Sous Vide recipe suggestions

Salt pepper and a little oil
Rosemary
Seal
Cook for 2-3 hours at 128

Lately I've been just putting them in the tub with me for 35-37 minutes.

Last night I did a pork tenderloin. Salt, pepper, rosemary and thyme. 135 for just over an hour, then a quick pan sear. Money.

I will tell you what works for me.

Put thick steaks (at least 1.5") naked in the bag. Cook at whatever temp you wish, (i prefer 134-139) for 1 hour per inch of thickness. Get a pan so hot that it is about to crack and then pull the steaks out and dry them. The drying is a very important step. Using a salt grinder, heavily salt with coarse salt. With a pepper grinder, moderately pepper with coarse pepper. Put a little oil in the pan and give it a minute to heat. Place steaks in pan. Flip in 30 seconds. Flip every thirty seconds until crust is formed. About two minutes total. Place on the cutting board. Flash the pan with water to cool it and place a good knob of butter in it. Saute crushed garlic and thyme sprigs in that butter for a couple of minutes. While that is sautéing, cut the steaks into slices. Pour the butter over the steaks and serve.

Is this you, Baw?!

Serious eats has a good guide Here
I like to "finish" on cast iron with torch.

quote:

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I will tell you what works for me.

Put thick steaks (at least 1.5") naked in the bag. Cook at whatever temp you wish, (i prefer 134-139) for 1 hour per inch of thickness. Get a pan so hot that it is about to crack and then pull the steaks out and dry them. The drying is a very important step. Using a salt grinder, heavily salt with coarse salt. With a pepper grinder, moderately pepper with coarse pepper. Put a little oil in the pan and give it a minute to heat. Place steaks in pan. Flip in 30 seconds. Flip every thirty seconds until crust is formed. About two minutes total. Place on the cutting board. Flash the pan with water to cool it and place a good knob of butter in it. Saute crushed garlic and thyme sprigs in that butter for a couple of minutes. While that is sautéing, cut the steaks into slices. Pour the butter over the steaks and serve.

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think i'm guilty of just not getting that skillet hot enough, though i did buy a carbon steel pan that doesn't require as much time as a cast iron ... still a novice with the sv, but i will try this recipe for sure ...

quote:

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get the skillet as hot as you freaking can

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I bought a portable butane stove for two reasons. One is if there's a hurricane I have a way (besides my grill) to cook and boil water, and two, because getting the skillet as hot as you freaking can means tons of smoke. I simply take the stove outside and get a cast iron pan as hot as I can. No more smoke in the house and great sears.