Yeah I saw that too, on the thermaworks website they were going for $70 yesterday I think which is a solid price for basically a lifetime instant thermometer

this thread is on fire

Got my Joule in the mail last week and haven't been able to make anything because of the holidays, picked up this tonight -



First attempt at cooking anything SV and first time cooking a steak in a long time. Salt and pepper in bag, 127 F for 75 mins, seared for 1 min 40 sec (flipping every 20s) in cast iron skillet with canola oil + butter. Seared both edges as well.



Pan not nearly hot enough uneven and weak sear. Definitely need to preheat pan longer, and probably go with weighted sear.

Inside:





EMC:



I was quite pleased with the inside - basically perfectly done for my tastes. Just stood there and ate it off the cutting board. The edges where the sear was better were absolutely fantastic, will just tweak a couple things and should be able to step the game up to a higher level.

Looks pretty good to me, would smash

Damn I want some of that strip.

Alright, steak fiends.

I just bought a 750g (26oz) ribeye, OTB. What's the best way to proceed without a thermometer?

Will post results obv

Buy a thermapen.

If not, sous vide if you have a machine.

Otherwise I'd say reverse sear in a cast iron. For a huge steak like that I'm gonna say 10-11 minutes on medium heat, flipping frequently (every 30-40 seconds to reduce gray band). Rest ten minutes and then (I recommend) 2 x 45 second sears per side--you can go butter in the last 30 seconds for extra browning and flavor.

Mullen,

Agree re: the sear and you have a bit of gray band, but otherwise the interior looks fantastic. Ultimately I'd tear that up as well.

Would someone itt be so kind as to suggest a foodsaver model? Definitely wouldn't be looking to go super hardcore - portioning off steaks from whole roasts/loins, and freezing, light sous vide work, etc. The site has a million permutations, but I figure someone here has done the hard work already. tyvm

This is the foodsaver I bought this past week.

I just bought that as well. The price was too good to pass up. I haven't used it yet, though.

I bought a foodsaver. I used it a bunch when I bought 18 pounds of prime ribeye from costco but really haven't used it all that much since. I would say, I wish I used it more often but I think bagging many of the things I would formally bag with the foodsaver because I'm lazy.

I use my food saver a lot, but then again, I keep it out on my counter at all times. Great purchase. Would highly recommend it.

Mullen,

Setting a tough bar for other first sous vide attempts!

I have a cheap vacuum sealer called "seal a meal" or something? Had it forever and works like a charm. I'm constantly buying bulk steaks, pork chops, chicken, salmon, etc from Costco and portioning dinners and it's been awesome I don't think I could live without it to be honest

still available for $56.99 + free shipping

As far as freezing meat Ive had poor results with vac sealing. I break down and freeze a fair amount of wild game, and I find that the vac sealed packages get little tears and breaks and lose seal after some time getting shuffled around the freezer.

My results with plastic wrap and then freezer paper have been much better.

Caveat:

lots of this meat stays in a chest freezer for up to a year and gets pushed and shoved and dropped etc.

My butcher asks if anything I ask to seal is going in the freezer, then wraps them in butcher paper. Says that paper protects the plastic which gets fragile if frozen for long periods of time. Additional bonus that you can write on it what it is.

Japanese Wagyu A-5 Grade 13lbs $999.99 at Costco right now. $300 off until Dec 18th.
http://www.costco.com/Authentic-Japa...100311362.html

I bought the same one during that Amazon deal

Perfect timing since I bought the Anova WiFi/BT precision cooker that was also on sale.

Cannot wait to dive into sous vide cooking for the first time

Steak Friends,

Went for Round 2 last night with another strip and produced slightly better results, but still the sear was weak, albeit a bit better -







Differences from last time - preheated pan longer, used grapeseed oil + butter, and weighted sear (foil wrapped 2nd skillet w/ weights inside) for 45 sec a side. Set off the smoke alarm so not sure if I can get the pan any hotter.

I'm generally going straight from SV to skillet - maybe put the steak in the freezer for 10 mins and sear longer per side? Want to minimize grey band.

maybe go 90 seconds/side?

I wouldn't think an extra 45 seconds on each side will over cook your steak by any means

edit: also, what kind of pan are you using? either way, I would devour that steak

Mullen,

Perfect looking interior!

Unnecessary fps with freezer etc IMO.

I also don't bother with weighting any more and just push down a bit if needed.

I don't even heat my pan to all the way high for the sear.

Make sure you dry the steak well after SV.

Use a little more butter/oil.

Strip is tougher to get a great sear on vs a ribeye.

That doesn't even look appetizing, the "steak" just looks like you would be eating seared beef fat, WHERES THE MEAT

Mullen,

I'd bet your sear issue is not patting the steak very dry before going into the pan. If you leave it moist out of the sv bag you'll never get that char look, regardless of how hot you get the pan.

Interior looks great though!