Getting this thing figured out. The first steak I tried like this a while back was one of the best steaks I�ve ever had. Since then they�ve gotten better and better. Took the poll recommendation and did some pan fried taters too. The boys and I were on our own toniht so there was zero fear of stinking the house up or setting the smoke dectors off. This was a big�ol sirloin.

o my. Would

Dang looks good

Mmmmmmmmmmm that does look tasty!

That one there does look damn good.

What did you do? Wrap in foil? Season? DETAILS!!! It looks awesome.
Turn out tender? What cut? I have so many questions.

American Indian style: Sioux Vee

Now I'm really hungry!

Don't look like you wiped it's butt!

Awesome bro!

Season, vacuum seal, then drop into a pot of water with a sous vide cooker set to 120��s. It circulates the water and keeps it exactly the same temperature till you tell it differently. After an hour or so (depends on thickness) you pull it out, it looks funny, then you drop it in a screaming hot skillet, with butter I learned, (over olive oil) to get a nice sear on the outside.

Since the tempature never changes, you can�t over cook whatever your cooking and it has the same �doneness� throughout the entire cut of meat, none of it is over cooked.

As for the cut, that was just a sirloin. And as far as tenderness, yes, it�s tender, but there�s something that happens between pulling it out of the bag from the water and out the skillet. It�s nearly falling apart when you pull it out of the bag, but when you pull it off the skillet it�s changed, it�s a bit firmer. Not a bad thing at all, but leads to this.

You guys that are really into it, what are your thoughts on the Searzall? Cross pictures/videos of cut meat seared with one look like you get a crazy sear with no more cooking of the cut of meat, except of the surface.

Looks like you�re missing another potato dish. You�re supposed to have 2

Looks good man.

I too have noticed the firming up phenomena. Like you say, it literally s hard to get a ribeye out sometimes because it is so tender.

Then, just 1.5 minutes per side sear really firms it up.

Just ordered the searzall to see if that eliminates the firming issue.