Sous Vide Beer Hop Smoked Dry Aged Rib Eye

[hikerman]

Very good post Mike! That steak looks like it will MELT in your mouth. Very nice.   If it were me, finishing on white hot cast iron would give a nice sear without harming whats inside.

[drholly]

muebe - Thanks! I do understand that how we prepare things makes a difference. I just wanted to understand THIS difference. I appreciate it! I look forward to the saga of the tri-tip!

[Rummm]

Looks great, nice job 

What I've been doing lately is SV'ing the steak for about 3 hours at 130°, that way I can leave it on the grill longer for better 'grill marks'.

[Pappymn]

Looks great, nice job 

What I've been doing lately is SV'ing the steak for about 3 hours at 130°, that way I can leave it on the grill longer for better 'grill marks'.

You da man!!!

[muebe]

I will have to give that a try Rummm!

So 6 hours is overkill?

[pz]

That steak looks perfect. I'll be doing sous vide before too long.

[sparky]

its different.  I have never heard of cooking a steak in a pot of water. 

[RickB]

Oh yeah! Really glad it worked out. Wonder how you can make them prettier? But as you said, that is the last area of concern.

I'm thinking a little mushroom veal stock reduction will not only take care of the pretty but add some great flavor also.

[Ka Honu]

Haven't really researched it but thought that you could cook sous vide for pretty much as long as you wanted as long as you set it for (and reached) the IT you wanted.  If that's the case, the issue isn't 6 hours, it's the IT and how long you have the steak on how hot a grill to sear it (since searing for very long cooks the steak more).  If that's true, I'd think the hottest grill (or maybe the torch) for the shortest time is the secret.

I'm gonna be really interested to see how the tri-tip comes out.

[RAD]

Great first run Mike. Not pretty but the steak looks great. Nice job.

[muebe]

Haven't really researched it but thought that you could cook sous vide for pretty much as long as you wanted as long as you set it for (and reached) the IT you wanted.  If that's the case, the issue isn't 6 hours, it's the IT and how long you have the steak on how hot a grill to sear it (since searing for very long cooks the steak more).  If that's true, I'd think the hottest grill (or maybe the torch) for the shortest time is the secret.

I'm gonna be really interested to see how the tri-tip comes out.

You can still overcook doing Sous Vide it just takes much longer to do it. Let's just say that it is very forgiving from what I have read

I just wonder if a 3 hour steak comes out just as good or better than a 6 hour steak

[muebe]

Oh yeah! Really glad it worked out. Wonder how you can make them prettier? But as you said, that is the last area of concern.

I'm thinking a little mushroom veal stock reduction will not only take care of the pretty but add some great flavor also.

I was going to do a Asiago cheese finish on top of it in the broiler but since it is my first time making this I wanted to get the full experience of the steak flavor

[Rummm]

I just wonder if a 3 hour steak comes out just as good or better than a 6 hour steak

I've done both.....couldn't really tell any difference, other than time saved

[muebe]

I just wonder if a 3 hour steak comes out just as good or better than a 6 hour steak

I've done both.....couldn't really tell any difference, other than time saved

Good to know thanks Rummm!

[Rummm]

Now that's with a 1"-1½" steak.....any thicker, I would add an hour or two. I'm talking tender steaks like ribeye, NY strip, tenderloin, flat iron or sirloin.