I assumed the texture was your primary issue. I’ve never personally had that issue. Maybe because I don’t leave in the SV bath too long? Maybe meat isn’t high enough quality? The 60 minutes I left these was probably as long as I ever have. It’s normally 45 minutes tops at 124.
I did dry these pretty well and put back on a rack over a sheet pan to make sure not sitting in any moisture.
Reverse sear could’ve been better. Don’t know. I just know the wife and sons loved them so my job was complete.
This. I like sous vide to make tougher cuts tender. Chicken is hit or miss for me too, have had sous vide chicken breast that is just weird texturally.
I started this topic 2 1/2 years ago after a disappointing experience with a sous vide machine I got as a present. I think my issue was the ‘prep time’ as I was working most evenings and didn’t think setting the thing up hours ahead could be good. I tried again, this time with a Joule’, about 8 months ago, and with evenings free. This method is pretty amazing.
At first I had to get used to the really quick searing time as my brain kept thinking the protein needed to come up several degrees as it did when I did reverse sear on my grill. Also the kindof soft (almost rubbery) texture of the protein threw me off. I soon broke my old brain pattern and have since come to love the technique. I use it two or three times a week on everything from steaks to salmon.
Our local super market (Raley’s) carries choice grade local beef and they sell two-pound ribeyes with almost no visible marbling in the main steak. After a nice Sous Vide, that are fantastically tender and full of flavor. We go about 4 hours and then sear. (We cook to about 125 degrees on these.)
Sous vide is my method of choice for choice. Appropriately enough. As with Michael I prefer reverse sear for prime+ though sous vide doesn’t yield a bad result. I just think rs is better.
The grade of the meat doesn’t determine whether or not I sous vide something, but the type/cut of the meat does. Somethings needs fire/smoke and somethings don’t.
the other night i tried a new routine which i liked. i did my usual routine of: 24 hours out, pat dry as possible, salt heavily. put on cooling rack in sheet pan in fridge to dry out.
90 min or so before cooking, pat dry again if needed. put steaks in freezer for 30ish minutes. heat up cast iron like you’re trying to set off your smoke alarm. slather on mayo on 1 side of 1 steak. sear for approximately 45 seconds. repeat with mayo on opposite side.
following sears, i sous vide with a little butter and pepper then. i never sear with pepper on yet.
the reason for the freezing is it keeps inside from gaining temp during the searing. mayo for a sear really works, no ill effects. butter for searing just adds water and reduces sear. one of the better sears i’ve ever done.
