Attempting my 1st SV tonight. T-Bones.

[xray]

Hey all, I'm going to be using my Gourmia SV for the first time tonight. T-Bone steaks are on the menu

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• xray
• Jan 25, 2017

I pulled these out yesterday morning to thaw...and here's where I'm going to ask advice/opinions:

Should I break that perfectly vacuum packaged seal to season those steaks? (My food saver died so I will not be able to reseal)

If I season the steaks, I will have to use the water displacement method with gallon storage Ziploc bags. So to season or leave vacuum sealed as is?

I'm interested in what everybody has to say. I know both ways are acceptable and will work.

 

[mdboatbum]

My only souls vide experience is from what I've read, so take this with a grain of salt, but I'd definitely season and place in a new bag. First, once it's cooked, I don't think it'll take seasoning as well. And second, you'll have no way of knowing if the meat is off, funky or otherwise undesirable without opening the cryovac.

 

[xray]

My only souls vide experience is from what I've read, so take this with a grain of salt, but I'd definitely season and place in a new bag. First, once it's cooked, I don't think it'll take seasoning as well. And second, you'll have no way of knowing if the meat is off, funky or otherwise undesirable without opening the cryovac.

I'm leaning toward seasoning the steaks as well. My wife was and still is skeptical of my purchase, so the pressure is on for me to knock this out of the park.

On the other hand, I would think reopening sealed bags takes away one of the conveniences of SV cooking. A lot of grocery stores have the meats that are individually vacuum sealed and sometimes they are sealed with the marinade. I would like to use SV for this because I could just put it right in the SV from the store.

From what I have read, most bags are SV safe as long as they are not chemically sealed.

 

[SmokinAl]

I agree with the above, all the flavor from the seasoning is imparted into the meat during the cooking process.

Obviously a vac bag is the best way to go, but the water displacement method will work just fine.

Keep us posted & take plenty of photo's!

Al

 

[dirtsailor2003]

I'd season first too. You and your wife will be disappointed if you don't. Also you will want to grill over high temp when you are done.

 

[wade]

Hi XRay

You may find these links helpful

All about Sous Vide - ChefSteps

Sous Vide Steak - ChefSteps

 

[xray]

I agree with the above, all the flavor from the seasoning is imparted into the meat during the cooking process.
Obviously a vac bag is the best way to go, but the water displacement method will work just fine.
Keep us posted & take plenty of photo's!

Al

Thanks Al, will do!

 

[xray]

I'd season first too. You and your wife will be disappointed if you don't. Also you will want to grill over high temp when you are done.

I'm definitely grilling over high heat or I may sear with a blowtorch, I haven't decided yet. I won't leave the meat as is, I find it very unappealing without a sear.

Hi XRay

You may find these links helpful

All about Sous Vide - ChefSteps

Sous Vide Steak - ChefSteps

Thank you Wade! I have been doing a lot of research and it certainly doesn't hurt to always have more information. I even downloaded a couple of apps on my phone.

 

[xray]

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• xray
• Jan 25, 2017

Bought a cambro and cut the lid, I will drill a few small holes to allow some steam to escape.

 

[SmokinAl]

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• xray
• Jan 25, 2017

Bought a cambro and cut the lid, I will drill a few small holes to allow some steam to escape.

No need to drill any holes, it's best to keep it as sealed as possible.

Your setup looks perfect!

Al

 

[xray]

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• xray
• Jan 25, 2017

Steaks are seasoned with salt and pepper. I also added garlic garlic blend by taste of home.

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• xray
• Jan 25, 2017

I also added a pat of butter two each day before sealing the Ziploc bag using the water displacement method.

 

[xray]

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• xray
• Jan 25, 2017

All system's a go!

 

[dirtsailor2003]

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• xray
• Jan 25, 2017

All system's a go!

What temp and how long are you going to go?

 

[xray]

135 for 2 hrs. So I can have dinner at 6 PM. I read that no more than four hours for that thickness of steak before the texture starts to change.

 

[Bearcarver]

These should be Great Xray!!

I quit buying T-bones because the ones I get around here are always tough.

Using SV should take care of that !!!

Be Back to see the results:

Bear

 

[xray]

These should be Great Xray!!Thumbs Up

I quit buying T-bones because the ones I get around here are always tough.

Using SV should take care of that !!!

Be Back to see the results:

:popcorn

Bear

Thanks Bear! Yeah, these were the last two in my freezer. It was a good way to use them up. But yeah, I bought these on sale but I wouldn't go out of my way to buy them full price.

 

[xray]

Well the steaks came out very well! I'm happy with how the SV performed for me.

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• xray
• Jan 25, 2017

Brushed butter on both sides and seared on my grill about 45 seconds each side.

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• xray
• Jan 25, 2017

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• xray
• Jan 25, 2017

These were plated with a dollop of homemade Gorgonzola butter, a baked potato and broccoli.

 

[xray]

Here's the money shot.

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• xray
• Jan 25, 2017

 

[SmokyMose]

Nice!
:drool

 

[dirtsailor2003]

Tasty! Nice soak!