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Sous vide Cote de Boeuf, seared in the MMX and a Le Pin-ish wine

Stormbringer
Stormbringer Posts: 2,472
in EggHead Forum
Following on from the success of the last cote de boeuf, I cooked this one in the sous vide before searing over charcoal. The sous vide cooking technique, with butter added into the bag, gives a great moist texture to the finished steak. Served with chips (fries to almost everyone here), seasonal veg and a 2006 Ch. Guillot Clauzel, who are literally next door to Le Pin in Pomerol. Full technique described in this blog post:

https://thecooksdigest.co.uk/2021/03/23/sous-vide-cote-de-boeuf/

In the sous vide bag:


Decanting the juices from the bag for the jus:


Searing in the mininmax:


Served:




Thanks for looking!
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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.com
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Comments

  • johnmitchell
    johnmitchell Posts: 7,358
    Fantastic 
    Greensboro North Carolina
    When in doubt Accelerate....
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  • Wolfpack
    Wolfpack Posts: 3,552
    Stunning- how long was the dip in the hot tub?
    Greensboro, NC
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  • paqman
    paqman Posts: 4,920
    👍😳👍

    ____________________
    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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  • Florida Grillin Girl
    Florida Grillin Girl Posts: 5,011
    That looks fabulous and your pics are magazine worthy! 
    Happily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
     
    3 Large, 1 Small, 1 well-used Mini
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  • lousubcap
    lousubcap Posts: 36,698
    This time-just insert knife and twist  =).  Great cook right there.  Impressive marbling on that beef, as well.  Nailed it once again!
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • Stormbringer
    Stormbringer Posts: 2,472
    Florida Grillin Girl said:
    That looks fabulous and your pics are magazine worthy! 
    Thanks! My wife (aka Mrs. Stormbringer) does most of the photography and scene setting.
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.com
    -----------------------------------------------------------------------


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  • Stormbringer
    Stormbringer Posts: 2,472
    Wolfpack said:
    Stunning- how long was the dip in the hot tub?
    Cheers bud. It was in the hot tub for four hours in total, at 140F. 
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.com
    -----------------------------------------------------------------------


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  • Stormbringer
    Stormbringer Posts: 2,472
    lousubcap said:
    This time-just insert knife and twist  =).  Great cook right there.  Impressive marbling on that beef, as well.  Nailed it once again!
    My pleasure sir! Maybe see you on Friday, given the time differential.
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.com
    -----------------------------------------------------------------------


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  • shtgunal3
    shtgunal3 Posts: 6,134
    Bravo!

    ___________________________________

     

     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

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