Surf & Turf

[Las Vegan Cajun]

First phase was sous vide then finished on the pellet grill with GrillGrates.

Bought a whole 10# loin at Sam's Club for $7.62/lb.  Sous Vide in it's original cryovac package for 8 hours at 130F.


Put in fridge still in cryovac package overnight then sliced into 1" steaks.


Vacuumed sealed and ready for storage.


Seared a couple of them on the Traeger with GrillGrates and a couple of lobster tails to go with them.


These strips turned out as tender as any prime strips I have had in the past and paid $20/lb for.  Never again will I pay that kind of money for USDA Prime when I can sous vide USDA Choice and get the same tenderness for a whole lot less $$$$

[sparky]

which one is mine?  this is going to be good. 

[Ka Honu]

Now that is a cool idea!

[sliding_billy]

Looks real good.

[HighOnSmoke]

Oh yeah! Plate me please!

[hikerman]

Great looking surf and turf LVC! I'm thinking you are gonna need a few bottles of New Belgium Snapshot Wheat to go with all that tastiness! 

[pz]

I could use one of those for steak and eggs this morning. Good idea to pre cook, then be able to pull from the fridge and quick sear.

[ACW3]

Great looking plate.  I need to get a road trip going and come visit you.

I did something similar yesterday.  I took a tri-tip that was pre seasoned and then vacuum sealed, into the sous vide pool.  When it was pulled, I cooled it in the refrigerator for several hours and then put it in the freezer.  I have it ready to use next weekend when we have company.  I can thaw early in the day and then give it a quick sous vide bath and then onto the grill for some good color.  Slice and serve.  I am hoping that by doing the sous vide ahead of time that I can cut down on actual dinner prep time.  We'll see.  Pictures and a report after the company leaves.

Art