Sous vide

stearns · 10-29-2018, 09:23 AM

Been spending most of the summer cooking steaks on the grill, trying to get more comfortable with grilling in general since it seems like a good thing to know, but I was at the butcher last weekend and they had reasonably priced wagyu sirloin so I picked up a big piece and cooked it SV to make sure it was cooked evenly and perfectly.

131* for 4 hours, only things in the bag were a couple cloves of garlic and a sprig each of rosemary and thyme. Removed from the bag and seared on a cast iron with just a big chunk of kerrygold butter, at the same time made a little butter pan sauce with more kerrygold and the bag juices, reduced it down so there was just enough to top the steak. Came out perfect

Looking forward to using the circulator more as the temps start to drop around here

10-29-2018, 09:23 AM	#11
stearns Dogbert Consultant Join Date: Oct 2008 First Name: Ben Location: Park Hill Posts: 5,422 Trading: (50)	Re: Sous vide Been spending most of the summer cooking steaks on the grill, trying to get more comfortable with grilling in general since it seems like a good thing to know, but I was at the butcher last weekend and they had reasonably priced wagyu sirloin so I picked up a big piece and cooked it SV to make sure it was cooked evenly and perfectly. 131* for 4 hours, only things in the bag were a couple cloves of garlic and a sprig each of rosemary and thyme. Removed from the bag and seared on a cast iron with just a big chunk of kerrygold butter, at the same time made a little butter pan sauce with more kerrygold and the bag juices, reduced it down so there was just enough to top the steak. Came out perfect Looking forward to using the circulator more as the temps start to drop around here __________________ "Ignoring all the racket of conventional reality" - Keller Williams