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Have any of you tried cooking your steaks sous vide?
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It took me a while to figure this one out on my own.
I used to do it like that too.
Now, I cook them closed at above 700 degrees, for about 60 seconds a side.
But it took a bit of experimentation on the times (and a few overdone steaks) before I felt confident to leave the lid closed.
They char/taste better that way, as you point out.
I don't hit mine with seasoning either until just before the grill, I don't want the salt pulling juices out and drying it out.
All I use for seasoning anymore is salt/pepper, and a little bit of olive oil before i throw it on the grill.
"Winners take responsibility, losers blame others"
Which would put the carry over at around 130. I usually only buy prime steaks, in my eyes it is a sin to overcook one.
I do the same, but I do add a bay leaf into the bag before cooking in water.
Very interesting. I'll have to do some more experimentation. Thanks for sharing.
I think I am going to do this the next time. I know I have done it with pork and the char results were far better than an open grill. I am just paranoid that I am "baking" the steak, not grilling it. Probably the opposite is happening. If I close the grill I bet I have a shorter cooking time and the steak will crust better and with the shorter cooking time, remain juicier. I think ultimately, in my opinion, the key to the juiciest steak possibly is the shortest cooking time possible. All the other variables are negligible.