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Redneck Sous Vide

DieselkW
DieselkW Posts: 915
in EggHead Forum
I saw it on the Internet, so it must be true!  I'm trying it right now on some bargain NY Strips I bought on sale today.
http://www.seriouseats.com/2010/04/cook-your-meat-in-a-beer-cooler-the-worlds-best-sous-vide-hack.html
Fill a small cooler (because heat can be held in as well as kept out) with water to about 5º higher than your target sous vide temp.
Put your steak in a ziplock bag, 95% closed, and dip it into the water to get all the air out. As you immerse the steak, the air will be forced out and then you just close that last half inch as you get close to the water line.

These are 1/2" thick steaks, so I'm going to leave them in 135º water for 40 minutes and then throw them on a hot egg, set to 500º, cast iron grate.

That's the plan. Pictures forthcoming.

Indianapolis, IN

BBQ is a celebration of culture in America. It is the closest thing we have to the wines and cheeses of Europe. 

Drive a few hundred miles in any direction, and the experience changes dramatically. 



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Comments

  • paqman
    paqman Posts: 4,923
    It will work.

    ____________________
    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
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  • CoMoBGE
    CoMoBGE Posts: 374
    It will work. For a steak that thin I would lower the water temp some. 
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  • DieselkW
    DieselkW Posts: 915
    @CoMoBGE- the steaks went in a little cool from the fridge, so the water temp after 1/2 hour was down to 127º

    I'm glad to hear this will work - I priced a Sous Vide at $300 and bought a new cooler recently for a road trip we took to the coast, so I've got $30 invested so far.

    I usually reverse sear, so we'll see how it goes.

    Indianapolis, IN

    BBQ is a celebration of culture in America. It is the closest thing we have to the wines and cheeses of Europe. 

    Drive a few hundred miles in any direction, and the experience changes dramatically. 



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  • Carolina Q
    Carolina Q Posts: 14,831
    Yeah, it'll work, though 135° is too hot. Also, for steaks that thin, the sear is all you need.

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

    Michael 
    Central Connecticut 

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  • nolaegghead
    nolaegghead Posts: 42,109
    I sous vide my steaks at 100-110F.  I like them rare because I am an animal.
    ______________________________________________
    I love lamp..
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    Yes this will work just fine for steaks.  I would suggest keeping the dome open while you sear.  It doesn't take long- just put grill marks on them.  

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • Hans61
    Hans61 Posts: 3,901
    I would just seat 2min per side on a 1/2 inch steak around 550
    “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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  • DieselkW
    DieselkW Posts: 915
    Pretty damn good, and will definitely do this again. It only took an hour to bring the raw steaks to 129º.

    Seasoned with my own rub, this is how they looked going on the grill


    Two minutes on one side, and maybe a minute and a half on the flip side.


    Pink all the way, top to bottom, just the way nature intended my steaks to be.


    Thumbnail 0487 below shows how pink it was near the bone, but you'll have to click that one, it's a bit gnarly of an "after" dinner picture.

    Polished it all off with some corn, mushrooms, and roasted peaches for dessert:

    Indianapolis, IN

    BBQ is a celebration of culture in America. It is the closest thing we have to the wines and cheeses of Europe. 

    Drive a few hundred miles in any direction, and the experience changes dramatically. 



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  • Jstroke
    Jstroke Posts: 2,605
    Mighty fine grub. 
    Columbus, Ohio--A Gasser filled with Matchlight and an Ugly Drum.
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