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Is sous vide really the way to go for steaks?
Posted on 8/20/20 at 11:57 pm
Posted on 8/20/20 at 11:57 pm
Keep seeing it more and more. I was a grilled guy. Went to cast iron. And now I’m seeing sous vide. Anyone try it?
If so, what’s your set up?
If so, what’s your set up?
This post was edited on 8/21/20 at 8:37 am
19
Posted on 8/21/20 at 4:27 am to finchmeister08
You can do an excellent steak sous vide with a cast iron sear at the end.
This post was edited on 8/23/20 at 8:32 pm
Posted on 8/21/20 at 6:40 am to finchmeister08
I sous vide then finish in cast iron over my outdoor burner most of the time. If you go that route, make sure you cook it to a lower temp in the sous vide so you don't over cook on the cast iron when searing.
Posted on 8/21/20 at 8:38 am to way_south
i've seen people use torches to sear the steak.
Posted on 8/21/20 at 8:45 am to finchmeister08
quote:I just don't like that for some reason. Black skillet on my gas grill is the ticket for me, and yes, it's the best way to cook them if you like true medium rare.
i've seen people use torches to sear the steak.
Posted on 8/21/20 at 8:48 am to finchmeister08
I season my steaks and seal them up then soak at 128 for 1.5-2 hours. Remove from the bag and dry them off then sear them for about a minute a side in a hot pan while basting them with butter.
Posted on 8/21/20 at 9:04 am to finchmeister08
Yes.
Posted on 8/21/20 at 9:11 am to Trout Bandit
quote:
I season my steaks and seal them up then soak at 128 for 1.5-2 hours. Remove from the bag and dry them off then sear them for about a minute a side in a hot pan while basting them with butter.
This is my go to method for thick steaks as well. Reverse sear works great as well, but at this time of year, I'd just as soon not turn the oven on if I don't have to.
For thinner cuts (flank, skirt, etc) I just throw on the grill for a few minutes per side.
Posted on 8/21/20 at 9:14 am to finchmeister08
It's a way to go for steaks. A great way, but basically an easier way to reverse sear. No temperature monitoring required. It's great for steaks, but sous vide really shines with larger pieces of meat. Sous vide pork loin is my favorite.
If you know someone that has one, borrow it to test it out. People either love using it, or decide the cook times aren't worth it.
The torch takes too long to sear in my opinion, and it's hard to get an even sear on a steak. Torches are great for uneven or oddly shaped meat.
If you know someone that has one, borrow it to test it out. People either love using it, or decide the cook times aren't worth it.
quote:
i've seen people use torches to sear the steak.
The torch takes too long to sear in my opinion, and it's hard to get an even sear on a steak. Torches are great for uneven or oddly shaped meat.
This post was edited on 8/21/20 at 9:18 am
Posted on 8/21/20 at 9:15 am to finchmeister08
I'm a sous vide fan for thicker cuts... ribeyes, sirloins, t-bone, etc.
Sometimes I'll finish on the cast iron, sometimes I'll finish on the gas grill, if I get all the burners on high it can get to 800 or so.
Every now and then I'll just grill them from the start.
Skirt steak or flank steak just gets the grill at full heat for a few minutes per side.
Tri-tip definitely is sous vide and then grill finish.
Sometimes I'll finish on the cast iron, sometimes I'll finish on the gas grill, if I get all the burners on high it can get to 800 or so.
Every now and then I'll just grill them from the start.
Skirt steak or flank steak just gets the grill at full heat for a few minutes per side.
Tri-tip definitely is sous vide and then grill finish.
Posted on 8/21/20 at 9:15 am to KamaCausey_LSU
quote:
Is sous vide really the way to go for steaks?
It is a way. As is RS, griddle and straight on the grill. I do them each way depending on my mood.
Posted on 8/21/20 at 9:29 am to Trout Bandit
quote:
128 for 1.5-2 hours
That is the exact reason I don't like sous vide. I don't find it to be such a noticeable improvement, if any, over doing it in a cast iron that takes 5 minutes. Just seems it is a way to complicate a simple process.
I will say I've gone to some dinner parties where the host was making steaks and sous vide steaks for 6 or so people while we were having drinks, so I for sure see the value in that, but when it is just my wife and I throwing them on the cast iron is so much easier.
This post was edited on 8/21/20 at 9:30 am
Posted on 8/21/20 at 9:30 am to finchmeister08
The tougher the cut the bigger the difference you'll see from grilling/cast iron. I grill ribeyes. I sous vide large roasts and tougher cuts then finish on a very hot grill (think bathed in flame) to the desired color. Takes a few minutes usually to finish.
Posted on 8/21/20 at 9:31 am to finchmeister08
Sous vide and reverse seer are the two best ways to produce perfect steak at home. I prefer RS, because the meat comes out dry from the oven which yields a better seer. SV produces a very wet steak, so you'll need to dry it. I also find I prefer the texture of RS throughout the meat.
Both are excellent options though
Both are excellent options though
Posted on 8/21/20 at 9:39 am to Trout Bandit
I grill my steaks to medium rare 95% of the time. They come out perfectly. Occasionally my son wants a sous vide steak reverse seared in cast iron with butter. He says it reminds him of Ruth's Chris when done that way.
The only other time I like to sous vide steaks is if we are having a dinner party and one or more of the guests like theirs done medium or medium well. I cook theirs in the sous vide to their desired doneness and sear it at the end, while grilling everyone else's to medium rare.
It assures that everyone's steak is cooked the way they like it and comes off the grill at the same time without too much trouble.
The only other time I like to sous vide steaks is if we are having a dinner party and one or more of the guests like theirs done medium or medium well. I cook theirs in the sous vide to their desired doneness and sear it at the end, while grilling everyone else's to medium rare.
It assures that everyone's steak is cooked the way they like it and comes off the grill at the same time without too much trouble.
Posted on 8/21/20 at 10:51 am to finchmeister08
Yes, you can sous vide your steak if you choose. Just be sure to wear your best ankle rolled jeans and enjoy your red velvet soy coffee from Starbucks while its bathing.
Posted on 8/21/20 at 10:58 am to ragincajun03
quote:Where in the frick does this ignorant attitude come from?
Yes, you can sous vide your steak if you choose. Just be sure to wear your best ankle rolled jeans and enjoy your red velvet soy coffee from Starbucks while its bathing.
Posted on 8/21/20 at 11:06 am to AlxTgr
quote:
Where in the frick does this ignorant attitude come from?
There's a contingent on here who loves sniffing their own farts. Thankfully they are relatively small
Posted on 8/21/20 at 11:07 am to ragincajun03
quote:
Yes, you can sous vide your steak if you choose. Just be sure to wear your best ankle rolled jeans and enjoy your red velvet soy coffee from Starbucks while its bathing.
I use red velvet soy coffee as my sous vide bath.
It doesn't actually touch the meat, but I still feel like I can taste it.
Posted on 8/21/20 at 11:40 am to LSUBoo
quote:
I use red velvet soy coffee as my sous vide bath.
It doesn't actually touch the meat, but I still feel like I can taste it.
That really did make me laugh. Respect the response.
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