SV sirloin steak.


 
Wolgast

Wolgast

TVWBB Olympian
A fast post coming up ppl.

Got my hand on these quality but thin steaks-


Alot off different ways to cook em...Emilie said Direct...I had Sous Vide in mind. Said and done. Vacced with salt/pepper/garlic/thyme.


2h @ 130f


Meanwhile the taters getting golden.


Out of the vaccum. Boring 4 sure! @ this stage i had everything almost done. But my kitchen alarm clock dident start so i burnt my pepper sauce. *dang* Wipped up a fast bea instead.(baged stuff) and that put me off a bit.


Had to sear the steaks when the temp should be a bit higer.


Turned out great though.(15 min rest)


Plated:



Tasty meal...
 
The Swedish Grill Master in the house, well done bud, beautiful plate. Tell me your opinion on this style of cook taste wise. I've never tried it
 
Not many people go for the sous vid method. Not very widely known. I personally had never heard of it until I saw it on this forum. Looks like you utilize it quite well.
 
Bill: Taste wise..I guess its how you seasson it. Internal temp...cant miss it. I would like a better crust one these,Almost a CI pan crust. But they are tender and juicy like there is no tomorrow. What can i say? Still Emilie thought we should cook em direct..Hot´n´fast. Both ways have its place. SV style is all about Internal/tender levels. Its like low´n´slow smoked tender loin,edge to edge perfect. what you add to protein is upp to you.
 
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Dan do you need anything special to try it? Can I just vacuum pack with seasonings and maintain a certain temp with a thermometer? Like to try this someday
 
Daniel as always.... a wonderful cook and education. The steaks look awesome but I may be the only one to say it..... the potatoes look outstanding! :) Any seasoning tips?
 
I'm sorry Daniel, but I'm not getting it... cooking longer and lower in a plastic bag and water? And than having to crisp it on the fire, to boot? There have been a lot of Soui Vide posts, and until they hit the fire...they don't look all that good. Is the flavor that much more exceptional? I've eaten a fair share of items that didn't look good but tasted fantastic, and even more that looked fabulous but tasted like crap. Maybe I'm focusing too much on the process: your plated meal looks absolutely divine! And very tasty. But what is the advantage? Or difference? Any other S.V. fans care to chime in?
 
Beautiful looking meal Daniel!!! The only thing I don't like about the Sous Vide method is the color of steaks when they come out of their baths.
 
Brian Dahl said:
I'm sorry Daniel, but I'm not getting it... cooking longer and lower in a plastic bag and water? And than having to crisp it on the fire, to boot? There have been a lot of Soui Vide posts, and until they hit the fire...they don't look all that good. Is the flavor that much more exceptional? I've eaten a fair share of items that didn't look good but tasted fantastic, and even more that looked fabulous but tasted like crap. Maybe I'm focusing too much on the process: your plated meal looks absolutely divine! And very tasty. But what is the advantage? Or difference? Any other S.V. fans care to chime in?
Click to expand...

SV is an advanced technique to get food cooked at a certain temp (Daniel chose 130*F) exactly. It will not increase past the water temp. The point is to cook evenly, not to overcook the outside while still keeping the inside at the same "doneness" from edge to edge, keeping the food juicier, then the sear to give the Maillard reaction. It's like reverse sear on steroids. It goes with BBQ and Smoking quite nicely. Daniel's execution was flawless.
 
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Nice lesson perfect cooking Dan. It doesn't matter how it looks in a plastic bag. What is important is that your steak looks great on the plate.
And that it looks very good!
 
I've fooled around with SV more than a few times. I especially like it for something like fish which is so easy to overcook. I borrowed a friends machine for several months some time ago. I've even done it in an electric skillet with just sandwich bags, the bigger ones, making sure to double wrap to keep out water. Works ok, but it helps to keep it moving to cook right........I would just as soon cook 'em the old fashion way......

However, that is one nice cook up above by Wolgast..........................d
 
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