Overdone Steak

Hi all,

I tried out my Joule for the second time today. The first was trying to make "Ramen Eggs". They turned out fine, but were a tad too runny in my opinion. Tonight though, I figured I'd try cooking a steak. I got a 1" thick NY strip, put it in a gallon zip lock and heat the water with the app setting (129 degrees Medium-rare). After an hour cooking, the timer went off and I finished it in a pan, searing each side for about 2 minutes.

What I got when I cut into it was a medium steak at best. Not really sure what went wrong. The steak was sitting directly across from the Joule is the only thing I could see causing it maybe (I dunno, is it supposed to be on the side of where the water comes out?). It was in a Le Creuset 8qt stock pot about halfway filled.

Thanks

The evidence ( I had to photoshop the spit out fat that was too hard to even chew $:\$ )

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Mason_72237

Looks like you overcooked on the sear. Try searing at a hotter temp for less time. Also, you didn't get very even browning. Did you pat the steak dry before you seared? If not, do that next time, it will cut your sear time down quite a bit.

Also, color is not doneness. Temperature is doneness.

Aaron_601205

You're right, I didn't Pat the steak dry. I'll try these things. Thanks Mason.

wolfiegirl

I tend to cook my steaks and burgers at the lower temp than where I want to end up. If I'm shooting for rare, I go 126, knowing that I'm going to sear it off before serving. It's a little insurance to avoid overcooking because I like my cow meat to moo at me! Pre and post sear is best for steaks, burgers I tend to skip the pre-sear. Keep in mind too that if you have a choice or select cut of beef (not prime), it will be more chewy BUT that's the beauty of Joule. TEMPERATURE = the level of doneness in your protein; TIME = the tenderness factor. So if you have a rather chewy steak, extend the cook TIME to allow the protein to break down and become more tender. Here's a handy guide that will give you some guidelines on time and temps..... https://www.chefsteps.com/activities/sous-vide-time-and-temperature-guide

Keep at it! It gets easier as you continue to practice the art of sous vide. And it might be a good idea to keep notes on your cooks. Great way to refer back when you want to do the cook again....or what worked and didn't work for you.

As for eggs....tricky lot those eggs. Here's another link you might want to peruse. LOTS of info and links and such.... https://www.chefsteps.com/forum/posts/eniggmatic

Cory_S_404974

What the others said. i try to sear much hotter for about 10-15 seconds per side. Or, I drop the whole bag into an ice bath before I sear it so it cools the meat down.

I prefer to get thicker cuts of steak (1.5"-2") cook at 126 for 1.5-2 hours, and then sear at the hottest possible temperature. My grill will get over 900 degrees which is perrrrfect.

Spur_menu_1707518

It sounds like you’re getting the hang of sous vide with your Joule! For your NY strip steak, a few factors might have contributed to it cooking more than you expected:

Placement in the Pot: Ideally, the steak should be submerged fully and positioned where the water circulates best. If it was sitting directly across from the Joule, it might not have received even heat distribution. Try placing the steak closer to the water flow.

Thickness and Cooking Time: While 1 inch is a standard thickness, cooking times can vary based on the cut and personal preference. For a more consistent result, you might try 1.5 to 2 hours for an inch-thick steak.

Temperature Accuracy: Make sure your Joule is calibrated correctly. Occasionally, a slight discrepancy in temperature can lead to unexpected results.

Searing Time: Searing for 2 minutes on each side is generally good, but if the steak is not as you like, consider adjusting the searing time slightly.

Next time, try checking the steak after an hour and adjust your cooking time or temperature if needed. Happy cooking! feel free to ask: https://spurmenu.co.za/spur-sea-food-menu/