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NY Strip
8 hours in sous vide bath then a quick 60 second per side sear at 650 on the egg = very happy family!
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Dang. I have to get a sous vide. That looks super good.Be careful, man! I've got a beverage here.
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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
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Yes, you do. Super good, and easy.travisstrick said:Dang. I have to get a sous vide. That looks super good.
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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.
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That looks amazing! Is that all you need to do to get rid of inlaws in cook a steak med rare?LG. BGE Straight up Cheese head from Little Chute, WI
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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.
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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.jjmills said:That looks amazing! Is that all you need to do to get rid of inlaws in cook a steak med rare?
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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.
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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, PBC, PK360, Genesis Summit, Camp Chef Flattop, Smokefire 24, Traeger Pro Series 22 Pellet with a Smoke Daddy insert, Gateway 55 Gal. drum, SNS Kettle w/acc.
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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.
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CT swears seasoning doesn't take in the pouch and he seasons before searing (must not sear too hot). I do both.
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That and boneless/skinless chicken breasts take no time at all in the bath.
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I have found that it is better to season after the bath as well. However I just do both to be safe
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