Sous Vide Steak

Springram

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

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

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

@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

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

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

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.