Sous Vide London Broil

[pianoman9701]

Hey Kids, I did this last night. As you can see, the top round cut was wonderfully marbled. Had the meat in the bath at 130 for 9 hours with beef stock, pinot noir, onions, crimini mushrooms, salt, pepper, and garlic. Seared the meat for 1 minute each side and rested while I cooked the asparagus (with white truffle oil), and reduced the liquids, thickening with an almond flour roux. The meat was tender cut across the grain. The rest of the wine was good - Kendall Jackson Reserve.

[mburrows]

Nice!  I've been a sous vide junky lately.

I've never gone much longer than two hours in the bath though, I will have to give the extended cook time a try, Im sure it only makes things better?

[Angry Perch]

Beautiful top round! Sure doesn't look like your average grocery store cut.

[Badhabit]

Looks great.  With Shelter in Place, The FB Sous Vid groups are busy busy along with the Instant Pot Groups. Post up a photo of your Sous Vide set up. I haven't invested in a dedicated cooler and cut out a hole in the top yet. Also what are you using to keep what you are cooking submerged? I use mine about once every other month.

[pianoman9701]

Nice!  I've been a sous vide junky lately.

I've never gone much longer than two hours in the bath though, I will have to give the extended cook time a try, Im sure it only makes things better?

It depends on the meat. If you're cooking a terrific steak - NY, ribeye, tenderloin, high grade - cooking too long will make them mushy. Four hours tops. If you're cooking a roast, like leg of lamb or prime rib, 12-24 hours isn't too long. 6-12 hours for tougher cuts like chuck shoulder and round cuts isn't too long. Some recipes I make take 24-36 hours. The key for me is pre-seasoning and cook it with some tasty veggies. Aromatics really add to the flavor.

[pianoman9701]

Beautiful top round! Sure doesn't look like your average grocery store cut.

Local butcher. Top Choice.

[pianoman9701]

Looks great.  With Shelter in Place, The FB Sous Vid groups are busy busy along with the Instant Pot Groups. Post up a photo of your Sous Vide set up. I haven't invested in a dedicated cooler and cut out a hole in the top yet. Also what are you using to keep what you are cooking submerged? I use mine about once every other month.

I use mine 2-3 times a week. Go to a restaurant supply and get a square Cambro 18 qt container with a lid and cut a hole in that. I think they run about $20 total. for steaks and burgers - small stuff - I just use a stock pot. When something floats, I stick a grill turner/spatula or metal tongs on it and that usually does the trick.

[Badhabit]

Thank you for the info on the Cambro 18 qt . We have a Barger Elleson supply here. I was using a bunch of wine corks that I vacuum packed to insulate my 10 qt stock pot.

[pianoman9701]

Thank you for the info on the Cambro 18 qt . We have a Barger Elleson supply here. I was using a bunch of wine corks that I vacuum packed to insulate my 10 qt stock pot.

I just use stretch wrap. No evaporation at all.

[Angry Perch]

This is my set-up. I assume yours is similar P-Man?

[pianoman9701]

Yep, that's the one.

[Whitpirate]

I run a Joule but the same cambro setup.   Be careful posting 130 in some groups... they'll lose their mind.  Baldwin guide I think is 133 for beef for pasturization... but either way I like your setup and finish.  I like 133 for 12 myself for round and extend it to 24ish for chucks.

[Angry Perch]

I run a Joule but the same cambro setup.   Be careful posting 130 in some groups... they'll lose their mind.  Baldwin guide I think is 133 for beef for pasturization... but either way I like your setup and finish.  I like 133 for 12 myself for round and extend it to 24ish for chucks.

Ya, the food safety folks can be pretty vicious.
Hey food safety freaks, I put my steaks in the oven at 110 for an hour before I grill them!!!

[pianoman9701]

Thanks for the heads up. I'm a food guy all my life. The rules on temps have changed for the better.

[Angry Perch]

Thanks for the heads up. I'm a food guy all my life. The rules on temps have changed for the better.

That's for sure. I'm glad I'll never have to choke down another 180 degree turkey!

[The scout]

Just ordered a whole setup. Hopefully I will have it by this weekend to try on some steaks.

[pianoman9701]

Just ordered a whole setup. Hopefully I will have it by this weekend to try on some steaks.

You'll dig it. If you have a large family, using it for scrambled eggs is awesome.

[The scout]

Hmm that’s good to know, so far I have just been looking at meat recipes

[Fl0und3rz]

Looks delicious.  I have flirted with the idea in the past.  I haven't taken the plunge, yet.

[mburrows]

Nice!  I've been a sous vide junky lately.

I've never gone much longer than two hours in the bath though, I will have to give the extended cook time a try, Im sure it only makes things better?

It depends on the meat. If you're cooking a terrific steak - NY, ribeye, tenderloin, high grade - cooking too long will make them mushy. Four hours tops. If you're cooking a roast, like leg of lamb or prime rib, 12-24 hours isn't too long. 6-12 hours for tougher cuts like chuck shoulder and round cuts isn't too long. Some recipes I make take 24-36 hours. The key for me is pre-seasoning and cook it with some tasty veggies. Aromatics really add to the flavor.

