Author Topic: Just a couple steaks (Read 3276 times)

bigmikey · « **on:** June 23, 2016, 06:16:45 PM »

New york strips 131 for 4 hours in the Sous vide, patted dry, seasoned with Tatonka Dust and seared over the vortex

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mirkwood · « **Reply #1 on:** June 24, 2016, 12:53:19 AM »

That looks absolutely perfect, brings a tear to my eye..

Travis · « **Reply #2 on:** June 24, 2016, 01:49:48 AM »

Dayamn!!

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kettlebb · « **Reply #3 on:** June 24, 2016, 05:47:14 AM »

Very nice!

bigmikey · « **Reply #4 on:** June 24, 2016, 07:10:02 AM »

Thanks fellas

Yendor · « **Reply #5 on:** June 24, 2016, 08:31:17 AM »

When I licked the screen it didn't taste like steak!!!

weldboy · « **Reply #6 on:** June 24, 2016, 09:59:30 AM »

Damn!!!!

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MikeRocksTheRed · « **Reply #7 on:** June 24, 2016, 10:14:53 AM »

Saw this on facebook....AMAZING!

Geezer · « **Reply #8 on:** June 24, 2016, 04:55:59 PM »

I think I can smell those from here.

Mac · « **Reply #9 on:** June 25, 2016, 11:16:35 AM »

Niiiiiice!

powermatt99 · « **Reply #10 on:** June 25, 2016, 11:49:02 AM »

Which immersion circulator are you using? I'm really hoping to get one for my birthday in August.

bigmikey · « **Reply #11 on:** June 26, 2016, 07:15:47 PM »

I've got the Sansaire, had it for 18 months with no issues. I think they all work pretty good though

Metal Mike · « **Reply #12 on:** June 30, 2016, 11:45:17 AM »

What a picture

I'd heard about dreadful gray sv-meats, but that is beautiful...

I'll be shopping the sous vide style cookers soon.

BariB523 · « **Reply #13 on:** July 03, 2016, 11:26:02 AM »

This might be the best at home steak I've ever seen! Impressive.

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Titus · « **Reply #14 on:** July 04, 2016, 02:04:22 PM »

Looks wonderful, and exactly the doneness I prefer my steaks.

Low and slow with a great sear....mmmm. Delicious.