Some people might call blasphemy on this post as it incorporates a tool that many grill masters would consider a cheat. Well, it is a cheat to use this device, but dammit, the steaks that I’ve eaten that use a Sous Vide cooker are the best steaks I’ve ever had. I can cook a steak very well over an open flame, I know when to pull it, I do not have a problem cooking beef steaks on a grill. But I have grown to enjoy the enhanced flavor and ease of getting awesome results that come with using my Anova Cooker.  (search for one if you want)

After the brew festival on Saturday, we had a great time invading a local market that happened to have strip steaks on sale for $6.99 a POUND! hard to believe that this price was reality given the fact that brisket, less than a week ago was $8.99/lb, right?  Well, we cleaned the kid working the butcher block out of his steaks – they all looked awesome. What an awesome find. Heavy Salt & pepper – and vacuum packing with a pad of butter, we let them go in the water bath set to 128 degrees for an hour and 15 minutes. Around 30 minutes left, I set up the fire outside and got things rip roaring as hot as I could get it going. Timing was perfect. The meat finished in the sous vide, and the fire was ready at the same time. I took the steaks out of the vacuum packed bags and hit them again with the salt and pepper – making a mess in the kitchen of course, having seen the Salt Bae videos, we were trying to replicate his sprinkling style!

Steaks hit the grill and sizzled for 80 seconds on both sides, getting the grilled char on the outside – they were beautiful. Flavorful too – !  Sorry I didn’t get more pics – like I said, this was after the brew fest – we were a little sloppy 🙂