sous vide anyone???

I'm familiar with the process, but have never tried it myself. Sounds good though!

Been using one for years.

My rig:
27" Webber grill/smoker with a XL Slow and Sear
Sous vide set up
Searing station (700+ degrees)

We’ve used this method for steaks for a couple of years. It is all it’s cracked up to be.

a little seasoned butter in the sealed bag, 122F for 30 minutes then 75 seconds under the broiler with a dash of Greek seasoning.
I just had a sous vide 24 ounce Porterhouse. It was very good as it melted in my mouth.

If you are doing steak on a grill it normally looks like this because the heat starts cooking from the outside in. You get some pink in the middle, but much of the meat is well done or medium well.



What a sous vide will do is make your temperature all the way through the meat. In other words, if you want your beef 125 medium, it will be medium from edge to edge.

After you pull the meat from the water bath, a reverse sear is done at 700+ degree heat. You get the meat to temprature and then sear it for aprx 60 seconds a side to get a nice crispy edge. It ends up looking like this.

We’re gonna try it, but don’t like pink meat, when you sear it can you sear  it so the pink goes away? Just asking.

You can just set the sous vide for a slightly higher temperature. At 140F,all of the pink will be gone and the steak will evenly cooked throughout. The sear isn't for cooking but for the Maillard reaction, which is the browning that adds flavor. By searing in butter you get the flavor of the grilled steak without overcooking the meat. You don't need to sear it but for a few seconds. You don't want to add any unnecessary cooking to your food. You can actually eat the steak right out of the sous vide. Some people sear the meat before putting it into the water bath. It is the only way that I have found to get a perfectly cooked steak at home every time. If you put the right amount of seasoning in the bag,your steak will be just fine. You can leave the meat in the bath for an extra hour without cooking it any more. I usually use 138F for a medium steak, but even at 130F I get a steak that is a little pink, but not the bloody center you get with a grilled steak. Depending on the quality of the steak I often cook it at the lower temperature and have come to appreciate the extra juiciness and flavor, but without the blood running all over. With a little experimentation you can find the perfect temperature for you. I find that 140F is the highest temperature that doesn't dry out the steak. I recommend that you start with 138.5, and adjust from there. You will be spoiled for life. Steak after steak that rivals the best steakhouse at regular grocery store prices. For fish, I had a hard time with broiling or baking fish without the different thickness of the pieces being over or under cooked. In the sous vide it is all cooked perfectly and ready for the Pontchartrain sauce! We like to add a butter to the bag, then brush with a little melted butter and Cavenders Greek seasonin, in your area, Tony's, and give it a few seconds in the broiler.

I have measured the change and in a smoking hot skillet I get a zero degree change in the center of a 1.25 inch thick steak. Of course this is allowing for the slight cooling taking it out of the bag and getting it into the skillet.
I have found that I can get a really good sear in 45 seconds per side.