Tonight's dinner

[bigmikey]

Having the in laws over for both my kids birthdays tonight. Asked the kids what they wanted to eat and they both answered STEAK!  Most of us  won't eat a huge steak, so I got this and will cut 12 steaks at 1.25". Haven't decided but will probably do a reverse sear around the vortex.  Hopefully I don't screw them up

[MikeRocksTheRed]

I did one of these last weekend.  We smoked it, then pulled it off and let it cool down, sliced it into steaks then seared it on a cast iron skillet over the vortex.  It was awesome!!!!  I can't remember what the temp was when we pulled it.  It was medium rare when we sliced it into steaks for searing.  It was basically ready for eating once sliced...the searing was just a finishing touch to give it a little crust and warmth for eating.

[bigmikey]

Well this cook was a huge success.  Everyone loved the steaks, there wasn't a single bite left on anyone's plate. Froze for a few hours,  then sliced to 1.25" and trimmed silver skin and most fat. I decided to sous vide at 129 for 5 hours, then I cold shocked for an hour while getting everything else ready.  Seasoned with tatonka dust and Fired up the vortex 3/4 full with some hickory and cherry. Took to about 120 and finished with a sear over the top. Made a black peppercorn red wine reduction that really complimented the steak. Also had some twice baked potatoes on the yoder and some salad and bread.  Didn't get a good sliced pic really.

[jfbincypress]

Awesome! Can't beat the sous vide/sear combination.


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[Jon]

I would say that you got a very good sliced picture. Nice plate of food.

[WNC]

Damn, looks great!
I bet everyone was happy!

[MikeRocksTheRed]

Nicely done!  Making me hungry.  Now I need to figure out what to cook up for dinner.

[SixZeroFour]

Stellar looking meal! Very nice!