My task was to grill thirteen steaks for the relatives.
I got sirloin steaks at Costco. They had prime and I bought it, although my relatives do not deserve prime.
I salted the steaks and let them sit overnight uncovered in the refrigerator. They got bagged and vacuum packed, two to a bag about four hours before time to eat. The water was at 131 degrees.
When I got the signal to cook, I pulled the bags and put them in a cooler. I put the cooler next to my Weber Genesis with Grillgrates heated to between 500 and 600 degrees.
I took the steaks out of the bags one bag at a time, dried the steaks with paper towels and put them onto the oiled Grillgrates. Each steak took four to five minutes to brown, turning regularly, so I just processed them through the browning process on the Genesis and then to a prep table.
Before putting on guests plate I sprinkled each with Maldon salt and added a pat of compound butter (chives, rosemary, and thyme).
The steaks were uniformly cooked and very tender. The tenderness was due to the quality of the meat. The meat was not itself that flavorful and benefited from the Maldon salt, pepper, and compound butter.
The process produced good meat without too much fussing with the cook at the last minute. The compound butter topping was very popular and I have a bunch left over just for me.
The only drawback, as far as I was concerned, was that the crust was not as deep or as crunchy as I would like. The guests didn't seem to mind, but I have not yet figured out how to get a thick crunchy crust without producing the gray layer of overcooked meat.
In final analysis, this proved a very efficient method for a medium/large cook (at least in my social life) with results the were consistent and good but still lacking the perfect crust.
(I am more critical than were my guests, but they love Arby's.)
Submitted August 15, 2016 at 03:17AM by orrino http://ift.tt/2b4rHVB sousvide
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