Hi all, I have been following this page for a while now, and after seeing your creations, decided to have a go. First ever sous vide attempt.
Pleased is an understatement. Certainly a little room for improvement (include my photography skills) but seriously good!
All feed back welcome.
Trial steak – ribeye – (54c) – will go big next time
by lordgoatfish
4 Comments
Great start. You can work on perfecting the sear, hotter and faster is better. Thicker steaks also help.
54c (129.2F) isn’t the actual temperature you cooked that at, so you may want to check the accuracy of your heater’s temperature control. I know that’s the case because your meat looks like you cooked it at around 140.
You need a hotter sear and also to spend less time searing. A proper sear will show no grey lines of overcooked meat. I personally use an Iwatami butane torch, but others swear by cast iron pans or a very hot charcoal fire.
The good news is the next ones will taste even better!
Looks pretty damn good for a first go!
I’m going to guess by the neat grill lines you only flipped the steak once during the sear. My advice is sear it hotter, and keep flipping every 20-30 seconds during the sear. You want to get the outside crust without cooking through to the middle. Flipping is your friend for exactly this reason. Don’t listen to the old-school “one flip” mentality and don’t worry about grill marks – they honestly don’t matter at all.
That steak looks overdone for my taste, but I agree, we have a hard time going out for steak now, even at a high end steak house.