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Hopped on the Sous Vide band wagon

Bart1434
Bart1434 Posts: 160
So since I was away for Valentines weekend I planned on making some Filets when I returned, but the weather outside was not cooperating and I needed an excuse to use my sous vide anyways.  So 128 degrees for 2 hours then seared in the lodge cast iron... Came out delish, next time will preheat the cast iron longer at a higher temp to get a better crust.... Can't wait to try some chicken breast for the week of lunches.  

Southwestern, CT

"I'd walk through hell in a gasoline suit to play baseball." - Pete Rose

...and to eat some great Food of course

Comments

  • Bart1434
    Bart1434 Posts: 160

    Southwestern, CT

    "I'd walk through hell in a gasoline suit to play baseball." - Pete Rose

    ...and to eat some great Food of course
  • Mickey
    Mickey Posts: 19,694
    Leaning your way. 
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). 

  • Ozzie_Isaac
    Ozzie_Isaac Posts: 20,478
    Not sure if you did, but pat the steaks dry before you sear.

    I also like a little oil in the pan and get it just starting to smoke.

    Maybe your purpose in life is only to serve as an example for others? - LPL


  • Bart1434
    Bart1434 Posts: 160

    @mickey they came out great, perfect solution for wanting a great steak when the weather or errands get in your way.  I had to run a few errands yesterday and the weather wasn't great so I popped them in the hot tub for 2 hours and seared then when I returned home.


    @ozzie_Isaac thanks for the advice, I patted them dry but I only rubbed them lightly with oil..next time I will oil the pan for sure.  Also I bought a pre-seasoned cast iron but I think it still needs some time to become fully seasoned/non-stick

    Southwestern, CT

    "I'd walk through hell in a gasoline suit to play baseball." - Pete Rose

    ...and to eat some great Food of course