Some questions for the Sous Vide users

Sonny3

The Anova Sous Vide that I bought from Amazon on Prime Day arrived yesterday.  So tonight will be my first time cooking with it and I am going for that Medium Rare Ribeye Steak dinner.

I bought the Anova and the basic of 12 quart tub to begin with and I already see that if I am going to cook larger quantities I will need the bigger tub.  But for just the two or three of us this tub will work out fine.  Now I have made myself a homemade rack to hold the steaks upright from a $4 Wallyworld paper towel holder and it should do a good job holding the steaks on edge and giving separation.

What do most of you do to keep the steaks from floating up?  We really like the Lane's Ancho Expresso Steak Rub, so do you folks put the rub on before vacuuming or after and before they go on the grill?

Also if memory serves me, for medium rear the steaks are in the SV at 120 degrees and then they rise to 130 during the grilling for crust period.  Any tips on this would be appreciated.

Thanks

RRP

I have the identical equipment and love it. I did buy a smaller container just to save water when I didn't need that 12 quart. I use two tricks to keep my bagged meat from working itself over against the unit. If the meat is sealed in a FS then it will sink, but move so I use a clothes-pin style bag clamp to clamp a corner to the container. OTOH if I use just a food safe baggie that never gets all the air out so it floats so I place the bagged meat inside another bag along with a plastic coated dead blow hammer. That sinks it!

tjsp

How much was the sous vide machine on Amazon prime day? I believe that one usually goes for 199?

gdenby

Rubs and other flavors can concentrate and intensify during SV. I go a little lighter that usual when pre-heating meats SV.

I use some of my old collection of glass marbles to weigh down Ziplocs w. too much air still in.

Sonny3

Thank you for info and speedy feedback folks.

I used a vacuum bag saver and they are standing upright in my home made rack.  Have plenty of separation and good water flow.  I did use a couple of clothes pins to hold them at the top to hold them in place.

I decided to wait until ready for the grill to put the rub on them.  My wife asked me to because she was afraid that the rub would be to intense.  Smart lady for sure after reading your comment about it.

I bought the Anova, the 12 qt tub with lid and the 7 in 1 Multi-function Pressure Cooker and my total was $228 for everything.  The listed full price for everything was $345.  The 7-1 was the Prime deal, but when coupled with other purchases the discounts amount added up to make the Anova a good deal.

Sonny