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Started By
Message
Anyone sous vide a filet
Posted on 12/30/16 at 6:42 pm
Posted on 12/30/16 at 6:42 pm
Gonna cook one tonight and kinda want to try something different. Anyone do a sous vide filet?
2
Posted on 12/30/16 at 6:46 pm to Janky
Yes and it turned out nicely
I followed the recipe on the anova app. It was thick and was probably closer to rare than medium (which is how I like it but my wife and daughter both wanted it cooked a little more). If I had let it go longer (1.5-2 hrs instead of 1hr it would have probably been a true medium rare)
I used rosemary, garlic, butter, thyme, and aggressive S&P for the sous vide. Flavor was great. Finished with butter-infused olive oil sear in cast iron skillet
I followed the recipe on the anova app. It was thick and was probably closer to rare than medium (which is how I like it but my wife and daughter both wanted it cooked a little more). If I had let it go longer (1.5-2 hrs instead of 1hr it would have probably been a true medium rare)
I used rosemary, garlic, butter, thyme, and aggressive S&P for the sous vide. Flavor was great. Finished with butter-infused olive oil sear in cast iron skillet
This post was edited on 12/30/16 at 6:47 pm
Posted on 12/30/16 at 6:50 pm to Coater
That sounds awesome and I appreciate the response. I am not sure I want to eat it at 9:00. I thought there was a chance to do it in 30 minutes then sear. Have a good one.
Posted on 12/30/16 at 6:51 pm to Janky
yep... turned out great. just make sure temps and times are precise
Posted on 12/30/16 at 7:00 pm to Coater
quote:
f I had let it go longer (1.5-2 hrs instead of 1hr it would have probably been a true medium rare)
The temperature determines the degree of doneness, not the time.
If you want different degrees of doneness, just cut the steak into portions and cook the more well done steaks at a higher temp (that corresponds to the level of doneness) first, lower the temperature with a little ice and add in the last steak at it's appropriate temperature.
Holding the first two steaks at the lower temp will not overcook them.
Posted on 12/30/16 at 7:09 pm to ruzil
So if I sous vide a filet at 500 for ten seconds, the time wouldn't matter?
Posted on 12/30/16 at 7:11 pm to KosmoCramer
Let me know how to get my water bath to 500 degrees. TIA.
Posted on 12/30/16 at 7:11 pm to KosmoCramer
quote:
So if I sous vide a filet at 500 for ten seconds, the time wouldn't matter?
The only thing that would matter in this case would be your obtuseness.
Try it out and post your results.
Posted on 12/30/16 at 7:17 pm to ruzil
My point is that they were extra thick cuts of filet. If they were normal cuts 1 hr would have been plenty of time as per the recipe. Does that make sense?
Posted on 12/30/16 at 7:25 pm to Coater
quote:
My point is that they were extra thick cuts of filet. If they were normal cuts 1 hr would have been plenty of time as per the recipe. Does that make sense?
One hour from room temp for steaks is what I normally do, regardless of temperature. This gives me time to get the rest of the meal together.
The thickness of the protein matters, but more for proteins like chicken and pork where you may have a potential food safety issue, and girth matters in this case.
I understand your point, but if your family wants a more well done steak than you, you will have to cook at different temperatures.
Posted on 12/30/16 at 7:28 pm to ruzil
I gotcha
I was attempting to cook to medium rare (for all of us). They turned out on the rare side which I was fine with because I'm fine with rare--they are not. Because they were really thick I think more time at the temp would have allowed the thicker cut to be cooked completely to the desired temp
I was attempting to cook to medium rare (for all of us). They turned out on the rare side which I was fine with because I'm fine with rare--they are not. Because they were really thick I think more time at the temp would have allowed the thicker cut to be cooked completely to the desired temp
Posted on 12/30/16 at 7:37 pm to Coater
quote:
Because they were really thick I think more time at the temp would have allowed the thicker cut to be cooked completely to the desired temp
This is absolutely true provided you give the steaks enough time to achieve the desired temp throughout which is dependent upon the thickness of the protein you are trying to cook.
This post was edited on 12/30/16 at 7:39 pm
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