BeerBorg

The second time I did it and works good. Salt pepper and a touch of of onion and garlic power, vacuum seal and set at 132 deg. Two or three hours then sear. For about 20 seconds on each side. Comes out tender and tasty and easy to do.




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I've thought about using it for sous vide cooking, but haven't tried yet. I'm glad to see it works.

I hear of a number of people doing this. That steak looks delicious.

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Thanks for the post berryman.

I've been interested in sous vide and there's nothing I like better than finding out I already have the resources for something new.

Maybe this will convince the wife. “But it’s not just for brewing, honey...” [emoji23]


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MrBandGuy wrote:Maybe this will convince the wife. “But it’s not just for brewing, honey...”

So long as you use the words "sous vide". Do NOT say you are going to mash the steaks.

Here is a link that explains this type of cooking, not with our M&B but if you can hold a somewhat consistent temp. Same idea. https://m.youtube.com/watch?v=Np0LMwqtOVM

I'm giving sous vide a try.
Nice New York prime 1 1/2 thick. Cut 1/2 slices. Salt generously.
Prepare Chicago Red Hot Jalapeno hot sauce with butter. Drizzle over steak.
Seal in bag.
Going now at 135.

Man that sounds awesome! I keep saying I'm going to try this but never do.

Turned out pretty nice.
The butter/hot sauce is a nice subtile addition like the correct amount of salt and pepper.
The meat a bit more tender than usual for a New York strip.

Next time tri-tip with salt pepper and garlic.

To me, even the worst done Tri Tip is the best Tri Tip. Rarely can I find one in the NOLA area.

Beer-lord wrote:To me, even the worst done Tri Tip is the best Tri Tip. Rarely can I find one in the NOLA area.

Do you want me to Fed-Ex you one?

The_Professor wrote:

Beer-lord wrote:To me, even the worst done Tri Tip is the best Tri Tip. Rarely can I find one in the NOLA area.

Do you want me to Fed-Ex you one?

No but thanks very much for the offer! Every week there's a local (and very close by) farmers market and usually a butcher is in the group and if you let him know what you want, the following week he'll bring any cut of meat to the market for pickup. I've gotten a few and really enjoy them.

I think I still likes steaks better on a open flame charcoal pit, but you have to watch them close. This method is pretty much set and forget and I will do it during the winter when I can't cook outside but want a steak. I do the sear on a George Forman electric grill.

berryman wrote:I think I still likes steaks better on a open flame charcoal pit....

berryman, I would at least somewhat agree with you about "steaks".

I did the tri-tip mid week and it turned out great. Stuffed in some garlic, salt and pepper, sealed the bag, then 135 for 7 hours. A quick bbq sear then it was ready.
Wonderful uniform color and flavorful tender meat.

I'm thinking a corned beef may work just as well.

EDIT: Googling sous vide corned beef I see a recommended 135 for 48 hrs.