Dinner

[dfkoon]

2nd try at Sous Vide. Got my wife one for Xmas and she swore the fillet I cooked her with it was the best she had ever had. And that says a lot as we've been to some really nice restaurants. Everyone else had smoked tomahawk ribeyes. Equally good.

Tonight, another fillet and a strip steak for me. Finished off on a hot fire.

[Burnadell]

Pitchers and final results needed!

[brrdnk]

One of the best ways to cook. Put a TriTip on earlier today just about to sear it on some hot mesquite coals. My wife loves steak cooked this way.

[dfkoon]

Vacuumed

Sent from my SM-G950U1 using Tapatalk

[dfkoon]

Cooking with sous vide

Sent from my SM-G950U1 using Tapatalk

[dfkoon]

Out of sous vide

Sent from my SM-G950U1 using Tapatalk

[dfkoon]

On grill

Sent from my SM-G950U1 using Tapatalk

[dfkoon]

Fillet with blue cheese sauce. Wife's favorite

Sent from my SM-G950U1 using Tapatalk

[dfkoon]

Strip for me

Sent from my SM-G950U1 using Tapatalk

[mikeyb_23]

Sirloins do really good in there, we cook our steaks to 129 or 130. Venison does is great too, but 120ish.

[SmTx]

Sirloins do really good in there, we cook our steaks to 129 or 130. Venison does is great too, but 120ish.

How long are y'all cooking if going 129/130?

I've been sticking to 122 or so to not overcook. Though I haven't done a steak as thick as OP's sous vide yet.

[Burnadell]

Looks excellent!

[mikeyb_23]

Depends, if not frozen at least a hour. If frozen at least a hour and a half. I put a ribeye roast in for 24hrs at 130, but into steaks and finished on the grill. It was amazing.

[Cantcatch5]

Looked good up until the Bleu Cheese! My palate must be different from others because there is no way that stuff tastes like it does to me to others!

The first time I used mine I thought for certain I had ruined some good meat when I took it out of the pot but it was great.

[lmartin5]

Looks great!


Sent from my iPhone using Tapatalk