Steve
Mostly Harmless
Sous vide is my preferred method now for steak. I like to cook them at 135F for a few hours, to render the fat, and then sear in a screaming hot cast iron skillet for just a couple minutes. Ends up at about 140F all the way through. It's really good for thick cuts, or for something like a t-bone. Don't get me wrong, smoker is great (especially if you use something as convenient as the pellet smoker), but sous vide is a game changer.Nope, just salt, pepper, and olive oil in the smoker for about an hour at 300 and then seared on the gas grill for a few minutes to get that nice char pattern. This is actually a little overcooked, I was targeting 120 degrees pre-sear, and then 140 to finish but this ended up around 150.
Degrees matter.
Sous vide also opens up some crazy possibilities. For example, I cooked a 5 lbs chuck roast on the smoker for 2 hours at 250F, and then sous vide at 135F for 26 hours. Quick sear at the end, and that chuck roast was as tender as a prime ribeye roast.