Sous vide steak

[DON SVO]

what kind of spices are yall using on steaks? yea i know salt pepper, but what else?

i use penzy's spices (they make a lot of good shit) and my favorite right now, is olive oil and then a generous amount of shallot pepper. pretty good

Salt 2-4 hours prior to cooking. Olive oil prior to hitting the grill to prevent sticking. A bit of black pepper after they come off and a finger of Kerrygold butter.

[Ruffdaddy]

I know theres a desire for vacuum, but what level of vacuum is good for this application?

[bcoop]

I didnt really notice a difference between the ziplock vacuum bags and the foodsaver. Its not like the food saver pulls 29 inches of mercury or anything. In all honesty the food savers pull pretty weak vacuums...MAYBE 20 inches. Im not sure what ziplock does but its probably just a bit less.

Obviously i dont know about commercial stuff. Does anyone really want to pull that much of a vacuum on their food?

Marinades and sauces penetrate further in to the meat under a vacuum. And yes, people really do want to pull a vacuum. There is a reason the French do what they do.

As for seasoning a steak, nothing but salt, pepper, and butter when it comes off. If I'm making steaks elsewhere, and a really shitty cut, I'll use Montreal seasoning. But it has to be pretty bad to get that.

I'll occasionally top them with onions cooked in a red wine reduction and blue cheese. But that is only once or twice a year. I'm not a fan of blue cheese.

[slow99]

Only things my steaks get are olive oil, kosher salt, and ground black pepper. Every now and then I'll melt a pat of butter over it.

[Ruffdaddy]

I didnt really notice a difference between the ziplock vacuum bags and the foodsaver. Its not like the food saver pulls 29 inches of mercury or anything. In all honesty the food savers pull pretty weak vacuums...MAYBE 20 inches. Im not sure what ziplock does but its probably just a bit less.

Obviously i dont know about commercial stuff. Does anyone really want to pull that much of a vacuum on their food?

[GrayStangGT]

This is what I've been putting on my steaks lately.

[dsrtuckteezy]

what kind of spices are yall using on steaks? yea i know salt pepper, but what else?

i use penzy's spices (they make a lot of good shit) and my favorite right now, is olive oil and then a generous amount of shallot pepper. pretty good

[bcoop]

Any of you know any other codes? I want one, but not sure I want to pay $200

I do t have a code, but just hold off. They run those sales frequently

Freezer bags work well, and the displacement method yale mentioned should help you get rid of the air.

Ziploc also offers bags that are specifically for this, and they come with a little hand pump. Theyre cheaper than a foodsaver and easier as well. Or just regular ziploc bags are used as well

Using a regular zip loc bag is certainly not sous vide. That's basically boiling in a bag. And those chinchy little ziploc handheld pumps and bags don't work very well either in my experience.

The whole thing about sous vide means it is under a vacuum. Otherwise, you're just cooking in a water bath. There isn't anything wrong with that, but water bath =/= sous vide. If it is not under a vacuum, you don't get the full benefit. Those hand pumps don't really achieve that, and for that matter neither does a Food Saver (unless there is a new model I'm not aware of). Although a food saver will get you closer to a vacuum than anything else available for residential use.

[Ruffdaddy]

I'm waiting on my Anova to come in and then I'm dong a few ribeyes like this. I don't have a vacuum sealer, but can I just take all of the air I can in a freezer bag and leave it in for two hours then cook it?


I also have a IR instead of a side burner on my grill, I'm going to do 1- miniute a side to char them up. I hope it works good for me. I'll post pics...

Freezer bags work well, and the displacement method yale mentioned should help you get rid of the air.

Ziploc also offers bags that are specifically for this, and they come with a little hand pump. Theyre cheaper than a foodsaver and easier as well. Or just regular ziploc bags are used as well

[Rick Modena]

I'm waiting on my Anova to come in and then I'm dong a few ribeyes like this. I don't have a vacuum sealer, but can I just take all of the air I can in a freezer bag and leave it in for two hours then cook it?


I also have a IR instead of a side burner on my grill, I'm going to do 1- miniute a side to char them up. I hope it works good for me. I'll post pics...

[Craizie]

I was about to post that the new ones were $130. I just took the plunge, and I love it.

Any of you know any other codes? I want one, but not sure I want to pay $200

[71chevellejohn]

You swing by and use my shitty electric stove. I put a cast iron ( 4 generations old ) on high heat and walked away to use the rest room. That mother fucker was GLOWING RED. It started to drop following the lines of the coil.

I've never seen a stove top do that to any kind of pan.

Sounds like your stove might have a bad regulator, lol!

[Craizie]

I'm using freezer bags with my Anova, and using the displacement method to get all the air out. It works well. I can't decide if I want a searzall next, or a high but propane burner to heat my cast iron on.

You swing by and use my shitty electric stove. I put a cast iron ( 4 generations old ) on high heat and walked away to use the rest room. That mother fucker was GLOWING RED. It started to drop following the lines of the coil.

I've never seen a stove top do that to any kind of pan.

[Ruffdaddy]

I'm using freezer bags with my Anova, and using the displacement method to get all the air out. It works well. I can't decide if I want a searzall next, or a high but propane burner to heat my cast iron on.

Will that work much better than gas or are you using electric?

[YALE]

I'm using freezer bags with my Anova, and using the displacement method to get all the air out. It works well. I can't decide if I want a searzall next, or a high but propane burner to heat my cast iron on.