For Christmas lunch this year, I tried something different with a mix of cuts: two ribeyes, a tomahawk, and a sirloin. I dry brined them overnight, cooked them sous vide at 54°C for two hours medium-rare, gave them a light smoke on the Traeger, and finished with a hot sear.
The results were tender and smoky. Let me know your thoughts on the cooking order, and how you would do things differently.
by latecarrot
4 Comments
I had a rib plate and was thinking of smoking it at 170F for an hour and then sealing and putting in the sous vide at 140F. I would love to try this method though
That’s exactly how I would do it. Makes the best steaks with that little bit of smoke. And I really do believe that dry brine is a game changer.
What temp do you smoke?
If they were that good, hard to argue. Maybe smoke prior to sous-vide?