Let's Talk BBQ
Other Cooking Equipment => Other cooking Eqipment => SOUS VIDE COOKING => Topic started by: MoHuka on September 07, 2014, 09:47:59 AM
-
Ok, wife picked up 3 nice looking Angus Premium Reserve Ribeyes at Sam's. I sprayed with Liquid smoke and seasoned with favorite steak seasonings, vacuum sealed and in the fridge all day. My wife likes hers more on the rare side so set the Anova for 129. I left them in the tub for 2.5 hours, took them out, dried off, gave them a light coat of Chipotle Olive Oil and tossed them on pre-heated upside down grill grates on my Genesis. I put mine and AJ's on first and gave them a couple of minutes a side as we like ours a little more done and Susan's I hit about 30-seconds as side.
The result was some excellent steaks but Susan said she could not tell the difference between ones that I cook entirely on the grill grates? I had to agree. As you can see in the pics the steaks were at least 1-inch think and weighed about 1-lb each.
Question for you seasoned hot-tubers..should I have given them a longer bath to get that extra tenderness?
The victims
(http://i1283.photobucket.com/albums/a543/gbrand1948/IMG_1262_zps09b1e2b6.jpg) (http://s1283.photobucket.com/user/gbrand1948/media/IMG_1262_zps09b1e2b6.jpg.html)
The Players
(http://i1283.photobucket.com/albums/a543/gbrand1948/IMG_1263_zps009096ad.jpg) (http://s1283.photobucket.com/user/gbrand1948/media/IMG_1263_zps009096ad.jpg.html)
Vacuum Sealed
(http://i1283.photobucket.com/albums/a543/gbrand1948/IMG_1264_zpsfaacda36.jpg) (http://s1283.photobucket.com/user/gbrand1948/media/IMG_1264_zpsfaacda36.jpg.html)
In the Tub
(http://i1283.photobucket.com/albums/a543/gbrand1948/IMG_1265_zpsab8a7af8.jpg) (http://s1283.photobucket.com/user/gbrand1948/media/IMG_1265_zpsab8a7af8.jpg.html)
Money Shot
(http://i1283.photobucket.com/albums/a543/gbrand1948/IMG_1266_zps5a51c70b.jpg) (http://s1283.photobucket.com/user/gbrand1948/media/IMG_1266_zps5a51c70b.jpg.html)
Happy Diners - the young man is AJ (Adolfo Andreas) the son of a dear friend of mine from Caracas, Venezuela. He is living with us for a year while he goes to Maple Woods CC and plays soccer for their team. The goal is for him to improve his English, which is already good, and Susan and I hope to learn a little Spanish as well
(http://i1283.photobucket.com/albums/a543/gbrand1948/IMG_1267_zpsb336e7ce.jpg) (http://s1283.photobucket.com/user/gbrand1948/media/IMG_1267_zpsb336e7ce.jpg.html)
-
Steaks can be SV for up to 4 hours, the additional time may make a difference. Ribeyes, especially the quality ones you have there, are naturally more tender than most other cuts, therefore the difference between SV and traditional grilling may not be noticeable.
I've had my best reults with SV whole primal cuts for 8 hours, slice them into steaks, then sear them. I SV a USDA choice standing rib roast for 8 hours, roasted whole roast in the BEESR on HI for 1 hour and it turned out like a prime rib. I also SV a 10# New York loin for 8 hours then sliced into 1" steaks and seared on GrillGrates that were the most tender New York Strips I have ever grilled.
-
Nice steaks - WOW I could destroy one of those
-
Rib-eye is my Favorited cut ,this one looks amazing ,
i will have to try this voodoo thing on day .
great job .
-
Great looking steaks.
-
Great plate Bud!
-
Delicious looking steaks!
-
With a fine steak like a rib eye that is already tender it will not be a noticeable difference.
Where it matters most is tougher cuts of meats.
The main benefit of SV to a rib eye would be the fact you can just give it a quick sear and have the same doneness from top to bottom. That is much more difficult to achieve without SV. Much easier to time and cook to perfection.
Try a long SV bath on a tough cut like London Broil. That is where SV will make a cheap cut into a tender and delicious cut of meat!
Also great for boneless chicken breasts. And a 50 hour bath for short ribs makes the best I have had!
Cook fish perfectly every time. And produce a perfectly cooked pork tenderloin from top to bottom and end to end!