Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It’s almost football season, so we’re perfecting our favorite tailgating and homegating recipes! Whether you like hamburgers, wings, brats, ribs or something cooked with beer, we have everything you’ll need for the perfect tailgate party. We always like inviting friends to join our tailgates because the EGG is about community and having fun, so make sure if you’re inviting company you make extra - the food will be gone before you know it! Don't forget dessert, either!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

NY Strip

8 hours in sous vide bath then a quick 60 second per side sear at 650 on the egg = very happy family!

 

Comments

  • KoskoKosko Posts: 535
    Pics!
    Peachtree City, Ga Large BGE
  • lwrehmlwrehm Posts: 206

    Sorry about that!!!

     

  • Dang. I have to get a sous vide. That looks super good. 
    Be careful, man! I've got a beverage here.
  • GlennMGlennM Posts: 411
    8 hours? At what temp? That seems like a long time to me. What was the texture like?
    In the bush just East of Cambridge,Ontario 
  • gdenbygdenby Posts: 4,620
    Dang. I have to get a sous vide. That looks super good. 
    Yes, you do. Super good, and easy.
  • lwrehmlwrehm Posts: 206

    8 Hours at 130, texture was great...best steak I've ever made.  If I had seasoned it better might have been the best steak I have ever had.  Not that I'm a big steak guy, but I have had a few fairly expensive ($50+) restuarant steaks over the years.

    The steak was tender and juicy, and as you can see, at least for me, cooked perfectly from edge to edge.  I used the Chicago steak seasoning from The Spice House (Milwaukee/Chicago and the sister of the current owner of Penzy's, long story...), but I should have used more.   

    The best part the inlaws will NEVER come over for steak at my house, they are well-done steak eaters...why bother I say.

  • That looks amazing!  Is that all you need to do to get rid of inlaws in cook a steak med rare?
  • nolaeggheadnolaegghead Posts: 15,360
    That's what's crazy about sous vide - you can completely control the amount of cooking (texture and taste) throughout the entire cut, and it takes almost no work at all.

    That old gradient of over cooked meat is out the door.


    image
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • lwrehmlwrehm Posts: 206
    jjmills said:
    That looks amazing!  Is that all you need to do to get rid of inlaws in cook a steak med rare?
    Well, at least they don't come over for steak, they only live 5 blocks away so it isn't easy to keep them away totally.
  • Dyal_SCDyal_SC Posts: 2,710

    Awesome!  The Sous Vide method has intrigued me for awhile now.  The pic of your steak has me pushing it up on my to-do list. 

  • billyraybillyray Posts: 1,124
    Is it better to season in the pouch before the sous vide or season after you sous vide, before searing?
    Felton, Ca. 2-LBGE, 1-Small and waiting on a mini
  • lwrehmlwrehm Posts: 206

    I seasoned before going in the pouch and sealing, my thinking was for 8 hours the seasoning would be in contact with the meat...on that same thought I didn't want to go overboard.  Next time I will season the same before and then again after before the sear with some more kosher salt.

    A while back I bookmarked this site, http://seattlefoodgeek.com/2010/02/diy-sous-vide-heating-immersion-circulator-for-about-75/, but rather than using a pump and heating elements I just wired a standard outlet for a crockpot.  It was really easy to put it all together, but I'm a bit mechanical (my other hobbys are tinkering with old Cub Cadet Garden Tractors and homebrewing) but I'm not much for electical work.  Just take your time and follow the diagrams.

  • nolaeggheadnolaegghead Posts: 15,360
    CT swears seasoning doesn't take in the pouch and he seasons before searing (must not sear too hot).  I do both.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • Hah, Like CT knows of what he speaks

    Steve 

    Caledon, ON

     

  • nolaeggheadnolaegghead Posts: 15,360
    That and boneless/skinless chicken breasts take no time at all in the bath.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • I have found that it is better to season after the bath as well. However I just do both to be safe :D



    "Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage."

Sign In or Register to comment.