Sous vide

T.G · 05-15-2016, 10:54 AM

Was feeling lazy yesterday, cooked a hanger steak SV. About 8 hours at 130F. Bagged with chopped habaneros, garlic, cilantro, onion, slices of lime and bay leaf. Pappy's santa maria tri-tip seasoning and granulated garlic (about 50-50) before going on the gas grill for a sear. Worked pretty decent for a cut that can be sometimes tricky to not accidentally turn into something with a texture resembling that of chewing on a car tire.

05-15-2016, 10:54 AM	#11
T.G Grrrrrr Join Date: Mar 2009 First Name: The Other Adam Posts: 15,565 Trading: (37)	Re: Sous vide Was feeling lazy yesterday, cooked a hanger steak SV. About 8 hours at 130F. Bagged with chopped habaneros, garlic, cilantro, onion, slices of lime and bay leaf. Pappy's santa maria tri-tip seasoning and granulated garlic (about 50-50) before going on the gas grill for a sear. Worked pretty decent for a cut that can be sometimes tricky to not accidentally turn into something with a texture resembling that of chewing on a car tire.