Quote:
Originally Posted by GGG
I think it can be used on good cuts of meat but the benefits of the technique really show themselves best on leaner meats. There just isn't as much to gained on beef striploin steak. But I don't think using cheap cuts is the way to go either. Wild Game which tends to be tough when bbq'd works excellent with this technique. So an elk striploin might me the best cut of meat to cook this way. The Ranche (in fishcreek) I believes uses this technique on its caribou which is fantastic.
You certainly dont use boiling water. If you want a rare steak you cook it with 140 F water and the steak will never get more done than rare. The fats melt into the meat because it is vacuum sealed.
The key to the whole process is the temperature controlled bath which determines the doneness of the meat.
As for a steak marinade: Olive Oil, garlic, Rosemary,Oregano, Basil. Use fresh spices finely chop or process them, add olive oil to form a paste, set aside enough sauce to coat while BBQing after flip, Put on meat around 1 - 4 hours before cooking. If you are using a tougher cut of meat (or for some unfortunate reason like medium well or well done steaks) add a little vinegar or lemon juice as an acid to tenderize the meat. Salt as required to bring out flavour.
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i'm very aware of the proper techniques for sous vide. i used the term boiling water to simplify the discussion.
i do agree that lean meats, like game, do well with this method.