Thread: Sous Vide
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Old 21 August 2018, 05:10 PM
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Darth Credence Darth Credence is online now
Join Date: 28 October 2005
Location: Salt Lake City, UT
Posts: 3,636

We did steaks over the weekend with the sous vide circulator, and they were amazing. We got some tenderloin, about 2 inches thick and between 6-8 ounces. Vacuum sealed them, then put them in at 125 for an hour while we made some sides. Got a cast iron pan smoking hot, got the steaks out, and seared them for about 20 seconds a side. Nicely browned outside, and rare from edge to edge. One of the best, if not the best steak we have ever had.
Next up - getting a blow torch to facilitate browning!
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