Sous Vide Steak

Springram · June 2014

Got a Sansaire Sous Vide circulator for my birthday. Bought 2 prime fillets. Sealed them using my Foodsaver and then put them in a container with the Sansaire set to 56* C for 1 hour 45 minutes. Removed the steaks from the bags, patted them them off to remove any moisture and then seared them in a pan on the Mini. Searing was for about a minute per side. Seasoned with salt and pepper following the sear. Next time, will do maybe 30 seconds longer to get deeper crust but, still a perfectly cooked medium steak. Plate shows meat before veggies were platted.

caliking · June 2014

Nice. I tried SV steaks once, but I think I need to sear them on a skillet or something like you did.

I know you like lamb - SV rack of lamb is pretty damn good.

Zmokin · June 2014

Springram said:

Got a Sansaire Sous Vide circulator for my birthday. Bought 2 prime fillets. Sealed them using my Foodsaver and then put them in a container with the Sansaire set to 56* C for 1 hour 45 minutes. Removed the steaks from the bags, patted them them off to remove any moisture and then seared them in a pan on the Mini. Searing was for about a minute per side. Seasoned with salt and pepper following the sear. Next time, will do maybe 30 seconds longer to get deeper crust but, still a perfectly cooked medium steak. Plate shows meat before veggies were platted.

Based on your picture, I would think I would want either a much longer sear time, or maybe crank the heat much higher for your sear to get a darker crust without the heat penetrating and over-cooking your already cooked interior. I'll have to say, your picture is making me think I don't want a Sous Vide cooker.

Springram · June 2014

@Zmokin - I agree about not getting the crust that I wanted. I tried using a pan since I was after a crust without the grill marks. The pan was just not hot enough. The sous vide cooker did its job. Always the next time......

Springram

Spring, Texas

nolaegghead · June 2014

Looks good!

With SV, you have to do basically the same thing as you do with a reverse sear - under cook at bit then blast it with as much heat as you can so you don't raise the temp over where you want it. I pat dry with a towel after SV, even let it air dry and cool down a bit, then blast with heat to sear. The faster the sear, the less the overall heat rise. Although you can get the same sear longer at 400 as you can in a shorter time at 700 F.

cssmd27 · June 2014

The advice given here is good and I agree. Hotter fire, let the meat cool a bit before cooking, etc.

I would add that I SV steaks about 125-126 which is about 7 degrees cooler than you did. I also don't go more than an hour or so because I think there is a textural change in tender meat if you get to the 1.5 hr mark or so. Just my experience and opinion. It's all a personal learning experience.

nolaegghead · June 2014

cssmd27 said:

The advice given here is good and I agree. Hotter fire, let the meat cool a bit before cooking, etc.

I would add that I SV steaks about 125-126 which is about 7 degrees cooler than you did. I also don't go more than an hour or so because I think there is a textural change in tender meat if you get to the 1.5 hr mark or so. Just my experience and opinion. It's all a personal learning experience.

Good advice. Springram was shooting for medium, I believe, and you might be shooting for medium rare.

Sous Vide Steak

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