#21
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I have come to really like the steak cooked sous vide to 130 and given a very hard sear.
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#22
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I do something similar.
Sous vide at 127 for a couple hours and finish with a Searzall |
#23
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A new method for steak searing
Last week I did a 32 oz bone in ribeye this way. Smoked to 115 then seared as best I could on my grill. As you can see from the last picture, it was a hit.
Next time, I am going to the use a cast iron flat pan to sear it on the grill. (Sorry about the crappy attachments) IMG_1477871808.491386.jpgIMG_1477872807.036377.jpgIMG_1477871827.709212.jpgIMG_1477871844.447398.jpg
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Main Equipment: Kharma Elegance dB11-S, JL Audio F113v2 X 2, Block Audio Line & Mono SE Amplification, Bricasti M21 DAC, Antipodes Kala K-50 Server, Clearaudio Performance SE. Satisfy tonearm & Maestro Wood MM cartridge. Power: Shunyata Everest 8000, Sigma XC v2, Sigma NR v2, Block Audio PCs, Defender, ADDPowr Wizard Grounding: Shunyata Altaira CGS - 4 X Alpha CGS cables, Network : Supra Cat 8+, Twin (Nenon) Modified Buffalo GS2016 Switches, Keces P3 LPSU, Cables: Wireworld Platinum 8 USB, Wireworld Platinum Eclipse 8 Speaker cables, 6M & 1M Tubulus Concentus ICs, Other:Two PSI Audio AVAA C20, Multiple GIK products, Stillpoint Apertures, Stillpoint Minis and Ultra SS, Three 20 Amp lines, Furutech GTX - Gold outlets, Adona Rack Last edited by crwilli; 10-30-2016 at 10:26 PM. |
#24
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I’ve been doing sous vide for the past year or so. Tried the oven reverse sear, but found the flavor a little lacking. With the vacuum pack, I like the options for flavor adders; herbs, spices, rubs, etc.
Particularly like this method when entertaining. More relaxing, especially if the sides get complicated. Overall preference is the green egg, however. |
#25
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I have been using sous vide for 7 years or so. It is hard to beat. If crunched for time, a blowtorch works great to put a sear on the meat. With a MAP torch, you need to exercise some caution or you will end up with a piece of charcoal. But it works great.
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Tim Amplifiers: McIntosh 1.2 Kw Preamp: Esoteric C03 Speakers: Salon2 with F113v2 x 2 Analog: VPI Avenger Reference with Ortofon A95 and Esoteric E03 phonostage Digital: Silenzio and Esoteric K03-x and G02 Power Management: PS Audio P10 x 2, P5 Cables: WW PE7 SC & IC, Furutech Flux-50 Filters Rack: HRS SXR Signature |
#26
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Sous vide is a proven technique works a treat. Having said that if you go for the absolute best cuts (here in Argie where we pride ourselves in having the best of the best, i.e. "Bife Angosto") it'd require one being present there and moving it around to ensure everything is evenly cooked and marks are symmetrical.
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Diapason Astera/McIntosh MA6600/PS Audio DSJr & DMP/Clearaudio Emotion SE. |
#27
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The reverse sear, love it. Never cooked a steak inside but every Sunday night on the grill. Indirect heat, grill at 225. Cook one side to 97 degrees, flip other side to 127. Than take off the grill crank the 2 burners up to full. Wait 3-5 min. Than back on the grill for 3 min. Flipping every 15-20 seconds. Perfection.
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#28
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I reverse sear steaks after I have smoked them for three hours. I like to use flat iron or top sirloin. Coat in olive oil and lemon juice and then kosher salt and pepper. Add pats of butter to the top side after the steaks are placed in the smoker. I smoke at around 160 for 2-1/2 hours then cold smoke for an additional 1/2 hour. After that, I sear the steak for 4-8 minutes depending upon the size of the steak. Let sit for 10 minutes and then serve. If I have leftovers, I slice it as thin as I can and make steak and cheddar sandwiches.
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McIntosh MC462, C22 IV, and MR7084; Simaudio Moon 300D V2 DAC; Technics SL1200G, Mac Mini Server; Sonus Faber Grand Piano Home; and Wireworld Cables. |
#29
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My son is a chef at a fine dining restaurant. This is how he does all their steaks. Oven at 275 and timed for doneness, then pan seared. Best steak I've ever had.
I do this on our Weber or Big Green Egg grills when I don't want to heat up the house. No A/C here. I just move all the coals to one side of the grill, put the steak on the other side and bake it, then move over direct heat to sear. Works great and is WAY less messy than pan searing.
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