One of our local grocers puts 1.5" NY Steaks on sale for $4.99 a pound regularly. We bought 4 of these babies.

Now, you lightly coat with olive oil, apply a spicy rug (woops, that's RUB), vacuum pack and sous vide for 3.5 hours at 140 degrees.

Finish with a quick browning on a cast iron griddle and enjoy.

I know, why no pictures? Cause they're all gone.

Mike

This message has been edited. Last edited by: mcrimm,

quote:

Originally posted by mcrimm:
One of our local grocers puts 1.5" NY Steaks on sale for $4.99 a pound regularly. We bought 4 of these babies.

Now, you lightly coat with olive oil, apply a spicy rug, vacuum pack and sous vide for 3.5 hours at 140 degrees.

Finish with a quick browning on a cast iron griddle and enjoy.

I know, why no pictures? Cause they're all gone.

Mike

Sounds like fake news to me.

quote:

Originally posted by Paten:

Sounds like fake news to me.

You think you're being clever, but you're really not. . .


So, you vacuum-seal the steaks, and immerse them in 140F water, then cook them on the grill? I've never actually heard of that before. Do you need anything special, besides a vacuum-sealer?

quote:

Originally posted by Hound Dog:

You think you're being clever, but you're really not. . .

Sorry. I didn't mean to offend you. I was just trying to make a joke.

I'm not 'offended,' it's just like people inserting politics in every single thread. It gets old.

Look at it from OP's perspective. He posts about a good meal he cooked, and the first response is something completely irrelevant. At least post something substantial.

quote:

Originally posted by Hound Dog:

quote:

Originally posted by Paten:

Sounds like fake news to me.

You think you're being clever, but you're really not. . .


So, you vacuum-seal the steaks, and immerse them in 140F water, then cook them on the grill? I've never actually heard of that before. Do you need anything special, besides a vacuum-sealer?

Get one of these......

https://www.amazon.com/gp/prod...ilpage?ie=UTF8&psc=1

Put the vacuum packed meat in the water and wait. I finish on a cast iron griddle on my range for about 45 seconds a side to get tbe nice grill marks.

Mike

quote:

Originally posted by Paten:
Sounds like fake news to me.

Hey man, I thought that was funny. Thanks for the laugh.

quote:

Originally posted by jimb888:

quote:

Originally posted by Paten:
Sounds like fake news to me.

Hey man, I thought that was funny. Thanks for the laugh.

As did I. No different than "pics or it didn't happen".

PS, post some darn pictures next time!!!

quote:

Originally posted by jimb888:

quote:

Originally posted by Paten:
Sounds like fake news to me.

Hey man, I thought that was funny. Thanks for the laugh.

Me too. I didn't think the reply was meant to be harmful, but a jest instead. I took it to be "fake news" since no photos were posted... that old thing we do "pics or it didn't happen". Not politically motivated.

To the OP, I've not tried the sous vide yet (I'm in Baghdad on a tour) but am intrigued by the whole idea of reversing the usual cooking technique of a hard sear then back off and cook until done, as the sous vide concept sounds to me to be the reverse as well. Glad it was a win and delicious. And a great sale price on the beef, too.

quote:

Originally posted by mcrimm:

quote:

Originally posted by Hound Dog:

quote:

Originally posted by Paten:

Sounds like fake news to me.

You think you're being clever, but you're really not. . .


So, you vacuum-seal the steaks, and immerse them in 140F water, then cook them on the grill? I've never actually heard of that before. Do you need anything special, besides a vacuum-sealer?

Get one of these......

https://www.amazon.com/gp/prod...ilpage?ie=UTF8&psc=1

Put the vacuum packed meat in the water and wait. I finish on a cast iron griddle on my range for about 45 seconds a side to get tbe nice grill marks.

Mike

I have one. Love it.

So if I like a wood fired steak, how do I get that smokey goodness after the Sous Vide process?

I'm not against a cast iron sear. But precision and wood smoke without firing up a grill would be perfect.

-TVz

You lost me at 140 degrees

125 is where it is at...



PS, if there is time for Sous Vide, there is time for pictures...


SV-StripP2 by Wayne Wilson, on Flickr


SV-StripPF by Wayne Wilson, on Flickr

quote:

Originally posted by TVzombie:
So if I like a wood fired steak, how do I get that smokey goodness after the Sous Vide process?

I'm not against a cast iron sear. But precision and wood smoke without firing up a grill would be perfect.

-TVz

Two options, low heat smoking before going into the water or a touch of liquid smoke in the bag maybe?

For cooking a steak sous vide, the vacuum packing is not the critical part -- rather, the precise temperature control is. You can achieve fantastic sous vide results by using a ziploc bag and a cooler. If you're willing to experiment, you could even use a stove burner at the very lowest setting to provide the heat. It's a bush-league solution when compared to a genuine circulator like the Anova, but it works and you don't have to spend a lot of money to get really great results.

As for the smoke, there are many solutions. Some people "cheat" by adding liquid smoke to the bag along with the steak. Others will use one of those smoking guns, and you can also use a charcoal grill with some wood chunks to provide the smoke.

quote:

Originally posted by Skins2881:

quote:

Originally posted by jimb888:

quote:

Originally posted by Paten:
Sounds like fake news to me.

Hey man, I thought that was funny. Thanks for the laugh.

As did I. No different than "pics or it didn't happen".

Pretty much this.
It's just an innocent banana peel in a tree, unless you are looking for something else.

And I would go 130*, but to each his own.

Awesome pics 911Boss.

quote:

It's just an innocent banana peel in a tree, unless you are looking for something else.

From now on, I think I'm going to use the Banana peel in a tree analogy for when someone over reacts.

"Geez man, it's not like it's a banana peel in a tree..."

quote:

Originally posted by jimb888:

quote:

Originally posted by Paten:
Sounds like fake news to me.

Hey man, I thought that was funny. Thanks for the laugh.

So did I. I thought it was appropriately applied instead of the same old boring "pics or it did the happen" comment.

Love my Anova for steaks. I've got a lodge cast iron skillet with raised bottom that sears the steak perfectly.

Only change I make is I sous vide at 130 for an hour.

Yum!

911Boss -- Great protection! I still have regrets for selling mine to a member here. At least I know that it's in good hands.

quote:

Originally posted by mcrimm:
Now, you lightly coat with olive oil, apply a spicy rug.......

So exactly what kind of rug is that again? Shag? Deep Pile? Area? Runner? Or were you going some other direction and this requires some kind of toupee? Just confused...

Yeah...I'm giving you crap, mcrimm.


p.s. Looks delicious, Boss! Hope it tasted the same!!