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Obligatory First Sous Vide & BGE Steak photos
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vb4677
Posts: 686
KC Strips 12 oz cuts
130F (Med Rare) sous vide for 1 hour with some thyme sprigs
Dried, oiled, seasoned w/ kosher salt
Seared on 650F BGE
Sauteed garlic, thyme & black pepper compound butter
Home made Dutch Oven bread
All of it, Devoured!
130F (Med Rare) sous vide for 1 hour with some thyme sprigs
Dried, oiled, seasoned w/ kosher salt
Seared on 650F BGE
Sauteed garlic, thyme & black pepper compound butter
Home made Dutch Oven bread
All of it, Devoured!
Kansas City: Too Much City for One State - Missouri side
2 Large BGE's, Instant Pot, Anova Sous Vide, and a gas smoker...
Barbeque, Homebrew and Blues...
2 Large BGE's, Instant Pot, Anova Sous Vide, and a gas smoker...
Barbeque, Homebrew and Blues...
Comments
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Very nice work man! Nice crumb on your bread too.Sandy Springs & Dawsonville Ga
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Obligatory wow response! Beautiful cook!"Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
Yeah, I was happy all the way around on my first SV steak and 1st use of the DO.Kansas City: Too Much City for One State - Missouri side
2 Large BGE's, Instant Pot, Anova Sous Vide, and a gas smoker...
Barbeque, Homebrew and Blues... -
Nicely done! I may have to get a SV soon.
Kansas City, Missouri
Large Egg
Mini Egg
"All we have to decide is what to do with the time that is given to us" - Gandalf -
That is a work of art. We never forget our first...all the apprehension/anticipation of the sous vide and the sear. And it always looks like that!Judy in San Diego
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Very nice meal all around.Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
Good to know! Can't wait for the next go 'round!Judy Mayberry said:That is a work of art. We never forget our first...all the apprehension/anticipation of the sous vide and the sear. And it always looks like that!Kansas City: Too Much City for One State - Missouri side
2 Large BGE's, Instant Pot, Anova Sous Vide, and a gas smoker...
Barbeque, Homebrew and Blues... -
Very very very nice!!!Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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New Albany, Ohio
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@Big_Green_Craig now that's funny.XL BGE, KJ classic, Joe Jr, UDS x2
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Next step is to sear it in a cast iron skillet, then make a pan sauce for the steak and potatoes.
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Nice!____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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I got more too...ryantt said:@Big_Green_Craig now that's funny. -
Is this that thing about forks on the plate ? Or not? Or they can't be dirty? Or they should?Big_Green_Craig said:Kansas City: Too Much City for One State - Missouri side
2 Large BGE's, Instant Pot, Anova Sous Vide, and a gas smoker...
Barbeque, Homebrew and Blues... -
perfection on those steaks Brothaman!
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Looks delicious! I got a sous vide machine for Christmas and I love it.
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@vb4677 Basically @THEBuckeye is upset that I never responded to a french fry question that he asked me so he has dedicated his pathetic life to trolling me every chance he gets. He also hates dirty forks so that pic was for him.
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Aahhh...Big_Green_Craig said:@vb4677 Basically @THEBuckeye is upset that I never responded to a french fry question that he asked me so he has dedicated his pathetic life to trolling me every chance he gets. He also hates dirty forks so that pic was for him.
Glad I could help...???!?Kansas City: Too Much City for One State - Missouri side
2 Large BGE's, Instant Pot, Anova Sous Vide, and a gas smoker...
Barbeque, Homebrew and Blues... -
Try seasoning and searing 1 minute on each side first, sous vide, and then sear again 1 min each side. Better crust and more flavor. I use CI skillet on the egg. On my pre-sv sear I use butter with the rosemary and garlic and pour the juices in the bag.
Lenoir City, TN - Bama fan in Tenn Vol's backyard.
LBGE, Weber Spirit
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I'm assuming that the round block sitting on the steaks is the compound butter. Where can I get some of that? It looks and sounds delicious.Marshall in Beautiful Fruit Cove, FL.
MiniMax 04/17
Unofficial BGE MiniMax Evangelist
Facebook Big Green Egg MiniMax Owners Group -
But where's the food, @Big_Green_Craig?Big_Green_Craig said:
It's dirty food forks, not corroded ones that annoy me but appreciate the thought.New Albany, Ohio -
Big_Green_Craig said:@vb4677 Basically @THEBuckeye is upset that I never responded to a french fry question that he asked me so he has dedicated his pathetic life to trolling me every chance he gets. He also hates dirty forks so that pic was for him.
Pathetic life?Big_Green_Craig said:@vb4677 Basically @THEBuckeye is upset that I never responded to a french fry question that he asked me so he has dedicated his pathetic life to trolling me every chance he gets. He also hates dirty forks so that pic was for him.
Dedicated?
Upset?
Na, water off a duck's back.
Speaking of duck, any pics?New Albany, Ohio -
Those steaks don't look juicy at all??? Nice work!!!
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XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
Tampa Bay, FL
EIB 6 Oct 95 -
Easy peezy:SaintJohnsEgger said:I'm assuming that the round block sitting on the steaks is the compound butter. Where can I get some of that? It looks and sounds delicious.
At least a couple of hours before you cook the steaks (I did it the day before):
1 stick of butter, chopped into pieces, put into a bowl and leave on the counter for an hour or two to soften to room temp
Sautee` some chopped garlic in some more butter or oil, dump on top of the butter in the bowl
Sprinkle with enough fresh cracked black pepper as you want
Rip some of the thyme leaves off the stems and sprinkle into the butter
Stir until well mixed
Dump mixed butter into the center of a piece of plastic wrap that's flattened on the counter. Work it into a bar shape with your spoon as best you can.
Roll the butter up into a tube shape. I pinched the ends of the plastic wrap and spun it like you're about ready to snap a towel in the locker room...
Put it into the fridge to firm up
Unwrap, slice and serve! Also goes great in some mashed potatoes, too! And bread, and...
Kansas City: Too Much City for One State - Missouri side
2 Large BGE's, Instant Pot, Anova Sous Vide, and a gas smoker...
Barbeque, Homebrew and Blues... -
Ok! Will have to try that it way. Sounds like an improvement!Webass said:Try seasoning and searing 1 minute on each side first, sous vide, and then sear again 1 min each side. Better crust and more flavor. I use CI skillet on the egg. On my pre-sv sear I use butter with the rosemary and garlic and pour the juices in the bag.Kansas City: Too Much City for One State - Missouri side
2 Large BGE's, Instant Pot, Anova Sous Vide, and a gas smoker...
Barbeque, Homebrew and Blues... -
Thanks @vb4677Marshall in Beautiful Fruit Cove, FL.
MiniMax 04/17
Unofficial BGE MiniMax Evangelist
Facebook Big Green Egg MiniMax Owners Group
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