The local grocery store had T-bones on sale this week so I took the opportunity to get a couple cut nice and thick to throw in the sous vide. Seasoned with Montreal steak seasoning and into the sous vide they went at 130.5 for about 4 hrs then onto the performer for about 2.5 min per side then a little bit of time on the edges. Couldn't be happier with the cook and after we ate, I ended the meal with bone gnawing goodness.
I like me a sale, had the butcher cut them about 2.5" thick.
Seasoned them with Montreal steak seasoning and put them in the sous vide at 130.5 for around 4 hrs. When they came off I pat them dry and let them sit for a few minutes.
Then I put them on the peformer for 2.5 min per side with a little additional time on the edges. After I was done on the grill I brought them in to see how they came out.....
Overall, extremely happy with this cook, could do some very minor tweaks but i always say that after a cook. I knew we wouldn't be able to eat both of the steaks, but I don't mind having leftovers to pick at over the next day or so.
Hope everyone enjoys the long weekend.
I like me a sale, had the butcher cut them about 2.5" thick.
Seasoned them with Montreal steak seasoning and put them in the sous vide at 130.5 for around 4 hrs. When they came off I pat them dry and let them sit for a few minutes.
Then I put them on the peformer for 2.5 min per side with a little additional time on the edges. After I was done on the grill I brought them in to see how they came out.....
Overall, extremely happy with this cook, could do some very minor tweaks but i always say that after a cook. I knew we wouldn't be able to eat both of the steaks, but I don't mind having leftovers to pick at over the next day or so.
Hope everyone enjoys the long weekend.
