Sous Vide London Broil

[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.