I got the need, the need for Sous Speed!

Alrighty! So we’re visiting and staying over my wife’s family’s house and I decide to make a big feast last night. Bought the steaks (a whole piece of picanha that I cut up into steaks and an Australian wagyu NY strip for me). Holy cow (pun intended) it turned out fantastic. I had tried out Chris Young’s “Sous Speed” (click to see the video) method once before, which worked out great for three steaks and decided to give it a try for all 9 steaks. Worked like a charm! I would HIGHLY recommended if you want to save some time cooking sous vide. So here’s what I did:

1. Dry brine the steaks overnight with just kosher salt (pic 1: before, pic 2: after the dry brine)
2. When the time came to prep, I set the water to 150°
3. In the meantime, I prepped the steaks in ziploc bags with a splash of olive oil, a smashed and skinless clove of garlic, and a sprig of rosemary.
4. Once the water was ready, I popped the bags into the water (making sure all air was out of the bags with the help of the water) and let them sous vide at that temp for about 20 minutes.
5. After about 20 minutes, I set the sous vide machine to 125 and dumped in some ice to help speed up the cooling of the water to my desired temp
6. Then just let them sit in there while I prep everything else. With these steaks, I made a Garlic and Herb Goat Cheese Potato Puree (if y’all want a recipe of that let me know) and my wife made some delicious buttered up sweet corn.
7. Once I was done prepping the sides, I got the steaks out and to get searing on medium/medium-high on a brand new carbon steel lodge pan (loved it)and used my grandmas (too small, which is why I didn’t use it) cast iron as a grill press to get a nice sear
   Bonus: made a red wine pan sauce (also loved it) to use as a steak sauce/gravy for the potatoes

Conclusion: it turned out wonderfully. Almost forgot to take a cross-section pic and I hurriedly took one which is why that last pic is so blurry. Sorry 😅 but yea, it was all delicious, especially my Australian wagyu strip. I’m definitely going to be using the sous speed method going forward as I usually don’t have the time for a full 2+ hour cook and if I’m being honest, I’m a bit impatient. For those who are like that, I’d give the sous speed method a shot and see how it goes. Anyways, if you made this far, thanks for reading! Hope you enjoyed it!