Will get one thanks for sharing

My friend from N Carolina is always bragging about these things, but my grill method doesn't appear to be broke, so I haven't looked into fixing it.

Just did my first attempt with mine last night. WOW! This thing is awesome. Here's my ribeye - in the water for just under 2 hours, at 129 degrees. Finished it off with a few sears and flips on a super hot cast iron with some canola oil, after I covered the steak with some salt and pepper. A little butter in the cast iron, too.

that looks legit

how long did it take to get your steaks to the correct temp before finishing them on the grill?

Do you have to use the phone app or, and I think he said this, can you do it manually ?

I don't know why you need to cook it under vacuum,
in water, for 2 hrs, then sear

The whole thing can be accomplished on a wood grill
in 10 min

It all depends on what you are going for, thats the beauty of the sous vide. http://www.seriouseats.com/2016/01/first...al-recipes.html
the Anova does have a smartphone app that connects via bluetooth (wifi if you have the more expensive model), but you can do it manually.

That looks outstanding George

I have the bluetooth/wifi version but didn't use it for the first two trials.

Buzzsaw - it says you can cook steaks for 1 - 2.5 hours at 129 to achieve the medium rare I was going for. The cast iron or grill finish isn't necessary, but it was nice to crisp up the outsides a bit.

cabosandinh - totally get it. It's not necessary at all...but it is a fun cooking tool and to be able to replicate the same results each time is pretty awesome! Last night, I dropped a NY Strip it in the water, went and hung out with my family and then my timer went off a couple hours later, I grabbed the steak out of water, opened up the bag and spent 2 minutes searing it. It was perfect! For me, I saved time, hung out with family, and then we enjoyed a perfectly cooked steak. My favorite way to cook steaks will always be on the grill. But my best steaks may just be with the sous vide method.

Here's the NY Strip steak from last night:





Thanks again, ETexas for the inspiration!

Tasty looking meat So that device (Anova) keeps the water at a precise temperature to cook the meat to your desired taste, when finished sear and serve?

Yes, sir! You don't even have to sear...but most recipes I saw recommended it, so I went with it.

Interesting. One other thing I think it may be good for is being to able to warm a thick filet all the way through while keeping it rare/mid rare. Usually mine are cool in the center still.

That is one of the main applications. Cook full tenderloin, same temperature throughout, almost perfect

I have been using one for a few years now and love it for precise cooking. For pork country ribs leave in the pot for at least 24 hours. You can leave up to 48 hours. Use less spices than you normally do and try to use dried ones if you can. The vacuum and longer cooking allows the flavor to permeate the meat further. You can get too much spice.

Regarding the searing, that actually chemically alters the meat releasing flavor you would not have without it. Do it on a very hot grill or heavy cast iron skillet smoking hot. You want to sear not cook.----------Bill

Holy cow (no pun intended). That looks great!!!