Let's Talk BBQ

Other Cooking Equipment => Other cooking Eqipment => SOUS VIDE COOKING => Topic started by: Rummm on September 01, 2013, 05:28:39 AM

Title: Sous Vide UN-seasoned Bone-in Rib Steak
Post by: Rummm on September 01, 2013, 05:28:39 AM
A nice Rib Steak from the grocery store

(http://img.photobucket.com/albums/v299/askabutcher/AAB2013-2/0831steak1.jpg)

I vacuum packed it with NO seasoning what so ever  :o

(http://img.photobucket.com/albums/v299/askabutcher/AAB2013-2/0831steak2.jpg)

After three hours at 130°

(http://img.photobucket.com/albums/v299/askabutcher/AAB2013-2/0831steak3.jpg)

I dried it off and applied Kosher salt only

(http://img.photobucket.com/albums/v299/askabutcher/AAB2013-2/0831steak4.jpg)

Onto a hot grill

(http://img.photobucket.com/albums/v299/askabutcher/AAB2013-2/0831steak5.jpg)

Along with some shrimp

(http://img.photobucket.com/albums/v299/askabutcher/AAB2013-2/0831steak6.jpg)

Served with a side salad. Internal of the steak is a little more done than I like, but we had a minor emergency and the steak got away from me just a tad. Still very tasty and "steaky" with just the salt for the seasoning. Will do this again  :-*

(http://img.photobucket.com/albums/v299/askabutcher/AAB2013-2/0831steak7.jpg)
Title: Re: Sous Vide UN-seasoned Bone-in Rib Steak
Post by: muebe on September 01, 2013, 07:22:03 AM
Even though it got away from you it still looks fantastic!

So do you like it better seasoned after or before?
Title: Re: Sous Vide UN-seasoned Bone-in Rib Steak
Post by: Rummm on September 01, 2013, 07:28:14 AM
Quote from: muebe on September 01, 2013, 07:22:03 AM
Even though it got away from you it still looks fantastic!

So do you like it better seasoned after or before?

The jury is still out on that, but I'm leaning to seasoning afterwards. Next time I'll season it after with my normal Kosher salt, Worcestershire flavored back pepper and granulated garlic.
Title: Re: Sous Vide UN-seasoned Bone-in Rib Steak
Post by: muebe on September 01, 2013, 07:33:42 AM
Well I know the salt will change the texture some and over a few hours you will get some penetration of the meat.

So did you notice if the texture was a bit different? Or maybe less moisture would be drawn out from the meat would be my thought also.
Title: Re: Sous Vide UN-seasoned Bone-in Rib Steak
Post by: Smokin Don on September 01, 2013, 09:32:56 AM
Rib eye looks very good!!! Nice final plate of food! Don
Title: Sous Vide UN-seasoned Bone-in Rib Steak
Post by: Pappymn on September 01, 2013, 09:46:53 AM
Looks excellent sir! You hot tub guys are killing me
Title: Re: Sous Vide UN-seasoned Bone-in Rib Steak
Post by: muebe on September 01, 2013, 09:56:31 AM
Quote from: Pappymn on September 01, 2013, 09:46:53 AM
Looks excellent sir! You hot tub guys are killing me

Gives a whole new meaning to the term "Spa Day" ???
Title: Re: Sous Vide UN-seasoned Bone-in Rib Steak
Post by: Rummm on September 01, 2013, 11:21:16 AM
Quote from: muebe on September 01, 2013, 07:33:42 AM
Well I know the salt will change the texture some and over a few hours you will get some penetration of the meat.

So did you notice if the texture was a bit different? Or maybe less moisture would be drawn out from the meat would be my thought also.

I did not notice any difference in the texture and as you can see, it was plenty juicy, even if it was more done than I like
Title: Re: Sous Vide UN-seasoned Bone-in Rib Steak
Post by: drholly on September 01, 2013, 11:50:01 AM
Looks very juicy. I'm enjoying learning from these sous vide threads.
Title: Re: Sous Vide UN-seasoned Bone-in Rib Steak
Post by: africanmeat on September 01, 2013, 01:29:31 PM
I never made sous vide . i will have to try it one day . but for now i am learning from you guys.
this one looks great to me.