More SV steak

[CTXSmokeLover]

After the first go round with the SV and a tomahawk a few weeks back I've been craving SV'd steaks again. Threw in a couple of ribeyes for the wifey over the weekend. Continue to be amazed by how easily and perfectly it cooks. Finished off with a torch. Looking forward to more SV'ing in the near future and trying out different things. Cheers!

 

[tbern]

Looks great!!

 

[kawboy]

Looks great! I broke down and bought a SV on prime day. Used it for the first time last night. Looking forward to doing more!

 

[thirdeye]

Many moons ago a method called 'hot tub' was popular on the original BGE forum. It basically called for bagging a steak and holding it in a 100°+ water bath for about 40 minutes or so. The idea was to raise the meat temp to 90° or so. Next the steak was grilled to 125° - 130°. Around the same time frame the 'reverse sear' method was popular. I like both methods.

Fast forward to a few years ago, and buying a SV. I think it produces near perfect steaks and chops.

 

[tx smoker]

The meal looks fantastic and that steak is done to absolute perfection. Very nice job!!

Robert

 

[Bearcarver]

Looks Great!!
Nicely marbled steaks too!!
Nice Job!
Like.

Bear

 

[JLeonard]

Holy cow! gorgeous steaks and plate.
Jim

 

[sandyut]

Man those look great!

 

[jcam222]

Hard to beat the perfection sous vide offers.

 

[CTXSmokeLover]

Looks great!!

Thank you! It was delicious

 

[CTXSmokeLover]

Looks great! I broke down and bought a SV on prime day. Used it for the first time last night. Looking forward to doing more!

Thanks, congrats on the purchase! I'm enjoying the heck out of mine and excited to use it more

 

[CTXSmokeLover]

Many moons ago a method called 'hot tub' was popular on the original BGE forum. It basically called for bagging a steak and holding it in a 100°+ water bath for about 40 minutes or so. The idea was to raise the meat temp to 90° or so. Next the steak was grilled to 125° - 130°. Around the same time frame the 'reverse sear' method was popular. I like both methods.

Fast forward to a few years ago, and buying a SV. I think it produces near perfect steaks and chops.

I agree and hate that I have been missing out on this all these years

 

[CTXSmokeLover]

The meal looks fantastic and that steak is done to absolute perfection. Very nice job!!

Robert

Thanks Robert, appreciate that!

Looks Great!!
Nicely marbled steaks too!!
Nice Job!
Like.

Bear

Yes they were some beautiful prime steaks from my local HEB. Thanks Bear!

Holy cow! gorgeous steaks and plate.
Jim

Thanks Jim! A very holy cow indeed

 

[bauchjw]

Wow! That’s incredible! You definitely brought it to the next level!!! Awesome steak! Points for sure!

 

[SmokinAl]

Great looking meal, and the steak is cooked to perfection!
Can’t beat those SV’s!
Al

 

[thirdeye]

I agree and hate that I have been missing out on this all these years

Well, the early SV circulators were expensive and actually a 'device' not the stick style of circulator that is so common today. I opted not to buy one of the early ones.... but jumped on a stick model from Anova. Last year I played around with Summer sausage/bologna finished in SV and got a screaming deal on the larger Anova model so I can use it in an ice chest.

 

[DougE]

Those steaks are done to perfection! I agree with @thirdeye, it's hard to beat SV when it comes to cooking steaks and chops. I mainly got my SV circulator for finishing sausages, but as it ends up, I find it useful for so much more.

 

[uncle eddie]

Great looking steak!

I found a surprise use for the SV - Reheating prime rib or steak...gets it right back to perfection.

 

[thirdeye]

Those steaks are done to perfection! I agree with @thirdeye, it's hard to beat SV when it comes to cooking steaks and chops. I mainly got my SV circulator for finishing sausages, but as it ends up, I find it useful for so much more.

I forgot to mention chicken, especially breasts, served as a main meat or making chicken salad. I also use Pop's brine on breasts, then cold/warm smoke them 2 or 3 hours and do a SV finish. They are wonderful and freeze very well.

Great looking steak!

I found a surprise use for the SV - Reheating prime rib or steak...gets it right back to perfection.

YES... reheating is one of the best uses. Anything from leftovers to bags of pulled pork, or pepper beef.

 

[CTXSmokeLover]

Wow! That’s incredible! You definitely brought it to the next level!!! Awesome steak! Points for sure!

Thanks Jed!

Great looking meal, and the steak is cooked to perfection!
Can’t beat those SV’s!
Al

I agree, and thanks Al!

Those steaks are done to perfection! I agree with @thirdeye, it's hard to beat SV when it comes to cooking steaks and chops. I mainly got my SV circulator for finishing sausages, but as it ends up, I find it useful for so much more.

Thanks! Had never even considered it for finishing sausages, will definitely keep that in my back pocket.

Great looking steak!

I found a surprise use for the SV - Reheating prime rib or steak...gets it right back to perfection.

Great tip and thank you!

I forgot to mention chicken, especially breasts, served as a main meat or making chicken salad. I also use Pop's brine on breasts, then cold/warm smoke them 2 or 3 hours and do a SV finish. They are wonderful and freeze very well.
View attachment 638165


YES... reheating is one of the best uses. Anything from leftovers to bags of pulled pork, or pepper beef.

I'll definitely be adding chicken breasts to the SV list at some point. Appreciate all the tips/feedback everyone!