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    Sound vide 3" thick primes

    Posts: 1,707
    in EggHead Forum
    going to use my sound vide for the first time on a few of these. USDA prime, 28 day dry aged. 

    My question is sous vide settings and timing. I know 125-129 is my target (Med rare). Going to sear on bge /cast iron skillet.  How long you think the sous vide will take? 


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    • Posts: 19,636
      Gorgeous cuts.  They'll be ready after 45 minutes.  You can go longer if you like. 60-90 minutes.  CI sear those bad boys and that's gonna be a real treat.
      Sandy Springs & Dawsonville Ga
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    • Posts: 1,707
      Awesome, that's what I was hoping. I read one site that said 3" thick takes 5 hours.
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    • Posts: 19,636
      edited March 2017
      Can I come by to sample?  The longer times just affect texture.  After warming to under your IT, then searing, you'll eat great steaks.
      Sandy Springs & Dawsonville Ga
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    • Posts: 4,518
      45 minutes is not long enough. I Sous Vide steaks almost every week.

      3" is too thick for a short sous vide.

      Read this:

      http://www.seriouseats.com/2015/06/food-lab-complete-guide-to-sous-vide-steak.html
      Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

      Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)

      "If I wanted my balls washed, I'd go to the golf course!"
      Dennis - Austin,TX
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    • Posts: 19,636
      dmchicago said:
      45 minutes is not long enough. I Sous Vide steaks almost every week.

      3" is too thick for a short sous vide.

      Read this:

      http://www.seriouseats.com/2015/06/food-lab-complete-guide-to-sous-vide-steak.html
      His finish temp of 125-9 is very MR.  45 minutes would accomplish that in what appears to be closer to 2" thick steaks.  Your input is good and I appreciate your experience and advice.  I agree most folks would want to go a little longer.
      Sandy Springs & Dawsonville Ga
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    • Posts: 1,707
      Yeah I read that article, it talks about timing, thickness and temps but doesn't really say how the two correlate. Unless I missed something. 
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    • Posts: 19,636
      fusionhq said:
      Yeah I read that article, it talks about timing, thickness and temps but doesn't really say how the two correlate. Unless I missed something. 
      Read above.  I like my steaks medium moo.  brother chicago's advice is not without merit.  Go another 30 minutes as I mentioned if you choose.  It doesn't take 3+ hours by any means.
      Sandy Springs & Dawsonville Ga
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    • Posts: 1,707
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    • Posts: 1,707
      Most the steaks I'm keeping are 2.75-3". THere are a few 2"-2.5" I'm giving to friends. 

      I can do an hour or or two sous vide, but can't do 3+
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    • Posts: 19,636
      Thats the ruler I used in college ;)  Swim them for 90 minutes then.  What finish temp do you want.  125 or 130+.  The sear adds to the final temp.
      Sandy Springs & Dawsonville Ga
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    • Posts: 1,707
      Dewalt is the only way isn't it? =)

      i want ant medium rare. I usually don't go past 132-135 tops. 
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    • Posts: 19,636
      fusionhq said:
      Dewalt is the only way isn't it? =)

      i want ant medium rare. I usually don't go past 132-135 tops. 
      Then SV at the lower end of the temps you stated.  The sear will easily add 5 degrees.
      Sandy Springs & Dawsonville Ga
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    • Posts: 3,901
      My intuition is that since they've been aged (look fantastic btw) they would come to temp faster. That might not apply to sv though... I thought the rule of thumb was 45 min per inch 
      “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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    • Posts: 287
      edited March 2017
      Personally I would go 131 for two hours, then sear.  I have done steaks similar to those beauties this way and they are perfect MR, with the extra bathtime helping with the texture by breaking it down just enough. And with all respect to the very experienced @bgebrent and just sharing my perspective, in  my experience with a very hot/quick sear, the sear will not do much of anything to the vast majority of those thick steaks. Just my two cents.
      Toronto ON
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    • Posts: 1,707
      Thanks for the help guys!  I've never used the SV before, so just don't want to screw it up!

