This is exactly how I do tri tips. Perfection. You have to dry the meat off really well and reseason other wise you won’t get that real brown Maillard reaction. Gotta try the chimney method you used, looks awesome!
I prefer reverse sear to get smoke on the meat. I like to start around 170-180 with heavy smoke until it’s 10 degrees shy and then sear over the coals. I never have a steak I enjoy more.
Great video!, The only step I think you failed to mention is that no matter what between the sous vide. and the grill make absolutely sure you pat dry your steak, as surface moisture is the enemy of a fast and delicious crust
"Joule" is the model name, the company is ChefSteps, but really Breville (they bought ChefSteps several years ago), and it is marketed by Breville now.
I have 4 burner Weber gas grill. If I turn the four burners on high and get the temp up to 700 to 800 degrees open the lid and place the steak on the grill and turn off two burners will this do the job? I have been following you since 2005 or 2006. I have learned so much from you from BBQ to making my own corned beef. Thank you.
Not likely. I doubt you can get up to 700F on a Weber gas grill and even if you could that is warm air, i.e. convection energy which is not very strong. To get a great sear you need infrared energy, directly above flame or glowing coals. Your flames are blocked by the deflectors. You can sear by putting a cast iron pan in the grill and placing the steak on that. Conduction energy is serious stuff. I discuss the three types of energy in my book.
If you immediately sear the steak after taking it out of the Sous vide bag, will it not overcook during the sear? Does it not need to rest down a little bit after Sous vide?
The searing technique on the chimney is soooooo hot and the energy concentrated on only one surface it barely raises the internal temp. BUT if you want to let the meat cool for 10 minutes between steps it wouldn't hurt.
Ok... Now you have become commersial and very sponsored. You know as much as i do, that sous vide is a hype and is no help with your food at homecooking. It's made for the big restaurantes for being effectiv for many guests in a short time for serving. This is just a hype when it comes to homecooking and you know it's the truth... When a large restaurant needs to have 20 steaks ready for the pan during the evening, sous vide is very effective. Again, wasted money for home use
I have never been sponsored. Ever. Whenever I recommend a product it is because I have used it and I love it. Period. Of course SV is helpful for restaurants, but there are some things it can be used for at home very nicely. But combin ing it with the grill it really is impressive. I have even written a $3.99 ebook on it on Amazon.
