We tried it two different ways, pre (steak 1) and post seared (steak 2). I know I should not season before hand but considering how bland the chicken was, I did it to both anyway. We seared steak 1 in butter on a pan and steak 2 went straight into the bag. Before searing steak 1, I seasoned and put it in the fridge on a rack to dry out. I removed steak 1 from the fridge and quickly seared while it was pretty cold and put it in the bag.
Both steaks cooked at 56°C for an hour and a half.
The non seared steak (steak 2) looks a strange gray throughout cooking, expected but still strange when you see it the first time.
When the time was up, we seared steak 2 with some butter, rosemary and thyme. We also threw the pre seared steak 1 on the pan quickly to get a better crust.
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| Steak 1 |
The pre seared steak 1 was juicier. Searing the steak when it is pretty chilly, from the fridge, keeps the middle pretty raw and ready to sous vide. Searing the steak after sous vide cooking (steak 2) dried it out a little. Maybe cooking it in a lower temp bath would make searing dry it out less but I'll play around with that more later. I didn't pay attention to grain when I sliced so it's a little chewier than it should have been. still pretty juicy.
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