I'm sure it's going to be awesome, but there's something eerily-not right about it done in a sous vide. Enjoy.
It was fantastic. Cut into 2" slabs, you get fully seasoned meat, quick sear all around and fully medium rare all over. Will do boneless next time but damn it was good! Had it with a really nice Arrowood Cabernet.
Still don't have a handle on fish. Too delicate after sous vide to sear. Might get a searing torch for both fish and steak.
I don't sear, just straight onto the plate or a bed of rice. We (my family) like the simple and smooth texture of the meat straight out of the bag. The only meat I sear after sous vide is pork, just because. I know I'm supposed to sear chicken as well, but I haven't tried that yet.
It's like any cooking tool. You can use it well, or not so well. It has its purposes, but it's not a remedy for poor cooking technique. -jim
Think of it this way. You wouldn't likely bake a steak. But that can be a vital part of the process after a proper sear for a thick cut. -jim
I will usually grill/smoke meats for the holidays but with Christmas eve being a Saturday and owning a retail store I had to work most of the day. My wife cooked a Prime Rib, seared at 500 degrees for 30 minutes, then turned the oven off and it sat for 2 hours (no opening the oven). I would have thought it would dry it out, but it was perfect.
The thing with sous vide isn't "boil in a bag" it is more like convection cooking with very precise temperature control. I like steak medium rare, anything more is making leather. If you cook a steak any other way you get a temperature gradient across the cross section of the meat so to get medium rare you have the well done edges, then a medium well, then medium and the center is medium rare. With sous vide you set the temperature and it won't go over. For example, I set the prime rib for 131 degrees f so wat I got was the entire piece of meat at 131 degrees from the edge to the center. A quick sear and you get a perfectly done, very tender steak. I used to grill my steaks all the time but I am a convert to sous vide. One other plus is that if you are doing a dinner party you cook them ahead of time and it takes two minutes to sear.
