With the approach of hunting season it is time to clean out the freezer. I still have a few small backstrap steaks so I decided to use my new immersion circulator to sous vide one. I let it hang out in the water bath for 8 hours at 129 degrees. I then smoked it for 30 minutes at 125 followed by a quick reverse sear. It was tender enough to cut with a butter knife and had just enough smoke flavor so you knew it was smoked but it didn't taste like BBQ.
Vacuum sealed with a little salt, pepper, and rosemary.
I love the Anova circulator. It is leaps and bounds ahead of my old DIY crockpot sous vide machine.
Out of the water bath and ready for smoke
I didn't sear it as much as I would have liked because I was afraid of cooking it to far.
Plated with Potatoes Au Gratin, steamed broccoli, and drizzled with balsamic vinegar.
Thanks for looking.