OK, Folks: Talk to me about Sous Vide cooking---particularly steak.

[Paladin]

My daughter and her husband swear by this method, particularly as to steak. Maybe it's just my age, but I have some resistance to essentially boiling a good piece of beef steak, with a brief pan sear prior to serving. I say that, even though the end result tasted OK.

Like I say, it's probably my age, but I don't intend on abandoning my outdoor grill any time soon....

[flotsam]

1. My suspicion is that sous vide can deliver a consistently good steak

but never the finest one you've ever tasted-that takes circumstances, the proper smoke, open flame, and luck.

[CincyDem]

2. I've been doing sous vide for my 92 year old mother for a couple years - almost daily.

Steak - 55.5C
Lamb - 55.5C
Pork Chop - 61.5C
Chicken - 61.5C

You're right - nothing beats the char you get on a cast iron seared steak but damn, nothing beats sous vide for the most amazing consistent texture.

She doesn't care about the searing so we go straight from the bag to the plate. When I do it for us, I heat a cast iron pan to smoking...pat the steak dry and then hit the pan for about 20-30 seconds a side. Usually salt and spice it.

I haven't abandon my grill either but the sous vide is really a different, and really good meal.

[samnsara]

3. maybe for a brisket but.....

....my steaks go on a white hot grill just enough to char the outside...and still bloody in the middle..

[Else You Are Mad]

4. seriouseats.com

Has a lot of information about Sous Vide. Personally, I prefer to cook meat over fire.


http://www.seriouseats.com/tags/sous%20vide

[Paladin]

5. Thanks for the feedback. Very helpful, as usual. (nt)