Prime filets from Costco. Pretty thick. I know these definitely don’t NEED to sous vide to be delicious, and some might consider it a waste on on a cut like this, but it’s tough to beat the consistent and reliable medium-rare that sous vide ensures.
I’m thinking 132 for 2 hours. Thoughts?
by Beginning_Engine_391
25 Comments
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Not a waste! Sous vide and sear is always a treat with prime filets. Cast iron or torch- it always will be tasty
I’d go 131 for 90 minutes but I think you’re on the right track.
Sure but also its fine any other cooking method
I think it works especially well for the thick filets to get a perfect cook.
I sous vide these prime Costco filets all the time (or at least when I’m feeling spendy). My go-to temp is 130.5F for a medium rare, and I usually finish it with salt and pepper and a good sear. Everyone has their own sear technique and mine is a red hot skillet that’s been heating in a gas grill for while. While it’s searing on one side, I also hit the other side with a torch and then flip and do the same. Maybe 90 seconds per side total.
My personal reason for sous vide with these expensive cuts is to ensure it’s cooked perfectly and more uniformly. It’s more of a guarantee compared to normal grilling (at least for me it is).
Dry brine over night? Or just bag with a compound butter? I’d go 2-3 hrs 127-129F , then a good sear in a cast iron or stainless.
I mean you’ve got 4 of them, do some experimenting!
I love doing Costco filets. They are perfect for it.
You can.
As well as cooking with your preferred method, but use one you master if you don’t know how to sous vide. This is not a cut for experimenting.
I’d go 54°C for 1 hour. There’s no need to go more with this cut, but you do you.
No added fat, salted the day before, add pepper and garlic powder in the bag. Maybe some fresh rosemary, also. Again, there’s no need to add too much stuff.
I’d sear it with a propane blowtorch to get it quick and golden brown without exposing the meat to heat for too long.
If you add sauce, avoid too tasty stuff. The taste of the meat will be delicate.
Sous vide, then sear… my favorite is blackened! Get some of this:
https://preview.redd.it/8qho0wfflnsg1.jpeg?width=893&format=pjpg&auto=webp&s=1ccf961a800963cd4750d34c8d9f1631b1d55f61
Not sous vide. Turn it into tartare.
You’ve got enough there to try a couple different methods. I love sous vide for pork and chicken but for me it’s marginal on steak – a good reverse sear is still my go-to. Give it a shot and see what you like.
Damn, last friday I paid $33 for 5 pounds of tenderloin in my country! Still sous vide it!
Did 2 10oz black label filets from SRF just last night. Dry brand about 18 hours. 133 for 1:45. Pan seared with time butter garlic. Not a word was spoken during dinner cause everybody was too damn busy eating.
For a bonus, and my wife went to Costco yesterday, she came back with some snow crab legs that looked just perfect. I broke them down and bagged them up and toss them in the SV with some weight for 30 minutes after I pulled the steaks. They went for about 30 minutes. Threw a little butter and some lemon pepper in the bag with some lemon. Yeah, we ate well.
Just sous vide some filets this past Sunday. Best way to cook them. Even more tender.
I sous vide whenever I have time to do it.
I’d put some butcher’s twine around them before bagging. Just to hold the shape. Friendly tip.
127.5 for 90 – 120 minutes. Ice bath for 5 minutes and then hard sear on cast iron. Make sure you pat them dry with a paper towel before you sear
https://www.reddit.com/r/sousvide/s/FwybJxyDxN
Agree with you it’s not needed and a waste on a cut like this. For my palette there are better ways to prepare it. SV does well on lean or tough pieces of beef (eg eye round). It’s magic on poultry breast or pork loin. I don’t care for premium beef cuts (steak) cooked SV compared to other methods such as proper grilling, reverse sear, or even a cast iron cook.
Costco steaks are blade tenderized aren’t they? Seems like that may throw off the cooking but I’m not sure. Also doesn’t that mean they need to be cooked well done?
Tenderloin is something that really does well with a more rare cook. I would do at no more than -128. Ice bath. Sear.
Serve with a red wine pan sauce, au poivre sauce or bernaise.
Unless you’re in a time crunch or don’t want to bother setting it up, sous vide has few if any downsides. This is particularly true with a thick, relatively lean cut of meat like a filet!
My personal take would be sous vide at 132 to 135 for 2-3 hours.
Get a cast iron pan hot and ready before you pull them out of the sous vide. Have your sink filled with cold/ice water, and chuck the sealed meat in there for one minute directly from the sous vide (the ice bath will reduce the heat transfer from searing to the center of the meat, allowing you a really good sear without as much danger of over-cooking). Then un-package and pat them dry (important, especially since meat comes from sous vide quite wet, which results in steam between the pan and meat when searing). Season as desired with salt/pepper/garlic/nothing, slap them on the hot pan for about 60-90 seconds per side. Baste with butter and herbs if you want, but personally I find it’s not worth it given butter’s low smoke point which is hard to balance with a quick sear.
Let rest and serve. Preferably with something that will counterpoint the rich, meaty flavors of the meat – maybe some lemon-herb fingerling potatoes or a vinegrette salad. Something with some acidity/astringency to provide contrast and a palette cleanse, which will emphasize the steak’s flavor.
I prefer smoke then sear, but I’m sure sous vide would be delicious as well
I always sous vide filet. Perfect medium rare with no gray band.