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First sous vide porterhouse with Schwartz Montreal steak spices finished on the egg.

paqman
paqman Posts: 4,920
edited July 2012 in EggHead Forum
This is my second cook with my new Polyscience sous vide professional circulator.

Sprinkled the steaks (1 inch thick) with the Schwartz spices and then vacuum sealed them.
Waited in the fridge for 2-3 hours then cooked sous vide @ 135 for 2 hours.  Finished by searing in the egg on a dropped cast iron grate sitting on a spider for less than 1 minute per side.

This was THE best steak I EVER had!  I can't find the words to describe how tender it was. The strip loin side was as tender as the tenderloin side and the flavor of the spices was perfect.


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