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I have had a few of tough/chewy filets after my sous vide and sear.. Help me
Posted on 9/17/20 at 4:16 pm
Posted on 9/17/20 at 4:16 pm
Is this just a meat issue? I cooked 3 filets last night the same way I always do and all 3 came out just a little chewy.
Perfect temp, 30 day dry aged beef from my trusted butcher, etc. The last few times I've done my method (using different meat sources) I've had some chewy filets.
My process:
-sit meat out for a 1-2 hours after generous salt and peppering to get to room temp
-sous vide to 129 for 1.5-2 hours
-heat an iron skillet on my grill to 800 degrees surface temp
-baste the steaks in mayo/garlic butter mixture and sear for about 30-40 seconds each side
They have perfect color and temperature inside and out, great crust, but they are "tough". Not unchewably tough like a shitty cut of meat, but just not restaurant quality like I want.
What can I do to help tenderize the meat more and ensure more restaurant texture?
There have been a couple that turned out perfectly which makes me think it's the meat, but then again this butcher has incredible meat. Beautiful stuff, so I think it's the chef.
Perfect temp, 30 day dry aged beef from my trusted butcher, etc. The last few times I've done my method (using different meat sources) I've had some chewy filets.
My process:
-sit meat out for a 1-2 hours after generous salt and peppering to get to room temp
-sous vide to 129 for 1.5-2 hours
-heat an iron skillet on my grill to 800 degrees surface temp
-baste the steaks in mayo/garlic butter mixture and sear for about 30-40 seconds each side
They have perfect color and temperature inside and out, great crust, but they are "tough". Not unchewably tough like a shitty cut of meat, but just not restaurant quality like I want.
What can I do to help tenderize the meat more and ensure more restaurant texture?
There have been a couple that turned out perfectly which makes me think it's the meat, but then again this butcher has incredible meat. Beautiful stuff, so I think it's the chef.
13
Posted on 9/17/20 at 4:17 pm to CatfishJohn
Also, ftr, I am a ribeye guy and they've been great 
The filets I cook for wife and guests.
The filets I cook for wife and guests.
Posted on 9/17/20 at 4:28 pm to CatfishJohn
Sounds like it would be the meat if your cooking it the same every time
Posted on 9/17/20 at 4:30 pm to Ed Osteen
Was it the silver skin?
Posted on 9/17/20 at 4:34 pm to Ed Osteen
quote:
Sounds like it would be the meat if your cooking it the same every time
I just can't shake that thought either, but it's happened with various meat sources on different nights.
Is there a steak tenderizing method I'm missing?
Posted on 9/17/20 at 4:44 pm to CatfishJohn
quote:
-sit meat out for a 1-2 hours after generous salt and peppering to get to room temp
Here's your potential issue. Try salting it after the bath or even after searing.
quote:
Seasoning a steak prior to vacuum-sealing it, then letting it rest in the bag, can result in meat with a firm texture, similar to that of a mildly cured ham. Some folks find this texture off-putting, though I personally don't mind it. To avoid this texture, it's best to season and bag a steak immediately before cooking, or after cooking sous vide and before searing.
Source
My anecdotal experience confirms this. I used to salt prior to the bath. Now I do it afterwards and I've noticed a much improved texture, especially on filets.
This post was edited on 9/17/20 at 4:46 pm
Posted on 9/17/20 at 4:47 pm to BottomlandBrew
I will give this a shot! Thanks man
Posted on 9/17/20 at 4:49 pm to CatfishJohn
quote:
sit meat out for a 1-2 hours after generous salt and peppering to get to room temp
This is the problem. It is already dry aged. Just salt and pepper it and pop in the sous vide immediately. No need to sit out.
This post was edited on 9/17/20 at 4:51 pm
Posted on 9/17/20 at 4:50 pm to CatfishJohn
IMO, filets are not good for sous vide as there is not much fat or connective tissue to break down. they need a quick 3-4 minute sear each side and you're done.
Posted on 9/17/20 at 4:51 pm to Tigerlaff
quote:
This is the problem. It is already dry aged. Just salt and pepper it and pop in the sous vide immediately. No need to sit out.
I've always heard room temp is critical. They're chilled at the butcher.
Posted on 9/17/20 at 4:56 pm to Motorboat
quote:
IMO, filets are not good for sous vide as there is not much fat or connective tissue to break down. they need a quick 3-4 minute sear each side and you're done.
The only sous vide steaks I have had are fillets and whole beef tenderloins. I agree with your assessment. They’re just not that good. I would rather reverse sear or cook more normal. Same for sous vide backstrap.
Posted on 9/17/20 at 4:58 pm to Motorboat
quote:
IMO, filets are not good for sous vide as there is not much fat or connective tissue to break down. they need a quick 3-4 minute sear each side and you're done.
It's an ease of use thing for me. I cook them for my wife and guests and can get perfect temp and pull them out of the bath for a very quick sear once the sides are ready.
Really makes it easier to cook and entertain and I can nail the temp for the picky wife every time.
I eat ribeyes for myself and they're glorious.
Posted on 9/17/20 at 5:00 pm to LSUballs
quote:
I would rather reverse sear
Sous viding is really the same thing, it's just in water instead of on indirect heat. And it has perfect internal temp every single time uniformly across the entire cut of meat.
Think about it. I still sear on cast iron on a very hot grill with lid shut so it gets a nice grill flavored crust.
Posted on 9/17/20 at 5:16 pm to CatfishJohn
Don’t sous vide filet! Searing is fine with that cut.
Posted on 9/17/20 at 5:35 pm to CatfishJohn
quote:
Sous viding is really the same thing, it's just in water instead of on indirect heat.
There in lies the problem. It fricks with the texture of beef tenderloin vs dry heat. Inferior results ensue.
Posted on 9/17/20 at 9:17 pm to CatfishJohn
quote:
My process:
-sit meat out for a 1-2 hours after generous salt and peppering to get to room temp
unnecessary to temper steaks meant for sous vide but, it shouldn't affects texture.
quote:
-sous vide to 129 for 1.5-2 hours
this temperature seems a little high. Try a range between 120-125 next time.
quote:
What can I do to help tenderize the meat more and ensure more restaurant texture?
use natural fruit enzyme tenderizers such as papain, bromelain, ficin, actinidain, but you shouldn't need a tenderizer for filet.
Some unscrupulous butchers sell 'baseball filets' which are top sirloin cut to resemble filet mignon.
These can sometimes be a little on the tough side.
Only way to find out what's going on is to do a controlled experiment.
Posted on 9/17/20 at 9:31 pm to CatfishJohn
Seems like the water bath time would need to be a little longer
Posted on 9/18/20 at 6:38 am to CatfishJohn
There’s no need to sit the meat out with sous vide. You aren’t hurting anything by doing it, but you aren’t helping anything either.
Posted on 9/18/20 at 8:47 am to CatfishJohn
Are you using a vacuum sealer or zip locks for the sous vide bag? The vacuum sealer might be compressing the meat.
Also, maybe try dry brining overnight, though 2 hours should be plenty for salt to penetrate so it's probably not that.
Also, maybe try dry brining overnight, though 2 hours should be plenty for salt to penetrate so it's probably not that.
Posted on 9/18/20 at 9:10 am to CatfishJohn
quote:
Help me
Throw that bitch in the garbage
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