Gotta give props to Chefsteps

I've always had trouble getting a uniform finish with my steaks. Either they were too rare or too done on certain parts. I've done the whole "stick it in the oven thing" but then I have to use an extra pan or break out my cast iron which I hate cleaning.

I just got done eating my first ribeye with Joule and my god it worked. The whole thing was just perfectly done. No flaws on their part or anything (i'll get to this distinction in a minute). It was so simple too. Just plop the steaks into my pan, wait for however long Joule takes and then sear. I didn't think it'd be that easy, but it was. Visual doneness is a godsend and I can't wait to cook my ribs tomorrow.

Now, as for why I made the distinction earlier, I kinda messed up, I think. When I was eating, I noticed there wasn't much of a taste to the steak. It's like I hadn't put much or any seasoning at all on them. I think I might've put too much oil? Instead of putting the recommended two tablespoons into the bag, I just kinda dumped it in there. I think that might've caused my seasonings to run off while the steaks were cooking. Can anyone else verify this?

Also, gotta say, I was incredibly angry by all the delays. Honestly, communication could've been handled much better, and I initially swore off any future Chefsteps products because of how that "fiasco." However, after actually using the thing, I'm all in. If there's a Joule 2.0 or anything of that nature, I'll probably be first in line. To anyone else impatiently waiting, it's well worth the wait. The Joule does exactly what they promised to do and it's as easy as they make it seem. No smoke or mirrors. Major props and a great big thank you to everyone on the Chefsteps team who helped bring this product to market.

That said, the timer could be handled better. I would've preferred to see it ticking down in my notifications tray (on Android) like my system timer. At the moment, it beeps and you have to go into the Joule app to see what just happened. It doesn't even pop up into your notification tray that "hey, your food's all ready to go."

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Comments

Jessey_Nettey_267610

Also want to give a thank you to everyone on this forum who has helped me with getting my sous vide equipment set up these last few days. You guys rock!

Oh and for anyone else who needed extra clarification, all you have to do is stick the steak in the water and clip it on. You don't need to seal the ziplock bag.

EDITH_ANN_ZECCA_416589

Jessey, I imagine that you mean:

stick the bag _containing the steak_ into the hot water, and clip the bag onto the rim of the pot.

fisher23

A pre sear will help with flavor. For a short cook like steaks, I season, pre-sear, ice bath to stop and cooking, put in the sous vide and cook. When they are done, you don't need to rush to take them out....they won't over cook. Then take it out and let it sit for 10-15 minutes, it allows the steak time to bloom. Remove from the bag, blot dry with paper towels, then re-season and sear in a very hot heavy pan with just enough oil to cover the bottom of the pan. Honestly, I don't think a little extra oil in the bag will make much difference. Albeit some say that you really don't need oil for a steak as it will dilute the flavor, I haven't test this out but it could be the case.

rdj_245907

This is a good article on SV steak. http://www.seriouseats.com/2015/06/food-lab-complete-guide-to-sous-videsteak.html

wolfiegirl

It could just be your photo but it looks like your steaks are floating on top of the water. As well your Joule shows it's squirting out water so it's not very deep. I would suggest that your steaks should be submerged next time so you get an even cooking. Looks like it's far too shallow so you probably want to find a deep pan. Dutch oven would probably work very nicely!

artstype

If you don't get the air out of the bag and seal it, it floats. It will not cook properly/safely. it is very easy to get most of the air out of the bag, as per CS method.

David_64317

I don't recommend adding any oil to the bag. Fats will absorb flavors. Steak w/ aromatics in the bag, cook, remove and sear. Also, depending on how long you had it in the bath some of your spices may not have held up. I usually grind some peppers, cocoa nibs and coffee for my steak rubs.

meyer8863

You have a great point in letting the steak rest after the cook. But just so I'm clear, you let it sit for 10-15 minutes (to bloom) THEN remove from the bag? I was under the impression that it was a lack of oxygen that prevents blooming. Shouldn't you take it out of the bag, and then rest for 10-15 minutes before searing? Not being a stickler, just want to make sure I understand so my first cook is a success.

fisher23

You are correct, oxygenation of the myoglobin is the blooming. I open the bag while it is resting. If you are using Ziploc bags just unzip the bag.

kiwihazelwood

This article, and the ones that are mentioned, are scientific approaches to the "resting" of meat after it is cooked. There is no mention of "blooming" though after a cursory look at the results of a Google search I believe this is a process that is more applicable to the surface appearance of raw meat.