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OMG - Sous Vide/Hot Tub Steak

SmokeySmokey Posts: 2,468
edited 2:06PM in EggHead Forum
Sorry no pics, but this method ROCKS :woohoo: !

I bought some nice filets at Cosco. Seasoned with salt, pepper and fresh minced garlic, then sealed em up in a vacume bag.

Did the Hot Tub (Sous Vide) thing on the range for 2 and a half hours at 135 degrees. It was a little tough to get the temp just right.

Finished them up on a turbo temp egg (30 seconds per side).

The results were the most tender, juicey, flavorful steaks I have ever had. Got to do this again!

Comments

  • smbishopsmbishop Posts: 1,585
    Just starting my first hot tub...hope it turns out as good as yours!
    Large, Small, and a LOT of Eggcessories!  Southlake, TX
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