Well since my brother Bubba is into boiled meat now, I decided to placate his desire and give it a try.
Here is my setup, enamled cast iron dutch oven with 130 degree water. Meat is a tbone with a very small tenderloin side, vacumn packed, deboned and unseasoned.
Plop: This is 1:45 into process….hmm looks sooo appetizing:
2 hours 15 minutes at 130 degrees. At this point I’m thinking I have been the victim of a elaborate ruse by Bubba to get me to ruin a perfectly good steak, it smells like it looks (gray and boiled). Ha freaking ha:
K I better get creative, cast iron skillet, smoking hot, rock salt and crushed peppercorns onto the meat, meat seared, seared I tell you, 40 seconds a side.
Remove steak, Plop in a tab of butter and a small dab of demiglace and all ‘pan’ drippings, roll steak around until covered.
Hmm, smells better in here .
Hmmm mumf, chomf crumf, money shot:
My test steak was lacking in one regard, it had a severe lack of quantity:
Conclusion: Very interesting cooking method, really interested in seeing what it will do to cuts like pork loin and chicken breasts, as they are 2 meats that are extremely difficult to cook to a moist consistency. Need to add smoke also, perhaps a cold smoke after bath but before sear... ?