SV or not to SV?

[Okiejoebronco25]

I picked up this rib roast cut at a great price on sale. Pondering should I SV then sear on griddle? Smoke or just do whole thing on griddle. I had great luck with 2.6# tomahawk by 24hr dry brine then griddle hot in tallow flipping every 30sec till done. Cooked pick Tomahawk raw next up.

 

[MisterJ]

I like to season, vacuum pack, and Sous Vide mine to 125° for 4 hours, sear it on all sides, then overnight in the fridge. Next day I smoke it up to my preferred temp Of 135.

 

[sandyut]

Welp, given I dry brined a NY, SV'd it, and seared it on the HK last night, it was better than average.

I leaning that way today.

 

[Okiejoebronco25]

Interesting. Sounds great

 

[sandyut]

Interesting. Sounds great

SV steaks are really good. Ive come to love them. I sear in a pan, or use my torch. Dogs hate the torch sound so usually a pan.

 

[Okiejoebronco25]

I have done both torch and cast iron. Usually reserve SV for lesser cuts. Haven’t done a quality cut yet. I do like eye roast done SV. Makes great Roast beef sandwiches

SV steaks are really good. Ive come to love them. I sear in a pan, or use my torch. Dogs hate the torch sound so usually a pan.

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[sandyut]

I have done both torch and cast iron. Usually reserve SV for lesser cuts. Haven’t done a quality cut yet. I do like eye roast done SV. Makes great Roast beef sandwiches

e

try a NY, or a ribeye, Ive even done filets. you dont need to SV superlong, I think the 14oz NY I did at 136 for 2.5 hours. cooked perfect all the way through and then the seared crust-yum!

 

[MisterJ]

I have done both torch and cast iron. Usually reserve SV for lesser cuts. Haven’t done a quality cut yet. I do like eye roast done SV. Makes great Roast beef sandwiches

e

Main reason I vacuum pack and SV even the Prime cuts is under vacuum, the seasoning gets infused deeper into the protien.

 

[Torch&Tone]

Pondering should I SV then sear on griddle? Smoke or just do whole thing on griddle.

Steaks are the category in which I tend to be most consistent: Dry-brine, SV, pat dry, and use a blowtorch, or ripping-hot CI, to finish it. I will reserve pan-cooking for when I want to showcase the sauce/finish - au poivre, Diane, béarnaise, Florentine, etc. - as much as (or more than) the meat. Either way, if I want a smoke flavor, I tend to just plate the meat under a pat of smoked butter, or sauce that includes a smoked component.

Usually reserve SV for lesser cuts.

I do the opposite. The more I invest in a steak, the more precision I want in cooking it. Especially for thicker steaks, I also want as much uniformity in temperature/texture throughout the meat as I can get. Not particularly exciting, but consistent & simple.

I do like eye roast done SV. Makes great Roast beef sandwiches

Eye roasts for roast beef is actually one of my favorites on the smoker! I like my R-B's rare, thin-cut, and fresh.

 

[DougE]

try a NY, or a ribeye, Ive even done filets. you dont need to SV superlong, I think the 14oz NY I did at 136 for 2.5 hours. cooked perfect all the way through and then the seared crust-yum!

I run all my steaks through the SV, anymore. Strips, ribeyes, t-bones, fillet, and lesser cuts like sirloin, you name it.

I run a couple hours in SV at 137° (add an hour if starting from frozen), then usually sear with a torch. They always come out perfectly medium, and tender.