OT: Sous Vide first time

[Dirty_Franke]

Dad is doing 4 steaks tomorrow. Tips? Recommendations? I’m excited to try.

 

[PushFade]

Dad is doing 4 steaks tomorrow. Tips? Recommendations? I’m excited to try.

Season with dry spices before going into the bag (no butter or oil). Salt, pepper, garlic, etc. Lately I’ve been doing truffle salt.

Cook 1.5-2 hours. Open the bag, pat dry with paper towels then into a cast iron or super hot grill to sear using an oil with a high smoke point for 1-2 mins per side (I like a hard sear so I do 2 mins).

We like medium rare steaks. For less fatty cuts like filets, that’s 129-131 degrees. For a ribeye, I turn it up to 133-134 which renders the fat a little more but still a perfect medium rare.

I’ll I then add butter, garlic, rosemary, and thyme to the pan and baste the steaks.

 

[Smootus]

You are in for a treat.... follow instructions above... also look an the app from your manufacturer for times and temps.... New York strips medium rare at outstanding.... filets are better on the grill... just my take. Also when it says “pat dry” do it!

 

[Dirty_Franke]

Season with dry spices before going into the bag (no butter or oil). Salt, pepper, garlic, etc. Lately I’ve been doing truffle salt.

Cook 1.5-2 hours. Open the bag, pat dry with paper towels then into a cast iron or super hot grill to sear using an oil with a high smoke point for 1-2 mins per side (I like a hard sear so I do 2 mins).

We like medium rare steaks. For less fatty cuts like filets, that’s 129-131 degrees. For a ribeye, I turn it up to 133-134 which renders the fat a little more but still a perfect medium rare.

I’ll I then add butter, garlic, rosemary, and thyme to the pan and baste the steaks.

Thanks for the advice. Magical steaks. I mean really good.

 

[ZachattheDisch]

Season with dry spices before going into the bag (no butter or oil). Salt, pepper, garlic, etc. Lately I’ve been doing truffle salt.

Cook 1.5-2 hours. Open the bag, pat dry with paper towels then into a cast iron or super hot grill to sear using an oil with a high smoke point for 1-2 mins per side (I like a hard sear so I do 2 mins).

We like medium rare steaks. For less fatty cuts like filets, that’s 129-131 degrees. For a ribeye, I turn it up to 133-134 which renders the fat a little more but still a perfect medium rare.

I’ll I then add butter, garlic, rosemary, and thyme to the pan and baste the steaks.

Follow these instructions. Knocked it out of the park and exactly what I was going to type.

My only addition is to not use too much salt when vacuum sealing them in the bags

 

[Texas1999]

@PushFade gave you all the basics for a first time. Only thing to add is beware of over searing to finish. I’ve seen several people sear too long and then end with a steak cooked past medium rare