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Author Topic: Sous Vide Steak  (Read 1345 times)

chapel321

  • Smokey Joe
  • Posts: 11
Re: Sous Vide Steak
« Reply #15 on: January 08, 2018, 06:02:45 AM »
I got an anova sous vide for Christmas and love it!!!

Darko

  • WKC Performer
  • Posts: 3586
Re: Sous Vide Steak
« Reply #16 on: January 08, 2018, 10:33:35 AM »
Steaks  souviding

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Bubblehead

  • WKC Brave
  • Posts: 417
Re: Sous Vide Steak
« Reply #17 on: January 08, 2018, 11:14:49 AM »
Thanks for the nudge @Bubblehead, how about a vacuum sealer recommendation.  Anybody have an idea of which sealer works the best vs which to stay away from?

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Whichever sealer you decide on, don't mess with making your own bags with the rolls unless you need the length.

I have been ordering these from Amazon for a couple years now.  Easy mode!

https://www.amazon.com/gp/product/B00BL8KZ6O/ref=oh_aui_detailpage_o07_s01?ie=UTF8&psc=1

Jules V.

  • WKC Ranger
  • Posts: 530
Sous Vide Steak
« Reply #18 on: January 08, 2018, 12:07:34 PM »
Thanks for the nudge @bubblehead, how about a vacuum sealer recommendation.  Anybody have an idea of which sealer works the best vs which to stay away from?

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If you want a good vacuum sealer, get a Weston. My brother have one and it works great.  I find myself  always stopping by his house just to use it even though i have a cheap food saver.  Can't quite pull the trigger on a Weston being it cost $400 but I'll get it once the food saver finally gives up.

Weston Pro-2300 Commercial Grade Stainless Steel Vacuum Sealer (65-0201), Double Piston Pump https://www.amazon.com/dp/B001GP81R2/ref=cm_sw_r_cp_api_tR9uAbPC376RN

Meathook

  • Smokey Joe
  • Posts: 55
Re: Sous Vide Steak
« Reply #19 on: January 08, 2018, 02:00:50 PM »
Wow great info! The Weston seems to be s bit larger than the pro 350 but at $200.00 more I don't think I'm quite ready for that price tag.
I did however order that Anova wireless Bluetooth sous vide.
(ANOVALOVE-aKvtR0l7a0632)
discount code for $20 off thru 1-11-2018 if someone wants to give it a go.


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hawgheaven

  • WKC Ranger
  • Posts: 1356
    • Hawg Heaven Smokin' BBQ
Re: Sous Vide Steak
« Reply #20 on: January 11, 2018, 08:44:25 AM »
Thanks for the nudge @Bubblehead, how about a vacuum sealer recommendation.  Anybody have an idea of which sealer works the best vs which to stay away from?

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I have a Vac Master Pro 350 and LOVE IT!!

As do we!!!  This thing is a work horse!!!  Commercial quality and doesn't care what style bags.  We bought bulk rolls in several sizes and works out fine!!  I tend to buy pork butts in bulk from Sams and Costco.  I prep them and vac em shut and put in the freezer.

Love mine!!

YMMV...

Yup, I have had no issues with mine... great unit, solid to the bone! I have found with "past" Foodsavers, that they'll work fine for 4 or 5 runs in a row, then you have to let them sit and cool down. Nope. I'm more of a production oriented kinda guy... need this thing when I need it!
Multiple kettles and WSM's. I am not a collector, just a gatherer... and a sick bastard.

mcgolden

  • WKC Ranger
  • Posts: 979
Re: Sous Vide Steak
« Reply #21 on: January 11, 2018, 06:13:16 PM »

Turned out great!


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So Iím very curious. My wife and daughters used to ask for sirloins because they donít like fat. But theyíre often tough which pushes me towards filet mignon. I certainly prefer the price tag of sirloins if they could be more tender. Does sous vide make the steaks more tender?


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bigssa

  • WKC Brave
  • Posts: 183
Re: Sous Vide Steak
« Reply #22 on: January 12, 2018, 01:55:13 AM »

Turned out great!


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So Iím very curious. My wife and daughters used to ask for sirloins because they donít like fat. But theyíre often tough which pushes me towards filet mignon. I certainly prefer the price tag of sirloins if they could be more tender. Does sous vide make the steaks more tender?


