Nice ROAST there Roscoe
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My First Sous Vide Steak
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Originally posted by CWP View PostLooks good. Be careful adding raw garlic, I believe under certain conditions it can induce botulism when using a sous vide/immersion circulator. I think its best to either use cooked garlic, or to add the garlic when you sear the steak.
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Originally posted by Mike D View PostI think I do pretty well in my cast iron on my pellet grill. I place a cast iron skillet directly over the fire pot and get it to 700+° surface temp. Make sure the tenderloin is patted dry and the skillet is dry (oil won’t hold up to that temp anyway). Comes out with a fantastic crust and I pull it at 125 internal; it only takes 3 minutes per side at that temp. I cover it on a foil pan for 10 minutes after pulling from the skillet.
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Originally posted by Gunnyart View PostI love Sous Vide steaks especially the leaner cuts. I've had less success with fatty cuts like T Bone and Ribeye. Looks like you nailed it.
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I’m a huge fan. I like to throw a little butter in with mine and run them at 130 for 2.5 hours. I prefer to let the steak rest for a few minutes once it’s out of the water and then I season a second time with S&P. 2 minutes per side on the sear burner and plate immediately. I have to order fish at steak houses now.
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