1st Sous Vide Porterhouse

[troutman]

Nice looking steak but did notice that the sear caused some graying to occur. As a suggestion next time, put your freshly bathed meat packs in a big pot of 50/50 ice and water to shock the meat and stop the cooking process. If you want to cook later, it's at the proper safe temperature and can be refrigerated. If you want to sear and eat right away, just do it for 15 minutes or so then sear. It keeps the internal temperature the same from crust to crust while the searing re-heats your steak.

Just a suggestion....