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  #21  
Old 09-30-2016, 08:53 PM
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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  
Old 10-30-2016, 06:04 PM
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I do something similar.

Sous vide at 127 for a couple hours and finish with a Searzall
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  #23  
Old 10-30-2016, 07:57 PM
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Default 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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Last edited by crwilli; 10-30-2016 at 10:26 PM.
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  #24  
Old 11-19-2017, 01:44 AM
Wsuman Wsuman is offline
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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.
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  #25  
Old 11-19-2017, 02:51 AM
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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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  #26  
Old 11-19-2017, 08:47 AM
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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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  #27  
Old 03-06-2019, 08:45 PM
Stereo_HT1 Stereo_HT1 is offline
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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  
Old 09-11-2019, 09:48 PM
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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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  #29  
Old 09-11-2019, 11:27 PM
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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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