Sous Vide Strips, Finished on Egg

BigWings

I got an Anova for Christmas and have done a bunch of stuff but oddly enough this week was the first attempt at steak.  Ooh Mama!

Grillmagic

Nice Work!!!

JohnInCarolina

Nicely done!  Try a real thick filet - your mind will be blown.  

BigWings

JohnInCarolina said:

Nicely done!  Try a real thick filet - your mind will be blown.  

I will hold you to that!

JohnnyTarheel

That looks awesome!!  What was the biggest difference to you doing it this way?

BigWings

JohnnyTarheel said:

That looks awesome!!  What was the biggest difference to you doing it this way?

Biggest differences were how simple, and how juicy it was.   I left it in at 129 degrees for 2 hours, which was an hour longer than needed but within the window.   My wife was delayed getting home so I just let it sit, with no worry of overcooking.   I dried it off and seared it hot and fast on the egg so there was a beautiful tasty crust but medium rare from edge to edge.  Succulent!

CTMike

Very nice, those strips look amazing.

Before getting the Anova, steak for my wife had to be medium well, as she was turned off by blood/juice that would run out when cut. Now, she has no problem eating them medium rare since all the juice is absorbed into the steak.

BigWings

CTMike said:

Very nice, those strips look amazing.

Before getting the Anova, steak for my wife had to be medium well, as she was turned off by blood/juice that would run out when cut. Now, she has no problem eating them medium rare since all the juice is absorbed into the steak.

My wife is the same way.   She is grossed out when blood gets in her mashed potatoes!

vb4677

DAAAAAAAAAAANGG!!!!!!

pflug

Saw the juice comment above (in the same boat here)... so do you not need to let it rest after the sear?

BigWings

pflug said:

Saw the juice comment above (in the same boat here)... so do you not need to let it rest after the sear?

Even after a rest I find there is enought juice runoff to raise her hackles.   But apparently there is no need to rest when cooking sous vide as the sear is so fast that it doesn't really cook all the way through, thus not requiring time for the juice to stabilize in the meat.

That's the theory anyway, all I know is that it was damn succulent meat!