Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

1st attempt at Sous Vide cooking!

NERVOUS
NERVOUS Posts: 104
in EggHead Forum
All prepared for my first attempt at Sous Vide cooking.  These are USDA PRIME ribeye steaks vacuum sealed with butter and Thyme.
Jeremiah  |  La Canada Flintridge, CA  |  XL BGE
"Life is about experiences...  And one of my absolute favorite experiences is FOOD!"
· Share on FacebookShare on Twitter

Comments

  • JohnInCarolina
    JohnInCarolina Posts: 34,739
    You will love it!
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
    · Share on FacebookShare on Twitter
  • Plutonium
    Plutonium Posts: 231
    Looks great! I do them the exact same way and every time they're shockingly good.

    What temp you going and how long?
    Albuquerque, NM - LBGE and an old rusted gasser that I use for accessory storage.


    · Share on FacebookShare on Twitter
  • coomdaddy
    coomdaddy Posts: 128
    I do the same but add salt and pepper.
    · Share on FacebookShare on Twitter
  • NERVOUS
    NERVOUS Posts: 104
    Plutonium said:
    What temp you going and how long?
    I'm aiming for medium rare (around 130 degrees), but I still can't figure out how to monitor the internal temp to determine when the Sous Vide cook is done.  Seems like most people just guesstimate.  Any feedback is greatly appreciated.
    Jeremiah  |  La Canada Flintridge, CA  |  XL BGE
    "Life is about experiences...  And one of my absolute favorite experiences is FOOD!"
    · Share on FacebookShare on Twitter
  • Plutonium
    Plutonium Posts: 231
    I'm hooked on Montreal steak seasoning currently, usually put it on pre-sous vide too.
    Albuquerque, NM - LBGE and an old rusted gasser that I use for accessory storage.


    · Share on FacebookShare on Twitter
  • 4Runner
    4Runner Posts: 2,948
    NERVOUS said:
    Plutonium said:
    What temp you going and how long?
    I'm aiming for medium rare (around 130 degrees), but I still can't figure out how to monitor the internal temp to determine when the Sous Vide cook is done.  Seems like most people just guesstimate.  Any feedback is greatly appreciated.
    @NERVOUS - you set the temp of the water and that is your internal temp.  Then just leave it in the water bath for an hour or more depending on thickness of meat. 
    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/  and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
    What am I drinking now?   Woodford....neat
    · Share on FacebookShare on Twitter
  • Carolina Q
    Carolina Q Posts: 14,831
    NERVOUS said:
    Plutonium said:
    What temp you going and how long?
    I'm aiming for medium rare (around 130 degrees), but I still can't figure out how to monitor the internal temp to determine when the Sous Vide cook is done.  Seems like most people just guesstimate.  Any feedback is greatly appreciated.
    You don't monitor the meat temp. You monitor the cook TIME at your chosen temp. If you set the water temp at 130°, that will be the meat temp after the correct amount of time. Always. Safety is an issue too, especially for things like poultry where you may want to safely "cook" to a lower done temp than the standard 165°.

    Many time/temp guidelines are available. Here's one. http://www.amazingfoodmadeeasy.com/sous-vide-times-temperatures/

    Search for sous vide time and temperature for other charts and more info.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

    · Share on FacebookShare on Twitter
  • tonyled
    tonyled Posts: 536
    Plutonium said:
    I'm hooked on Montreal steak seasoning currently, usually put it on pre-sous vide too.
    my go-to for great burgers!

    ive never put butter in the bag, i usually use it for searing 
    · Share on FacebookShare on Twitter
  • NERVOUS
    NERVOUS Posts: 104
    Sous vide cooked for 2 hours and 30 minutes at 130 degrees F, then cast iron skillet seared at 550 degrees F for ~50 seconds per side.

    Jeremiah  |  La Canada Flintridge, CA  |  XL BGE
    "Life is about experiences...  And one of my absolute favorite experiences is FOOD!"
    · Share on FacebookShare on Twitter
  • leemschu
    leemschu Posts: 615
    Now that's what I'm talking about! Those look amazing.
    Dyersburg, TN
    · Share on FacebookShare on Twitter
  • Carolina Q
    Carolina Q Posts: 14,831
    I assume it was every bit as good as it looks? :)

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

    · Share on FacebookShare on Twitter
  • 20stone
    20stone Posts: 1,961
    NERVOUS said:
    Sous vide cooked for 2 hours and 30 minutes at 130 degrees F, then cast iron skillet seared at 550 degrees F for ~50 seconds per side.

    Those are great looking steaks.  I use the same approach, more or less.  Depending on how you like the doneness, you can raise or lower the temp of the bath.  We do 127F for an hour then sear on a blast-furnace-hot MiniMax to get to MR-.

    Nicely done, sir.
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
    · Share on FacebookShare on Twitter

Categories