Missed the mark on sous vide

minniemoh

Should have gone a little lower on the sous vide temp (127 degrees). The sear on the mini kind of pushed this past where I wanted to be. Also, I underseasoned in the sous vide bag and tried to make it up post-sear. Still a nice meal but I'm disappointed in how the steak finished. The farro turned out pretty good for the first time try too. Grilled romaine with Ruhlman bacon, fresh parm, and dressing.

Ozzie_Isaac

127 should have been fine.  Sear looks long on the top side.  Hotter and faster on the sear.

With that said, looks good from here.  I would eat it for sure.

Ozzie_Isaac

Also, pat dry before you sear.  Caramelizes better.

minniemoh

Thanks @Ozzie_Isaac - I had the mini at 600. Must not have been dry enough. My coals could have been a little more red to help too.

GregW

In my experience, I have found that I prefer to Sous Vide to a much lower temp. Generally 100 Deg F. This allows me to cook the steak longer on the Egg, Longer time on the Egg allows the steak to sear better and develop that great grilled flavor.
I have found that It's hard to get the great grilled flavor when you sear only for 30 seconds on each side in the more traditional Sous Vide steak method.

Your steak and meal does look good.

bgebrent

127 is Ok if your goal is medium.  Carryover cook and the sear get you past that.

blind99

Do you know what the final IT ended up at? 

Also, did you sear with the top open or shut? If I can I like searing with it open so the steak isn't surrounded by such hot indirect heat. 

But still, it's kind of funny you find that a fail - it looks pretty damned good to me!!

bgebrent

blind99 said:

Do you know what the final IT ended up at? 

Also, did you sear with the top open or shut? If I can I like searing with it open so the steak isn't surrounded by such hot indirect heat. 

But still, it's kind of funny you find that a fail - it looks pretty damned good to me!!

You're one mean man.

blind99

bgebrent said:

blind99 said:

Do you know what the final IT ended up at? 

Also, did you sear with the top open or shut? If I can I like searing with it open so the steak isn't surrounded by such hot indirect heat. 

But still, it's kind of funny you find that a fail - it looks pretty damned good to me!!

You're one mean man.

I'm just bitter. This is a great looking meal. We can't all cook like you (or your wife, I know there's controversy about who does the actual cooking)

minniemoh

blind99 said:

Do you know what the final IT ended up at? 

Also, did you sear with the top open or shut? If I can I like searing with it open so the steak isn't surrounded by such hot indirect heat. 

But still, it's kind of funny you find that a fail - it looks pretty damned good to me!!

Thanks for compliment. I guess maybe I shouldn't call it a fail. Just another learning experience.

You know, I actually didn't check finish temp. My guess is the high 130's. I seared with the top open but I don't think I had enough glowing coals.

Hans61

Did you sear with the lid closed?

Ozzie_Isaac

bgebrent said:

127 is Ok if your goal is medium.  Carryover cook and the sear get you past that.

Also, remove steak from bag before searing.

minniemoh

Hans61 said:

Did you sear with the lid closed?

Open.

minniemoh

Ozzie_Isaac said:

bgebrent said:

127 is Ok if your goal is medium.  Carryover cook and the sear get you past that.

Also, remove steak from bag before searing.

Oh... Maybe I'll try that next time too. You guys are always here to help me improve. I like that about you all.