Sous vide steaks are great but doing it with steaks that thin kinda defeats the purpose because by the time you sear, both sides, you end up mostly cooking them in the pan. I’d get 2 inch steaks from a butcher next time
Good point CRA - nothing wrong with constructive criticism...I was kind of thinking along those lines but had to take a tray pack from Wally World as the butcher was out at our local Loblaw StoopidStore. They appear to be decent quality cuts but could use another 1/2" to beef them up for the bath...🤔
The steaks look good! I thought you were supposed to get the water hot before putting the food in. I only cook mine for an hour and they come out to a perfect medium steak. Yours look more like a medium-well to well done, but that could have been from the length of time you seared them too. Either way, the steak looks juicy!
First time using and we have some haters downvoting ffs...BTW thanks bud for sharing. I am fielding an Inkbird and doing up some strip loins right now (Jan. 31/2021 12:09 PM) with Maggi and some other seasonings. Wish me luck on my first time LOL.
@@GreyCountyGrillin Naw Grey...not "stressing"...just irks me at times when people clack off on something positive like this. Been awhile since I did the Grey...hiked part of the Bruce many years back and scuba doobied at Tobermory back in the day. East Coast refugee now 🤡🙃
The video does not show you how to package the steaks or if he seasoned steaks dry or wet what type of sticks or anything else it just shows the food already in the water with zero prep. This is not a Cooking Channel this is let me show you what it looks like at the end
