New to SV

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Bvonvett

Newbie
Original poster
Jun 12, 2020
20
13
As the title says, i'm new to SV. I did some sirloin steaks, salt and garlic rub, vacuum sealed, 132° for 1 hr 30 minutes, I tried 129° prior and that didn't please the boss. Even after the sear I was still missing the "grill" flavor. What can I do to help with the taste?

Love SV as it's easy but am missing flavor.

Thanks
 

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Is it the smoke you're missing maybe? Try letting it cool down in the fridge before searing so it doesn't get overdone on the grill.
The SV has already done the tenderizing part.
I would go at least 4 hours at that temperature.....
 
I agree---Longer would be better.

And I never SV meat with a Temp below 131°. Pros tell you no lower than 130°, but I give it another 1°, because I can't tell the difference & the Bad Bugs can.

Bear
 
Even after the sear I was still missing the "grill" flavor. What can I do to help with the taste?
Pay attention to the temp and length of cook given by others and check out the chart .
I get the best sear and flavor from a hot , dry cast iron skillet . Dry meat as well .
Need that char on the edge in my opinion .
 
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I agree with the others. I always do my steak at 132 - 133.5F and 4 hours plus. Longer is better in my opinion.

That said for flavor I use a grill gun for searing. with out it the flavor is blah.
 
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