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Steak night
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I did the porterhouse steaks in the sous vide tonight to 125 degrees, and then seared them off for 2 minutes per side. Came out as perfect medium rare. Still new to the egg, but very happy. A little salt and pepper and a sprig of fresh rosemary in the sous vide bag really tasted amazing with the charcoal flavour!
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Nice cook, close to the coals. Great flame shot.
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| Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
| My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
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Looks good! I am new to Egg cooking too. Finished four cooks so far and planning to do steak for the first time tomorrow. Cannot wait! We have really enjoyed everything we have done on the egg so far. Great flavor!♦︎ John ♦︎ Large BGE ♦︎ Topeka, KS ♦︎ My Blog ♦︎
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They look fine. There doesn't seem to be a lot of fat in the steaks, but my best steaks sear look like fireballs from the fat combustion. I usually have the dome temp up to at least 600, usually higher. I'm supposing you were maybe a little lower.
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Two things. 1 How long in the bath? 2 How come your egg is not black inside?XLBGE, LBGE, MBGE, SMALL, MINI, 2 Kubs, Fire Magic Gasser
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