How long did you sous vide? My wife tends to go for the minimal time thinking that she is going to overlook it. I think that the meat needs to get to a stable internal temp with longer cooks. And it might be the temp setting/thermometer of the sous vide. I know it has not been calibrated. What I am really asking about is the texture.
Hi,
I put grilling salt (large crystals), pepper, garlic powder on steaks, then put them in bags and used the water displacement method to remove air. I used just large freezer bags to avoid squeezing steaks and deforming them with a vacuum. The water bath was at 135 F for two hours. After that, you can take them out of the water bath and let them cool down to room temperature (or keep them in the refrigerator till the next day, if you're preparing ahead of time).
Before searing them, take a water bath cooked steaks out of the bag, pat them as dry as you can with paper towels. Sear over the highest temp area in your grill ( I placed them over the charcoal on the Performer this time, but tried it on the SF with similar results), or use a cast iron pan with a little bit of oil/butter mix with fresh garlic, thyme and/or rosemary, basting it continuously after you turn it to the second side. It takes 1-2 minutes per side. You can also use a blow torch to give a quick sear, but you'll be missing that smoky flavor. Remember, the steaks are already cooked, you're just giving them a quick sear to look more appetizing.
Don't waste those juices from the bag, make a sauce with them. last weekend I made some nice ribeye steaks with mashed potatoes. That sauce was amazing on them.
Happy grilling, my friends.
