Uptick in my steak cooking

ChrisgrillsSTLMO

Greetings- I inherited a sous vide system from my Father and have been trying to dial it in for cooking steak and last night I had results that I felt were getting closer to what I envision are the correct texture and taste result. The default settings on the system were 130 degrees for 2 hours but that cooked the meat too much before I put it on the Egg (IMHO). So I went with 120 degrees for 1 hr 50 min in the sous vide. Let them rest for 10 minutes in their bags and then onto the Egg at 500 degrees direct for 2ish minutes a side. The color and taste were so much better and the meat had that velvety texture that just made me happy. Plated with roasted fingerling potatoes, grilled yellow squash, & caprese salad (not pictured).




Wine was a 2010 Wellington Cabernet Sauvignon Morhardt Ridge vineyard that went great with the meal. Any fine tuning suggestions or alternate time/temp in the sous vide that you use would be appreciated. Thanks for looking & stay safe!

Cheers,

dmchicago

https://www.seriouseats.com/food-lab-complete-guide-to-sous-vide-steak

Everything you need to know is right here.

ChrisgrillsSTLMO

Thank you @dmchicago!

lousubcap

I have not (and likely won't go down the Sue Vide rabbit hole) but however you get there is all that matters.  Great result right there.  Congrats.

Bar

That looks great to me!

Plutonium

Looks pretty dialed in now!

I sometimes like to sear in cast iron with a little butter or oil. Patting the steaks dry can enhance browning as well. 

bluebird66

Great meal!

nolaegghead

Looks great.

I typically never go over 120 with SV on steaks.  Depends on what it is.  Ribeyes, 120 SV is fine but on a strip, it will overcook.  I go 110 on strips. 

Then pull it out of the bag, dry it off and reverse sear.  Doesn't hurt to let it cool down a bit before the sear either. 

SV is not worth the effort on 1/2" steaks or thinner.