Cooking from frozen s a huge advantage to sooo veeedee. Glad you went for it and gold your dad is happy.
Cooking from frozen s a huge advantage to sooo veeedee. Glad you went for it and gold your dad is happy.
This quote is hidden because you are ignoring this member. Show Quote
Rocking my $5.97 AA striploin steaks today in some Brazilian spices. These will need 2 hours to be tender before I sear on the propane grill.
This quote is hidden because you are ignoring this member. Show Quote
I keep ruining striploin doing sous vide.
I vacuum seal them with spice. Freeze them. Set up my Annova Nano to 129* for 1 hour 45 mins. Pull them out, pat them dry, put on some mayonnaise on each side. I've got a cast iron fry pan going on medium heat with some butter and put them on for 45 seconds a side to sear them.
The result is not great, I get a steak that is barely pink in the middle and barely looks "seared" on the outside. Steak has a rubbery texture to it and it's not aesthetically pleasing as it doesn't have a nice charred black look on the outside.
Any thoughts what I'm doing wrong?
How thick are the steaks? SV benefits more from thicker cuts of meat.
Also when you sear, turn that shit up as hot as it will go.
Your pan shouldn’t be medium high. It should be as hot as you can possibly get it.
Steaks right into pan with high smoke temp oil ( the mayo works too I guess but you need to reallly get the steaks in contact with the pan with mayo method)
Add butter to pan once steaks are in and baste. The butter with melt instantly.
That said. Getting the surface of a sous vide steak dry is really really really hard. You need that pan SCREAMING hot, to the point that most burners just won’t cut it for that internet char you are looking for.
Maybe consider a sear zall to finish them up a touch?
Personally. I have moved on from SV steaks to reverse sear on the grill / kamado with much better and consistent results.
Originally posted by Thales of Miletus
If you think I have been trying to present myself as intellectually superior, then you truly are a dimwit.
Originally posted by Toma
fact.This quote is hidden because you are ignoring this member. Show Quote
That cast iron pan should be so hot that smoke erupts when the meat hits it. Insanely hot. Too hot is what you want.
This quote is hidden because you are ignoring this member. Show Quote
I have a gas stove, throw the steak on the highest rack position with broil on high. Flames firing right on the surface of the steaks. Works so well.
Originally posted by SEANBANERJEE
I have gone above and beyond what I should rightfully have to do to protect my good name
I do steaks 132* for two hours then either pan sear them on highest heat or bbq sear them also on the highest heat. Always turns out amazing.
I sous vide a 15lb prime rib for Christmas, didn’t do it long enough though fml so had to “sear” that fucker for a bit haha, still dang good.
Last edited by JfuckinC; 01-09-2022 at 08:03 PM.
This method is the best but most people don't have access to a flame overhead broiler.This quote is hidden because you are ignoring this member. Show Quote
Here is my recipe:
season with salt / pepper / garlic powder
3 hours @ 125F
Pat dry
season with Montreal steak spice
Sear on BBQ (High) ~1min per side / ~30sec top and bottom
As mentioned… more heat. Also wait for the butter to be brown (no more bubbling) it’s the milk solids that are doing the work here for your char. Dry meat as well like Killy said. Not only pat it dry with paper towel before the pan, but clean off all that spice with it too, give it a good rub. Plus burned spices are not great tasting. Get that shit off. It’s already done it’s job infusing the meat in the bath.This quote is hidden because you are ignoring this member. Show Quote
129F is a little high. 126F would be better. Also strip loin has a fair amount of connecting tissue. It can handle 3-5hrs in the bath easily.
For best internal colour, you really have to slice and let the meat oxidate after sous vide or it will be very pale pink and look more med-well than mid-rare
Edit: example of colour change… same steak freshly cut vs plated. Also for anyone wondering on the char here… cast iron with miso butter. The miso adds great colour
Last edited by ercchry; 01-09-2022 at 11:07 PM.
Thanks for the replies. The last time I ran high heat on our gas stove (I think it's 20,000 BTU on the burner) and tried to sear the steak, I had all the fire alarms going off due to intense smoke and I got hairline cracks in the enamel on the cast iron pan. I now use a non-enameled pan but still not keen on potentially having the fire department show up.
I will try at a lower temp next time for the sous vide portion and will slowly start raising the temp on the stove. I'll also do a better job of drying off the meat. I think once we use up the striploin I'll start buying sirloin as they will be a bit thicker and perhaps give me a bit more of a buffer for searing them.
You definitely need to run your ventilation fan on max for proper searing.
At my old place it tripped the alarm every time. Is what it is.
Originally posted by Thales of Miletus
If you think I have been trying to present myself as intellectually superior, then you truly are a dimwit.
Originally posted by Toma
fact.This quote is hidden because you are ignoring this member. Show Quote
Smoke is way worse on a pan haha. Nothing I do has worked to avoid smoke alarms which is why I switched to the oven. Less smoke and controlled way better so the fan sucks out most of it. I still have all the fans on in the house, and door open to help and it seems to work good enough not to trigger smoke alarms.This quote is hidden because you are ignoring this member. Show Quote
In the summers it’s on a quick 1 min sear per side on the bbq. Only use the oven in the winters.
Originally posted by SEANBANERJEE
I have gone above and beyond what I should rightfully have to do to protect my good name
Bbq outdoors is the solution. Smoke is a good sign.
This quote is hidden because you are ignoring this member. Show Quote
Smoke is my favourite type of cooking
Originally posted by Thales of Miletus
If you think I have been trying to present myself as intellectually superior, then you truly are a dimwit.
Originally posted by Toma
fact.This quote is hidden because you are ignoring this member. Show Quote
Do you even live in Aspen if you don't have one of these?This quote is hidden because you are ignoring this member. Show Quote
This!This quote is hidden because you are ignoring this member. Show Quote
126 or 127 max. Also minimum 3 hours for a Striploin. I think you'll notice an improvement there.
Is this the quiznos toaster thing?This quote is hidden because you are ignoring this member. Show Quote
This quote is hidden because you are ignoring this member. Show Quote
This is my alternative to outside searing when it’s cold