The Sous Vide Steak Thread

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I have the crock pot warming to check the temps

[temple droptine]

I'm in! Had to try this from the first time I read about it here. I have four chuck eyes (my personal favorite cheaper cut) in freezer ziplocks and the water is staying nicely at 160, gotta be medium for the family, and I ain't doing two separate pots.
Then it will be to the skillet for a minute or so to give them some color.
Looking forward to them after baseball practice tonight.
CB

[Phi Phi Hunter]

Sounds like a waste of coals to me!!!

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

Looks freaking awesome!!!

Skinny

I was really thinking the same thing, if your going to heat the pit anyway, just cook em on the fire, doesn't take as long either?!?

[HogHunterBall]

wow these steaks look like restaurant quality...I will be doing this

Good thread

[Split Arrow]

I was really thinking the same thing, if your going to heat the pit anyway, just cook em on the fire, doesn't take as long either?!?

I believe you're missing the point- the steaks turn out more juicy & tender prepared this way. So yes, he could just put them on the grill and have a good steak, but it wouldn't be as tender or juicy.

[txsteele]

wow these steaks look like restaurant quality...I will be doing this

Good thread

That's how the fancy restaurants do it. They have several Sous Vide machines going with steaks in them. Each one at a different temp...rare, medium rare, medium...etc.

When an order is placed, the chef just pulls one out of the pot. They may have been in it for a couple of days, and then off to the grill.

[HogHunterBall]

That's how the fancy restaurants do it. They have several Sous Vide machines going with steaks in them. Each one at a different temp...rare, medium rare, medium...etc.

When an order is placed, the chef just pulls one out of the pot. They have been in it for a couple of days, and then off to the grill.

I did not know that...very interesting.THanks

[Fulldraw]

I'm afraid I have to report a major fail on my first attempt at this method.
I kept mine at 135 for three hours and then tossed it in a hot cast iron skillet.
Turns out I overcooked them and an overcooked steak is a fail with me.

The steak was a really tough cut, top round.
I expected it to be a little more tender.
I'll use a different cut next time.

I'm not admitting defeat just yet. Will try again soon.

[txsteele]

I did not know that...very interesting.THanks

Notice I said "fancy".... I'm sure IHOP doesn't do it that way for their "Shoe Leather Top Sirlion"

[Joshua Flournoy]

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.

Was there a particular setting you put it at to hold there, or did you just have to play with it and adjust the dial for a while to get there. How long did it stay at 130? Did it stay there once you put the steaks in?

Tried it again tonight with spectacular results. I bought some prime top sirloins from Costco and this time I kept the temp down to 127 degrees.

How long did you cook it?

I'm afraid I have to report a major fail on my first attempt at this method.
I kept mine at 135 for three hours and then tossed it in a hot cast iron skillet.
Turns out I overcooked them and an overcooked steak is a fail with me.

The steak was a really tough cut, top round.
I expected it to be a little more tender.
I'll use a different cut next time.

I'm not admitting defeat just yet. Will try again soon.

I think top round might just need to be cooked longer than 3 hours.

[Joshua Flournoy]

Last week we did some backstrap steaks this way. They were about 2" thick. Had them in the water at 134 degrees for about 3 hours. First bite my wife took and she said it was the most tender bit of steak she had ever had - ever. I had to agree, although it was almost too tender. I think next time I might give it a go at only 2 hours instead of 3.

[cosmiccowboy]

Tried it again tonight with spectacular results. I bought some prime top sirloins from Costco and this time I kept the temp down to 127 degrees.

I know you have done your research like I have...131 is the recommended absolute minimum...I know you are searing them but you run the risk of not holding them above 130 long enough to kill all the bacteria.

[jooger17]

Sounds like a waste of coals to me!!!

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

Looks freaking awesome!!!

Skinny

This is EXACTLY what I said after I cooked mine the first time lol. The steaks are PHENOMONAL! I decided next time I cook them that way I'm gonna cool tomorrow nights deenar too when the coals get right

[SaltwaterSlick]

Here's a site with a BUNCH of recipes of meats, fish and veggies... I'm going to get me one of them thar Su-Video machines and get crackin'!!

http://svkitchen.com/?page_id=2443

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I have the crock pot warming to check the temps

So we chacked last night, the low temp is 128-129 and doesn't budge. So I'm thinking steak for dinner tonight. Nope, chef salad. Guess we'll try it some other time