How did my first attempt at Sous Vide turn out?

The good news is, I did not electrocute myself...!

Doug F posted in Meat
6w ago
4.8K

As some of you know I decided to try my hand at sous vide after seeing the great results my friends John Battersby and Caravan Larry get with theirs. They always told me that if I wanted the most juicy and tender steaks possible, I needed to try sous vide.

So I started doing some research into this cooking method and the equipment needed to do it. Then one day I got an alert that one of the machines I had on my Amazon list went on sale and I could not pass it up. Conveniently a day or so later the vacuum sealer on my list went on sale as well. Here we go FoodTribe!

Since T-bones were on sale (notice a trend here) that was a good choice to start off with because if I ruined them I would not be out of pocket as much.

I rubbed the steaks with a little bit of cayenne, garlic, paprika, salt and oregano and then vacuum sealed them. When my water was at 122 degrees F I dropped the steaks in and covered the pan with aluminum foil and waited for almost two hours.

When the time was up I pulled them out and cut open the bags. When I was removing the steaks form the bags to pat them dry they were so tender they were trying to fall apart. After patting them dry with a paper towel I tossed the steaks into a hot cast iron skillet with some butter for a nice sear.

If you can see from the picture, the meat is separating from the bone and the fibers of the meat were even starting to pull apart. FoodTribe this was the most tender and juicy t-bone I have ever had. No need for a steak knife – a fork was all you needed for this tenderness.

Now I must be honest I did overcook it slightly and it happened during the searing process. I did not get the nice red middle that I wanted, but once I started eating this melt in you mouth goodness I did not care. If it works this well on a t-bone, I can't wait to try a ribeye.

I want to thank my friends John and Larry for all their help and support with this. You guys are awesome! I still have a lot to learn you all – you know the old saying, "Practice makes perfect"... well I am going to need lots and lots of practice.

What are your thought on sous vide? Tell me in the comments below. Stay wonderful! I love you all!

Join In

Comments (43)

  • Excellent Doug 👍👍. A top tip is to cool the bags under the cold tap before opening and searing. It lowers the temperature so the sear doesn't over do it. Alternatively sous vide at a lower temperature. It's all an experiment until you find what works for you. Every journey starts with a single step and you've just done that. I'm looking forward to seeing your progress on here and hope you enjoy it as much as I do.

      1 month ago
    • Thanks Larry! I will remember that for the next time. Thanks for the help and encouragement! I

        1 month ago
    • You're always welcome.

        1 month ago
  • Niiiice!

      1 month ago
  • Oh man! You're going to get hooked on tender steaks!!!! HAHAHA Wait until you try it with filet!!!!!

    *#@$ me!!!! That is a good looking t-bone!

      1 month ago
    • I know! This is going to get dangerous. I can not wait to try that and a ribeye, chicken, pork ummm .. everything really.

      Thanks! And thanks for encouraging and helping me to get into this.

        1 month ago
  • Looks great! So tempted to invest in a sous vide machine...!

      1 month ago
    • It's amazing! I am so shocked at how tender and Juicy it was.

        1 month ago
  • It sounds delicious. Probably you could use thicker cuts 🍖🥩, Flintstones style 😅

      1 month ago
    • Thanks! It was. I just left it in the skillet a pinch to long.

      Yes that is what will happen soon.

        1 month ago
43