Sous Vide Steak

[chapel321]

I got an anova sous vide for Christmas and love it!!!

[Darko]

Steaks  souviding

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[Bubblehead]

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.]

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]

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]

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!

[mcgolden]

Turned out great!


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So I'm very curious. My wife and daughters used to ask for sirloins because they don't like fat. But they're 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]

Turned out great!


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So I'm very curious. My wife and daughters used to ask for sirloins because they don't like fat. But they're 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? That's 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]

Turned out great!


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So I'm very curious. My wife and daughters used to ask for sirloins because they don't like fat. But they're 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? That's 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]

I'm not sure with beef fat. I think some may, but there is a difference with beef rather than pork.

[MikeRocksTheRed]

@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!!!!

[mcgolden]

Great.  Thanks to everyone who responded. Looks like I'll have to try NY strips.


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[MikeRocksTheRed]

Great.  Thanks to everyone who responded. Looks like I'll 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.

[56MPG]

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.