Go | New | Find | Notify | Tools | Reply | |
| Member |
I haven't used my machine much. My wife and I are going to the Maine coast for our anniversary. My kids are coming up for a night and I want to do surf and turf. We usually buy a couple cowboy steaks. I don't want to babysit the grill (new place and grill I'm not familiar with). I would like recommendations on time and temp settings for sous vide the steak. Any help would be greatly appreciated. Dave | ||
|
Member |
Google "Sous Vide Steak" - Lots of recipes out there. or go to www.anova.com - lost of info there too. You will generally want the water temp about 10 degrees below what you want the final temp to be (i.e. 130 for a 140 med rare). Then you will finish it on the grill or in a searing hot pan to get the grill marks and surface sear. Place your clothes and weapons where you can find them in the dark. “If in winning a race, you lose the respect of your fellow competitors, then you have won nothing” - Paul Elvstrom "The Great Dane" 1928 - 2016 | |||
|
Shorted to Atmosphere |
Both the Anova and Joule apps have awesome recipes. I bought the Anova, but have both apps for the recipes. The four steaks I have done so far, I’ve set the temp at 128 degrees for 3-4 hours. Then finish in a cast iron skillet. | |||
|
Ammoholic |
I do mine 131°F for 1.5-2.5 hrs. Then turn grill on high, sear until it looks good. Usually 90 seconds 90° turn, 60-90 more seconds, flip, 90 seconds, 90° turn, 69-90 more. The time on the grill is just to sear for looks and get Maillard reaction on outside. Very little cooking is done at this point, it's all for looks/taste. A little flare up is fine, but be careful ribeye will flare at these temps. Also with ribeye you won't get a large amount of fat to render out when in bath, so trim as much fat as possible. The only fat that adds flavor is the marbling, the outer ring of fat adds no flavor. Jesse Sic Semper Tyrannis | |||
|
Member |
Seriouseats.com is where I go. 132 degrees then cast iron sear. Doing this tonight for my family. | |||
|
| Member |
What they said. The ChefSteps Joule app is much better than the Anova app, IMO. I’d get on their mailing list too to get additional recipes every month or two. Use you SV based on their technique. Prep the steak however you normally would. Typically I add some combination of olive oil, S&P, garlic, thyme, rosemary, bay leave (whatever you have) and a tbspn of good, real butter to the bag. Let it sit for a couple hours or overnight in fridge. Sous Vide to desired doneness and finish it on the grill or heavy pan. Turn that buttery goodness into a sauce. Sous Vide the carrots with the Anova Glazed Carrots recipe or ChefSteps Ultimate Carrots recipe. I use packaged baby carrots. Make a lot... you can thank me later.  | |||
|
| I believe in the principle of Due Process  |
When my son was here dad sitting last week, I took some ultra super tenderloin tops, whatever they are called, ~3” thick, in a baggie, set my Anova on 134F for 1.25 hours, then on to the cast iron pan to sear. They were perfect! A knife was really an after thought, habit more than a requirement. We are minimalists on seasonings, so salt and pepper was all we used. Luckily, I have enough willpower to control the driving ambition that rages within me. When you had the votes, we did things your way. Now, we have the votes and you will be doing things our way. This lesson in political reality from Lyndon B. Johnson "Some things are apparent. Where government moves in, community retreats, civil society disintegrates and our ability to control our own destiny atrophies. The result is: families under siege; war in the streets; unapologetic expropriation of property; the precipitous decline of the rule of law; the rapid rise of corruption; the loss of civility and the triumph of deceit. The result is a debased, debauched culture which finds moral depravity entertaining and virtue contemptible." - Justice Janice Rogers Brown | |||
|
Member |
To me, 130 in the sous vide results in steaks that are closer to medium than medium rare. I usually do 125, gets me somewhere between rare and medium rare. I go by the nice steakhouse doneness scale - rare is red and cool, med rare is red and warm, medium is pink and hot. With a good steak, I'm happy with rare or medium rare, but I'd much rather have rare than medium, so I err on the side of less done, both cooking for myself and ordering in restaurants. At least 1 hour, no more than 4 if the temp is below 130.This message has been edited. Last edited by: maladat, | |||
|
Member |
I do 131 for about 2 hours and then sear on cast iron. 131 is rare to me. | |||
|
| Member |
Thanks for the input! Happy Father's day to all the dad's out there. | |||
|
| Member |
I typically do around 129-131 °F for 1.5-2 hours for a perfect medium rare. Just for fun: Link to original video: https://youtu.be/Lb9b6mrYgZ8 | |||
|
| Big Stack |
Are there food safety issues keeping a piece of meat below 145 degrees for hours at a time? | |||
|
Novice Elk Harvester |
I am very intrigued by the flamethrower method. That steak looked perfect! "SUCCESS only comes before WORK in the dictionary" | |||
|
| Member |
Anything above 130 degrees will pasteurize (sterilize) the meat before there is a food safety hazard (the lower the temperature, the longer it takes, but above 130 degrees, it happens before there is a hazard). This article is about chicken but discusses this idea in detail. https://www.seriouseats.com/20...-chicken-breast.html You can hold a steak or something at 135 degrees for three days if you want, and it will be safe to eat and it won't get cooked past medium, but it will turn into mush. Below 130 degrees, you're supposed to never go past 4 hours. | |||
|
| I believe in the principle of Due Process |
A few months ago,I did a select grade chuck shoulder roast, a little more than 3 lbs. at 134F for 24 hours. No problem. It was not prime ribeye, but tender, flavorful and inexpensive. Luckily, I have enough willpower to control the driving ambition that rages within me. When you had the votes, we did things your way. Now, we have the votes and you will be doing things our way. This lesson in political reality from Lyndon B. Johnson "Some things are apparent. Where government moves in, community retreats, civil society disintegrates and our ability to control our own destiny atrophies. The result is: families under siege; war in the streets; unapologetic expropriation of property; the precipitous decline of the rule of law; the rapid rise of corruption; the loss of civility and the triumph of deceit. The result is a debased, debauched culture which finds moral depravity entertaining and virtue contemptible." - Justice Janice Rogers Brown | |||
|
| Powered by Social Strata |
 | Please Wait. Your request is being processed... |
|
© SIGforum 2024