So, sous vide attempt #1, good to very-good result, some lessons learned. First, a thank you to the comments here, as well as the pictures that convinced me I would like this and it would be easy. It was and is, and the results were wonderful, even with me flailing my way through my first attempt.
I chose two “filet” steaks as my first attempt. I’m putting filet in quotes because I’m not sure I fully believe they were filet. They were a Christmas gift of an Omaha Steaks pack that had a sampling of other items. They are tiny. Petit filet doesn’t really convey that they were barely an inch tick and small diameter. The latter wouldn’t have bothered me if they were thicker, or a better cut. As it was, they had gristle and fat, two things I don’t normally associate with a filet cut. Shame on Omaha Steaks. I still ate the shit out of mine, and so did my girlfriend.
Method: I went with ziplock bag for each, with a tiny pat of butter, salt and pepper, and a sprig of rosemary and thyme for each bag. They came defrosted straight from the fridge, but I didn’t know how long to cook them since they were on the thinner side of one inch thick. I ended up with 45 minutes, but they probably could have been ready even before that. Better safe than sorry.
Mistake 1: Since they weren’t thick, I thought the sear would add too much post-cooking, so I set my temp at 128, just below medium-rare and I hoped they would finish medium rare. They were, kinda, but I would have been fine at about 130-132 easily.
Mistake 2: I was deathly afraid I would over sear and end up cooking them past medium-rare. I did not. In fact, I could have seared them further, the weren’t quite as crusty/seared as I would have liked. I seared the steak for my girlfriend a little longer than I had done mine and had very good results, but it was after I’d already removed mine, cut it, and taken this photo. Next time, longer sear.
Mistake 3: Again, being deathly afraid I would overcook things, I had my cast iron skillet on the highest my stove would get it. As it turns out, I don’t cook like that often. I usually sear things at around 7-8 of 10, this was 10. “Smoke all over the house,” doesn’t not begin to describe the outcome. I had to open all my windows to clear it out. It’s 90 degrees out today. Next time I’ll sear a tad lower temp so the tablespoon of oil is barely smoking, not full bore smoke all over the pan.
Result: It was very tasty, super tender, and very juicy. Amazing considering the cut was less than ideal. I’d put the temp at exactly where I cooked it, at the end of rare and the beginning of medium-rare. I need to remember to salt post sear, as once you remove it from the bag, any seasoning is gone with the juices. I used a tablespoon of the cook juice in the rice you see in the pic, but the dogs got the rest drizzled over their dinner. I am currently Dog King in the house, and they are singing songs in my honor.
Again, thanks for the tips guys.
