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

[Sully]

So used my method above for sous vide filet tonight and damn. First thoughts are I'm impressed. Pretty simple. Had to guess at how much heat the cold (they had been sitting out but still cold) steaks would eat up which my guess at 10 degrees was pretty close. Had to add water twice but really probably only needed it once and after a little while, I raised my temperature to 135 as opposed to 130 after consulting the website of the company that sells the machine. I was shooting for a rare, med rare and that's where they said to set the temp. They had rare at 120 though. I let the temp play between 130 and 135 but after adding water to bring it up to 135, it didn't drop below 133 because I added a splash of water to go back to 135 about 10-15 minutes before pulling them.

Left them in for 1:30 just to play it safe because you can't overcook them so why not. Had my thermometer in the water and the steaks in vacuum sealed bags. When I pulled them, they had an internal temp (at least mine did, we'll never know if Lincoln's was cooked all the way :lol was at 133.

Pan seared them for 20-45 seconds a side and hit the edges real quick too. My avocado oil smoked again quite a bit which still has me puzzled but :dunno: End result was an extremely flavorful and tender steak. I was worried about overcooking the edges but I think counter to Joey, I would sear longer to give the outside a little more...(something...idk...more sear I guess :dunno: )

I do love my cast iron skillet for searing though and I see me using it as much as I can in the future but I am always scared of messing up my seasoning or getting a taste I don't want stuck on it. I have oiled it up with avocado oil the past two times and both times I have had a tiny bit stick to the pan. I wipe it off after use and throw a thin coat of oil back on it. Anyway on to the pics. The two above are pretty much what it looked like only a lower temperature.

The second bag is floating and appears to have air in it because the picture was taken after I opened the bag to take the steaks temperature. This was as I was pulling them out. THe bags held vacuum throughout the cooking process.