Anyone else use a Sous vide cooker? I got one for Christmas and finally decided to try it out last weekend.

A bit of backstory...we split a full cow with 2 other families. There was a miscommunication and somehow all of our steaks were cut approximately 2.5" thick. This has lead to a challenge in getting them grilled just right. I decided that this method may just work better and I have to say I am pleasantly surprised. I was not expecting to be impressed with the ease of use and results but I was. The kids were especially happy and gobbled up more than usual.

2" thick tbones finishing on a 500f grill... Volume up

Anyway, I really just wanted to test posting one of my own videos as I am strongly considering trying a YT channel

Make mine RARE!!! It should still MOOO when you slice it. A half minute on each side!!!

That is exactly where the sous vide shines. Trying to cook a steak like this to rare generally yields a cold center. This way, you can get the entire steak to 125f ambient temperature and then sear off without over cooking. It's like cheating LOL

Med. Well for me.

Sous Vide....really shines for me ...on a thick pork chop.

I can’t cook a pork chop to save my soul...tough as leathah...but the watah bath does the trick

I have no idea what a Sous Vide is. I did a search and it brought up some things that looked like crock pots. What is it.

A sous vide is basically a heated circulation pump that keeps a water bath at a very accurate and constant temperature. Food is bagged and submerged in the water and cooks to (and holds) an exact temperature.
If you set it to 133F for perfect med. Rare, that is the temperature your whole steak will be, all the way through.

Good idea... Pork chops in the pool for supper

Nice...let me know how that chop comes out.

I've qlways been Interested in doing things this way, how long do you leave things for?? How do you know when it's done to the temp you want, trial and error?

There are lots of guides on the internet. The big steaks were 3 hours to get to 133F from room temp. Those chops, probably 2 hours.
The nice thing about this is that the food won't cook beyond the set temperature no matter how long you leave them in.
This is all new to me as well, so I'm learning as I go

vacumn seal it put it in a pot and boil it. Fancy name Sous Vide . Sear them T-bones in a cast iron skillet. Throw them in a crockpot for 4 hours in mushroom gravy. Best thing you don't have to watch a crockpot. Put it on at lunch time ready for supper.

Fancy way to say POACHED . What mu granny called it......

OK, when you cook a steak that way does it ever get a crust on the the out side or does it come out looking like boiled meat? I like a crust on the outside of a steak and medium rare inside.

You finish all meat that comes from the water bath ....on a hot grill ..just enough for some nice grill marks

Or a heated up cast iron skillet on top of the stove ...to char it up

From what I seen no crust, but I've watch shows hit it in a hot skillet to sear each side, and get your crust. Not sure if I would go about a steak that way, but I could see chops and chicken breast, chicken breast are always dry to me. Cooked like that sealed up I could see where they would be juicy. I do a lot of rubs and marinades and then seal the vacuum forces the flavor inside the meat.

Nessy beat me to it.

So you cook it to re cook it. I can get a steak the way I want itr on a hot grill, you can get grill marked with a sharpie marker.

Here they are out of the cooker... finishing them on the grill.
I'll take pictures of finished product

Sly have you don chicken breast this way or nessy?

Well, no complaints from anyone on these LOL.