Sous Vide Steak

[JP Weld]

Got one of these gadgets to try out and I am impressed!

[Silvey]

Dang that looks good.

[AntlerCollector]

Did you cook it all all after the sous vide?

[JP Weld]

Did you cook it all all after the sous vide?

Yes sir, seared it for about 30 seconds each side in a cast iron skillet.

[aclark0495]

I asked a chef once "WHy do you cook your steaks Sous Vide" His response, "YOu can't "F" it up". HA

[Randallc]

I did a Tri Tip with mine over the holidays, and it turned out great. 133 degrees for 5hrs then 1 min. a side on the green egg at 650 degrees.

[brrdnk]

Did you cook it all all after the sous vide?

When I do mine I sear on a hot as I can get grill 1 minute each side. My wife likes hers a little more done so a couple of minutes on each side for hers.

[Balcones_Walker]

For the perfect backstrap: sous vide at 120 degrees for 4-6 hours. Chill in the refrigerator. Pat very dry. Blowtorch it black, slice it thin, and salt liberally with a flake salt like malden.

[125Dad]

So 131 degrees for two hours then sear for a minute both sides and the steak is still medium rare?

[BlackHogDown]

Looks great! I’m a fan of doing steaks like this too. Especially at the apt where I don’t have access to a fire.

I like throwing some fresh herbs in the bag along with the protein and butter. Also, i throw some in the pan during searing with some butter and Spoon it over the meat as it cooks. Also learned to PAT DRY the meat before searing. Makes a big difference.



Pork tenderloins as well ...





No resting necessary...

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[Gunnyart]

So 131 degrees for two hours then sear for a minute both sides and the steak is still medium rare?

Yup. That’s beauty of Sous vide.

[Lawhunter]

So 131 degrees for two hours then sear for a minute both sides and the steak is still medium rare?

Yep! It won’t cook over 131.

[JP Weld]

So 131 degrees for two hours then sear for a minute both sides and the steak is still medium rare?

Yes sir. Had a probe in the water and it registered 129 for most of the time but did creep up to 130 towards the end. Also only seared for about 30secs each side.

[Mike]

Sous Vide is a neat way to get it done. I do like mine but it's a traditional Anova model. I have seen a lot of talk over the holidays about folks not salting their meat before the bath and then adding it for the searing process. Anyone have input on that topic?

[MDemel]

They sure are great!