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Sous Vide Oil for Searing
Posted on 7/18/17 at 1:14 pm
Posted on 7/18/17 at 1:14 pm
Very new to Sous Vide. Did some NY strips last night and seared them in a hot arse black iron skillet with peanut oil. Steak was awesome but I didn't have the char on the steak that I like. What oil do you guys use and are they're any tricks that I'm missing?
5
Posted on 7/18/17 at 1:18 pm to Scoobahdoo
Did you dry the steaks
Posted on 7/18/17 at 1:21 pm to Scoobahdoo
I usually use butter or olive oil.
Like Gyno said, you have to dry off the steaks first or they will just boil on the outside because of all the moisture in the bag.
I made that mistake once... steaks still tasted fine, but definitely not ideal crust.
Like Gyno said, you have to dry off the steaks first or they will just boil on the outside because of all the moisture in the bag.
I made that mistake once... steaks still tasted fine, but definitely not ideal crust.
Posted on 7/18/17 at 1:26 pm to Scoobahdoo
Posted on 7/18/17 at 1:27 pm to GynoSandberg
quote:
Did you dry the steaks
Nope...so there's my answer!
Posted on 7/18/17 at 1:29 pm to LSUBoo
Do I just use paper towels? I use just salt and pepper soI would imagine that I would have to reapply some knocked off seasoning...
Posted on 7/18/17 at 1:31 pm to Scoobahdoo
quote:
Do I just use paper towels?
Yup.
quote:
I use just salt and pepper soI would imagine that I would have to reapply some knocked off seasoning...
Can't hurt, but plenty flavor is already absorbed into the meat.
Posted on 7/18/17 at 2:25 pm to Scoobahdoo
Get em as dry as you can with paper towels, you won't lose much seasoning and new seasoning won't stick very well once it's dried.
I always use just butter and get a great crusty sear. Some people add rosemary or other herbs to the butter, but I've found it doesn't really add a lot to the flavor, but it sure does smell good.
I always use just butter and get a great crusty sear. Some people add rosemary or other herbs to the butter, but I've found it doesn't really add a lot to the flavor, but it sure does smell good.
Posted on 7/18/17 at 4:17 pm to I_heart_beer
quote:
Some people add rosemary or other herbs to the butter, but I've found it doesn't really add a lot to the flavor, but it sure does smell good.
I've had better luck adding herbs to the bag during the sous vide cook. I usually remove the herbs before searing because I end up burning them when searing.
Posted on 7/18/17 at 4:20 pm to Scoobahdoo
I use butter after drying the steak. I only season at the end.
Posted on 7/18/17 at 5:55 pm to Quinn225
My drying technique is to pull them from the SV and pat dry with paper towels. Then I place them on a cooling rack in the fridge. The temp isn't the important part but they air dry in about 10 minutes. I get the best sear ever now with cast iron and grape seed oil.
Posted on 7/18/17 at 6:43 pm to Jibbajabba
I bought a butane portable stove for two reasons...so I can have something to cook on in case of a hurricane, and to sear things outside on extremely high heat so that it doesn't smoke up the house. Would recommend.
quote:Nope. For the OP's sake, don't use these as they will both burn on high heat. I use ghee (flavor) along with safflower oil or grapeseed oil for high sears. Both safflower and grapeseed have high smoke points.
I usually use butter or olive oil
Posted on 7/18/17 at 7:07 pm to Degas
Drying is definitely the key. Sounds odd, but I've had some luck patting them dry as hell and then letting them rest in front of high powered fan for a minute or two. It's not enough wind power to pull the temp down, but it'll dry up any wetness spots.
I sear in Safflower oil (high smoke point) and butter. Usually in equal parts.
I do put whole cloves of garlic in my searing base, because fried garlic tastes amazing.
I sear in Safflower oil (high smoke point) and butter. Usually in equal parts.
I do put whole cloves of garlic in my searing base, because fried garlic tastes amazing.
Posted on 7/19/17 at 3:09 pm to mylsuhat
That searzall is garbage. I finally got to try one and it was super disappointing. Cast iron is much easier, quicker and just as good.
Also as others have said, you need to dry the surface to get a good malliard reaction. I pat them and then use a fan to dry them out on a rack. I sear with Avocado oil, it has the highest smoke point.
Also as others have said, you need to dry the surface to get a good malliard reaction. I pat them and then use a fan to dry them out on a rack. I sear with Avocado oil, it has the highest smoke point.
This post was edited on 7/19/17 at 3:16 pm
Posted on 7/19/17 at 3:38 pm to NOFOX
quote:Holy shnikes! 570 degrees??? I didn't even know this existed and I'm going to pick some up. Is it available at most groceries? I've never shopped for it. On Amazon it looks to be just under a dollar per ounce...yikes. I may stay with my ghee and safflower.
I sear with Avocado oil
Posted on 7/19/17 at 8:21 pm to NOFOX
Is there any hint of any avocado taste?
Posted on 7/20/17 at 10:26 am to Scoobahdoo
ditto what others have already said:
sous vide meat desired time/temp
pat dry
add S&P with mill
sear in grapeseed oil
then top with compound flavored butter (so easy to make)
sous vide meat desired time/temp
pat dry
add S&P with mill
sear in grapeseed oil
then top with compound flavored butter (so easy to make)
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