We are on the same page. I cook my red meats to 128 then sear to perfection!
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Originally Posted by M_Six
I ended up buying a Breville Joule. Works like a charm. I cooked ribeyes at 132F @ 1.5hrs tonight and they came out on the medium rare side of medium (or the medium side of medium rare). Next time I'll lower that to 130F. They were amazingly consistent throughout, though, which is the whole point of sous vide. The only prep I did was salt and pepper and then we seared in vegetable oil and butter. They tasted ok. But it was steak instead of STEAK, if you know what I mean. I had a ribeye about two weeks ago at a friend's house. He didn't do any prep other than salt and pepper, but he did them on a grill. Those were even more on the medium side than ours tonight, but they were also more flavorful. Could be a slightly different cut of beef or maybe that's the difference between grilling alone and sous vide.
Do any of you sous vide folks do marinade or other prep before bagging? Or before searing?
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