New cooking methods ... sous vide

[DJ's left nut]

Originally Posted by Sorce

So did a couple sirloin steaks last night, put them in at 130 for about 6 hours, finished them in a cast iron skillet with some butter for a nice sear. The came out delicious.

I've got a couple tuna steaks in the freezer, I don't really think they would benefit much since I just get a sear on the outside with most of the steak being rare. So far all I've done is steaks, I may start playing with other things in the near future.

Did the same (130 for 4 hours) and found a favorite way to finish them - I put the cast iron skillet on the grill.

It's the best of both worlds that way. You get that great surface contact that creates an outstanding crust but you also get the skillet rocket hot that way and avoid that massive smoke-off that you get in your house. You also get a little of that charcoal flavor that you wouldn't normally get from a cast iron.

I think that's how I'll finish all my sous vide steaks from now on. It was perfect.