Tender T-Bones. (SV & “Q”)
Some of you might remember that Mrs Bear & I stopped buying T-Bones, Porterhouse, and NY Strips awhile back, because every Choice example of those that we got around here were Tough & full of Gristle.
Recently a pretty good sale coerced me into buying a few T-Bones @ $4.99 per pound.
So I figured I have to give my Sous Vide Supreme a shot at a couple Tough T-Bones.
First I put them each in their own little Vac sealed bag.
Then I put two of them in my SV, and froze the rest for another day.
I set it at 132° for 27 hours.
Then directly into an ice bath in a large bowl & into the Fridge.
Next day after a few hours in a ziplock with some Lawry's Teriyaki Marinade, I grilled both Steaks on my Weber Q, and Mrs Bear & I shared one of them.
It was Great, Tender & Juicy. Mrs Bear made some Taters Au Gratin & Green Beans to balance out the plates.
I decided to try something new with the second T-Bone, but I’ll post that by itself real soon.
Enjoy The Pics,
Bear
Two SV'd T-Bones cooling quick & into Fridge:
Two T-Bones after SV'ing:
Both Steaks in a Ziplock with Teriyaki Marinade:
Onto my Weber "Q":
Almost time to remove:
Checking the inside---Just Right---MMmmm........
Bear's Supper:
Not much left, but the Coyotes will love to gnaw on this bone:
Some of you might remember that Mrs Bear & I stopped buying T-Bones, Porterhouse, and NY Strips awhile back, because every Choice example of those that we got around here were Tough & full of Gristle.
Recently a pretty good sale coerced me into buying a few T-Bones @ $4.99 per pound.
So I figured I have to give my Sous Vide Supreme a shot at a couple Tough T-Bones.
First I put them each in their own little Vac sealed bag.
Then I put two of them in my SV, and froze the rest for another day.
I set it at 132° for 27 hours.
Then directly into an ice bath in a large bowl & into the Fridge.
Next day after a few hours in a ziplock with some Lawry's Teriyaki Marinade, I grilled both Steaks on my Weber Q, and Mrs Bear & I shared one of them.
It was Great, Tender & Juicy. Mrs Bear made some Taters Au Gratin & Green Beans to balance out the plates.
I decided to try something new with the second T-Bone, but I’ll post that by itself real soon.
Enjoy The Pics,
Bear
Two SV'd T-Bones cooling quick & into Fridge:
Two T-Bones after SV'ing:
Both Steaks in a Ziplock with Teriyaki Marinade:
Onto my Weber "Q":
Almost time to remove:
Checking the inside---Just Right---MMmmm........
Bear's Supper:
Not much left, but the Coyotes will love to gnaw on this bone:
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