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Sous Vide/Reverse Sear Questions
Posted on 10/30/24 at 11:39 am
Posted on 10/30/24 at 11:39 am
Hey All,
I just got a sous vide and plan on doing some filets. I plan on reverse searing on the blackstone after the sous vide bath is finished.
1) What would you say is the perfect temp to sous vide to if I want a medium rare after the sear? I see 130 is rare - should I sous vide maybe to 132 and then sear?
2) Should I salt brine ahead of time?
3) Should I salt and pepper ahead of time?
4) Are there anything else you like to throw into the vac seal like rosemary or thyme?
I just got a sous vide and plan on doing some filets. I plan on reverse searing on the blackstone after the sous vide bath is finished.
1) What would you say is the perfect temp to sous vide to if I want a medium rare after the sear? I see 130 is rare - should I sous vide maybe to 132 and then sear?
2) Should I salt brine ahead of time?
3) Should I salt and pepper ahead of time?
4) Are there anything else you like to throw into the vac seal like rosemary or thyme?
6
Posted on 10/30/24 at 11:48 am to txbd
I sous vide filets all the time. I cook them at 125 for 1.5 - 2 hours and then sear them for ~1 minute a side. I put some salt and pepper on them and throw in a small sprig of rosemary and a crushed garlic clove in the bag before sealing it. After they soak I will season them again before I sear in tallow. See below for results. If that's too rare for you, increase the temp to 128-130.
Posted on 10/30/24 at 11:56 am to txbd
last night's steak I posted on the Dinner thread is sous vide.
Posted on 10/30/24 at 12:02 pm to txbd
Posted on 10/30/24 at 12:49 pm to txbd
I do 131 for at least 2 hours.
Yes to salt and pepper.
No to salt brine.
Yes to salt and pepper.
No to salt brine.
Posted on 10/30/24 at 1:32 pm to TackySweater
quote:
TackySweater
Must you suck on every board?
Posted on 10/30/24 at 1:55 pm to txbd
We like medium rare and if I do them at 130* they are overcooked for us.
I do mine at 125 for 1.5 hours or so, then pat dry and put in fridge uncovered for about 10-15 minutes.
I put a cast iron skillet in a cold oven and pre-heat to 500*. When the oven gets up to temp I take the skillet out of the oven and put it on gas stove on high. Try to time this with the steaks in the fridge so the oven gets up to temp about 10-15 minutes after steaks go in fridge. It won't hurt to leave the skillet in the oven longer but I don't want the steaks in the fridge longer than 15 minutes at most.
Melt enough ghee in skillet go cover bottom and put steaks in for about 1 minute per side or until they are browned to your liking and then flip and do other side. Put on plate and serve with a pat of butter on each one.
ETA: we like ours seared pretty good and doing them at 125 allows me to get the level of browning I want without overcooking them.
I do mine at 125 for 1.5 hours or so, then pat dry and put in fridge uncovered for about 10-15 minutes.
I put a cast iron skillet in a cold oven and pre-heat to 500*. When the oven gets up to temp I take the skillet out of the oven and put it on gas stove on high. Try to time this with the steaks in the fridge so the oven gets up to temp about 10-15 minutes after steaks go in fridge. It won't hurt to leave the skillet in the oven longer but I don't want the steaks in the fridge longer than 15 minutes at most.
Melt enough ghee in skillet go cover bottom and put steaks in for about 1 minute per side or until they are browned to your liking and then flip and do other side. Put on plate and serve with a pat of butter on each one.
ETA: we like ours seared pretty good and doing them at 125 allows me to get the level of browning I want without overcooking them.
This post was edited on 10/30/24 at 2:12 pm
Posted on 10/30/24 at 3:20 pm to Righteous Dude
quote:
I do mine at 125 for 1.5 hours or so, then pat dry and put in fridge uncovered for about 10-15 minutes.
Interesting, I never heard about throwing the steaks back in the fridge after the bath. That gives it a better crust I'm guessing?
Posted on 10/30/24 at 3:37 pm to txbd
It will help dry it out. Moisture is the enemy of a quality sear
Posted on 10/30/24 at 3:54 pm to Righteous Dude
quote:I have gone as high as 132.5 and did not think they were overcooked. I guess it depends on the person as well as the cut.
We like medium rare and if I do them at 130* they are overcooked for us.
Posted on 10/30/24 at 4:43 pm to Righteous Dude
quote:
put a cast iron skillet in a cold oven and pre-heat to 500*. When the oven gets up to temp I take the skillet out of the oven and put it on gas stove on high.
I hope you are doing this outside or have a hell of a hood vent.
Posted on 10/30/24 at 4:50 pm to Trout Bandit
quote:
I sous vide filets all the time. I cook them at 125 for 1.5 - 2 hours and then sear them for ~1 minute a side. I put some salt and pepper on them and throw in a small sprig of rosemary and a crushed garlic clove in the bag before sealing it. After they soak I will season them again before I sear in tallow. See below for results. If that's too rare for you, increase the temp to 128-130.
Never did sous vide, but that looks delicious.
Posted on 10/31/24 at 7:34 pm to Trout Bandit
Thank you all for your kind suggestions and comments. Finally did the damn thing tonight and I'm fully converted. Need to work on the sear (I'll try the refrigerator method next time) but man this turned out incredible. Pretty idiot proof. I ended up doing 129 degrees for 1 and a half hours.
I suck at taking food pics but here is what I made
I suck at taking food pics but here is what I made
Posted on 10/31/24 at 8:07 pm to txbd
Here is mine from a gas grill. Seared it first on the searing burner then got it up to temp in the grill.
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