Len Dennis
TVWBB Diamond Member
Finally did a sous vide with a final on the Genny.
Been wanting to do a steak sous vide ever since I got my Instant Pot Ultra. Today was the day as it was +9oC (I knew it was coming) so it was time to do the sous vide with a final grilling outside.
Here's a bone in strip loin about 1 lb (wifey and I split it as we don't eat as much as we used to).
I used a LOT of salt (ground salt chunks) and ground pepper AND some granulated garlic powder. Way more than I would usually use but it's a first time so I'm following instructions).
I set the IP for 135oF for 4 hours (just to give me some time at the back end to get the sides ready). That's nice because you can leave it in the water without over-cooking while the veg get done.
Here it is: out at 2 hr 5 min. Looks kinda blah but that's normal.
After about 6-8 min on the grill. This was kinda tricky as I didn't want to overdo it but I still wanted some grill marks and "dry up" the meat exterior and not have it "gray".
Honestly, this was the best steak I've done in a while. It was perfectly med-rare (before the grill), juicy with nice "mouth feel" and super flavourful.
TIPS:
1)Use MORE S&P than you normally would. You won't be sorry.
2)I don't have a vacuum sealer so I tried the water displacement method. I thought it was good but I wasn't confident. I checked after about 20 minutes and there was a big bubble. I used the old "straw" method and sucked some more out. It worked. You could use a steamer basket to hold the meat down if you can't get enough air out of the bag (the meat should sink).
In summary, if you've got an IP, do not hesitate to use it for sous vide (if you've got the settings to be able to control the temps). You can't burn the meat and it'll be as perfect temperature-wise and done-wise as you could hope for.
Truly, restaurant quality at home.
Been wanting to do a steak sous vide ever since I got my Instant Pot Ultra. Today was the day as it was +9oC (I knew it was coming) so it was time to do the sous vide with a final grilling outside.
Here's a bone in strip loin about 1 lb (wifey and I split it as we don't eat as much as we used to).
I used a LOT of salt (ground salt chunks) and ground pepper AND some granulated garlic powder. Way more than I would usually use but it's a first time so I'm following instructions).
I set the IP for 135oF for 4 hours (just to give me some time at the back end to get the sides ready). That's nice because you can leave it in the water without over-cooking while the veg get done.
Here it is: out at 2 hr 5 min. Looks kinda blah but that's normal.
After about 6-8 min on the grill. This was kinda tricky as I didn't want to overdo it but I still wanted some grill marks and "dry up" the meat exterior and not have it "gray".
Honestly, this was the best steak I've done in a while. It was perfectly med-rare (before the grill), juicy with nice "mouth feel" and super flavourful.
TIPS:
1)Use MORE S&P than you normally would. You won't be sorry.
2)I don't have a vacuum sealer so I tried the water displacement method. I thought it was good but I wasn't confident. I checked after about 20 minutes and there was a big bubble. I used the old "straw" method and sucked some more out. It worked. You could use a steamer basket to hold the meat down if you can't get enough air out of the bag (the meat should sink).
In summary, if you've got an IP, do not hesitate to use it for sous vide (if you've got the settings to be able to control the temps). You can't burn the meat and it'll be as perfect temperature-wise and done-wise as you could hope for.
Truly, restaurant quality at home.
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