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Started By
Message
Sous-vide steak question
Posted on 9/25/17 at 2:40 pm
Posted on 9/25/17 at 2:40 pm
Head chef is wanting to bring this method in.
Adding a 32oz bone in tomahawk ribeye to the menu prepared this way, And either cast iron/torch seared to finish it off.
Never used this method on such a large steak, and in every bit of research I have done it seems that for every half inch, it needs at least 30 minutes of cook time to properly break down fats and etc.
Now, I don't think that people will want to order and then spend up to 120 minutes or so waiting to eat.
I guess I'm trying to figure out ways of speeding up the process without sacrificing quality. It's not a cheap cut of meat, so I don't want it to be a poor effort.
I have 0 experience in sous vide large steak cooking, and was just wondering if anyone had tips or ideas.
Adding a 32oz bone in tomahawk ribeye to the menu prepared this way, And either cast iron/torch seared to finish it off.
Never used this method on such a large steak, and in every bit of research I have done it seems that for every half inch, it needs at least 30 minutes of cook time to properly break down fats and etc.
Now, I don't think that people will want to order and then spend up to 120 minutes or so waiting to eat.
I guess I'm trying to figure out ways of speeding up the process without sacrificing quality. It's not a cheap cut of meat, so I don't want it to be a poor effort.
I have 0 experience in sous vide large steak cooking, and was just wondering if anyone had tips or ideas.
6
Posted on 9/25/17 at 3:04 pm to SEClint
Sous vide is supposed to be done ahead of time
Posted on 9/25/17 at 3:05 pm to SEClint
I cant imagine there is any way around the time thing. If there is, it would cease being sous vide in my opinion.
Something that sticks out to me is that shouldnt the head chef know about this?
Something that sticks out to me is that shouldnt the head chef know about this?
Posted on 9/25/17 at 3:12 pm to Deactived
I just didn't know, I guess I assumed we weren't going to cook and just assume people will buy expensive cuts. No experience in the method. I'm used to fire or cast iron.
I'm also on 48 hours no sleep and about 800 miles of driving in that.
I'm also on 48 hours no sleep and about 800 miles of driving in that.
Posted on 9/25/17 at 3:12 pm to SEClint
Sous vide a specific number of steaks the day before. You can do it for 48hrs or more. Once they're sold out they're gone. That may drive people to order them if they see it's a limited menu option. Take it out of the bath and drop in a skillet after drying it off to sear. Obviously you'll need to modify the number of steaks depending on the day of the week and how popular it is.
Posted on 9/25/17 at 3:23 pm to Coater
Yeah, that's probably a good solution.
The other cuts are
6oz certified Angus tenderloin
16oz Angus choice porterhouse
Angus choice 12oz ribeye
Choice grass Fed 10oz ribeye
As far as beef goes so, that may work.
The other cuts are
6oz certified Angus tenderloin
16oz Angus choice porterhouse
Angus choice 12oz ribeye
Choice grass Fed 10oz ribeye
As far as beef goes so, that may work.
Posted on 9/25/17 at 4:44 pm to Coater
You'd probably want to limit it to medium rare or rare unless you want 2 different water baths going.
Posted on 9/25/17 at 5:06 pm to TH03
Yeah, I have no idea on the model or make of the machine(s) we will be using. Was wondering myself how many could be done at once.
Posted on 9/25/17 at 5:15 pm to SEClint
Not sure how you would sous vide a tomahawk unless you have a huge bath. Even then your bag would be very large.
Posted on 9/25/17 at 5:31 pm to SEClint
I have sous vided a large amount of thick cut prime steaks for a dinner party, refrigerated overnight, then seared the next day. No compromise in flavor, texture, etc
Sous vide, ice bath when finished, refrigerate, cook
Use cast iron, don't torch. Taste and texture gets thrown off with a torch
Sous vide, ice bath when finished, refrigerate, cook
Use cast iron, don't torch. Taste and texture gets thrown off with a torch
Posted on 9/25/17 at 5:37 pm to SEClint
quote:
Sous-vide
This is perhaps the most annoying word I've ever read.
May just be the best thing ive ever eaten, doesn't change the fact the word sucks.
Posted on 9/25/17 at 5:40 pm to R11
You triggered, baw.
Posted on 9/25/17 at 5:47 pm to R11
quote:
R11
Mad.
Posted on 9/25/17 at 6:52 pm to GynoSandberg
I was going to use cast iron & butter. I'm not a fan of torches.
Ok, didn't think about fridging them and cooking later. Figured it would compromise, I'll have to get some practice in.
I like steak rare, so keeping it at 129 for 2-4 hours sounds like my personal plan.
Ok, didn't think about fridging them and cooking later. Figured it would compromise, I'll have to get some practice in.
I like steak rare, so keeping it at 129 for 2-4 hours sounds like my personal plan.
This post was edited on 9/25/17 at 6:54 pm
Posted on 9/25/17 at 7:00 pm to Janky
You're a reverse sear guy like me.....do you sous vide? If so, which steak do you prefer? I have no use for SV, fwiw.
Posted on 9/25/17 at 7:28 pm to SEClint
Try over a range of temps to see what you like. I usually go upper 130s.
Because you're professional, there are probably nicer commercial sous vide available, but keep an eye on wattage to make whatever you get is going top be powerful enough for the size of container and amount cooking.
Because you're professional, there are probably nicer commercial sous vide available, but keep an eye on wattage to make whatever you get is going top be powerful enough for the size of container and amount cooking.
Posted on 9/26/17 at 5:49 am to GeauxTigers0107
quote:
You're a reverse sear guy like me.....do you sous vide? If so, which steak do you prefer? I have no use for SV, fwiw.
I do, but is far from my favorite method for steaks. I normally SV thinner steaks like flank, skirt or flat iron. I have a tendency to over cook these cuts if I just throw them on the fire. I am not a fan of SV on thicker cuts like strip or ribeye. It changes the texture to me. I have only tried to SV thicker cuts a couple of times because I like the reverse sear more.
Posted on 9/26/17 at 7:23 am to Janky
I've heard that issue before with texture but have no firsthand experience. For thinner steaks (when the wife picks some up) I load my chimney with coals. When it gets cherry red with flames coming out the top, I throw a grill on top of that and flame broil them super quick.
Posted on 9/26/17 at 7:28 am to SEClint
Just spitballing here... I don't know a lot about souvee... Could you put some butter in the bag with the steak when it's cooking so you could say it's "butter poached" then seared? If there's no bio reason not too, I think this would add something to it.
Posted on 9/26/17 at 8:13 am to dpd901
I do add butter and a sprig of rosemary when I do it.
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