Took my new Anova out for a spin


 
Sean H

Sean H

TVWBB Pro
I picked up an Anova sous vide circulator recently, and finally got around to using it. The victim? A couple of nice strip steaks. Here they are in the bath...

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Some time later (45 minutes, an hour, something like that), I got the searing station started...

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Here's one of the steaks being finished over charcoal. I gave them about 30 seconds a side:

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And the finished product:

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The steak was delicious. Perfectly tender, and it retained more moisture than anything I had done before. I think this will be my go-to for steaks going forward. I'd only change a couple things. First, I'll lower the target temperature to 127-128f. I'd also work on the outer sear, maybe get the coals in the chimney hotter and go a touch longer. Still, I'm calling this a pretty good success, and I'm looking forward to trying it again.
 
That is one nice steak you have and looks fantastic. Nice pics last one tells the story.
 
Hi Sean,

the key thing that I've learned from using the Anova is that it is best used with thick, lean steaks, since marbling/fat won't really render.
Finishing it off on the BBQ is definitely the way to go, since a steak isn't a steak without that BBQ taste.. (I've got a Searzall as well, but that doesn't live up to the hype, in my mind.)

125F is my preferred target, btw.
 
anders said:
Hi Sean,

the key thing that I've learned from using the Anova is that it is best used with thick, lean steaks, since marbling/fat won't really render.
Finishing it off on the BBQ is definitely the way to go, since a steak isn't a steak without that BBQ taste.. (I've got a Searzall as well, but that doesn't live up to the hype, in my mind.)

125F is my preferred target, btw.
Click to expand...

Good tip. What else have you cooked with your Anova?

I trimmed the heck out of these strip steaks. Pretty much all the exterior fat was cut away, because I figured it wouldn't cook off. Though I was very happy with the tenderness and texture of the finished product. We bought a whole stip loin on sale for 8 bucks a pound, so I didn't feel too badly about trimming a lot of it, since we use the beef fat for other purposes. I'm going to try a leaner cut like tenderloin next, and use your target temperature as my target.
 
Great looking steak Sean - sort of a high tech reverse sear. We like our steak pretty rare so I would shoot for arolund 120 in an RS approach. How did you like the sous vide experience?

Regards,

John
 
Looks good!

I cooked a chuck roast 135*F for 26 hrs using the same controller then seared it. I believe Sous Vide really shines with tough cuts. It came out like a filet or prime rib.
 
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