Hello everyone. We are back. New year, new computer that works in real time. Time to get caught up. While we were away, we were cooking and experimenting. One technique that we tried was Sous Vide on a nice, thick bone in ribeye that I picked up at Costco over the holiday season.
I had been wanting to try this cooking technique, but was hesitant to pull the trigger on a piece of equipment cost over $100 dollars without knowing how the process worked or if it was worth the money. Then, I remembered that The Oldest had cooked a Sous Vide venison back strap a few years ago using the hillbilly Sous Vide method. Hillbilly Sous Vide you say? Yep, one Igloo cooler and a tea kettle of hot water.
First, I lightly coated my steak with some olive oil and lightly seasoned with kosher salt, cracked pepper, and granulated garlic. The steak was then vacuum packed and placed in the cooler below.
Next, I filled up a tea kettle with water and heated it to a temperature of 150 F. To properly submerge my steak, it took about two tea kettles of water. Once the steak was swimming in its whirlpool, I closed the lid and walked away. Every 30 minutes or so I added more hot water to keep the temperature around 150 F. I allowed the steak to “cook” in the water bath for about 3 hours. Here is what the steak looked like after its spa treatment.
I had to admit, I was a little worried. The meat looked like boiled steak. But, I had my trusty grill heated up with a roaring fire.
I placed the steak over the coals and cooked for four minutes a side. Then I brought the steak inside, allowed the meat to rest for 5 minutes, then I cut it in half.
I am sold. This steak two and a half inch monster was perfectly cooked. Rare in the middle with the perfect crust on the outside. I think it is time to spring for a Sous Vide gadget and start experimenting more.
Thanks for stopping by,