Smokin-It User Forum!
Recipes => What's Cooking? => Topic started by: DivotMaker on June 07, 2016, 09:45:35 PM
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I wasn't a huge fan of sous vide steaks. I had been doing them 2 1/2 hours at 129, but didn't like the texture, so hadn't done one in awhile. I changed my technique, on a big Porterhouse from Sam's. I went 2 hours at 128, then gave a sear on the NexGrill sear burner. Wow. The texture was much better, perfectly medium-rare throughout, and tasted great! I will do more, like this, to confirm this is the magic formula!
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Looks awesome Tony!
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I wasn't a huge fan of sous vide steaks. I had been doing them 2 1/2 hours at 129, but didn't like the texture, so hadn't done one in awhile. I changed my technique, on a big Porterhouse from Sam's. I went 2 hours at 128, then gave a sear on the NexGrill sear burner. Wow. The texture was much better, perfectly medium-rare throughout, and tasted great! I will do more, like this, to confirm this is the magic formula!
This is close to what I've tried with steaks. What was your prep like? I recently went to Costco to get some bone-in rib roasts but they didn't have bone in. I was told they only had bone-in around holidays! I decided to get a couple of their really thick boneless rib steaks. Hope to try them soon.
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Nice Tony! I haven't gotten an Anova yet but it's on my list.... :)
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This is close to what I've tried with steaks. What was your prep like? I recently went to Costco to get some bone-in rib roasts but they didn't have bone in. I was told they only had bone-in around holidays! I decided to get a couple of their really thick boneless rib steaks. Hope to try them soon.
Prep was a simple coating of Jim Baldridge's Secret Seasoning (my go-to beef seasoning, period), and seal in a FoodSaver bag. When they come out of the bath, you pat them dry with paper towels, give a light coat of olive oil and a little more rub, then sear. Simple, but very good!
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That did it, I'm having steaks tonight! LOL!!
Looks awesome Tony!