I didn't see a sous vide dinner pics thread yet, so...
I have been concerned since I bought my Anova 900w because the ribeye I cooked on it didn't turn out well. It was tough and dry.
I decided to pick up some prime tenderloins and see if better meat makes a difference.
WOW! It definitely does. I cooked these tenderloins at 124* for 45 mins. Took them out of the sous vide cooker and let them cool off while wrapped in paper towels to dry the surfaces.
While the steaks were cooking, I baked some potatoes on the grill and made a mushroom/cream sauce. When the potatoes were ready, I sliced them most of the way through and then put them in my deep fryer to get a "hasselback" style. Fried on the outside and soft in the middle.
Steaks turned out perfect. Rare/med. rare all the way through. I wiped out my steel frying pan that I had used for the sauce and cranked up the heat until it was smoking. Opened some windows, too. LOL Drizzled some oil on the steaks and let them sizzle for a minute or so per side. This higher heat really seared the steaks nicely.
I gotta say, I went out to eat at a steakhouse last week for my birthday and the steaks I made today were better than theirs. Quality, prime meat is the key. Sous viding them made them super tender. I'm happy that my 2nd attempt has turned out a lot better than my first.
Prime tenderloins. I took the worst two out tonight. Better ones are coming Sunday. Salt & pepper and some thyme sprigs.
The "setup".
Have a good bath, meat.
I'm not exaggerating when I say this was one of the better steaks I have ever had. I would have been happy to have it served by a restaurant. Super tender and great tasting with the mushroom/shallot/garlic/broth/cream sauce.
I have been concerned since I bought my Anova 900w because the ribeye I cooked on it didn't turn out well. It was tough and dry.
I decided to pick up some prime tenderloins and see if better meat makes a difference.
WOW! It definitely does. I cooked these tenderloins at 124* for 45 mins. Took them out of the sous vide cooker and let them cool off while wrapped in paper towels to dry the surfaces.
While the steaks were cooking, I baked some potatoes on the grill and made a mushroom/cream sauce. When the potatoes were ready, I sliced them most of the way through and then put them in my deep fryer to get a "hasselback" style. Fried on the outside and soft in the middle.
Steaks turned out perfect. Rare/med. rare all the way through. I wiped out my steel frying pan that I had used for the sauce and cranked up the heat until it was smoking. Opened some windows, too. LOL Drizzled some oil on the steaks and let them sizzle for a minute or so per side. This higher heat really seared the steaks nicely.
I gotta say, I went out to eat at a steakhouse last week for my birthday and the steaks I made today were better than theirs. Quality, prime meat is the key. Sous viding them made them super tender. I'm happy that my 2nd attempt has turned out a lot better than my first.
Prime tenderloins. I took the worst two out tonight. Better ones are coming Sunday. Salt & pepper and some thyme sprigs.
The "setup".
Have a good bath, meat.
I'm not exaggerating when I say this was one of the better steaks I have ever had. I would have been happy to have it served by a restaurant. Super tender and great tasting with the mushroom/shallot/garlic/broth/cream sauce.