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494

Did these on the smoker at 225° for an internal target temp of 110°, then hit them on all sides in a blazing hot cast iron pan to 130°. I should have pulled them at 125° because after the rest they went to medium where I like mine medium rare. Still, the best filet I have ever eaten.

Did these on the smoker at 225° for an internal target temp of 110°, then hit them on all sides in a blazing hot cast iron pan to 130°. I should have pulled them at 125° because after the rest they went to medium where I like mine medium rare. Still, the best filet I have ever eaten.

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[–] • 0 pt

Yeah, we have. I do like sous vide finished either on the (charcoal) grill or in the cast iron pan /w butter though. Either way, as long as you don't fuck it up, its going to be good.

[–] • 2 pts

I’ll agree that sous vide prepared meats come out nicely, but I simply cannot get past my beef (or any food, for that matter), getting heated up (regardless of the low temp) hanging out in plastic.

[–] • 1 pt

Yeah, I agree with that too. On some level it just kind of feels "wrong". Apparently you can use saran wrap to poach an egg in boiling water? I have seen videos of people/restaurants doing this but ill be damned if ill even try it.

Also, you can perfectly poach an egg in the shell using sous vide, I've done it a few times and it is amazing how well it comes out. You just have to be very careful when getting it out of the shell.

[–] • 1 pt

I love poached eggs. That’s interesting using sous vide with it still in the shell. Still in plastic I’m guessing, but a little less distasteful with the egg still in the shell. Although shells are porous, so I still think the plastic can seep into the egg. I’ll stick to regular poaching. I also love a jammy egg. Almost as good as a poached egg.