SteveR Loc: Michigan

Congratulations, Jack, because we're finding it harder and harder just to find good steak compared to what used to be available.

jackm1943 Loc: Omaha, Nebraska

Thanks Steve. I don't know the grade of the strip steak I cooked but from what I've read and seen, the sous vide method makes just about any meat taste better.

SteveR Loc: Michigan

Thanks, I'll have to look it up.

rcl285

I’ll admit the downsides of reverse sear. It does require that you pay attention, and the exact cooking time depends on the thickness of the steak. Also, you can only achieve one level of doneness if you are doing a steak dinner for a group, or can figure out the timing so that they all come out at the same time. This also puts timing restraints on the preparation of side dishes, as they have to be ready when the steaks are.
However, the same thing holds for the sous vide method. The doneness depends on the water bath temperature, and if you want different levels of doneness you need different water baths. One for rare, medium, etc. You can’t sous vide them ahead and hold them, unless you keep them in that water bath. If you try to chill them and then reheat them later, you have to reheat them in a bath that is no hotter than the lowest temp bath you used for the group of steaks. I suppose that this could work; well done would have the same internal temp as a rare steak. People that would ask for a well done probably wouldn’t notice the difference anyways😀

Dick L

Adamborz

Yes I was the same way. I tried sous vide and will never go back. I buy lots of neat, I vacuum seal and freeze. I use the sous vide to thaw and cook the food. I throw what I want to eat in hours before I want it.. and it’s test when you are.

The meat melts in your mouth and is the juiciest you’ll ever have because it saves all the juice, none of it cooks off...

I thought I uploaded a pic earlier but I can’t find it so if I uploaded this twice I apologize...

(Download)

Adamborz

It works especially well for thick meat.. notice my IG photo above how thick that steak is. Traditional method to get the very middle pink, the rest would be well done. That price of meat is the same color all the way edge to edge... oh and notice how juicy

Adamborz

My wife likes hers well done... they are still nice and juicy and not dried out

Adamborz

Oh I use the portable Anova and I have one set up all the time on my counter.. I use it like slow cooker, throw food in after work and in couple hours you take out and sear... I have pork chops in this pic. I cook them 140 then take out and sear

Adamborz

Ok another pic of a thick roast that I’m slicing... all one color inside

AlanParr

Hi Adam, How did you get that delicious looking outside?

tvhasben Loc: Chattanooga, Tennessee

A southern colloquialism for rurnt, as in "Ifn you cook that thar stake too much, hits rurnt."

Adamborz

Sometimes grill, sometimes pan seared depending. I don’t add any salt while in the sous vide, so I pat dry then add some salt and some pepper and when I cook it gets that nice little crust.

I take the juices from the bag and reduce in a pan to keep hot, then I pour over steak/ roast when served.

Nothing like it, believe me.

Oh, I sear the sides with Bunsen burner too if the steak warrants it (thick enough).

SuperflyTNT Loc: Manassas VA

What you do is start with the steaks you want the most done. After they’ve had time to heat through you leave them in the bath and lower the temp. Then add the next batch. It’ll cook those to the correct temp while keeping the others warm. Once everything is ready you seat them all at the same time.

Adamborz

The reason I have 2 sous videos (one anova and one supreme) is that the wife likes her stuff well done. So her steak will go in at 160, mine at 130.

I then remove and sear together, they both come out perfect!

Adamborz

That’s how I used to do it but since they are cheap I just have 2 sous-vides