Have you Sous Vide steaks a day or two in advance?

[RobertN]

In that case you may just be better off cooking them complete at the party. What cooker will you have to use? I prefer the front sear method, sear till I'm happy then put them on indirect heat, cold side of the grill then just cook to internal temp. It wont be a perfect edge to edge doneness like Sous Vide but it will be close and will be better quality steaks over cooking them twice.

They have a gas grill and a Blackstone flat griddle.

At home I have ben doing salt, pepper the steak. Then put a sprig of Rosemary, sprig of Thyme and two small pats butter on top. Then in to vacuum bag, vacuum and seal, and in to the sous vide pot. Then sear on piping hot flat griddle.

My wife has a nice herb garden, so things like rosemary and thyme are picked fresh.

 

[kozal01]

I'll admit, had to look that up. If you're cooking on a griddle, depending on the type of steak and how many, I'd just do everything at once. I can cook a filet on the Blackstone in about 12 minutes. 3,3, then close lid for six.

I don't believe I would Sous Vide anything. Reminds me of boil n bag . Yuck.

Dont knock it till you try it. Its nothing like what you think and it can make some awesome food.

They have a gas grill and a Blackstone flat griddle.

At home I have ben doing salt, pepper the steak. Then put a sprig of Rosemary, sprig of Thyme and two small pats butter on top. Then in to vacuum bag, vacuum and seal, and in to the sous vide pot. Then sear on piping hot flat griddle.

My wife has a nice herb garden, so things like rosemary and thyme are picked fresh.

That sounds great! So with their grills Id sear them on the griddle then put them on the gas grill on low heat to bring them up to temp. should go pretty quick that way.

 

[ning]

I'll admit, had to look that up. If you're cooking on a griddle, depending on the type of steak and how many, I'd just do everything at once. I can cook a filet on the Blackstone in about 12 minutes. 3,3, then close lid for six.

I don't believe I would Sous Vide anything. Reminds me of boil n bag . Yuck.

I don't like the idea of cooking in plastic, even if it's at lower temperature.

I did just get a sous vide, but it's for making yogurt directly in the bottle at a more precise temperature than the instant pot did.
I've also used it to quickly and safely defrost stuff - put frozen glass thing in cold water, sous vide it to 50°F.

 

[workinonit]

Why over complicate one of the most basic and simple things in the world to cook. If you have to do all of that you are cooking the wrong grade of beef on the wrong kind of implement. Prime beef, hot charcoal or oak ember grill, salt and pepper.

 

[workinonit]

Storing in plastic is fine but never heat anything in plastic.

 

[ning]

Why over complicate one of the most basic and simple things in the world to cook. If you have to do all of that you are cooking the wrong grade of beef on the wrong kind of implement. Prime beef, hot charcoal or oak ember grill, salt and pepper.

this is the way.

[just let it come up to at least room temp before slapping it on the grill... unless it's sliced way too thin!]

 

[RobertN]

Why over complicate one of the most basic and simple things in the world to cook. If you have to do all of that you are cooking the wrong grade of beef on the wrong kind of implement. Prime beef, hot charcoal or oak ember grill, salt and pepper.

Because it comes out great.

It also only needs a quick sear, so it is really fast when your just finishing it and not doing the whole cook.

I love steak on the weber over charcoal, or on the flat iron. Sous vide just gives more options.

 

[domin]

I've tried sous vide steaks in advance, and it works well if done correctly. After cooking, I chill them in an ice bath and refrigerate. When ready to serve, a quick sear brings them back to perfection. Just ensure they don't stay refrigerated for more than two days to maintain quality. Thanks to good chop customer support we always have fresh meat at home and i experiment with the sauces too.

 

[Fxfymn413]

I remember reading about a restauranter who wanted the perfect rib roast. He had an oven built that could be set at 120-135 F and would put the roast in the oven for 2 or 3 days. It always came out exactly the doneness he desired no matter how long it was in the oven.

I regularly "precook" a thick (2 inches or more) steak in the oven at 250 until it reaches 115 internal temp and then sear it in a very hot iron fry pan on the grill's side burner. Perfectly rare and well crusted on the outside.

I would not be afraid to sous vide a steak for a very long time as long as the cooked temp was high enough to kill pathogens and low enough to keep it rare. Then sear it in a very hot iron fry pan.

 

[part-time-Farmer-NC]

I haven't tried a swiss viddeo steak. I never liked the looks of them once they were cooked.

I like mine on a gas/charcoal grill after having marinated it in lite soy sauce and garlic powder, sometimes a sprig of rosemary thrown in. After removing it from the grill, I put a pat of butter on it, put it in between two bowls/plates and let it set for about 10 mins. Good ole baked tater, butter n sour cream. Sop up any juice with steak bites or pour on tater. That's good eating right thar...

If I ran across an instance to eat one I would I just wouldn't go outta my way to make one.

I had always been a med well person until the last couple of years, have migrated to a medium burn on mine now.