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First sous vide cook

steel_egg
steel_egg Posts: 295
in EggHead Forum
i made some ribeyes and followed the cook time on the Anova app of 1 hour at 130* for medium rare. It seemed a little closer to medium after the sear. One was seasoned with kosher salt and pepper and the other had Holy Cow. Both had a pad of homemade garlic butter after the cook. I enjoyed it but the wife seemed to miss the smoky flavor of the reverse sear. Kind of agree with her.  
Mill also need a bigger pot to use if I want to add any more meat  
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Comments

  • Eggscuses
    Eggscuses Posts: 406
    They sure look good to me.. 
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  • Sweet100s
    Sweet100s Posts: 553
    edited July 2016
    steel_egg said:I enjoyed it but the wife seemed to miss the smoky flavor of the reverse sear. Kind of agree with her.   
    Completely agree.

     Using sous vide on steaks, I've produced the most perfect looking steaks ever.  However, compared to the deliciousness factor from those totally done via my big green egg, they were also my blandest steaks ever.
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  • TheBrewerMoose
    TheBrewerMoose Posts: 94
    I don't know... it seems we're hearing how these top restaurants are all doing sous vide and they seem to get it done to expected perfection.  Perhaps they under cook it and do a longer sear? 

    Strongsville, OH

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  • TheBrewerMoose
    TheBrewerMoose Posts: 94
    that steak pic looks amazing to me tho

    Strongsville, OH

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  • gdenby
    gdenby Posts: 6,239
    While I usually get some smoke flavor, which is enough for me and spouse, you could add the flavor to the SV bag. I haven't found any liquid smoke that hasn't seemed acrid to me, but I have used encapsulated hickory smoke powder w. decent results. And I've read that that is one of the advantages of making smoked salt.
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  • Raymont
    Raymont Posts: 710
    My 2 cents: Ribeyes are better reverse sear, while Filet shines via SV. I think fat renders better on the egg.

    Small & Large BGE

    Nashville, TN

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  • GregW
    GregW Posts: 2,678
    I had great success with Sous Vide ribeyes this last weekend.
    They were about 1 3/8 inch thick. I used the water bath to cook to 100 Deg F.
    I then cooked on my Portable Kitchen grill to the desired temp, about medium rare.
    The point is, putting the steak on the grill with a lower meat starting temp allows for the steak to spend a longer time on the grill. This results in much better grill flavor on the steak.

    To be honest, until this cook I never liked a Sous Vide prepared steak, I always missed the real grill flavor achieved from spending more time on the grill.

    I call my method more of a hybrid method, but I think it really worked well.
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  • steel_egg
    steel_egg Posts: 295
    GregW said:
    I had great success with Sous Vide ribeyes this last weekend.
    They were about 1 3/8 inch thick. I used the water bath to cook to 100 Deg F.
    I then cooked on my Portable Kitchen grill to the desired temp, about medium rare.
    The point is, putting the steak on the grill with a lower meat starting temp allows for the steak to spend a longer time on the grill. This results in much better grill flavor on the steak.

    To be honest, until this cook I never liked a Sous Vide prepared steak, I always missed the real grill flavor achieved from spending more time on the grill.

    I call my method more of a hybrid method, but I think it really worked well.
    How long did you keep them at 100* for your cook?  
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  • GregW
    GregW Posts: 2,678
    edited July 2016
    steel_egg said:
    GregW said:
    I had great success with Sous Vide ribeyes this last weekend.
    They were about 1 3/8 inch thick. I used the water bath to cook to 100 Deg F.
    I then cooked on my Portable Kitchen grill to the desired temp, about medium rare.
    The point is, putting the steak on the grill with a lower meat starting temp allows for the steak to spend a longer time on the grill. This results in much better grill flavor on the steak.

    To be honest, until this cook I never liked a Sous Vide prepared steak, I always missed the real grill flavor achieved from spending more time on the grill.

    I call my method more of a hybrid method, but I think it really worked well.
    How long did you keep them at 100* for your cook?  
    I didn't time it, however I think it was a little over 1 hour.
    I posted pics of the cook, I called it Hybrid Sous Vide Ribeye.
    http://eggheadforum.com/discussion/1197279/hydrid-sous-vide-ribeyes#latest
    Please take a look. 
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  • esdakota22
    esdakota22 Posts: 3
    Was that meat previously frozen?  I have found the key to getting the right crust on it, without starting to overcook the meat, is to first pat dry the steak to absorb as much moisture as possible, then get your cast iron skillet as hot as you possibly can.  It will not take more than 45 seconds to 1 minute per side to give it a deep crust using just olive oil and a bit of butter!
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