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Thread: Sous Vide Backsteak

  1. 11-05-2019, 04:47 PM #1
    Sako85
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    Sous Vide Backsteak

    Sous Vide Red Backsteak

    Name: F8FFE424-99A0-496E-BAC5-C7885B8159C5.jpeg Views: 565 Size: 4.50 MB
    sako75, veitnamcam, Gibo and 6 others like this.
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  3. 11-05-2019, 04:57 PM #2
    dannyb
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    What are the benefits of this over just pan frying the traditional way ? No hate just curious
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  4. 11-05-2019, 05:03 PM #3
    Stocky
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    Quote Originally Posted by dannyb View Post
    What are the benefits of this over just pan frying the traditional way ? No hate just curious
    Perfect doneness edge to edge
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  5. 11-05-2019, 05:09 PM #4
    Sako85
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    The meat is seasoned and seared after it comes out of the Sous Vide setup, temp is set at 52 deg,Or whatever degree of cooking you like. Add fresh Thyme, olive oil, butter, Garlic clove add Backsteak to the zip lock bag Place in Sous Vide for 1 hour, remove from bag pat dry, season with salt and pepper and sear on a very hot BBQ or Pan.
    Benefits are controlled degree of cooking right through the meat, Very Tender, and if your not ready for dinner and are keen on a couple more beers it cant overcook in the Sous Vide set up and can wait till your ready.
    Tougher cuts or whole sub primals of meat can be left in for longer times and become very tender with this process.
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  6. 11-05-2019, 07:47 PM #5
    keneff
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    That looks so delishimo.
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    Used to be a fine wine - now I'm vinegar.
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  7. 11-05-2019, 08:32 PM #6
    diana2
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    Nicely done, thanks for sharing
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    Or you can stay within 300 yards and keep life a lot simpler.
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  8. 11-05-2019, 10:16 PM #7
    Sideshow
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    There is a dinner thread
    Looks very nice dose it come with the sauce on the side though?
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  9. 11-05-2019, 11:41 PM #8
    300CALMAN
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    Quote Originally Posted by Sideshow View Post
    There is a dinner thread
    Looks very nice dose it come with the sauce on the side though?
    @Sideshow it's alllll there. Fine dining is all about quality not quantity.
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  10. 12-05-2019, 11:52 AM #9
    Sideshow
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    Oh yes I understand fine dining!
    Just not a great fan of sauce.
    Sauce fan ask @Dundee
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  11. 12-05-2019, 11:56 AM #10
    Rock river arms hunter
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    Think next time Briscoes has a sale I'll buy one of these Sous vide things.


    I've seen some ripper meals come out of em!
    Oh that's right when do they don't have one haha!
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  12. 12-05-2019, 12:17 PM #11
    Sako85
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    Quote Originally Posted by Rock river arms hunter View Post
    Think next time Briscoes has a sale I'll buy one of these Sous vide things.


    I've seen some ripper meals come out of em!
    Oh that's right when do they don't have one haha!
    This is the one to get Order Online. The Anova Precision Cooker. Great Unit
    Name: D6C16C8A-3BF1-41C9-9993-AE4D17570BFD.jpeg Views: 319 Size: 1.49 MB
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  13. 13-05-2019, 09:48 AM #12
    Bill999
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    they are the business for uneven or thick steaks, you basically just burn the outside. the inside is cooked before it reaches the pan
    normal thin cut steak theres no point they are cooked as you sear

    I like doing chicken breast in it.
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  14. 13-05-2019, 04:59 PM #13
    deepsouthaussie
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    Quote Originally Posted by Sako85 View Post
    Sous Vide Red Backsteak

    Attachment 110995
    Very nice

    Sent from my RNE-L22 using Tapatalk
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  15. 13-05-2019, 05:41 PM #14
    gonetropo
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    i have to admit the meat looks pretty good, but vege is the work of satan !
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  16. 15-05-2019, 10:34 PM #15
    Hewie
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    Bro, that looks sensational
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