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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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11-13-2017, 07:59 AM | #1 |
Knows what a fatty is.
Join Date: 07-13-17
Location: York, PA
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72 Hour Sous Vide Top Round Steak
https://youtu.be/ZmV-CLR1RMQ
72 Hour Sous Vide Top Round Steak Ingredients: Top Round Steak Salt Pepper Garlic Balsamic Reduction: 2 Mushrooms 1 Thick Slice Of Onion 2 Tbsp Balsamic Vinager 2 Tbsp White Wine 1 Tbsp Butter Method: Salt and pepper the top round steak. Crush the garlic and place on the top round steak. Place in bag and sous vide for 72 hours @ 140°F. When finished sous viding remove from bag and pat dry. Heat up the grill good and hot for a quick sear. While waiting for the grill to heat up prep the balsamic reduction. Slice the mushrooms and onion, toss them in a pan with balsamic vinegar and white wine. Once the balsamic and white wine reduces by half toss in the butter. Once the butter is fully melted you're ready to go. Once the grill is hot sear the top round steak on all sides. Turning about once every two minutes. Once you have a nice sear top with balsamic reduction and enjoy. Notes: This had a really great, soft, tender, moist, roast beefy type texture. Not exactly like roast beef. To me it's still kind of weird compared to other methods of preparation but the flavor and softness turned out exceptional. I have read of others comparing it to the tenderness of high end cuts of meat but it's nothing close to that. It tastes more like a piece of really soft roast beefy type meat that has been slow cooking for about three days. Very tasty.
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Mark In The Pit - Pit Boss Kamado 22" - Char-Griller Akorn Jr. - Oklahoma Joe Offset Smoker |
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Thanks from: ---> |
11-13-2017, 12:35 PM | #2 |
somebody shut me the fark up.
Join Date: 03-14-16
Location: St David, Az.
Name/Nickname : Bill
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Thanks for sharing Mark.
My experience with round steak is as follows... Pound the crap out of it and make chicken fried steak or steak fingers. Long slow cook such as sous vide or long braise. Round is tough and lean. A round roast can be roasted to 130ish and sliced ultra thin for great sandwich meat.
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Bill, from Cochise County Arizona LSG 24 X 36 Horizonatal Offset w/warming oven, 32" fire pit with swinging cooking grate, PK 360 w/Grill Grates |
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11-13-2017, 02:00 PM | #3 |
somebody shut me the fark up.
Join Date: 01-03-14
Location: Detroit michigan
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I'll have to try that reduction
I just did a top round in the sous vide Saturday. I only ran it 8 hours but it was still good. I picked up the roast on sale and a perfect example of how sous vide can "upsale" a lesser cut of meat.
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Let's all just calm down and smoke a fatty |
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11-20-2017, 08:09 AM | #4 |
Knows what a fatty is.
Join Date: 07-13-17
Location: York, PA
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All the other attempts tasted good, just tougher than I'd like them to be :). Not sure if I've got weak teeth or lazy jaw, I just don't care for chewing too hard. What temp did you run at for the 8 hours? I'm still playing around with this and am trying to dial it in some what. If I could go higher for less time to get the same result that would in my mind be more efficient. I get impatient on those really long soaks lols.
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Mark In The Pit - Pit Boss Kamado 22" - Char-Griller Akorn Jr. - Oklahoma Joe Offset Smoker |
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11-20-2017, 08:58 AM | #5 | |
somebody shut me the fark up.
Join Date: 01-03-14
Location: Detroit michigan
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Quote:
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Let's all just calm down and smoke a fatty |
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11-20-2017, 09:18 AM | #6 |
Babbling Farker
Join Date: 07-28-15
Location: west virgina
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Man I just don't understand Sous Vide. The way I look at it is.... There's a reason for everything so there must be a reason why Sous Vide cooking is becoming popular (as far as I can tell recently)...
But........ I just can't imagine waiting 72 hrs to turn a so-so cut of meat into something. That's 3 days of waiting and saying "Damn I can't wait for my steak dinner" and 3 days later.... But then again the whole process has me intrigued. So far I've seen nothing but good things coming from Sous Vide but I'm not exactly sure who the device markets.
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Custom 36x24x24 Vertical Offset,Grilla Grillz Silverbac |
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11-20-2017, 09:41 AM | #7 |
is One Chatty Farker
Join Date: 01-25-17
Location: Atlantic Highlands, NJ
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To me, the tenderizing is a great thing. But even better is the time-shifting. It's like when they came out with the Tivo - you didn't have to be there at a specific time to get what you wanted to see. SV gives you more flex to do your cooks, while doing other stuff.
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Large BGE. KBQ C-60, Uuni Pro, TEC Cherokee FR, Polyscience SV machine. And their helpers. |
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11-20-2017, 11:37 AM | #8 | |
is One Chatty Farker
Join Date: 04-23-12
Location: Madison, WI
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11-20-2017, 04:40 PM | #9 | |
somebody shut me the fark up.
Join Date: 01-03-14
Location: Detroit michigan
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Cant make good bread without it. Curing and salami takes time. Cant say gardening gives immediete results......come to thing of it bbq isnt worth the wait now is? The older i get the more patience i have for slow processes.
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Let's all just calm down and smoke a fatty |
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Thanks from:---> |
Tags |
crowd cow, Kamado, mark in the pit, Pit Boss, sous vide, Top Round, top round steak |
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