Wings were great on the Vortex so I tried steak!


 
Hockey puck.......I get it....
How do you feel about the sous-vide portion of the steak, as in the texture in comparison to say cooking your steak indirect to about 110 and then heavy searing it?
I find there is a difference and am having a hard time wanting to use the sous-vide for my steak needs.......

Those do look real tasty however.
 
Darryl - swazies said:
Hockey puck.......I get it....
How do you feel about the sous-vide portion of the steak, as in the texture in comparison to say cooking your steak indirect to about 110 and then heavy searing it?
I find there is a difference and am having a hard time wanting to use the sous-vide for my steak needs.......

Those do look real tasty however.
Click to expand...
The texture for sous-vide is perfect every time for steak*, regardless of the cut. I sous-vide at 128.....pat dry, spray with avocado oil, S&P, then sear by flipping it frequently over the warp 10 heat for about a minute, or so. The difference to me isn't texture, it's the smoke. While both methods give a nice charcoal-grilled flavor, the reverse sear gives the meat more smoke, if that's what you want. I use your 110 temp/sear with the SnS, but always go easy on the wood, maybe a small piece of pecan or post oak, because a little smoke goes a long way on steak.

*I've never gone beyond 3 hours on my own steak because I think it would be mushy. Hers, I don't care because the well-done temp will tighten those fibers regardless of cook time. I mainly use this method for the convenience of having everything done at the same time because it's a weekday meal. For this cook, her steak went into the bath first at 160 for 1 hr, (1" thick filet), and I reset the temp for 128, scooped out some water, and dunked a gallon bag of ice cubes, with a small slit in the bag, until the temp dropped and then mine went for an hour so I could sear them at the same time.
The only meat, so far, that I don't like to sous-vide is pork chops. I did some thick loin chops a couple of times and the texture, and taste, was off-putting. Her 155 degree chop was tough....my 145 degree was almost slimy and they both tasted more like ham. This happened twice, so I won't be doing that anymore.
 
Mine too!
Just took the cover off the rotisserie grill thinking that I’d tucked the medium Vortex in there and…I was WRONG! Where in blazes did I put it that made so much sense. It will turn up…sooner or later! Bugger! I’m thinking some wings might be good tomorrow. I’ll use the small one, there are just the two of us really!
 
I've also used the Vortex™ to cook steaks. Works well. Yours look better than mine Rick.

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I needed a bit more char action on the steaks so I broke out this broiler gizmo, [this is on another cook].

IMG_2025-01-02-095449.jpg
 
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