Seeing as this has turned into a general Sous Vide thread i thought i would add my attempt. I recently got a vacuum sealer to re seal hops but seeing as i have temp controllers for fermentation control and a slow cooker i thought i would combine them and have a go at sous vide steak. I do like a good steak but as i don't cook them enough i struggle to consistently get them the way i like it. I prefer my steak medium so as pink and juicy as possible while the texture being that of cooked meat rather then the more raw texture of a rarer steak. I'm hoping cooking this way will get me the steak i like and to be able to do it reliably.
Pretty simple setup of a inbird itc 1000 controller and 3.5ltr slow cooker. I got it up to temp with boiling water and set to 56C and hoping for a medium steak.
Nothing too fancy, i was tempted to add some thyme and garlic but for the first attempt kept it simply and just seasoned with plenty of salt and pepper. I volunteered my parents to try this out on and on the left is a small fillet steak for my mum and, with the other 2 being rump (big one in the middle is mine
). All steaks are about a inch thick.
The rump steak will be in for about 4 hours where the smaller filet is in for 2.
I bought a cast iron griddle pan especially as i am anticipating many steak dinners after this trial.
Steak out of the water bath and patted dry with kitchen towel.
Plating up, no pan shot as i was in a bit of a rush.
In hindsight i should have left it in the pan longer to get more of a char/crust but was worried about over cooking it. It was however perfectly pink on the inside and very tasty. Not quite as juicy as i expected and i'm not quite sure if it was due to the cooking time or temp (i did notince alot of fluid had come out the steak and into the bag). Internet sites vary quite a bit on cooking times so i just picked one as a benchmark for the first attempt. Next steak i will try less time in the water bath and more time in the pan and get the pan as hot as i possibly can.