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Have you considered getting a NY strip and cutting off the fat cap? Thatís what I usually do and those who do not like much fat really enjoy it.
To answer your question, sous vide will help with tenderness. I would go about 3-4 hours with a sirloin.

julweidn

  • Smokey Joe
  • Posts: 45
Re: Sous Vide Steak
« Reply #23 on: January 12, 2018, 11:43:58 AM »

Turned out great!


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So Iím very curious. My wife and daughters used to ask for sirloins because they donít like fat. But theyíre often tough which pushes me towards filet mignon. I certainly prefer the price tag of sirloins if they could be more tender. Does sous vide make the steaks more tender?


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Have you considered getting a NY strip and cutting off the fat cap? Thatís what I usually do and those who do not like much fat really enjoy it.
To answer your question, sous vide will help with tenderness. I would go about 3-4 hours with a sirloin.

I havent considered that, but will definitely give it a shot!

Does anyone know if fat renders away during the cooking process like it does during a long smoke? (Pork shoulder for example)


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Darko

  • WKC Performer
  • Posts: 3586
Re: Sous Vide Steak
« Reply #24 on: January 12, 2018, 12:04:14 PM »
I'm not sure with beef fat. I think some may, but there is a difference with beef rather than pork.


MikeRocksTheRed

  • WKC Performer
  • Posts: 3261
    • The Kettle Cookers (facebook group)
Re: Sous Vide Steak
« Reply #25 on: January 12, 2018, 12:47:16 PM »
@mcgolden - To some extent yes.  Not sure it will make the tough piece of fat typical on sirloin edible, but it definitely tenderizes the usually edible but tough fat throughout the steak.  I used to have to get filet for my ex, and once I started using my sous vide she drooled over NY strips and ate a lot of fat she used to eat around.

Did a ribeye last night for about 2 hours at 129 the seared it.  It was actually trickey to get out of the bag, seasoned and onto the grill because it was fall apart tender!!!!
62-68 Avocado BAR-B-Q Kettle, Red ER SS Performer, Green DA SS Performer, Black EE three wheeler, 1 SJS, 1 Homer Simpson SJS,  AT Black 26er, 82 Kettle Gasser Deluxe, "A" code 18.5 MBH, M Code Tuck-n-Carry, P Code Go Anywhere, 2015 RANCH FREAKING KETTLE!!!!!!

mcgolden

  • WKC Ranger
  • Posts: 979
Re: Sous Vide Steak
« Reply #26 on: January 12, 2018, 12:55:31 PM »
Great.  Thanks to everyone who responded. Looks like Iíll have to try NY strips.


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MikeRocksTheRed

  • WKC Performer
  • Posts: 3261
    • The Kettle Cookers (facebook group)
Re: Sous Vide Steak
« Reply #27 on: January 12, 2018, 01:01:05 PM »
Great.  Thanks to everyone who responded. Looks like Iíll have to try NY strips.


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And sorry, I meant it tenderizes the fat to some extent.  It definitely tenderizes the actual meat.  I like to do most steaks for 2 hours.  1.5 is fine, and so is 2.5, but I think  at 3 hours the texture changes enough to make it at little weird when eating.  It's really all about trying a few lengths to figure out what you like.  I usually make sure to get the steaks in the bath in time for them to go 1.5 hours at least, and then it gives me another hour and a half before I HAVE to take them out for the sear to not hit that 3 hour mark.  I haven't tried sirloin yet, it might even be that 3 hours is the magic number for it.
62-68 Avocado BAR-B-Q Kettle, Red ER SS Performer, Green DA SS Performer, Black EE three wheeler, 1 SJS, 1 Homer Simpson SJS,  AT Black 26er, 82 Kettle Gasser Deluxe, "A" code 18.5 MBH, M Code Tuck-n-Carry, P Code Go Anywhere, 2015 RANCH FREAKING KETTLE!!!!!!

56MPG

  • WKC Ranger
  • Posts: 1050
Re: Sous Vide Steak
« Reply #28 on: January 12, 2018, 01:45:32 PM »
Does anyone know if fat renders away during the cooking process like it does during a long smoke? (Pork shoulder for example)

I did a 9+lb shoulder a while back. Three hours of smoke and thirteen hours in the Sous Vide bath at 165. Rendered a ton of fat. Pulled the pork after resting a bit and it was like it came of the smoker alone. One issue was the Anova unit shut down after thirteen hours - too much steam over too long a time. Once it dried out it's as good as new. I think I have that solved now with a new set-up; dedicated container with a tight fitting lid and exact hole for the unit.
Every kettle has a destiny.