Sous Vide question

[Lancer09]

I finished that "venison roast" 127 was dang near perfect for it. about a 2.25 pound roast went for about 20 hours. 

Holy balls was that good on a french dip. little provolone, crusty bread, bit of horse radish and jus from the drippings? Served with roasted potatoes and some kettle cooked chips. bomb dot com.

Dang it was good. Had our 6 year old Goddaughter over for dinner which we hadn't planned on, told her it was Roast Beef like from arby's, just made at home. She went back for seconds. If a picky 6 year old is down with it, I always will be.

 

[rps]

I have a thick strip steak in the sous vide at 127.5. My unit runs about 1 degree lower than it reads. Salt pepper and garlic in the bag with the beef.

The reason I have it set higher than 125 is simple. I will share this steak with the wife. She prefers her beef done just a bit more than I do. The plan is to end with a result that will be rare/medium rare.

I will barely coat the pan with oil, heat it until it smokes, drop in the butter and proceed with the sear. Pictures, provided I do not mess up, will follow.

[rps]

[BilletHead]

16 minutes ago, rps said:

          Nice RPS,

  Looks a bit like what we did today. What a way to prepare meat IMO,

        Enlighten me Richard on why the oil and then butter? I went with straight butter. As I was searing the Mrs. Made whisky cream sauce for the first time. Wonderful ,

 BilletHead

[Gavin]

 

Nice black & blue!

[rps]

Oil has a higher smoke point. Since I cooked the steak to 127.5 to please the wife, I wanted a quicker sear. I took the oil to its smoke point and dropped a pat of butter in for flavor.