The Boiled Steak

Anyone with access to mutton and who has never tasted it before, can decide for themselves, and I suggest they do, and report back with their findings. :-)

Look what showed up in the mail yesterday. Now, the journey begins.

:-) Yes, it will!

Just don't do what my brother did... In his rush to make his wife a steak that was med' rare from edge to edge he cooked some but didn't have his torch to brown it and develop the flavor. She wants no part of SV today and I don't blame her. FWIW, meat can also be browned in a smoking hot pan (not nonstick). But it must be extremely hot so that it browns and doesn't cook. I find a torch to be easier.

If you need times and such, don't hesitate to ask.

Thank you Sir. Going to crank it up starting tomorrow.

Wonderful! Best of luck with Friday's supper!

OSS, we're dyin' here; so how did it go?

Look what showed up in the mail yesterday. Now, the journey begins.

Awesome device, I've had one since they were first released replacing a more homegrown sous vide setup. It gets a lot of use: pork loin, chicken breast, tuna, steaks.. Simply a great way to cook.

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Well things went fairly well. Fri I cooked 3 ribeye and a flank steak in the same pot. It was somewhat shallow and dealt with a floating problem in the beginning. Started them @ 0900 and pulled them out @ 1700. Cooked @ 130 Deg. I put the flank steak in the fridge for something later this week. The ribeyes I browned for about 2 minutes each side. I think they actually toughened just a little on the grill. The pepper portion of the seasoning accentuated during the spa so they were peppery. The daughter and I didnt mind, the wifey thought it was a little spicey but she toughed through it.

@ 0900 this morning I dropped in 3 lamb steaks. Seasoned with garlic powder only. These were in a deeper stock pot and cooked until 1800 @ 130 deg. I pulled them straight out of the bag and set them in a hot pan of olive oil. Browned each side in the skillet for about 2 min each. They didnt lose any tenderness and were fabulous...to me and the daughter. The wifey grew up on the reservation at the four corners and is accustomed to eating meat, especially lamb burnt to a crisp. Lamb tends to hold its red inner color even though its been in the spa all day, and browned to a crisp on the outside. So...the daughter and I split her discarded steak. It was hands down some of the best lamb steak I have ever eaten out of my own kitchen. So next time I am considering cooking beef for her and browning it on the grill, or maybe next time brown her steak on the grill for her. I have yet to try a skillet browned beef steak but that will come next weekend. She doesnt mind the reddish beef so much but turned her nose up at the lamb. To top it off, even though it had a distinctive lamb taste, it wasnt a strong "lamby" taste that I sometimes get.
The lamb meat seemed to separate itself from the fat. Usually when I grill lamb steaks or chops, you can barely tell the difference between the two.

Its a fun easier way to cook and clean up after. In fact, the wifey like the pan of hot water to do the dishes in. We try to let nothing go to waste around here.

I have to ask... you're sealing the meat in plastic of some sort*, yes? There should be almost no cleanup after a SV cook, only the pan and grid that one torches the meat on.

*A resealable bag **, or vacuum sealer.

**I use this frequently. PM me if you need more info'. I want you to succeed at this.

Does the butane torch brown better or is it in any way much better than a hot oiled skillet? And after ribeyes and lamb steaks and a flank steak, do you feel like its worth the edfort? I'm fascinated by the process but wonder after a few sessions if Id would still be into it.