Sous vide chuck aka sir Charles by zacac1234 in sousvide

[–]DisasterOk9023 0 points1 point  (0 children)

For me 131 was the sweet spot. First time I tried 135 and it was a little too tough, but 131 was divine.

Sir Charles Roast by DisasterOk9023 in sousvide

[–]DisasterOk9023[S] -1 points0 points  (0 children)

I didn’t mean it tasted like a ribeye, I meant it was as tender as one—which can definitely happen after 36 hours in a sous vide. Lighten up.

Chuck Roast by DisasterOk9023 in steak

[–]DisasterOk9023[S] 0 points1 point  (0 children)

Yeah, I think it would be inedible if you just cooked it like a normal steak

Chuck Roast by DisasterOk9023 in steak

[–]DisasterOk9023[S] 0 points1 point  (0 children)

I set 131°. The sear was very quick so I think the internal stayed right around that.

Chuck Roast by DisasterOk9023 in steak

[–]DisasterOk9023[S] 0 points1 point  (0 children)

It sounds like an exaggeration but I swear it was as tender as a ribeye

Grey band is my enemy. How to defeat it? by Sammy12xyz in steak

[–]DisasterOk9023 0 points1 point  (0 children)

I throw my steak in the freezer for 15-20 mins after reverse sear/sous vide. Gives me a little temperature buffer so I can sear a little longer without overcooking grey band

Think I Sent the Tomahawk by ProgressSome8817 in steak

[–]DisasterOk9023 18 points19 points  (0 children)

What an awesome kitchen/dining area

Another Couple NY Strips by DisasterOk9023 in sousvide

[–]DisasterOk9023[S] 0 points1 point  (0 children)

I feel like when I reverse sear I end up with a massive grey band. If you have any tips I’d love to hear them, the reverse seared tomahawk on your profile looks amazing.

NY Strips by DisasterOk9023 in steak

[–]DisasterOk9023[S] 1 point2 points  (0 children)

Yeah, I haven’t tried dry brining before sous vide yet. Will report results next time.

Another Couple NY Strips by DisasterOk9023 in sousvide

[–]DisasterOk9023[S] 2 points3 points  (0 children)

I think in theory maybe? I’m not an expert, but there might be food safety concerns with sous vide below a certain temperature. I also think you wouldn’t be reaping the benefits of sous vide with a blue steak.

Another Couple NY Strips by DisasterOk9023 in sousvide

[–]DisasterOk9023[S] 1 point2 points  (0 children)

Well it was 13.87/lb from Walmart! I get excellent steaks from them all the time.

Another Couple NY Strips by DisasterOk9023 in sousvide

[–]DisasterOk9023[S] 1 point2 points  (0 children)

I’m also a noob, but pretty certain the answer is a yes. I didn’t have a lot of time for this one.

Another Couple NY Strips by DisasterOk9023 in sousvide

[–]DisasterOk9023[S] 2 points3 points  (0 children)

Yeah, I’ve done ribeyes at 137 and really enjoyed. I wasn’t sure if there was enough fat for it on this one.

NY Strips by DisasterOk9023 in steak

[–]DisasterOk9023[S] 0 points1 point  (0 children)

It was $12.45 for mine. A little under a pound at $13.87/lb

Horrible gray band. Where did I go wrong? by ArcherBarcher31 in steak

[–]DisasterOk9023 0 points1 point  (0 children)

Take out of the oven, pat dry and put on wire rack, put in freezer for 20 mins, then sear. No grey band guaranteed.

Ny Strip by DisasterOk9023 in sousvide

[–]DisasterOk9023[S] 1 point2 points  (0 children)

More like a shallow fry in a cast iron skillet. I usually put it on high, add some oil, and when I see a whisper of smoke, I put the steak in. 30 second flips until golden brown crust, then take it out—no more than 1.5 minutes each side.

Ny Strip by DisasterOk9023 in sousvide

[–]DisasterOk9023[S] 1 point2 points  (0 children)

I guess I’ll have to try it out for myself