Show Us Your Meat, and We'll Show You Ours

[SlimKlim]

Attempted my first Sous Vide Filet last night. Mother of God.

I used my crockpot and mixed tap and boiling water until it was 130*. Then I just took the steaks out of the fridge, popped them in a gallon sized ziplock bag, stuck my remote thermometer in one of them, then submersed the bag while it was still open to force all the air out.



You want to keep the temperature as even as possible. I checked it every 10 minutes and gave the water a stir, turning the crockpot on and off as needed to keep the temp right around 130*.



It's working!



Ended up taking a little over an hour to get to 129*. Then I dropped them into a smoking hot pan to sear for 60 seconds on each side.



Served immediately (no resting) with broccolini and sage & white cheddar mashed sweet potatoes, caramelized onions and bacon bits.



Money shot.



God. Damn. I don't think I've ever had a filet that had so much flavor. Almost all of the juice stays in the steak. Lauren said it's the best steak I've made thus far, I didn't even season them, no salt, nothing, just how it came off the cow.

My only complaint is that I seared them too long and overcooked the edges. Next time I'll only do 15-30s/side to just crisp up the outer layer and leave the inside med-rare edge to edge.