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    Sound vide 3" thick primes

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    Comments

    • Posts: 3,201
      That is some beautiful meat!

      Kansas City, Missouri
      Large Egg
      Mini Egg

      "All we have to decide is what to do with the time that is given to us" - Gandalf


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    • Posts: 3,901
      Did you put anything in the bag? I agree you lose some of the charcoal flavor with SV. Just have to add flavor other ways. When searing in the pan at the end hit it with a compound finishing butter
      “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
      Coach Finstock Teen Wolf
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    • Posts: 3,901

      “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
      Coach Finstock Teen Wolf
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    • Posts: 2,490
      beef heaven.   Wow.  I may make that for my birthday next month...
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    • Posts: 2,678
      My Sous Vide Toolbox app say's it will take 6 hrs in a 125 Deg bath.
      This will have it at 125 at the core.
      From a food safety standpoint this is not a safe cook. The app recommends the core reach pasteurization temp in under 6 hours.
      To  correct this issue it is recommended to use either a higher temp water bath or a smaller piece of meat.

      I agree that a more traditional reverse sear will give much better flavor.

       
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    • Posts: 888
      SV is overrated in many cases. This could be one of them, perhaps. Im not a fan of the simple grilling method myself. 
      -FATC1TY
      Grillin' and Brewing in Atlanta
      LBGE
      MiniMax
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    • Posts: 149
      Have to ask where you got that roast from?
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    • Posts: 1,707
      steelcityegger said:
      Have to ask where you got that roast from?
      I snagged it from a buddy of mine who had two. =)
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    • Posts: 640
      @fusionhq, that is some gorgeous prime!  +1 on reverse sear vs. SV - I love the hint of smoke I can get with a really thick steak done RS.  Look wonderful and good eats either way!
      Doug
      Wayne, PA
      LBGE, Weber Kettle (gifted to my sister), Weber Gasser

      "Two things are infinite:  the universe and human stupidity; and I'm not sure about the universe"   Albert Einstein
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