Thanks Drew!
Here is the part "Deux"
So...I had rubbed the steak and put it in the fridge for 3 days. Pulled it out, and with some sage advice form Sensei muebe
....I took the steak out of the bag - and gave it 1 hour of cold smoke. This proved to be a great idea - and just enough to make it taste like it had been grille dover a wood fire - not "smoked". Great call Mike!
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Out of curiosity, I weighed the steak. It started out at 3 lbs 3.5 oz. After the 3 day ride in the fridge, and the 1 hour cold smoke - it weighed 3 lb. 1.7 oz. I wanted to see what it had lot thus far. Will weigh it again after cooking....
Next - into the Sous Vide @ 135F for 6 hours... Everything I could read said 1 hour per inch of thickness. This was 4 inches thick. SO I went for 6 hours to be sure. REALLY glad I did!
Next - out of the bag, and into a blazing hot, smoking skillet-
And here she is ...like a model on the catwalk...( approx 1 minute on each side. ) I weighted it ( pic was too dark...) it weighted 2. 14.9 oz.
So it only lost 4.6 oz. from it's raw weight !!! NOW I know more about the
why of Sous Vide. It preserves and concentrates a little the beefy flavors without loss of the moisture that adds to the flavorful, satisfying taste of beef. I am sure that applies to anything you cook this way.
Oh BABY!!!! This was the best flavor/texture/moisture i have EVER tasted or had!!! It had the succulent bite of filet mignon - but the famous ribeye flavor!
You could pull it apart with very little resistance - but it was NOT mushy or over-cooked at all!
The heart of the ribeye...my wives favorite part no fat but WOW what flavor!
Truly u-blievable moisture....NO "bloody fluid" - tho is is barely medium rare...Edge to edge!
I am convinced that Sous Vide is absolutely the best way to make the most flavorful, moist, tender steak. No longer will you worry about "over cooking. You really can't unless you left it in your cooker say...overnite - beyond the normal cook times.
The difference is that when we are cooking the steak form start to finish on our stove top or grill - we use HIGH heat to sear the outside, and force enough radiant energy ingot the center - in order to reach the temperature at the center of mass that we like for doneness.
With Sous Vide - you set the water bath for the target temp that you want the center of the steak to cook to. Then you sear it quickly in a skillet or on a grill once you have cooked it in the water bath to the target temp. Darned near goof proof....I am hooked!
