first time sous vide

I have looked at these things before but was never too sure on trying it. Last week I found a brand new sous vide at an estate sale for $5. Tried it tonight for the first time. New York strip steak with a little salt, pepper and minced garlic. In at 134 for about two hours. Seared it in a cast iron skillet for about 30 seconds per side in butter. Man, this was the best steak IVe ever made. Absolutely perfect all the way through. I don't think Ill make a steak any other way from now on. IF you are thinking of trying one of these, DO IT!

Would. Greatness.

Amen brother

Nathan, did you season before putting in the sous-vide, or just before searing?

Looks great! I cook with mine some, I still prefer a wood fire though.

That is a GOOD LOOKING steak
Been thinking about getting one and that set of pics may have just convinced me

Salt, pepper and minced garlic on it before it went into the bag. Really marinated into the meat.

It really was the best steak Ive ever made.

I all that one medium well. Great looking strip.

Would

Every time I cook a steak in the Sous Vide people rave about how good it is and it's almost impossible to screw up. I love that thing. A back strap for 1 hour and 129°F is amazing. A pork loin at 145°F is terrific. Vacuum seal a skirt steak with 1 part lime juice, 1 part soy sauce, and 1 part Worcestershire. You only need a couple of tablespoons a bag. Let it sit over night and throw the whole bag in at 135°f for a few hours and get some great fajitas.

I would recommend not putting on the seasoning before you Sous Vide it. I've done several steaks both ways and the flavor doesn't change as far as I can tell. But the crust you get from the sear is much better if you pat the steak dry and season after you pull it out of the Sous Vide. Just my opinion.

I really like my Anova. As op says, it's hard to screw this up and they come out great every time.

HEB has NY angus choice strips on sale @ $9.79.

I've tried exactly what you did and was not a fan at all. Cooked to perfection, but it just lacked flavor not being over wood or coals.

I plan to try it again at some point, this time finishing it on the Egg at high heat to see if that helps put some flavor in it. We eat steak once a week cooked on the Egg and have a hard time going away from it.

Looks great! I like mine cooked at 130 degrees and then seared in cast iron.

Ill be lowering the temp on the next go round. I just went with 134 as its what the instructions recommended. I prefer my steak medium rare so will probably try it at 130 or 132 next time. Gotta practice and figure out the perfect temp for me. My youngest is coming home from the dorm for winter break today so probably will be putting this thing to a lot of use over the next few weeks with steaks and chicken.

I do a filet for my dad at 129° for 2-2.5 hours, pat dry, and a quick sear. Comes out a perfect med rare.

The patting dry really helps with the crust.

Try carrots, not baby carrots, in your sous vide. Peel them and cut them into large chunks, vac seal and 189 for 2 hours. Pull them out and pour the whole bag into a medium hot skillet to glaze them in their own juices. You can add a little butter during this process if you want. It's my favorite way to do carrots.

Thanks, will definitely try this soon. Im planning on doing some of the wagyu steaks from Walmart for Christmas dinner.

Looks great! I still haven’t tried that.

Sous Vide is the only way to do venison. No worries about thin sections getting over cooked. Patting the steaks dry before searing is an important part of the process.

Try using a small amount of brisket rub before you vacuum seal. Very good this way and they carmelize faster so you dont cook the inside any more than needed

This, if you want to season a steak during the process, use thyme and rosemary rolled up in a clear plastic wrap, set in the bag, Vacuum seal, water bath, take out and dry between a couple paper towels before searing. using any direct seasoning in the sous vide process concentrate that flavor at the point of contact with the meat, the plastic wrap allows the flavor to be added but requires the juice to circulate through the bag and not directly on the meat. Plus the dryer it is before sear, the better the crust.

Great point. Do season with herbs during the sous vide process if you have them.