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8 hours in sous vide bath then a quick 60 second per side sear at 650 on the egg = very happy family!
Sorry about that!!!
Dang. I have to get a sous vide. That looks super good.
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?
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.
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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