Sous vide

[Grape Ape]

Tried out the Anova last night on some rib eye, and you can officially label me a convert. The interior of the meat was absolutely PERFECT. I do need to educate myself on searing techniques though. The (non-existent) crust was a bit of a failure. Looked bad, tasted great.

[jonumberone]

Originally Posted by Grape Ape

Tried out the Anova last night on some rib eye, and you can officially label me a convert. The interior of the meat was absolutely PERFECT. I do need to educate myself on searing techniques though. The (non-existent) crust was a bit of a failure. Looked bad, tasted great.

Searing is definitely the hardest part to get right.
I struggled with it at the start, too. It will come with time. Just need a little trial and error.
Get the pan HOT! Use oil with a high smoke point. And don't be afraid to let it sear.
I was always worried about having the food overcook while I was searing it off so I didn't leave it long enough to get a good sear.

[mahtofire14]

Have any of you tried the reverse sear? Look it up on YouTube if not. Goes in the oven first and then you sear. Gets rid of the bullseye affect where the middle is the desired temp but it gets gradually more well done as you move to the outside of the meat. With this method you get medium rare (or whatever you like) from top to bottom throughout the steak. Pretty cool.