Chimney Steak Clusterfark! Sous Vide Style!

I haven't entered a TD in a while... but I liked the sound of this one and it just so happened that I was doing steak for dinner anyways!

Here's the Official TD Entry Thread for this category.


Usually I use the reverse sear method for thicker steaks, but recently I've started playing around with doing them sous vide style, albeit a poor man's sous vide, but you know, what ever...

Here we go - 1lb bone-in rib steak all bagged up and ready for the hot tub! Cracked black, pink salt and a little garlic pow.




I've found that if I fill a large pot with 130* water, keep it on low and drop in the goodies it usually settles right into about 120* and slowly raises to around 125* over the next couple of hours - just starting out here... Oh, and yellow thermapens are the best for this sorta thing. :wink:




Had to dig around quite a bit to find my chimney starter, and when I found it, there was a little bit of adjustment to be done...




Once it was fired up with my favorite lump I tossed a pound of crab legs on for a couple min.




And then the rib steak... After 2 1/2 hours in the water, it got up to 124.6*, so all it needed was a quick sear to finish it off



The plate could have been a bit bigger! :heh:




The Throwdown "Special Rules" require a picture with the steak placed on metal pokie thingies, I can't decide which to go with, maybe ya'll can help me out deciding on that





OR





Gotta say, it was pretty stinkin' tender!!



I must have been hungry!! :becky:






Thanks for lookin'!! :thumb:

AussieTitch said:

Wow, that's nice looking.:thumb:
Do you own a slow cooker?
That's what we use for Sous Vide

Click to expand...

Umm, DUH... That's where all my best Q comes from... :laugh: :tsk:

I'll have to give it a try, Thanks!

Thanks everyone! I really do like the sous vide results, try it! :thumb: