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Started By
Message
re: 2" Strip Steaks Sous Vide w/ Pics
Posted on 1/3/17 at 7:19 am to Jibbajabba
Posted on 1/3/17 at 7:19 am to Jibbajabba
looked terrific, but not red enough FOR ME!
0
Posted on 1/3/17 at 7:25 am to Janky
So, y'all put it in a plastic bag, put it in luke warm water on the counter, then in a bucket of ice, then pan sear it, then hit it with a blow torch?
Yeah. I'll stick to charcoal.
Yeah. I'll stick to charcoal.
Posted on 1/3/17 at 7:28 am to Bantling Boy
cool
Posted on 1/3/17 at 7:33 am to Janky
Janky, try cooking your steak the old fashioned way - fire only
This post was edited on 1/3/17 at 7:35 am
Posted on 1/3/17 at 7:54 am to Thib-a-doe Tiger
I'm all for new things, but for me there is nothing that replaces that coal taste and crust on a steak.
Posted on 1/3/17 at 7:56 am to JB Mac
you can still throw it on the grill after sous vide 
sous vide is just cooking at a very controlled and precise temperature
you can finish however you like
sous vide is just cooking at a very controlled and precise temperature
you can finish however you like
This post was edited on 1/3/17 at 7:57 am
Posted on 1/3/17 at 8:27 am to Bantling Boy
quote:I can't believe people still believe this
Give me charcoal over this method any day.
Posted on 1/3/17 at 8:49 am to Thib-a-doe Tiger
I do it all 3 ways, but I never cook a steak that thin. Reverse sear is my favorite. However, all 3 methods spend time on the primo.
I have posted many pics here.
I have posted many pics here.
This post was edited on 1/3/17 at 8:54 am
Posted on 1/3/17 at 8:50 am to Jibbajabba
Why did you decide on no seasoning? Most of the methods I've seen involve some amount of butter and maybe some fresh herbs in the bag as well.
Posted on 1/3/17 at 9:23 am to Bantling Boy
Don't knock it til you try it. Sounds goofy as hell sure, but it's actually legit. Nothing wrong with a good hot charcoal fire either.
I did my first official sous vide with the Annova I got for Christmas. I've done the redneck version several times with 130-ish degree water in a foam cooler and liked those results enough to step to the next level.
It was nice to set it and forget it for a couple hours.
I did my first official sous vide with the Annova I got for Christmas. I've done the redneck version several times with 130-ish degree water in a foam cooler and liked those results enough to step to the next level.
It was nice to set it and forget it for a couple hours.
Posted on 1/3/17 at 9:33 am to FalseProphet
I saw several knowledgable people say that butter prior to sous vide removes something from the meat flavor wise. I cant explain it nor do I claim to be very knowledgable on the science. As far as salt, Im just experimenting for the time being until I find what I like. Pepper on the other hand I found burns when seared really really hard so that goes on last.
This is all one big experiment to me. One big fun delicious experiment! ;)
This is all one big experiment to me. One big fun delicious experiment! ;)
Posted on 1/3/17 at 11:35 am to Janky
quote:
Reverse sear is my favorite.
Me, too. Do you do the entire cook on the Primo? Or do you start out in the oven?
Posted on 1/3/17 at 11:38 am to Jax-Tiger
100% on the primo.
Posted on 1/3/17 at 11:56 am to Janky
quote:
100% on the primo.
once you're done with the reverse sear how long does it take to get up to searing temp?
Posted on 1/3/17 at 12:04 pm to Topwater Trout
Never really timed it, but I would guess 5-10 minutes. That is usually when I start my asparagus or get everything ready to wilt my spinach. I am never in a huge rush when I am cooking steaks. It is just for me and I like to eat a little later after the kids are asleep.
Posted on 1/3/17 at 12:28 pm to Janky
How much better is a sous vide steak cooked for 3+ hours than one put onto a cast iron/finished in the oven or reverse seared?
If it's 'marginally' better then an additional 3 hours of cooking seems kind of meh? I haven't done it so I won't say it isn't good.
If it's 'marginally' better then an additional 3 hours of cooking seems kind of meh? I haven't done it so I won't say it isn't good.
Posted on 1/3/17 at 12:36 pm to Salmon
quote:
you can still throw it on the grill after sous vide
Exactly just leave it on there a tiny bit longer and you've cooked a steak from start to finish
Posted on 1/3/17 at 12:41 pm to Salmon
quote:
Chefs that have studied this method for years do the ice thing, so
I'd assume chefs are icing them to get them out of the temp danger zone. They prob aren't cooking immediately in a restaurant setting
Posted on 1/3/17 at 12:46 pm to Buckeye06
I prefer Reverse seared to SV. I will admit that I have done probably 10 reversed seared steak for every one sous vide. This is due partially to never really planning out my meals until it is too late and partially just cause I like doing stuff on the grill.
Posted on 1/3/17 at 1:57 pm to Janky
quote:
I like doing stuff on the grill.
That's me. I enjoy having a beer and watching a game on TV while I grill. Dad's quiet time.
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