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Busted out the Sous Vide on my Ribeye last night
Posted on 2/19/16 at 8:38 am
Posted on 2/19/16 at 8:38 am
I can be impulsive with my purchases and with all the sous vide talk a few months ago, I bought one as well.
I love it though
I cooked my gf and I Ribeyes last night I got from the Fresh Market on the way home.
I ended up letting the ribeyes get a water bath for two hours exactly. I used salt & pepper, fresh rosemary, and butter in my sealed bag
I took them out and patted them dry on both sides and let them sit for about 20 minutes
While she was getting the sides ready and the steaks resting for the sear, I put the cast iron skillet inside the grill and cranked that baby up to 600 degrees
I dropped a little butter in the pan then seared the steaks for 1 minute on each side then did the edges as well
the money shot!!
I love it though
I cooked my gf and I Ribeyes last night I got from the Fresh Market on the way home.
I ended up letting the ribeyes get a water bath for two hours exactly. I used salt & pepper, fresh rosemary, and butter in my sealed bag
I took them out and patted them dry on both sides and let them sit for about 20 minutes
While she was getting the sides ready and the steaks resting for the sear, I put the cast iron skillet inside the grill and cranked that baby up to 600 degrees
I dropped a little butter in the pan then seared the steaks for 1 minute on each side then did the edges as well
the money shot!!
This post was edited on 2/19/16 at 8:41 am
12
Posted on 2/19/16 at 8:46 am to LSUvegasbombed
Does anyone that does sous vide on here use a torch to finish? If so, does anyone have the searzall attachment for their torch?
Posted on 2/19/16 at 8:47 am to LSUvegasbombed
Posted on 2/19/16 at 8:48 am to therick711
i was thinking about getting a torch. I cant sear in my house because it gets to smokey. And sometimes I dont feel like messing with the grill, etc to get a great sear.
Posted on 2/19/16 at 8:50 am to LSUvegasbombed
Somebody took theirs outside the other day and did it on the propane burner with some heavy cast iron. I think I'm gonna go that route from now on.
He got the pan to 700°.
He got the pan to 700°.
Posted on 2/19/16 at 8:54 am to LSUvegasbombed
That looks fantastic. What is that side dish? I just ordered my anova this morning and it will be here on Sunday. 
Posted on 2/19/16 at 8:59 am to Janky
Roasted broccoli with seasoning and Olive oil
She swung by Calvins yesterday and got this cheesy mashed potatoes dish they make to take home and we put that in the oven.
That shite was incredible -- highly recommend trying that out
She swung by Calvins yesterday and got this cheesy mashed potatoes dish they make to take home and we put that in the oven.
That shite was incredible -- highly recommend trying that out
Posted on 2/19/16 at 9:07 am to LSUvegasbombed
Ye, I was referring to the potatoes. They look fantastic too. Good job.
Posted on 2/19/16 at 9:08 am to LSUvegasbombed
Looks awesome brah. nice work.
Posted on 2/19/16 at 9:23 am to LSUvegasbombed
Haven't thought of using a torch, may swoop one and give it a try
Posted on 2/19/16 at 9:25 am to LSUvegasbombed
steak looks awesome
that broccoli was picked too late though, almost going to seed
also you need to roast that broccoli a lot longer to get some char on it
that broccoli was picked too late though, almost going to seed
also you need to roast that broccoli a lot longer to get some char on it
This post was edited on 2/19/16 at 9:26 am
Posted on 2/19/16 at 9:32 am to BRgetthenet
quote:
Somebody took theirs outside the other day and did it on the propane burner with some heavy cast iron. I think I'm gonna go that route from now on.
He got the pan to 700°.
LINK
Posted on 2/19/16 at 9:33 am to BottomlandBrew
i read yesterday you should move the steaks back and forth while searing so you get a great even sear
Posted on 2/19/16 at 9:34 am to therick711
quote:
Does anyone that does sous vide on here use a torch to finish?
I have. I use it mainly on the fatty portions to break them down some more. The low temperature and short bath don't do well at breaking down fats in steaks.
Posted on 2/19/16 at 9:36 am to LSUvegasbombed
Also helps to reduce splatter.
Posted on 2/19/16 at 9:39 am to BottomlandBrew
thats a great idea, Ill have to give that a try next time.
This post was edited on 2/19/16 at 9:40 am
Posted on 2/19/16 at 9:41 am to BottomlandBrew
quote:
The low temperature and short bath don't do well at breaking down fats in steaks.
i let mine sit for 2 hours and it was like butter
Posted on 2/19/16 at 9:42 am to BottomlandBrew
That's gonna be my new go to move after the RS.
I'm not a sous vider yet. Maybe one day.
I'm not a sous vider yet. Maybe one day.
Posted on 2/19/16 at 9:42 am to BottomlandBrew
where did you get the burner?
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