First try at Sous vide

[gps4]

So, I been wanting to try the sous vide for a while. Problem is, my old lady don’t like red or pink in her steak. She will only eat well done steaks and doesn’t like much fat. No medium rare, no medium.

Most of my research shows preferred temps are 135-138 and then sear in skillet or hot grill.

Talked her into medium well English roast. 150 deg at 2:30 for my first try. Seasoned one with olive oil, butter, thyme, Worcestershire, garlic, salt and pepper. The other was seasoned with olive oil and Montreal steak seasoning.

Personally, I would have preferred medium rare to medium, but it turned out pretty good for my first try. Rounded out the meal with fried okra and corn maque choux with grilled shrimp.












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[JCinPA]

Sous vide is great just for allowing you some flexibility in serving time and not overcooking things, but frankly, I don't think it's worth it for usually making well-done meat. It shines at medium rare or rare.

[Blake]

Look into a recipe called "Bomb Braised Short Ribs" over at chefsteps.com. or the Can't F*ck Up Eggs Benedict

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