cooking that dry aged steak

[LLOYD A CUPICCIA]

I have been researching SOUS VIDE COOKING for about two years and I finally made the plunge. I have cooked several steaks now and I have never eaten a better steak in my life. I have been to many many steak houses and have spent over $200 dollars for a steak and nothing beats a properly cooked steak using a SOUS VIDE. HERE ARE SOME PICS. EXTREMELY TENDER AND FLAVORFUL!!!

[LLOYD A CUPICCIA]

[LLOYD A CUPICCIA]

[LLOYD A CUPICCIA]

[LLOYD A CUPICCIA]

[LLOYD A CUPICCIA]

[LLOYD A CUPICCIA]

[LLOYD A CUPICCIA]

I will never cook a piece of meat any other way!!!!!

[Anonymous]

it took me about that long to try it too. It just sounded *un-pure*. fact, is that it leads to perfection.

[Mike]

Wow, looks awesome.

What kind of equipment did you use?

What kind of seasoning did you put on top?

[James Keay]

That’s exactly what I want my steak to look like when I cut into it. I would also like to hear the details: equipment, water temp, how long the steak stays in the water, etc. With summer grilling season approaching and a prime rib loin aging in the drybag, I’m thinking it’s inevitable that I’m going to try sous vide. Thanks for your post.

Rocky

[LLOYD A CUPICCIA]

I am still experimenting with times and temps. I have found that not everything is black and white with SOUS VIDE. It’s not just about calculating thickness and setting a time. Type of meat I.E I might cook a better than average CHOICE Loin, or Ribeye a couple of hours but cook a TRI-TIP a much longer to tenderize it. Right at this moment I have 3 flat irons in a bath at 130 degrees which will cook for 12hours to tenderize. The pics above were cooked at 129 degrees for 4 hours 23 minuted to bring it to a point of pasteurization. After reading briefly THOMAS KELLER http://www.amazon.com/Under-Pressure-Cooking-Sous-Vide/dp/1579653510. I found out that I should not have used fresh herbs unless placing them in a little plastic bag first than placing them in the vacuum bag. The above steaks had Smoked applewood salt , black pepper, dehydrated onion flakes , granulated garlic and fresh thyme. They were amazing.

Their are some varying opinions about how low to go and how long. READ READ READ. Here are some links.
http://www.seriouseats.com/2013/12/sous-vide-circulator-review-sansaire-nomiku-anova.html
https://www.cuisinetechnology.com/sousvide.php. The one I have and I purchased a lot of accessories.
http://www.sousvidesupreme.com/default.aspx?&gclid=CPzAn9XBn70CFYeUfgodq74AZA
http://www.seriouseats.com/2010/03/how-to-sous-vide-steak.html
http://www.douglasbaldwin.com/sous-vide.html. Don’t buy book stick with website only
https://www.cuisinetechnology.com/sousvide-toolbox-iphone.php An app that uses logarithmic calculation to determine when food is cooked. Love it

Why Cook Sous Vide?

http://www.cookingsousvide.com
http://www.cookingsousvide.com/info/sous-vide-books
http://siliconvalleysousvide.blogspot.com/p/sous-vide-basics.html?m=1

[John Yachimski]

How did you get the char and grill marks?

[LLOYD A CUPICCIA]

Sorry left that part out. Sous vide is precise temp control with limitations on Maillard reaction. After sous vide brown with butane torch, BBQ, hot skillet. It takes 2 minutes

[Jim]

Wow! Very nice Lloyd! Did you use a bone saw to cut those beautiful Porterhouses like that?

[Author]

Posts