THE PERFECT STEAK

The only thing this steak doesn't have is nice grill marks from a cast iron grill top. 

With Tote's steak as inspiration, I gave sous vide cooking a shot with a rump roast. Gave it a little seasoning with salt, pepper, roasted garlic, and sage and then packaged it up in the food sealer. Hooked up the crock pot to my brewing thermostat and let it go to about six hours. Should have dialed it back about five degrees for my taste, but house preference for more doneness won out. Gave it a quick sear in a ripping hot cast iron pan and dinner was served. I was quite impressed with the even doneness and tenderness. I'd love to dial it back to 130 and give it another go. Maybe give some salmon a try, too. Thanks for the inspiration, Tote !!!

That looks delicious.
I still think it's pretty amazing.
Don't have to keep a close eye on the time and it's going to come out exactly how you want it.
I'll be experimenting with other things after the holidays.
First on the list will be some marinated pork shoulder cubes. I'll keep ya posted.

Is there a limit to how long you can cook those in water? Would be great for a Resturuant to have precooked steaks.

I found this helpful guide to sous-vide steak.

http://www.seriouseats.com/2015/06/food-lab-complete-guide-to-sous-vide-steak.html

I found this helpful guide to sous-vide steak.

http://www.seriouseats.com/2015/06/food-lab-complete-guide-to-sous-vide-steak.html

Amazingly enough, that link is in the very first post of this thread. 
Nice find. 

I found this helpful guide to sous-vide steak.

http://www.seriouseats.com/2015/06/food-lab-complete-guide-to-sous-vide-steak.html

Amazingly enough, that link is in the very first post of this thread. 
Nice find. 

First of all, thanks Tote for starting the thread! I've been doing variety of steaks, and was thinking about, but never did sous-vide before. So, after buying vacuum sealer and device Tote recommended here we are.

I still think I prefer pan seared (after all i killed many steaks before i could call them good), but like these much more than finished in oven. And considering allowed time, flexibility and multitasking, and how easy these are to make perfect, this is a winner!

Mmmmm

I did Kiel's pork skewer recipe last night; but instead of skewering them on the grill I just did the meat sous-vide style.
Melted in my mouth and tasted a lot like foil wrapped chicken...which I love!

Nice thread tote! Great ideas and tasty looking food! Thanks everyone for sharing... I'll probably be trying this soon...

Is there a limit to how long you can cook those in water? Would be great for a Resturuant to have precooked steaks.

This is how the big steakhouse places already do it.......says the Food Channel.

It does make sense, and it looks YUMMY!!

How long do you cook it for?  Once temp is set to desired "finish", does it matter if it cooks for 2 hours, 6 hours, 8 hours ???

You can also reheat this way as well, we do it in a pot with a thermometer.  Not as effective, but cheap.  Did this with some prime rib that was left over. comes out as good as it went in.  Key note here, it will not fix your screw ups, burned and dried out is still burned and dried out.

Cooking time really depends on how lean/fatty or tough/tender the cut is to begin with. Because of the density of water, the heat transfer is pretty fast and the meat reaches "done" temperature pretty early in the process. Cuts that are already on the tender side will break down quickly and can go from tender to mushy if cooked too long. Cuts that are on the tougher/fattier side can literally go for days before breaking down too much. There are rib recipes that call for 48 hours in the water bath. There are some helpful charts online that provide a window of time for each cut as well as that sweet spot for perfect doneness.

https://www.chefsteps.com/activities/sous-vide-time-and-temperature-guide