Figured I'd give this a shot

Kevin89 · Oct 12, 2018

Picked up an Anova Sous Vide off slickdeals, wife is away so I decided a nice ribeye would do. Picked up a 1.2lb ribeye from whole foods and rubbed with Oakridge Carne Crosta. Threw it into the 129* water bath for 90 mins. Removed it and applied some more carne crosta to sear a nice crust. Turns out this thing is awesome, probably the best steak I've made to date. Pics below.

Thanks for viewing.

Happy Hapgood · Oct 12, 2018

That is BAD to the Boneless!

Blythewood BBQ'er · Oct 12, 2018

Looks great!

ronbrad62 · Oct 12, 2018

Extremely nice looking cook. Just hope the wife doesn't see this or she will know just how well you eat when she isn't around.

Kevin89 · Oct 12, 2018

ronbrad62 said:
Extremely nice looking cook. Just hope the wife doesn't see this or she will know just how well you eat when she isn't around.

I taunted her the whole cook. :laugh: she's hitting all our favorite food stops in San Antonio so she deserved it.

Kade · Oct 12, 2018

Really need to buy one of these

Baychilla · Oct 12, 2018

The best part is you will get those results every time.

ShadowDriver · Oct 12, 2018

Wow, that's a beautiful piece of meat... before AND after!

You folks may talk me into getting one of those gizmos yet.

Titch · Oct 12, 2018

Now try Butter Garlic spuds.
that steak looks perfect

Cook · Oct 12, 2018

It was going to be difficult to mess up that ribeye...but the Avona is a cool tool. I have one as well.

BillN · Oct 12, 2018

Beautiful steak, before, during and after the cook... I do love my Anova.

LloydQ · Oct 12, 2018

Do you think the Carne Crosta helped during the SV part?

EyeBurnEverything · Oct 12, 2018

Looks perfectly done to my taste. I usually shoot for 132F in my Anova, but you hit the nail on the head with the post sear.

Kevin89 · Oct 13, 2018

LloydQ said:
Do you think the Carne Crosta helped during the SV part?

Honestly? No clue lol

EyeBurnEverything · Oct 13, 2018

Kevin89 said:
Honestly? No clue lol

From my experience That CC must have a low salt content because adding salt right before Sous Vide, draws out a lot of juices. Your steak looks juicy so you either got lucky, or CC is low on the salt content.

Stingerhook · Oct 13, 2018

Fine looking piece of meat Kevin.

Cook · Oct 13, 2018

EyeBurnEverything said:
From my experience That CC must have a low salt content because adding salt right before Sous Vide, draws out a lot of juices. Your steak looks juicy so you either got lucky, or CC is low on the salt content.

That, I believe, is a misconception of the results. Sous Vide itself draws out alot of juice from the meat being cooked...salt or not. There is a ton of juice in the bag after cooking even if no salt was added. It is a common practice to add salt before sealing it up.

Kevin89 · Oct 13, 2018

EyeBurnEverything said:
From my experience That CC must have a low salt content because adding salt right before Sous Vide, draws out a lot of juices. Your steak looks juicy so you either got lucky, or CC is low on the salt content.

I don't know the wizardry behind this, but I don't have to know as long as it keeps turning out this like, med-rare end to end, juicy as ever.

sleebus.jones · Oct 13, 2018

Cook said:
Sous Vide itself draws out alot of juice from the meat being cooked...salt or not.

I have to disagree with you here. Water is lost out of meat when the proteins denature and shrink, which is what squeezes out the water. This happens with higher cook temps. That is why a rare steak off the grill won't have a bloody pool under it and a medium steak will. Lots of folks think less cooked = more bloody pool and it's exactly the opposite. If the steak had been cooked at 125 F, there would have been very little moisture in the bag. I've cooked chuck roasts SV to 130 over 24 hours and did lose some moisture, but no where near like what happened when I cooked one to 180.

Salt doesn't draw out moisture permanently, given the cook time. When you put salt on meat, it will initially bring moisture to the surface. However, given enough time (which may or may not happen with a steak cook) the moisture will be reabsorbed into the meat. Again, it's likely the cook temp is the culprit here, not the salt.

TL;DR The higher temps meat is cooked at, the more water the meat is going to lose.

LordRiffenstein · Oct 15, 2018

That looks amazing!

Figured I'd give this a shot

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Babbling Farker

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Knows what a fatty is.

is Blowin Smoke!

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Babbling Farker

Knows what a fatty is.

is Blowin Smoke!

is One Chatty Farker

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