THE PERFECT STEAK

Nice chart, thanks! For reference, steak above was cooked  at 129F for 2 hrs (not sure if I'd call it rare though )

This was my second try. Maybe a little under but very tender and delicious. 

This was my second try. Maybe a little under but very tender and delicious. 

Oooooooo ... that looks PERFECT !!! What temp did you aim for ?

This was my second try. Maybe a little under but very tender and delicious. 

Oooooooo ... that looks PERFECT !!! What temp did you aim for ?

The final setting was 136. I found that my crock pot overshoots the setting as it heats up after the steaks are put in. The longer it heats, the more residual heat transfrers from the ceramic after the heat turns off. When I put the steaks in I set it at 133. Once it reached temp I reset it to 136. That prevented it from overshooting by a couple degrees like it did on my first try. My first try came out fine, I just wanted to be more precise.

With a regular croc pot, I doubt you will get better than a few degree accuracy anyways & that will also vary within the eater in the pot.

With a regular croc pot, I doubt you will get better than a few degree accuracy anyways & that will also vary within the eater in the pot.

Even with my attempts to minimize the overshoot it still happens. It seemed the longer it heated the more the overshoot. It was smaller when regaining one degree. Going a couple degrees high might not matter that early in the cooking since it might not actually cause any of the meat to go above 136. With the changes I made it did reduce the overshoot but did not eliminate it.

Dealing with thermal gradient is what we do at work but at temperatures around 2500-4000 degrees

I need to try this with elk/deer backstrap loins. Thanks Tote! #stillneedsvelcroandstraps

Circulating the water will help. I suppose you can try aquarium water or air pump.

I just had a great sandwich. I bought some thin sliced meat. I don't remember the cut. Inexpensive sliced 1/4 inch thick or so for a steak sandwich. Lots of fat and gristle. I trimmed out all the fat and then layered it up like a thick steak. Put it in a ziplock bag with the trimmed fat. I cooked it for 12 hours at 136 and put it in the fridge this morning. Tonight I warmed it up a while in the bag to re melt the juices. Took out a few pieces, added garlic, salt and pepper and seared them. Put them on a roll with mayo, mustard, pickles and cheddar cheese. Hot steak sandwich! Tender and juicy. The liquid I poured from the bag works good as au jus.

The other day I tried a bottom round roast. I cooked it for 24 hours at 138. The web site called for 149. I'm glad I didn't follow it. I ended up with a decent roast beef. I am not a fan of pot roast. This was tender, pink and delicioious. Galic, salt and pepper with au jus for dipping.

used mine for the first time this weekend.  did chicken and then some yougut both came out great

used mine for the first time this weekend.  did chicken and then some yougut both came out great

WTF is yougut?

 ha spell check greek yogurt