Sous vide and sear NY Strip for lunch.

[MikeRocksTheRed]

Marinated NY Strip, sous vide for an hour an 15 minutes at 129, then seared with my new searing grate.  Freaking amazing!!!!

Special thanks to @jcnaz for giving a great deal on an extra searing grate that he had laying around.  It works great!

Marinade recipe

After marinade and sous vide, I hit it with some Season Salt, Garlic Powder, and onion powder then seared.











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[Travis]

Now I'm drooling, Mike! Hey, did you just start using the SV or have I missed other times you've used it. One day, I'm gonna get one.


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[MikeRocksTheRed]

This is my second sous vide cook.  Picked it up on Amazon Prime day.  Wasn't happy with my first cook.  Ran steaks at 131 or 132 and left them in for three hours.  129 and a little over an hour is where it's at.   First could could have been a bad steak too.  That doesn't happen as much these days but is always a possibility.


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[kettlebb]

Nicely done!


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[JDD]

Now that looks perfect! I have never made or tasted a Sous Vide anything but it sure looks good. How is the flavor compared to totally cook over charcoal?

[Davescprktl]

Looks awesome as always!  Nice cook!

[AZ Monsoon]

Nice cook!

[MikeRocksTheRed]

Now that looks perfect! I have never made or tasted a Sous Vide anything but it sure looks good. How is the flavor compared to totally cook over charcoal?

Since I was able to get some really good sear marks on the steak I would say it didn't taste too different from doing the entire cook on the grill.   Maybe a little less smokey, but how much smoke is a steak really going to absorb in a 20-30 minute reverse sear?

Plus I would never have time to reverse sear a steak during lunch while working from home...with Sous Vide, you put it in the water for at least an hour, and if you get side tracked for 2 hours it is still at the exact right temp....just throw it on the grill to sear at any point after an hour.

[MikeRocksTheRed]

To add to my previous comment, if you were doing burgers and people were going to be arriving at seperate times, you would just pull burgers out of the water bath when you are ready to fire one off and it would be ready in 2 minutes for eating!  If someone wants it a little more done, put it indirect a few minutes then sear.

[Ted_IL]

MikeRocksTheRed........

You said, "Marinated NY Strip, sous vide for an hour an 15 minutes at 129, then seared with my new searing grate."   

Forgive me I am new here if I am asking the obvious- just trying to get your method clear in my mind.

Does this mean you seasoned the meat, sealed it by vacuum and then soaked it in 129* water for an hour and 15 minutes?

Thanks so much.....ted

[Ted_IL]

I found this video and it really helped me understand.  Would you guys recommend this particular device?   

https://youtu.be/MtVcLndsepI