My first attempt at a sous vide steak cooked medium rare with a quick char. How’d I do?
My first attempt at a sous vide steak cooked medium rare with a quick char. How’d I do?
by YuppieWithAPuppy
19 Comments
relyan
I’d eat it. Happily.
Greedy-Remove-2900
Waiting for the plastic gods to swoop in and preach how this shit is thr worst method for health ever.
coffeecakeisland
Personally I’d like more char, maybe a hotter pan next time
Fresh-Dingo522
I would Mark Weins every bite.
RichPresentation1893
Perfect. And it happens every time like that. Fuckin naysayers.
Existing-Pattern-775
it looks good but don’t rly bother with sous vide. use the reverse sear method, with steaks about 2-3 cm (about 1 inch? right?) thickness i use 100°C ( no idea what that is in F) for abt 40-60 minutes in the oven, absolutely perfect, edge to edge rare to med- rare, everytime.
MotivatedSolid
Sear is lacking but pretty good otherwise
PGrace_is_here
Flip more frequently ( at least every minute, for less gray, and use a hotter pan. Go up in 50F steps until you’re getting the crust you like.
Still, looks great. Details aside, it’s still 5/5 compared to most here.
QueerQwerty
That looks great! A little more sear would be nice.
You may want to invest in a kitchen torch if you want to really get into sous vide.
As others have stated, yeah, ideally you want a ripping hot cast iron to get a nice sear. I have found that this can inadvertently overcook the meat. A torch tends not to do this, but you do have to sit there with it.
A torch is useful for a lot of different things, especially desserts…like crème brûlée, lemon posset brûlée (which is amazing if you serve it in the lemon peel), etc.
Mo_Steins_Ghost
This is the result I’d expect for this method. You did fine.
SleezySnouser
The sear is practically non-existant. Are ziplocks safe to souvide in?
Deciple_of_None
Yes. Looks great.
Boozy_Cat
This looks amazing!
ledzppln6
My guess is you didn’t dry the steak off enough before searing. Also sharpen your knives! But the beauty of cooking steak is, even most mistakes still result in delicious food! Cheers!
ashesofthefallen013
Watch sous vide everything by guga food his channel can help you for future cooking
el0_0le
Invest the same amount as the sous vide setup on a carbon steel or cast iron pan. Learn to season it. Get it ripping hot, and char. Reduce heat add aromatics and baste.
19 Comments
I’d eat it. Happily.
Waiting for the plastic gods to swoop in and preach how this shit is thr worst method for health ever.
Personally I’d like more char, maybe a hotter pan next time
I would Mark Weins every bite.
Perfect. And it happens every time like that. Fuckin naysayers.
it looks good but don’t rly bother with sous vide. use the reverse sear method, with steaks about 2-3 cm (about 1 inch? right?) thickness i use 100°C ( no idea what that is in F) for abt 40-60 minutes in the oven, absolutely perfect, edge to edge rare to med- rare, everytime.
Sear is lacking but pretty good otherwise
Flip more frequently ( at least every minute, for less gray, and use a hotter pan. Go up in 50F steps until you’re getting the crust you like.
Still, looks great. Details aside, it’s still 5/5 compared to most here.
That looks great! A little more sear would be nice.
You may want to invest in a kitchen torch if you want to really get into sous vide.
As others have stated, yeah, ideally you want a ripping hot cast iron to get a nice sear. I have found that this can inadvertently overcook the meat. A torch tends not to do this, but you do have to sit there with it.
A torch is useful for a lot of different things, especially desserts…like crème brûlée, lemon posset brûlée (which is amazing if you serve it in the lemon peel), etc.
This is the result I’d expect for this method. You did fine.
The sear is practically non-existant. Are ziplocks safe to souvide in?
Yes. Looks great.
This looks amazing!
My guess is you didn’t dry the steak off enough before searing. Also sharpen your knives! But the beauty of cooking steak is, even most mistakes still result in delicious food! Cheers!
Watch sous vide everything by guga food his channel can help you for future cooking
Invest the same amount as the sous vide setup on a carbon steel or cast iron pan. Learn to season it. Get it ripping hot, and char. Reduce heat add aromatics and baste.
Hotter
Looks great. 8/10 would eat
r/nosear