Let's Talk BBQ
Other Cooking Equipment => Other cooking Eqipment => SOUS VIDE COOKING => Topic started by: Roget on January 06, 2021, 08:05:13 PM
-
I cooked a couple of 12 oz. boneless ribeye steaks last tonight for dinner.
I seasoned them with salt & pepper, & just a touch of garlic.
I let them bathe @ 130° F for ninety minutes, then seared them in an iron skillet.
(https://i.imgur.com/CcEtfnI.jpg)
I plated them with smashed potatoes, dinner rolls, & a tossed salad.
(https://i.imgur.com/diE7UdU.jpg)
I didn't get a pic after I had cut into them, but trust me, they were a perfect medium rare.
I like a good steak on the grill, but you can't beat sous vide to get it perfect.
-
I've cooked a few sous vide and seared in cast iron.
Do you miss any flavor imparted by fire or charcoal?
-
I don't cook with charcoal, so I can't be objective about that.
I just can't consistently get the doneness I desire (throughout the entire steak) on a grill.
-
WOW, looks soooooo good!! Makes me want steak now!
-
Looks good Roget. I also struggle with preferred doneness on charcoal cooked steaks, but that charcoal flavor, I can't deny.
-
I have only done Sous Vide with a steal pan not cast iron or the grill yet but I love how it comes out. Your plate is great. Roget
-
Roget, looks good.
-
perfect .☆´¯`•.¸¸. ི♥ྀ.