Salt, pepper, and garlic powder. And season generously.
I like 139 for 3 hours. But, there isn’t much marble on those. So it’d say 135-137.
Sear in a cast iron skillet with browned butter, 30 seconds each side. Plate them and pour the excess browned butter over them.
petervk
I’m always a bit wary of low temp cooking steak from Costco as pretty much all of it is mechanically tenderized.
Significant-Fly-8170
Trim most of the fat and silver skin first. Didn’t forget to season. Salt and pepper.
Joser164812
You are going to be disappointed with strip and sous vide. There is not enough marble. Also there is gristle in that fat cap. I would trim the gristle out at the ends. I would take the steaks out the night before the cook dry them off. I like to use adobo as my salt. I would put adobo on them and let them sit in the fridge open to air over night. Pull them out the next day roughly 4 hours before the cook. If there is moisture on the pan and steaks pat them dry again. Do more adobo and black pepper. If the steaks are dry just do black pepper and don’t pat dry again. Get the grill hot, really hot and do a couple minutes on each side. Flip back to the first side and turn the grill way down and let it slow cook to medium rare medium temp. They look kind of thin so if you go up to medium temp you do not have to let them rest long maybe 5 minutes. That is how I would do those steaks.
killerbrofu
I did ribeyes at 137 for 2.5hrs then ice bath and sear on cast iron and they came out amazing.
irusselllee
Salt Pepper Fresh Garlic Rosemary Thyme
52C for about 6 hrs. That’ll get you MR. And a great texture. Just be careful on the sear as those are kinda thin.
Digg_it_
132f 2.5hrs. Season with saltpeppergarliconion powder in bag. Remove from the bag dry with paper towels.Let cool in refrigerator 20 min. Sear hot as you can. Enjoy!
CompleteDurian
Start the sear with them all stood up in the griddle on their fat cap. That’ll help a little to spread that beef fat around the whole steak.
patrickthunnus
Looks pretty lean, not much marbling. Perhaps a different cut would be better for SV?
NarcanBob
Since this is Canadian beef, be sure to say “please” and “thank you” as you seal them.
Good luck with the cook, OP and let us know how your guests enjoyed!
LazyYogurtcloset7387
I think steak is where the sous vide shines the least. I think GRamsay said it best: All high end restaurants serve steak because it’s easy. I tend to use mine for chicken-I hate actually cooking chicken.
If you really want to show people the power of your sous vide, hit them with a 60 hour Corned beef or a notoriously tough and difficult to cook meat.
Depending on your audience: The biggest reaction I achieved was using the sous vide to make custard for home made Irish Bailey’s ice cream to go beside traditional Irish chocolate stout cake. THC infused ice cream is also a lot of fun with the sous vide.
da_choppa
I do these all the time. 130F for two and a half hours (plus 1 extra if they are frozen). All I do beforehand is salt them, bag them, wait an hour before putting them in the cooker, then SV, ice bath, pat dry, and sear in a ripping hot cast iron skillet. Comes out rare just as I like ‘em. If you want them more done, increase the SV temp. The key is the ice bath though. Get the steaks cold enough after cooking, and you can sear them a long time without cooking the inside more than you already did; it will just warm the middle, while the outside develops a crust.
Significant_Rain8755
Start with a tenderloin or ribeye to show off a sous vide cooked steak!
m_adamec
$75??? Naaa
realdullbob
Marinated in maple syrup and seared in goose fat.
quirkyqwerty_
You’re using grilling steaks to sous vide ??? Omg
JazzHandsFan
If you want to cheat… sprinkle a little msg/accent in there too.
ThermoNuclearPizza
I’d grind one into burgers in the good pro. Fresh steak burgers are gangster
23 Comments
I was going to say two hours at 131. Salt them, and I like to throw some fresh rosemary and thyme in the bag before I seal it. Enjoy!
Your plan is solid, what searing method?
These aren’t very well marbled so you’re already kind of behind on backing up your “big game” talk.
Best of luck.
I would go 128-130 bc it’s a thinner steak… But I’m no chef and still a novice with all of this ..
https://preview.redd.it/yja199fveuhd1.png?width=652&format=png&auto=webp&s=4bf769eeb6f4571ae3176ce97db24fdd7d6e68e6
Salt, pepper, and garlic powder. And season generously.
I like 139 for 3 hours. But, there isn’t much marble on those. So it’d say 135-137.
Sear in a cast iron skillet with browned butter, 30 seconds each side. Plate them and pour the excess browned butter over them.
I’m always a bit wary of low temp cooking steak from Costco as pretty much all of it is mechanically tenderized.
Trim most of the fat and silver skin first. Didn’t forget to season. Salt and pepper.
You are going to be disappointed with strip and sous vide. There is not enough marble. Also there is gristle in that fat cap. I would trim the gristle out at the ends. I would take the steaks out the night before the cook dry them off. I like to use adobo as my salt. I would put adobo on them and let them sit in the fridge open to air over night. Pull them out the next day roughly 4 hours before the cook. If there is moisture on the pan and steaks pat them dry again. Do more adobo and black pepper. If the steaks are dry just do black pepper and don’t pat dry again. Get the grill hot, really hot and do a couple minutes on each side. Flip back to the first side and turn the grill way down and let it slow cook to medium rare medium temp. They look kind of thin so if you go up to medium temp you do not have to let them rest long maybe 5 minutes. That is how I would do those steaks.
I did ribeyes at 137 for 2.5hrs then ice bath and sear on cast iron and they came out amazing.
Salt
Pepper
Fresh Garlic
Rosemary
Thyme
52C for about 6 hrs. That’ll get you MR. And a great texture. Just be careful on the sear as those are kinda thin.
132f 2.5hrs. Season with saltpeppergarliconion powder in bag. Remove from the bag dry with paper towels.Let cool in refrigerator 20 min. Sear hot as you can. Enjoy!
Start the sear with them all stood up in the griddle on their fat cap. That’ll help a little to spread that beef fat around the whole steak.
Looks pretty lean, not much marbling. Perhaps a different cut would be better for SV?
Since this is Canadian beef, be sure to say “please” and “thank you” as you seal them.
Good luck with the cook, OP and let us know how your guests enjoyed!
I think steak is where the sous vide shines the least. I think GRamsay said it best: All high end restaurants serve steak because it’s easy. I tend to use mine for chicken-I hate actually cooking chicken.
If you really want to show people the power of your sous vide, hit them with a 60 hour Corned beef or a notoriously tough and difficult to cook meat.
Depending on your audience: The biggest reaction I achieved was using the sous vide to make custard for home made Irish Bailey’s ice cream to go beside traditional Irish chocolate stout cake. THC infused ice cream is also a lot of fun with the sous vide.
I do these all the time. 130F for two and a half hours (plus 1 extra if they are frozen). All I do beforehand is salt them, bag them, wait an hour before putting them in the cooker, then SV, ice bath, pat dry, and sear in a ripping hot cast iron skillet. Comes out rare just as I like ‘em. If you want them more done, increase the SV temp. The key is the ice bath though. Get the steaks cold enough after cooking, and you can sear them a long time without cooking the inside more than you already did; it will just warm the middle, while the outside develops a crust.
Start with a tenderloin or ribeye to show off a sous vide cooked steak!
$75??? Naaa
Marinated in maple syrup and seared in goose fat.
You’re using grilling steaks to sous vide ??? Omg
If you want to cheat… sprinkle a little msg/accent in there too.
I’d grind one into burgers in the good pro. Fresh steak burgers are gangster
One at a time.