Sous vide

[bonjing]

I don't know if I'm going to make any sense but I'll give it a shot.

Has your guests ever had a souse vide steak before? The reason for my thinking is that a sous vide cooked steak at 129deg versus a steak cooked on the grill at 129deg will both have different consistencies/looks when compared to each other. Maybe your 129deg would be just fine.

Or do i just cooked totally f-u'ed up

[Tio Gato]

Greg, there's nothing wrong with traditional grilling. Guests will appreciate both preparations. Sous vide will cook the steak evenly from the outside to the center, all at the same temp. Grilling a steak to 129F in the center will cook it from the outside in. So by the time the center reaches 129F the outer parts will be cooked to a higher temp. Sous vide produces the same temp through out the meat. It will need to be browned fast and furious on the outside for the texture and taste. It's that even cooking that makes the sous vide steak different.

both are yummy. Do whatever you like. Your guest will enjoy. The first few times I made sous vide steak for guests, they went nuts with joy.