I have been working on building a sous-vide controller for a while now. I'm glad to say the temperature controller is finally ready. I ran it for the first time this past Sunday by hooking it up to an old deep fat fryer, and filling it up with water. I had a ribeye steak in the freezer that I was going to prepare on the grill but it turns out the temperature outside wasn't very conducive to grilling and so I decided to give the sous vide a try.
The setup was pretty straightforward. Plug the temperature controller into the wall, insert the temperature probe in the water, and plug the fryer into the temperature controller.
And now here are the images....
The image above is when I just put the steak in, once the temperature controller had settled and I finished running the autotune.
Fast forward 2 hours and the steak is done to perfection albeit a bit grey looking. But that is an easy fix. At this point I can just as easily sear it on the big green egg which I plan on doing when the weather gets warmer.
Out of the water bath and ready to be cut open. I like to let it rest a bit at this stage. This accomplishes two things; it lets the meat rest and the juices inside to stabilize, although I am pretty sure its not that critical for sous vide cooked steaks as it would be if the same steak was cooked using a more aggressive heating method, say the oven or the grill. Second, and this is important, it lets the steak cook a bit. Remember we cooked this steak to a perfect temp and we are about to put it in a very hot cast iron pan for a sear. We'd be protected if the temperature rose a couple of degrees without overcooking our steak.
Yes I know, it doesn't look very appetizing now, but its cooked perfectly and that is what is important.
Into a screaming hot cast iron pan with some butter. Doesn't butter make everything taste better?
And round and round the pan we go...
There it is all done and ready to be cut into. Remember to let the meat rest for atleast 10 minutes before cutting into it.
And there it is. All that we worked for. Time to enjoy. Notice that there are no seperate areas of doneness as with any other conventional method, just a nice rare from edge to edge with a nice sear for flavor. Now thats a good steak.
Thats it for this post. Have questions, feel free to ask.