Today I tried something different. At Christmas I got an Annova water immersion Sous Vide cooker. Having read that 4 hours in the water bath @ 130 degrees gives a fantastically juicy and tender steak, I tried it on several thick cut New York Strips, and the wife now wants it that way all the time. I personally would rather have the steak spend 4 hours in the smoker, but the wife thinks otherwise.
So today, I picked up two beautiful thick ribeye steaks - and I put them in the cold smoker with Mesquite pellets for an hour. Then bagged them up and put them in the Sous Vide bath for 4 hours - then did a reverse sear in my cast iron. (I only did this sear once in the house - now it is always done outside so the house doesn't get all smoked up).
The results were very good, just a hint of smoke, juicy and tender , and done to a perfect medium the way I like it. Next time I'll try the cold smoke for two hours to see the effect.
So today, I picked up two beautiful thick ribeye steaks - and I put them in the cold smoker with Mesquite pellets for an hour. Then bagged them up and put them in the Sous Vide bath for 4 hours - then did a reverse sear in my cast iron. (I only did this sear once in the house - now it is always done outside so the house doesn't get all smoked up).
The results were very good, just a hint of smoke, juicy and tender , and done to a perfect medium the way I like it. Next time I'll try the cold smoke for two hours to see the effect.
