Was not entirely satisfied with sear. Cast iron pan will be hotter next time. Shout out my father in law for this xxxmas present. He got me a vacuum sealer too.
by weazman187
18 Comments
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yll33
i mean, the sear looks pretty good to me
a5 doesn’t sear as dark as angus because fat sears more into a lighter brown than protein
pineapplecom
I don’t think I’d ever sousvide an a5
waitingforjune
I make A5 for New Years Eve every year – as much as I love cooking sous vide, I think A5 is one thing I would never sous vide. Literally just needs a quick sear on each side and it’s good to go. Your sear looks good here, though!
youdontknowme1010101
Sear looks fine to me, the problem with the sear was (as others pointed out) that you cooked A5 via SV. This grade of meat tends to do better with a pan sear and reserving some of that beautiful marbling.
But if you enjoyed it then all the best!
cvstrat
I’m a huge fan of A5 and sous vide. I used to swear by cooking it sous vide, then I did a side by side with sous vide against a really hot sear. I will never sous vide it again. Sear it to rare, let it rest, and enjoy.
baudinl
Does it make you nauseous to eat all that A5? I doubt I can make it through a quarter of it.
Shmo04
I’ve been team sous vide since 2017 and even had a business during COVID selling sous vide pulled meats frozen vacuum sealed with sandwich kits.
Sous vide is amazing but not for everything.
yellowsubmarine2016
I want to see the knife.
revelm
please say this is AI
Extra_Pizza_3853
what is A5 Wagyu?
Beepbeepboop9
hibernatingcow
The problem with sous vide is that the surface of the meat becomes too wet so that a good sear is difficult.
zimtastic
I came here to see if this sub is still full of people who will comment “don’t sous vide this” on every post. Looks like that’s still the case.
Don’t let them get to you OP. You cooked it beautifully, just get a better sear next time. I hope to one day get to try A5 myself.
Tothemoonnn
Searing fat is tough. 🤣 There was a good technique on searing from pro chefs on YouTube. The one guy actually moved the steak around the hot pan rather than just letting it sit in one place and it produced really good results.
V60_brewhaha
Isn’t it inappropriate to celebrate xxxmas with your father-in-law?
weazman187
I’m a chef over 20 years and this was my first time cooking with sous vide. I am not new to cooking steak. Prime ribeye is my usual favorite. The Wagyu was a gift from brother(got a few more in the freezer😈). Just wanted to use my new gifts and prepare a nice xxxmas meal. The sous vide was very fun to use and I loved the process. Curious if y’all salt and pepper before or after sous vide? Or both? I patted dry before sear. my partner and I split this, paired with Japanese sweet potato and a bottle of red wine. Best steak I’ve ever had.
Second time I used the sous vide was corned beef for new years. Can’t wait to try chicken next.
FauxReal
I’ve tried doing it this way a few times. I just don’t think super fatty cuts are particularly good in sous vide. I’d rather cook it on a grill or in a pan. Or smoke it.
18 Comments
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i mean, the sear looks pretty good to me
a5 doesn’t sear as dark as angus because fat sears more into a lighter brown than protein
I don’t think I’d ever sousvide an a5
I make A5 for New Years Eve every year – as much as I love cooking sous vide, I think A5 is one thing I would never sous vide. Literally just needs a quick sear on each side and it’s good to go. Your sear looks good here, though!
Sear looks fine to me, the problem with the sear was (as others pointed out) that you cooked A5 via SV. This grade of meat tends to do better with a pan sear and reserving some of that beautiful marbling.
But if you enjoyed it then all the best!
I’m a huge fan of A5 and sous vide. I used to swear by cooking it sous vide, then I did a side by side with sous vide against a really hot sear. I will never sous vide it again. Sear it to rare, let it rest, and enjoy.
Does it make you nauseous to eat all that A5? I doubt I can make it through a quarter of it.
I’ve been team sous vide since 2017 and even had a business during COVID selling sous vide pulled meats frozen vacuum sealed with sandwich kits.
Sous vide is amazing but not for everything.
I want to see the knife.
please say this is AI
what is A5 Wagyu?
The problem with sous vide is that the surface of the meat becomes too wet so that a good sear is difficult.
I came here to see if this sub is still full of people who will comment “don’t sous vide this” on every post. Looks like that’s still the case.
Don’t let them get to you OP. You cooked it beautifully, just get a better sear next time. I hope to one day get to try A5 myself.
Searing fat is tough. 🤣 There was a good technique on searing from pro chefs on YouTube. The one guy actually moved the steak around the hot pan rather than just letting it sit in one place and it produced really good results.
Isn’t it inappropriate to celebrate xxxmas with your father-in-law?
I’m a chef over 20 years and this was my first time cooking with sous vide. I am not new to cooking steak. Prime ribeye is my usual favorite. The Wagyu was a gift from brother(got a few more in the freezer😈). Just wanted to use my new gifts and prepare a nice xxxmas meal. The sous vide was very fun to use and I loved the process. Curious if y’all salt and pepper before or after sous vide? Or both? I patted dry before sear. my partner and I split this, paired with Japanese sweet potato and a bottle of red wine. Best steak I’ve ever had.
Second time I used the sous vide was corned beef for new years. Can’t wait to try chicken next.
I’ve tried doing it this way a few times. I just don’t think super fatty cuts are particularly good in sous vide. I’d rather cook it on a grill or in a pan. Or smoke it.