Cromwell
Well-Known Member
I used the electric BK with a PID to sous vide 5 steaks over the weekend. I didn't take pics (sorry!) but I will say they looked awesome! Perfectly medium rare from one side to the other every bit of meat perfectly cooked with only the very thinnest layer of browned meat on the entire outside. Tender as Filets. I cooked 4 NY steaks for 12 hours and I also put in a chuck steak the night before (so it had 24 hours) at 131F, and even the chuck steak was nearly as tender as the NY steaks. And easy? I tossed the steaks into the pot and walked away. When it's time for dinner, I heated the cast-iron skillet very hot, and tossed in two steaks at a time to sear them. Took about 5 minutes when it was time to eat - faster than a microwave dinner.
But the steaks didn't have as much flavor as I'd like. I just put a little salt and pepper on them before I vacu-packed them.
So in a nutshell, let's take this to the next level. If you've done this, what do you put in the bags? And do you dry steaks first? What else is good - chicken, fish?
But the steaks didn't have as much flavor as I'd like. I just put a little salt and pepper on them before I vacu-packed them.
So in a nutshell, let's take this to the next level. If you've done this, what do you put in the bags? And do you dry steaks first? What else is good - chicken, fish?