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Putrid_Cobbler4386
Hot damn
nyquil99
What did you sear in/on?
Bbwlover11119
The problem with SV on a steak like this is you miss that roasted flavor but it looks alright
Wobbly-Sausage-
That shit it wild. Bangin!
Important-Air-6350
What temps and time did you SV
IDDMaximus
Where did you procure such a thicc cut? They dry age it for you, or you got a home meat locker?
Soap-salesman
Do you mind briefly explaining the process of dry aging you took?
How thick of a cut? What was the process after sousvide? Seasoning? Looks absolutely amazing.
DaftXman
Money
ACiDRiFT
Looks good!
Thoughts on the flavor?
waldonet
you got it mane 😩👌
Relative_Year4968
I guess we’ll all just stare at the photos and wonder absolutely everything about your technique because you told us nothing about seasoning, sous vide time and temp, or the sear.
I tried to edit the post to explain the process but couldn’t. Here’s the process.
After dry aging i trimmed and cut at 2 inches, vacuum sealed and froze them. I take them out as needed. This one was seasoned with salt, garlic, pepper and pecan roasted coffee.
Sous vide at 137 for 2.5 hours, pat dry. Then i got my Weber kettle really hot using the vortex. Seared for about 45 seconds a side and 10 seconds on the edges.
CI0bro
Beautiful.
anonymous0314
The crust is beautiful man. So even and uniform. I saw you used the Weber but how long on each side?
15 Comments
**This is a generic reminder message under every image post**
Thank you for your picture post to r/souvide. We want to remind everyone of Rule #5. Posts should be accompanied by something to foster discussion. A comment, a question, etc is encouraged.
If you’ve posted a picture of something you’ve prepared, please explain why in a comment so people can have some sort of conversation. Simply dropping a picture of food in the sub isn’t really fostering any discussion which is what we’re all aiming for.
Posts that are a picture with no discussion can and will be removed by the mods.
Thank you!!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/sousvide) if you have any questions or concerns.*
Hot damn
What did you sear in/on?
The problem with SV on a steak like this is you miss that roasted flavor but it looks alright
That shit it wild. Bangin!
What temps and time did you SV
Where did you procure such a thicc cut? They dry age it for you, or you got a home meat locker?
Do you mind briefly explaining the process of dry aging you took?
How thick of a cut? What was the process after sousvide? Seasoning? Looks absolutely amazing.
Money
Looks good!
Thoughts on the flavor?
you got it mane 😩👌
I guess we’ll all just stare at the photos and wonder absolutely everything about your technique because you told us nothing about seasoning, sous vide time and temp, or the sear.
People thinking Reddit is Instagram is wild.
https://preview.redd.it/gxrpxjca9jef1.jpeg?width=3072&format=pjpg&auto=webp&s=8f3ce8804dfed992fadc4c81b55a82bed7ceddd0
I tried to edit the post to explain the process but couldn’t. Here’s the process.
After dry aging i trimmed and cut at 2 inches, vacuum sealed and froze them. I take them out as needed. This one was seasoned with salt, garlic, pepper and pecan roasted coffee.
Sous vide at 137 for 2.5 hours, pat dry. Then i got my Weber kettle really hot using the vortex. Seared for about 45 seconds a side and 10 seconds on the edges.
Beautiful.
The crust is beautiful man. So even and uniform. I saw you used the Weber but how long on each side?