Sous-Vide Reverse Seared Cheap Steak - Delicious

[@crivitzguy5017]

Interesting. I don't have one of those fancy gizmos but wow, 38 hours in hot water !!! I think you're saying the meat temp is 133° for medium rare? So what is the water temperature set at and how did you know how long to cook it to get to 133° ? I didn't see a meat thermometer so I'm curious. I could actually visualize what you said about the texture. When you sliced it, there wasn't any juices running out of the meat. They apparently all ended up in the bag so yeah, retaining that liquid to use as au jus is a must. My wife would turn that 8 oz of liquid into a quart of steak gravy. She's really good at that. I keep her the hell away from the grill and smoker though! Very cool video. Glad you started with a cheaper cut of meat instead of a ribeye. I'm completely committed to forever reverse searing ribeyes in a cast iron pan though, doubt I'll ever do them any other way. Nice to see a sailing vessel in the background! You folks need to get back in the game one day! Be safe and be well! Happy New Year!

[@Svdreamchaser]

I know, my neighbor is making me envious. Lol. So the sousvide cooker is set to a temperature for x hours. So I set it to 133 degrees and the hours. Once water is at temp, it beeps to put the meat in. I will try a steak as well bit didn’t do it this time.