Let’s see how many steaks I ruin, was able to snag some stuff from prime day.
by Finacialmistake
16 Comments
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SecretlyHiddenSelf
It should be “none”.
Kosher salt, cracked pepper, and some garlic powder. 135F for 3 hours. Sear as hot and fast as you can.
It’s not rocket surgery.
beermaker1974
I have that one. It’s been good to me for a while
DaftXman
I don’t know that brand sous vide. Is it any good?
Turbulent-Tune4610
Looks like the one I have. The wifi pooched on mine after about a year but no big deal. I do 1.5 to 2 hours at 53°C with prime rib eye, rest for 15 min, sear the crap out of them in cast iron on an induction plate. Sometimes compound butter and goat cheese as a treat on top.
CantaloupeAsleep502
Most important tip for not ruining is to let the steak cool a bit before you sear. Ten minutes in the fridge before sear should be good. Took me a few ruins to learn this because it’s generally not emphasized enough.
Take out of the bag, pat dry and put it on a metal rack and take it outside and hit it with this bad boy, evenly and not too close to the flame and you get a perfect beautiful sear every time, no pan needed.
mexta
Make sure you pat the steak dry before searing. Make sure the pan is very hot. Let the steak cool 15 minutes in the fridge if you are worried about overcooking on the sear (you probably won’t need to do this but it can’t hurt).
arrrValue
Why would this ruin steaks? These things are idiot proof. Salt and pepper the fuck out of it, give it a bath at 130 with fresh thyme and garlic, pull it out and cast iron sear. Top with compound butter. Perfection.
recovery_room
That’s the one I have. Seems reliable.
Imwhatswrongwithyou
Sous vide cooking is the easiest ever
EldeederSFW
I just bought that one, used it several times and works great.
Broad-Writing-5881
Wanna ruin some steaks, 155F for an hour ought to do it.
chadharrelson
If you’re not doing a 1:1 ratio (by weight) of butter and steak IN THE BAG, then you’re doing something wrong.
/s
sayit2times
They’re gonna be pretty hard to ruin now. Give it a quick sear before the bath to get the process started and then sear again after for perfection 👌
16 Comments
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It should be “none”.
Kosher salt, cracked pepper, and some garlic powder. 135F for 3 hours. Sear as hot and fast as you can.
It’s not rocket surgery.
I have that one. It’s been good to me for a while
I don’t know that brand sous vide. Is it any good?
Looks like the one I have. The wifi pooched on mine after about a year but no big deal. I do 1.5 to 2 hours at 53°C with prime rib eye, rest for 15 min, sear the crap out of them in cast iron on an induction plate. Sometimes compound butter and goat cheese as a treat on top.
Most important tip for not ruining is to let the steak cool a bit before you sear. Ten minutes in the fridge before sear should be good. Took me a few ruins to learn this because it’s generally not emphasized enough.
Get one of these
https://www.amazon.com/Sondiko-Powerful-L8010-Campfire-Adjustable/dp/B0BN3WPKVZ/ref=mp_s_a_1_1_sspa?crid=344PJVV1DK8EV&dib=eyJ2IjoiMSJ9.AYEa-pZbVhUWsBdCFQwVGnD_jwtIqJuKj-HrF6vb2LT0Dv5hv_2gul-7mtNi13f73kHdpfrSnrveOukicaX-YvxgL3Lh14dH6zdiIDQU1B_7lSu5Z9WhIaFP9I1C7d6PT_DNaqmXcgXRnot5HHgYS2AaIXkcWWGQRdrfe9I3Pha5-H5rTRojisiKs0Gl8LEFt__Gd2XfEt8H2sM8fk69Mw.r8RDKnArOF9ZdQNR92P4xsc2UcghE69wPb3qiVam6FU&dib_tag=se&keywords=searing+torch&qid=1752359945&sprefix=searing+tou%2Caps%2C149&sr=8-1-spons&sp_csd=d2lkZ2V0TmFtZT1zcF9waG9uZV9zZWFyY2hfYXRm&psc=1
Changed my game with sous vide.
Take out of the bag, pat dry and put it on a metal rack and take it outside and hit it with this bad boy, evenly and not too close to the flame and you get a perfect beautiful sear every time, no pan needed.
Make sure you pat the steak dry before searing. Make sure the pan is very hot. Let the steak cool 15 minutes in the fridge if you are worried about overcooking on the sear (you probably won’t need to do this but it can’t hurt).
Why would this ruin steaks? These things are idiot proof. Salt and pepper the fuck out of it, give it a bath at 130 with fresh thyme and garlic, pull it out and cast iron sear. Top with compound butter. Perfection.
That’s the one I have. Seems reliable.
Sous vide cooking is the easiest ever
I just bought that one, used it several times and works great.
Wanna ruin some steaks, 155F for an hour ought to do it.
If you’re not doing a 1:1 ratio (by weight) of butter and steak IN THE BAG, then you’re doing something wrong.
/s
They’re gonna be pretty hard to ruin now. Give it a quick sear before the bath to get the process started and then sear again after for perfection 👌
