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Was just talking about these the other day....how do you like it? Got any after pics? Or did you just start this?

took it out an hour later and finished it on a very hot grill for about a minute or so.
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I'd eat it.

I love it. First time to use it.

That looks great!

looks amazing

Steak looks good.

Awesome! Looks delicious!
I'm thinking of investing in one myself!

Dang, you sir, got it going on!

I got it off Amazon for about $120. Easy to use, cant wait to experiment more with it. Next weekend will be a venison backstrap.

Try duck sous vide and you'll never bacon wrap them again!

Just bought one!

Welcome to the Sous Vide club! Have been cooking my venison via Sous Vide for a couple of years. Just works so well. You get the same medium rare regardless of thickness. Backstrap comes out great, regardless of whether you get the thick end from the hips or the tapered end from the shoulders. I typically cut the strap into thirds when we are processing and put one strap (all three pieces) into a quart ziplock and freeze. I can then thaw the bag, add seasoning and toss it into the Sous Vide (I like 134F). Finish on a hot grill and then slice into medalions and plate.

Enjoy!

Lots of things to try, burgers look promising

Skip the water and stick with the 1 minute on a very hot grill on each side. All you need.

I have no idea what or how you do you meat. But from an old persons perspective the name sounds kind of sissy.

Im here to say it but most big steak houses are going with this method as there are very few steaks sent back.almost none..When cooking dry aged,prime high dollar cuts you dont want to wast ANYTHING to a cook that is not paying attention or problems with high temp ovens....it is a precise temp and doneness... One very well known place in Dallas has already switched over and finishes the steaks on a griddle to sear it when it comes out........

good thing I didn't name it

Now now don K, did you see his pink phone?
All kidding aside I bet that was one tender steak.

Been doing it this way for years. Cast iron, and comes out perfect every time.



Interesting looking gizmo, though.

Looks great. Let me know how the backstop turns out.

1 and 1 for 3lbs 2 inches thick?

I got an Anova last year for my birthday. One of the best gifts I have received. I probably use it twice a week.

Chicken
Pork
Beef
Venison.
They are always cooked just right.

Try hand made hamburger patties. Done all the way through and pink without worrying about them being underdone.
Don't let anyone talk you into doing the scrambled eggs though.