Hi all – I tried a Sir Charles at 137 for 24h then mayo-seared in the broiler on high for 5 minutes per side. The sauce was a bag sauce I melted some blue cheese into (which was great). The flavor of the meat was good but overall it came out dry, I’m thinking I may have left it in the broiler for too long.
Any advice for where it went wrong? Was it the broiler or should I have set it at a lower temp in the SV?
Appreciate any advice.
by quesoconroyale
5 Comments
5 minutes per side in a broiler is enough to cook that without sous vide.
I swear my steaks in a screaming hot pan for like 30-45s per side to achieve crust.
The more time you spend on heat, the more the steak will cook
When it was done Ice bath asap, I rip a hot skillet get some Marks then add butter. Helps to stop evap cooking/steaming.
Much too long in the oven. The middle of the steak is getting cooked that whole time too. That’s why you use a real hot pan/fire so that you can get that nice crust in just a few seconds before the center of the meat has a chance to cook higher than what your sous vide temp was.
The broiler can be a great option to get a sear when you don’t have a flat piece of meat that will make good contact with a pan to get an even sear. That being said, you broiled for 10 minutes when your meat was already at the desired temperature! Of course it was overcooked! Next time, when you take the meat out of the water bath, put it in an ice bath for 5-10 mins or so, depending on the thickness of the cut, and then dry it and sear. That way you bring the temperature of the meat down and when you sear, you’re only brining the internal temp back to what it was, and not way over.
Ice, dry, sear, broiler isn’t for this job