SV or not to SV?

[Okiejoebronco25]

I picked up this rib roast cut at a great price on sale. Pondering should I SV then sear on griddle? Smoke or just do whole thing on griddle. I had great luck with 2.6# tomahawk by 24hr dry brine then griddle hot in tallow flipping every 30sec till done. Cooked pick Tomahawk raw next up.

 

[MisterJ]

I like to season, vacuum pack, and Sous Vide mine to 125° for 4 hours, sear it on all sides, then overnight in the fridge. Next day I smoke it up to my preferred temp Of 135.

 

[sandyut]

Welp, given I dry brined a NY, SV'd it, and seared it on the HK last night, it was better than average.

I leaning that way today.

 

[Okiejoebronco25]

Interesting. Sounds great

 

[sandyut]

Interesting. Sounds great

SV steaks are really good. Ive come to love them. I sear in a pan, or use my torch. Dogs hate the torch sound so usually a pan.

 

[Okiejoebronco25]

I have done both torch and cast iron. Usually reserve SV for lesser cuts. Haven’t done a quality cut yet. I do like eye roast done SV. Makes great Roast beef sandwiches

SV steaks are really good. Ive come to love them. I sear in a pan, or use my torch. Dogs hate the torch sound so usually a pan.

e

 

[sandyut]

I have done both torch and cast iron. Usually reserve SV for lesser cuts. Haven’t done a quality cut yet. I do like eye roast done SV. Makes great Roast beef sandwiches

e

try a NY, or a ribeye, Ive even done filets. you dont need to SV superlong, I think the 14oz NY I did at 136 for 2.5 hours. cooked perfect all the way through and then the seared crust-yum!

 

[MisterJ]

I have done both torch and cast iron. Usually reserve SV for lesser cuts. Haven’t done a quality cut yet. I do like eye roast done SV. Makes great Roast beef sandwiches

e

Main reason I vacuum pack and SV even the Prime cuts is under vacuum, the seasoning gets infused deeper into the protien.

 

[Torch&Tone]

Pondering should I SV then sear on griddle? Smoke or just do whole thing on griddle.

Steaks are the category in which I tend to be most consistent: Dry-brine, SV, pat dry, and use a blowtorch, or ripping-hot CI, to finish it. I will reserve pan-cooking for when I want to showcase the sauce/finish - au poivre, Diane, béarnaise, Florentine, etc. - as much as (or more than) the meat. Either way, if I want a smoke flavor, I tend to just plate the meat under a pat of smoked butter, or sauce that includes a smoked component.

Usually reserve SV for lesser cuts.

I do the opposite. The more I invest in a steak, the more precision I want in cooking it. Especially for thicker steaks, I also want as much uniformity in temperature/texture throughout the meat as I can get. Not particularly exciting, but consistent & simple.

I do like eye roast done SV. Makes great Roast beef sandwiches

Eye roasts for roast beef is actually one of my favorites on the smoker! I like my R-B's rare, thin-cut, and fresh.

 

[DougE]

try a NY, or a ribeye, Ive even done filets. you dont need to SV superlong, I think the 14oz NY I did at 136 for 2.5 hours. cooked perfect all the way through and then the seared crust-yum!

I run all my steaks through the SV, anymore. Strips, ribeyes, t-bones, fillet, and lesser cuts like sirloin, you name it.

I run a couple hours in SV at 137° (add an hour if starting from frozen), then usually sear with a torch. They always come out perfectly medium, and tender.

 

[LoydB]

I SV all the beef cuts. Tri-tip most often. I season, seal, SV, then finish on a skillet with butter. It doesn't have to be ripping hot to get a good sear, just patted dry really well.

 

[Okiejoebronco25]

I SV all the beef cuts. Tri-tip most often. I season, seal, SV, then finish on a skillet with butter. It doesn't have to be ripping hot to get a good sear, just patted dry really well.

I’ve done a sirloin that turned out great

 

[sandyut]

I run all my steaks through the SV, anymore. Strips, ribeyes, t-bones, fillet, and lesser cuts like sirloin, you name it.

I run a couple hours in SV at 137° (add an hour if starting from frozen), then usually sear with a torch. They always come out perfectly medium, and tender.

Amen to that! I love the perfect doneness all the way through. Also makes over cooking nearly impossible.

 

[Apparition]

SV and torched some steaks last night.

 

[Okiejoebronco25]

SV and torched some steaks last night.

This was the last one I SV&Torched

 

[philpom]

I picked up this rib roast cut at a great price on sale. Pondering should I SV then sear on griddle? Smoke or just do whole thing on griddle. I had great luck with 2.6# tomahawk by 24hr dry brine then griddle hot in tallow flipping every 30sec till done. Cooked pick Tomahawk raw next up.

I'd sous vide that sucker then sear it. It'll be perfect! I like to Sous Vide Everything ;) beef when it demands a rare doneness unless it's a 2" thick or less steak and even then it's the perfect way to cook and hold many steaks waiting for a quick steak dinner party and a quick sear.