The Sous Vide Steak Thread

[Fulldraw]

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!

Guess you missed that part of this thread and every other one on the board.

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.

It's not touted as an EASIER way to cook a steak, just ANOTHER way.
Embrace it or move along. LOL

I can't wait to try it. It's been killing me seeing all the pics related to this method!

[cosmiccowboy]

Just finished wiring up my digital SV temperature controller (+/- 1 degree) this morning. I'll post pics Monday when I get back on my work computer.

[Ouch]

I am bathing beef as I type!!!

[Tubby]

I wonder how this would turn out with a butterflied backstrap?

[nutterbug]

I wonder how this would turn out with a butterflied backstrap?

Great! Did some last week.

[Tubby]

Great! Did some last week.

Same time, temp, etc.?

[rtp]

I wonder how this would turn out with a butterflied backstrap?

I was wondering the same thing.

[nutterbug]

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

What I've read-

[nutterbug]

Same time, temp, etc.?

I did some backstrap cut into 3/4 inch thick steaks. 3 hrs and then a quick sear. They were amazing, better than usual. Pink throughout and tender as could be.

[chief262]

What I've read-

I stand corrected.

[bps3040]

I wonder how this would turn out with a butterflied backstrap?

Mine turned out great!

[bps3040]

Same time, temp, etc.?

I did mine 3 hrs @ 130

[Postoaks]

This is my second time to try it. Did a better job of keeping the temp around 130 this time. Turned out great! Not my best but close. I also only had it "soaking" for 1:00.

[Ouch]

Mine were excellent. Three filets and a ribeye.

No pics, but I promise it happened...

[jpbruni]

This is also a good time to re-emphasize a few things...

Soaking Time - 1 hr minimum. I found that 3-4 hrs rfeally produces a little more tender finished product. I am going to do one overnight the nest time to see if there is any difference.

I can't stress how important it is to have VERY, VERY HOT COALS (or a sizzling hot cast iron pan, if that's all you have). I mean RED HOT! A big 'ol pile of mesquite coals work really well for this. You would never normally cook a steak on coals this hot, but his is what is going to very quickly generate a beautiful crust on the meat.

Next is that you do not sear for more than one minute on each side! This is REALLY hard to do. Just out of habit, you are going to want to keep cooking the steak, but DON'T! It is already cooked! All you're trying to do is get a nice crust.

I have re-adjusted my temp down from 130 to 127 degrees. I found that at 130, the sear on the grill was causing it to go more towards medium rare. I really like my steaks just a frogs hair off rare and the combination of the 127 degree waterbath and the sear, gave me a perfect just-off rare steak that had a finished internal temp of 130 degrees when it hit the plate

And DO NOT rest the steak or wrap it in foil, or sandwich it between two plates to keep it warm, or anything like that! Take the steak off the grill and serve it immediately. It will be piping hot and perfectly cooked!

If you really want to impress someone, do this with a 4" thick tenderloin steak. The entire interior of the steak will be cooked to perfection, with a perfectly seared outer crust. This is very tricky to do the conventional way on a grill. Most people either undercook the middle big time, or overcook the heck out of the top and bottom inch of the steak.

With Sous Vide, it will come out perfect every time!

J.P.