Sous Vide Steak! Cast Iron Seared! / On The Monument Grills Mesa 200S, 750F Hot Gas Grill!

[@gharv1313]

Fantastic job Tom! The sous vide works pretty good and the steak looked amazing! Cheers and Happy New Year 2025🎉🔥🎊

[@TomHorsmanAmateurBBQ]

Thank you! Happy New Year!

[@ChocoTacoMan]

That's a really nice sous vide machine! I have a stick model that goes into my own water tub. Thanks for your video, Tom!

[@TomHorsmanAmateurBBQ]

Thanks for watching! Enjoy!

[@EricPetersen2922]

Very nice, happy new years 🎉

[@TomHorsmanAmateurBBQ]

Thanks Eric! Happy New Year

[@rickcormier9160]

That is a fancy Sous Vide. Mine is from Walmart but works great in a stock pot. I use Ziplock bags which I would not use above 145 degrees.

[@TomHorsmanAmateurBBQ]

Thanks for watching Rick!

[@tedz.]

Aside from the doneness of the protein, the texture of something cooked sous vide seems different as well.

[@TomHorsmanAmateurBBQ]

Thanks for watching Ted! I agree

[@user-ho1yn6ms7y]

Man, maybe I’m doing something wrong with Sous Vide. I have the best Anova model, and it certainly produces moist poultry, and I agree it makes a perfect bullet-proof cooking method, but there’s NO FLAVOR. Even if seared over live-fire afterwards. I’ve done all sorts of “aromatics” inside the bag as well. Personally, I find every meat, including poultry, to be smoked/reverse seared as the still superior method. Yes, I need to have a probe inserted and monitored to make sure I pull them at the right temp before searing, but with today’s tech, that doesn’t involve much effort. I totally understand why restaurants would do it: they can hold 50 NY strips at perfect temp for hours every night with only a couple minutes needed to sear afterwards, but for the home cook, I just don’t get it. I’ve had mine two years and I’m done using it.

[@TomHorsmanAmateurBBQ]

Thanks for watching! We all have different tastes, what you might not like someone else might like. Sous vide is just another option