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Originally Posted by DiapDealer
165°?? I are trying to murder it or cook it?  |
That would definitely be "well done" grilled to that temperature. The first time I smoked a beef brisket and the instructions said to cook to between 190 and 210 degrees, I about fainted. But that turns out to be perfect for a slow-smoked brisket. Extremely tender and moist, but you have to wrap it in foil at the stall point - about 165 - then optionally unwrap after the stall has been busted.
I wanted to try sous vide. I have looked at the equipment required many times. But I always talked myself out of it. Normally I cook my steaks on the Traeger pellet grill, but sometimes I pan fry them in a cast iron skillet. I have found that fattier cuts like ribeyes come out every bit as good in the cast iron as they do on the grill. And by the time I have the desired sear on the steak, it is cooked to my liking. So what would be the benefit of sous vide if just searing the steak cooks it plenty? I can see if you had a really thick cut of steak sous vide might help, but I like ribeyes, and those typically come fairly thin (except from Costco, where every steak must be 2 inches thick - Costco has some of the best meat around BTW, they even Prime grade).