Quote:
Originally Posted by collie1228
Get yourself a good quality sous vide machine and you will start to wonder why you ever ordered a steak in a restaurant. I put my ribeye or good quality strip steak in the sous vide water bath at 135 degrees for an hour or so, then preheat my pellet grill to over 500 degrees and sear it one minute a side. Perfect every time.
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Thats what I do with one exception...I sear over charcoal on a small weber grill(smokey joe). I SV for 2 hours at 115. Searing over a very high heat will raise the steak temp some(carry over). I shoot for final temp around 132-135. I use a Thermoworks Thermapen to check temp. Best gadget I own!