Going to try one of those ideas this weekend I’ll report back!

[lamrith]

Just ordered a whole setup. Hopefully I will have it by this weekend to try on some steaks.

You'll dig it. If you have a large family, using it for scrambled eggs is awesome.

Can you elaborate on how you do your eggs with one?  I have been considering it for years, but never made the jump.  The more I can do, the more I can twist wife's arm to free up valuable cabinet space :-p

[Bigshooter]

With everything I had read about sous vide I thought it would be a game changer for me with cooking steak.  After trying it now i'm not a fan.  Not sure what it is but I just don't care for it.  I would much rather reverse sear.  Just need a good meat thermometer and it comes out just the way I like it every time.

[pianoman9701]

Just ordered a whole setup. Hopefully I will have it by this weekend to try on some steaks.

You'll dig it. If you have a large family, using it for scrambled eggs is awesome.

Can you elaborate on how you do your eggs with one?  I have been considering it for years, but never made the jump.  The more I can do, the more I can twist wife's arm to free up valuable cabinet space :-p

Scramble the eggs and put them in a ziplock. No need to use milk or cream to scramble. Add finely chopped parsley and green onion. Remember that vegetables don't cook under 185 - so really finely chopped. Add shredded cheese. Water at 167F. In the bath for 16-17 minutes. Every 5 minutes, knead the bag to keep the eggs broken up and cooking evenly.

[pianoman9701]

With everything I had read about sous vide I thought it would be a game changer for me with cooking steak.  After trying it now i'm not a fan.  Not sure what it is but I just don't care for it.  I would much rather reverse sear.  Just need a good meat thermometer and it comes out just the way I like it every time.

What was it about the steaks you didn't like? Personally, if you season them before and cook the right amount of time, I've never had a bad one.

[Angry Perch]

If you're into soft boiled eggs, you can dial them in perfectly. Nothing like cracking an egg and getting that perfect ooze.

[IFunk]

I made these 72 hour short ribs about 8 years ago and can tell you they were amazing. 

I may have to make them again soon with the quarantine.

http://www.zencancook.com/2012/01/72-hours-sous-vide-short-ribs/

They were so tender and the sauce was outstanding!

[Angry Perch]

I made these 72 hour short ribs about 8 years ago and can tell you they were amazing. 

I may have to make them again soon with the quarantine.

http://www.zencancook.com/2012/01/72-hours-sous-vide-short-ribs/

They were so tender and the sauce was outstanding!

Looks fantastic. I've been eyeing some meaty oxtails at Costco. They may get a similar treatment.

[Bigshooter]

With everything I had read about sous vide I thought it would be a game changer for me with cooking steak.  After trying it now i'm not a fan.  Not sure what it is but I just don't care for it.  I would much rather reverse sear.  Just need a good meat thermometer and it comes out just the way I like it every time.

What was it about the steaks you didn't like? Personally, if you season them before and cook the right amount of time, I've never had a bad one.

The taste has been fine.  The texture is off for me I think. 

[pianoman9701]

Again, as stated above, if you cook already tender cuts too long, they lose any chew that you'd expect and turn to mush. Try 1-2 hours for NYs, ribeyes, and tenderloin. If the texture is too tough, longer cooking is required and you can dial that up to 8-12 hours or more. I just love mine, although I'm not crazy about the finished texture of chicken breast. As I stated, I use it 2-3 times a week. When your cocktail hour turns into 2 or 3, it's very convenient.

[suga]

Looking good P-Man!!


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[pianoman9701]

With everything I had read about sous vide I thought it would be a game changer for me with cooking steak.  After trying it now i'm not a fan.  Not sure what it is but I just don't care for it.  I would much rather reverse sear.  Just need a good meat thermometer and it comes out just the way I like it every time.

What was it about the steaks you didn't like? Personally, if you season them before and cook the right amount of time, I've never had a bad one.

The taste has been fine.  The texture is off for me I think.

I’m in the same boat with the texture thing. I don’t know what it is, but it seems to make the meat a weird texture, even after a good sear.
Chicken on the other hand is great when done in the Sous Vide.

Try cooking your steaks less time in the bath and see what happens.  Just one hour at temp.

[Dan-o]

All I know is that your London broil looks awesome. 

[pianoman9701]

Thanks Dan-O. When I saw that piece of heaven sitting in the case, I told him to forget the cap steak he'd just convinced me to buy.

[Bigshooter]

Again, as stated above, if you cook already tender cuts too long, they lose any chew that you'd expect and turn to mush. Try 1-2 hours for NYs, ribeyes, and tenderloin. If the texture is too tough, longer cooking is required and you can dial that up to 8-12 hours or more. I just love mine, although I'm not crazy about the finished texture of chicken breast. As I stated, I use it 2-3 times a week. When your cocktail hour turns into 2 or 3, it's very convenient.

I think the longest I have done has been 4-5hrs, shortest has been 1hr.  All have been NY's or ribeye's. 

Weird....I love all the chicken that I have done.