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First sous vide porterhouse with Schwartz Montreal steak spices finished on the egg.

paqmanpaqman Posts: 2,776
edited July 2012 in EggHead Forum
This is my second cook with my new Polyscience sous vide professional circulator.

Sprinkled the steaks (1 inch thick) with the Schwartz spices and then vacuum sealed them.
Waited in the fridge for 2-3 hours then cooked sous vide @ 135 for 2 hours.  Finished by searing in the egg on a dropped cast iron grate sitting on a spider for less than 1 minute per side.

This was THE best steak I EVER had!  I can't find the words to describe how tender it was. The strip loin side was as tender as the tenderloin side and the flavor of the spices was perfect.


Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli


  • billybonbillybon Posts: 213
    Congratulations, you are embarking on a wonderful culinary journey. Enjoy it for all that it offers!
  • My kind of cookin right there

    1- LGBE
    1- KBQ C-60 (The Dishwasher)
    I- Blackstone 36" Griddle
    1- Sweet-A$$ Roccbox Pizza Oven
    1-Very Understanding and Forgiving Wife
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