Filet Mignon in my SV Supreme Oven

[SmokyMose]

I just came across this post, Bear. Sorry.
Nice SV unit!
Nice looking steaks, too!

Point for jumping into the Sous Vide experience, torch and all [emoji]9786[/emoji]️

Dan

 

[Bearcarver]

 
So I did a boneless ribeye that was 2 1/2 inches thick.  I put salt and pepper on it then sealed and put it into the water at 131.5.  I then removed it and seared it using a torch.  While it was good, it tasted like a roast, not like steak and I had to douse it with salt and pepper after slicing.  That is the first time I have added salt post cooking in my life unless it is used as finishing salt.

Surely it isn't supposed to taste like that, right?

I'm thinking it tasted like a Roast, because it was so thick, and since it was SV'd, it was the same Temp all the way through, not at all like a grilled steak (much more done on the outside than the inside)

Your salt added flavor to make up for not having the Tasty Bark you get when you grill or smoke a Steak

Bear

.

I just came across this post, Bear. Sorry.
Nice SV unit!
Nice looking steaks, too!

Point for jumping into the Sous Vide experience, torch and all [emoji]9786[/emoji]️

Dan

Thank You Dan!

I chose this one because it's nice looking enough to keep on top of the counter, because we have no more room to put anything away ANYWHERE.

Plus it's perfectly quiet, without a circulator motor.

And Thanks for the Points.

Bear

 

[biaviian]

I'm thinking it tasted like a Roast, because it was so thick, and since it was SV'd, it was the same Temp all the way through, not at all like a grilled steak (much more done on the outside than the inside)

Your salt added flavor to make up for not having the Tasty Bark you get when you grill or smoke a Steak

I agree.  Next time I will use a thinner steak.  

 

[Bearcarver]

 
I agree.  Next time I will use a thinner steak.  

Actually my meaning is that no matter what the thickness of the meat going into an SV, the result will be more like a roast, because the whole thing, inside & out ends up like the center of a Grilled Steak, or a Properly Smoked Roast.

Only way to change that would be to after SV, Dry it well, season it, and give it a good sear. This should make the outside more like the outside of a Grilled Steak.

Hope that makes sense.

Bear