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Author Topic: Sous Vide London Broil  (Read 7043 times)

Offline pianoman9701

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Re: Sous Vide London Broil
« Reply #30 on: April 11, 2020, 01:18:54 PM »
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. :dunno:

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.  :dunno: Just one hour at temp.
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Online Dan-o

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Re: Sous Vide London Broil
« Reply #31 on: April 11, 2020, 01:20:17 PM »
All I know is that your London broil looks awesome. 
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Offline pianoman9701

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Re: Sous Vide London Broil
« Reply #32 on: April 12, 2020, 10:45:29 AM »
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.
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Offline Bigshooter

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Re: Sous Vide London Broil
« Reply #33 on: April 22, 2020, 04:30:51 PM »
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.
« Last Edit: April 22, 2020, 04:36:35 PM by Bigshooter »
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