Per the recommendations of some Redditors, I set this 2" Tomahawk at 133 for 4 hours.
Blackstone was around 800F. Seared on both sides for less than 45 seconds, each side.
Drizzled with drawn butter in which I added rosemary and garlic too.
It was okay, I guess. I miss the flavor of my charcoal on my steaks. This was my third Sous Vide steak and I just don't enjoy the flavour.
My 2nd time, I was at 128 for 6 hours and I liked the "doneness" of that temp, much better than 133, although the fat didn't render as much.
Maybe I'm just doing it wrong, I don't know. I think I'll just stick to thinner cuts, charred over 1200F charcoal flames. The carcinogens taste good haha
Does this steak look like shit? What should I have done differently?
by DCar777
16 Comments
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Oh, and a quick ice bath before removing from the vac-pak and drying thoroughly.
Looks good to me, though I probably over sear mine.
Maybe sous vide then charcoal?
I like 137. Any lower and it doesn’t have that sous vide magic.
Yeah, a good charcoal grilling with maybe some aromatic wood chips thrown in there is incomparable. I still sous vide extra thick cuts and things like a rib roast
Why not finish on charcoal
If you want that charcoal flavor, why not do your finish on the coals? It’s a technique that is common with skirt and flank, where you just toss the steak right onto the coals themselves.
I finish my steak on my charcoal grill every time. It always turns out great and the flavor you’re missing is there.
so sear over charcoal and sous vide at a lower temp? I mean, if you want to quit, sure. But you could also do it right.
Sous vide over cooked? My steaks sous vide style are near perfect and never over cooked. But I agree with loving the flame kissed flavor, it is next level.
Searing at 800 is way, way too hot. You’re just burning the steak. Not searing it.
I kind of doubt that also because that’s hot enough to burn all the seasoning off your Blackstone.
Have you tried kosmos best prime steak seasoning? It has charcoal flavor in it, which makes anything you put it on taste like it was grilled.
128 for 6 hours puts whoever eats it at risk.
Anything under 130 out beyond around two and a half to three and a half hours can be bad news.
I think there’s a see-saw of using SV – first you use it for anything and everything. Then you miss everything you did prior to having a SV. Ultimately you settle into where you’re at now – use SV for thick cuts or things that you particularly prefer it for (pork tenderloin for me) and use charcoal/cast iron for other things.
If you abandon sv over a high priced cut like the one you have here, then you’re really missing out. When you have a steak cut, ribeye, filet, etc, all you really have to do is not fuck it up. Honestly not where sv shines imo and you can get excellent results from other methods of cooking. That’s why so many cooks argue over the best way to cook a steak, there are a ton of roads that lead to a damn good steak. Honestly, I suspect the reason you like it charcoal grilled more is because you’ve spent the time developing the skills for it.
Go get yourself a cheap cut. Eye of round or something, and use SV to elevate it. That’s where the sv shines.
Then try sv potatoes or carrots.
Then, if you’re a drinker, get some vodka and use the sv to make fortified gin.
Charcoal Chimney, with a grate directly on top… Gotta get it ROARING! I love the charcoal taste as well. Downside is you can only do one at a time.