my 4th time to use this method and it has worked perfectly every time.

If you don't know about this cooking method, here's how it all started...

http://discussions.texasbowhunter.com/forums/showthread.php?t=277838

http://discussions.texasbowhunter.com/forums/showthread.php?t=282055

I cooked 4 Walmart Ribeyes tonight and they came out fantastic! They sat in the waterbath for about 3 hrs at exactly 130 degrees. Got the coals SUPER HOT, took the steaks out of the pot and put 'em on for 1 minute per side. They were fantastic! Here are some pics.









Let's see yours!

J.P.

[Breezy]

So vacuum pack the steaks first?

[texast224]

Maybe for us normal dudes explain what you got goin on here...

[Skinny]

Sounds like a waste of coals to me!!!

J/k!!! Gunnna have to give this a try ASAP!!!!

Looks freaking awesome!!!

Skinny

[panhandlehunter]

I tried it the other day and they were excellent. My crock pot on the "warm" setting holds a perfect 131 degrees. Took them out and hit for a minute on each side with some mesquite flames and they were perfect. I just wish it was faster.

[jpbruni]

So vacuum pack the steaks first?

Yes, or use a freezer ziplock with as much air taken out of it as possible.

Maybe for us normal dudes explain what you got goin on here...

Sorry, I just edited my OP and added the links to the original threads.

J.P.

[jpbruni]

Sounds like a waste of coals to me!!!

J/k!!! Gunnna have to give this a try ASAP!!!!

Looks freaking awesome!!!

Skinny

Hmmm, where have I heard this before ??

J.P.

[nutterbug]

Did some steaks the other day, turned out awesome. Got some thick skirt steak in the crock right now. Gonna cook the bout 3 hrs to tenderize then put in ice water to stop the cooking. Ready for the grill tomorrow.

[cheez]

My slow cooker is on right now. I'm trying to get the temp. right. I haven't even bought the steaks yet. My question is can I do the low temp. cooking today, throw the steaks in the cooler, then finish with the flash grilling tomorrow? I will let them get to room temp. before flash grilling, but will this work?

[Jaybo31]

Why in the crap did I open this at 730 in the morning

[chief262]

Did some steaks the other day, turned out awesome. Got some thick skirt steak in the crock right now. Gonna cook the bout 3 hrs to tenderize then put in ice water to stop the cooking. Ready for the grill tomorrow.

From my research, longer time will not make any difference. It is all about the internal temperature of the meat.

[Take Dead Aim]

What is the advantage of cooking a steak this way? I'm not knocking it just seems like a ton of work.

[cheez]

I'm using a Presto multi-cooker. It took some adjustement but I have it holding a steady 130 degrees. Off to buy steaks soon.

http://www.gopresto.com/products/products.php?stock=06006

Works great for stew also.

[tvc184]

What is the advantage of cooking a steak this way? I'm not knocking it just seems like a ton of work.

With the proper equipment (which most people don't have), it might actually be less work. You season and shrink wrap a piece of meat (or anything else) and toss it in the cooker. If it is a piece of pork or beef that you want to sear, you can then toss it on a grill or a hot pan for a minute or so per side once it comes out of the water. It won't matter if the steak is 1" or 2" thick since the water keeps it from never getting too hot. If you want medium rare you set the water temp and walk away. If you want medium you set the temp and walk away. Supposedly you can take a lesser cut of meat that might normally be tougher and not lend itself to grilling and leave it for several hours and have it as tender as the most expensive steak.

The advantage is not having to "guess" when a piece of meat is done to your likeness. If you want a medium rare steak then get the temp right in the water and you can walk away from it for 3-72 hours. It gets as done as it is going to get and then stops cooking but stays hot and ready to eat. No worry about how long per side, how hot the coals or grill is, etc. Toss it in the water and forget it. How much easier do you want it to be?

The ton of work is when you don't have the right equipment and you have to keep an eye on the water temp. Like anything else, the right tool makes it a lot easier.

[Take Dead Aim]

With the proper equipment (which most people don't have), it might actually be less work. You season and shrink wrap a piece of meat (or anything else) and toss it in the cooker. If it is a piece of pork or beef that you want to sear, you can then toss it on a grill or a hot pan for a minute or so per side once it comes out of the water. It won't matter if the steak is 1" or 2" thick since the water keeps it from never getting too hot. If you want medium rare you set the water temp and walk away. If you want medium you set the temp and walk away. Supposedly you can take a lesser cut of meat that might normally be tougher and not lend itself to grilling and leave it for several hours and have it as tender as the most expensive steak.

The advantage is not having to "guess" when a piece of meat is done to your likeness. If you want a medium rare steak then get the temp right in the water and you can walk away from it for 3-72 hours. It gets as done as it is going to get and then stops cooking but stays hot and ready to eat. No worry about how long per side, how hot the coals or grill is, etc. Toss it in the water and forget it. How much easier do you want it to be?

The ton of work is when you don't have the right equipment and you have to keep an eye on the water temp. Like anything else, the right tool makes it a lot easier.

I see the advantage of a lesser cut of meat but I never thought of cooking a steak as being that difficult. I usually take a steak out of the packaging salt and pepper and then place back in the fridge. I then will place the steak on the counter for 30 minutes to an hour before I put on the grill. As far as grilling that always seemed pretty easy unless you are cooking for a group that all wants a different cooked of steak. That is why I always liked cooking a good steak. It is easy.