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8lug · 01-12-2017, 08:38 AM

My first attempt was frozen solid strip steak, about 1.5 thick. I vac sealed them frozen and unseasoned. 130 degrees for 2.5 hours. seasoned and seared in cast iron. I was less than impressed. Although the were super tender the flavor was "off". They had a Steamed/boiled aroma to them. My second attempt was a 3 lb bone in pork loin roast. This was rubbed with smashed garlic, S&P and coated in Penzy's Bavarian spice rub and some fresh rosemary for good measure. 145 degrees for 5hrs.
Finished in cast iron. This time I was very pleased with the results. the flavors penetrated throughout the whole roast.

I'll give the steak another try today, this time I'm going to defrost them and will season as I usually do and hope for the best.

01-12-2017, 08:38 AM	#391
8lug Smoking with the Chief Join Date: Oct 2008 First Name: Mark Location: Masshole Posts: 803 Trading: (14)	Re: Sous vide My first attempt was frozen solid strip steak, about 1.5 thick. I vac sealed them frozen and unseasoned. 130 degrees for 2.5 hours. seasoned and seared in cast iron. I was less than impressed. Although the were super tender the flavor was "off". They had a Steamed/boiled aroma to them. My second attempt was a 3 lb bone in pork loin roast. This was rubbed with smashed garlic, S&P and coated in Penzy's Bavarian spice rub and some fresh rosemary for good measure. 145 degrees for 5hrs. Finished in cast iron. This time I was very pleased with the results. the flavors penetrated throughout the whole roast. I'll give the steak another try today, this time I'm going to defrost them and will season as I usually do and hope for the best.