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Started By
Message
Another sous vide steak thread, inspired by Degas (pictures inside)
Posted on 7/26/15 at 7:06 am
Posted on 7/26/15 at 7:06 am
For those of you who have seen my post(s) in the past, I absolutely love the "reverse sear" cooking technique. Makes for a great steak.
After reading all the posts lately about Sous Vide and seeing that Amazon had a sales special on the Nova about a month back, I decided to pick one up.
Seasoned my steaks and then vacuumed sealed them:
136 degrees, cooked for 90 minutes.
Removed from water bath and placed in hot skillet with olive oil, fresh thyme and butter.
Plated. I'm not too fancy.
For my daughter, age 9. Her favorite cut of meat is the filet and loves her steak "pink and juicy." I went a little bit longer on "browning" her steak as she was giving me directions.
And for me.
My conclusions? This way of cooking is idiot proof as the steaks were simply delicious and the temperature (medium) was present all throughout each steak, including down to the bone on the T-Bone. The touch of butter and thyme only enhanced the flavors.
I liked it so much today, I'm about to start up a brisket (prime) from Costco. Chicken (not the owner of site) will soon be on the list and hopefully I'll finally be able to cook a good burger as well.
After reading all the posts lately about Sous Vide and seeing that Amazon had a sales special on the Nova about a month back, I decided to pick one up.
Seasoned my steaks and then vacuumed sealed them:
136 degrees, cooked for 90 minutes.
Removed from water bath and placed in hot skillet with olive oil, fresh thyme and butter.
Plated. I'm not too fancy.
For my daughter, age 9. Her favorite cut of meat is the filet and loves her steak "pink and juicy." I went a little bit longer on "browning" her steak as she was giving me directions.
And for me.
My conclusions? This way of cooking is idiot proof as the steaks were simply delicious and the temperature (medium) was present all throughout each steak, including down to the bone on the T-Bone. The touch of butter and thyme only enhanced the flavors.
I liked it so much today, I'm about to start up a brisket (prime) from Costco. Chicken (not the owner of site) will soon be on the list and hopefully I'll finally be able to cook a good burger as well.
This post was edited on 7/26/15 at 7:46 am
6
Posted on 7/26/15 at 7:37 am to Will Cover
Posted on 7/26/15 at 7:50 am to Coater
Willcover, How does the final product compare to the reverse sear method?
This post was edited on 7/26/15 at 7:51 am
Posted on 7/26/15 at 7:52 am to Will Cover
Looks great.
RE: the brisket. Why prime? The point of brisket is to be a cheaper cut of meat.
RE: the brisket. Why prime? The point of brisket is to be a cheaper cut of meat.
Posted on 7/26/15 at 8:44 am to WhosTommy
quote:
Why prime?
That's the grade of brisket Costco usually carries. And they price it well.
Posted on 7/26/15 at 8:48 am to OldHickory
Really? I never noticed on my trips to Costco. Good to know. 
Posted on 7/26/15 at 9:04 am to WhosTommy
quote:
Why prime?
It's all that my local Costco sells.
Posted on 7/26/15 at 9:06 am to Buck Dancer
quote:
How does the final product compare to the reverse sear method?
Based upon my limited knowledge and experience, Sous Vide makes it impossible to overcook, regardless of how long you leave your steak in the water.
Reverse sear requires a thermometer and ensuring that you are available to pull your steak from the oven when the time comes.
Posted on 7/26/15 at 9:18 am to Will Cover
Is that what a sous vide machine looks like or is that some modified version.
Posted on 7/26/15 at 9:21 am to Janky
quote:
Is that what a sous vide machine looks like or is that some modified version.
Anova Culinary Precision Cooker
This post was edited on 7/26/15 at 9:22 am
Posted on 7/26/15 at 10:14 am to Will Cover
It's not very difficult to pull a steak out of the oven.
Posted on 7/26/15 at 10:21 am to Will Cover
You are right, it is pretty much idiot proof. as long as you stay under 4 hours or so, you won't change the texture of the meat. I've been getting the big packs of flank steaks from Costco and doing a 36 hour flank steak with chimichurri that my family really likes for an easy weeknight meal. The texture is somewhere between a roast and a steak. It is pretty amazing.
Posted on 7/26/15 at 11:09 am to bigberg2000
It's not that difficult to grill a medium rare steak either.
Posted on 7/26/15 at 11:11 am to Will Cover
Looks mushy. Please filter the color so it looks better.
Jk
Looks fantastic.
Jk
Looks fantastic. Posted on 7/26/15 at 11:12 am to Dooshay
Can you not do this in every single one of these threads? Please.
Posted on 7/26/15 at 11:13 am to Will Cover
Using the sous vide on some chicken breasts tonight. Looking forward to seeing the difference.
Posted on 7/26/15 at 11:14 am to LNCHBOX
Chill.
Those steaks look pretty tasty.
Would leave off the herbs, though.
Those steaks look pretty tasty.
Would leave off the herbs, though.
Posted on 7/26/15 at 11:42 am to Will Cover
Looks awesome. Are you doing the brisket chicken and burgers in there as well?
Posted on 7/26/15 at 12:50 pm to Dooshay
quote:
Dooshay
The most appropriately named poster on all of TD.
Posted on 7/26/15 at 12:59 pm to LSU-MNCBABY
quote:
Are you doing the brisket chicken and burgers in there as well?
Sliders for tonight for my two girls. Only needs about an hour. I'll finish them off in a hot pan to give them a crust. For the wife and me, we're having braised beef short ribs.
Brisket will go in tomorrow. Plan to do it for 48 hours and eat for dinner on Wednesday evening.
No plans for chicken ... yet.
This post was edited on 7/26/15 at 1:00 pm
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