« Reply #6 on: January 23, 2017, 08:32:57 AM »
Nice cook! I've found to get the most grilled/smoked flavor with a steak is to cook it to your final done temp in the sous vide, let it sit for 10-15 minutes too cool then sear it over as hot of a fire as you can get with the lid off. Maybe 30-45 seconds a side. Cast iron does a better job of getting an even crust but I think it takes away some of the grill flavor you are looking for.
I've also found that with the temp being so accurate I like to sous vide my steaks a little more than I would when reverse searing. 138-140 is where I like to be with the sous vide.
You should try some chicken! I did some bone in chicken breast a few weeks ago. Cooked them at 148 for two hours. You can sear post sous vide to crisp up the skin. I did that on one then pulled the skin off of the second one to use for salads. It was some of the best chicken I've ever had.
Here is a good link on doing chicken!
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« Last Edit: January 23, 2017, 08:34:50 AM by MikeRocksTheRed »
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Topic: Sous Vide top sirloin (Read 2114 times)