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    • Posts: 2,145
      edited March 2017
      fusionhq said:
      Thanks for the help guys!  I've never used the SV before, so just don't want to screw it up!

      Those are some amazing steaks! Good luck and please post finished pics (no excuses about being overserved! =) )

      Not to question your method, but if I were cooking those beauties, I believe I would reverse sear. While I'm no SV expert, the times that I have SV cooked nicely marbled cuts like those, I have regretted not having as much "egged" flavor. We like the leaner cuts cooked SV at our house. Either way, I'm sure you will have a fabulous steak!
      L x2, M, S, Mini and a Blackstone 36. She says I have enough now....
      eggAddict from MN!
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    • Posts: 4,974
      good lord those look amazing.  I would probably just grab a raw one and start in on it :)
      Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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    • Posts: 19,636
      Outcome brother.  Could've done anything listed above and eaten well.  What did you end up doing and pictures please?
      Sandy Springs & Dawsonville Ga
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    • Posts: 1,707
      I am not cooking till Thursday; change in plans!  I plan to sous vide for 1.5 hours at 131 then sear it on a egged CI.  S&P only and serving with A1 steak sauce.  =)
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    • Posts: 6,629
      fusionhq said:
      I am not cooking till Thursday; change in plans!  I plan to sous vide for 1.5 hours at 131 then sear it on a egged CI.  S&P only and serving with A1 steak sauce.  =)
      STEAK SAUCE!!!  :o
      Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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    • Posts: 1,707
      JohnnyTarheel said:
      show previous quotes
      STEAK SAUCE!!!  :o
      Yes!! It's the best!

       B) 
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    • Posts: 1,707
      Since you boys (or gals)  wanna see the finished meat ok start a new thread. It's in the bag and the sous vide setup is up to my lovely wife tomorrow before I make it home. 131 for 1.5-2 hours. Might break out the Nikon for this one....
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    • Posts: 1,707
      sorry for delay, here's the steaks.  Long story short I like them on the egg reverse seared better.  But they were very very good anyways!Image may contain food
      Image may contain food
      Image may contain fire and food
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    • Posts: 2,145
      Beautiful! I hope your guests were "wowed".
      L x2, M, S, Mini and a Blackstone 36. She says I have enough now....
      eggAddict from MN!
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    • Posts: 1,153
      fusionhq said:
      sorry for delay, here's the steaks.  Long story short I like them on the egg reverse seared better.  But they were very very good anyways!

      As I continue to putz around with sous vide I find that there seems to be an ideal time/temp that works with most meats.  45 minutes may have been ok, 2 hours may have been ok.  It's really a trial and error thing.

      I have NOT done 3" Primes but have done PLENTY of TriTips and my preference is a little bit warmer a little bit longer (130 for 3-4 hours) for a similarly "thick" cut of meat.

      It would seem that all of my "experiments" yielded edible results.  Some were more favorable than other but still edible.

      Keep trying... you'll be really surprised at how good things are when you hit the right time and temp!! :)
      Kirkland, TN
      2 LBGE, 1 MM


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    • Posts: 10,490
      They look great from here, but I think I would probably prefer a reverse sear as well on those small roasts. 

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

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    • Posts: 19,636
      Great results!!
      Sandy Springs & Dawsonville Ga
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    • Posts: 1,707
      They were good, don't get me wrong, but I expected more flavor and I think the Sous Vide took away from that flavor I was expecting.  
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    • Posts: 4,518
      edited March 2017
      fusionhq said:
      They were good, don't get me wrong, but I expected more flavor and I think the Sous Vide took away from that flavor I was expecting.  
      Interesting.

      I put a pat of butter or Olive Oil, S & P, some thyme and sometimes a crushed garlic clove in the bag when I seal.

      Gives the meat a great, infused flavor.

      Looks amazing, BTW!


      Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

      Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)

      "If I wanted my balls washed, I'd go to the golf course!"
      Dennis - Austin,TX
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