Oddbean

So, why don't you do it? Many butcheries put the meat in a vacuum bag if you ask nicely. And if you really can't afford the money for a sous vide heater, you can use a dishwasher as a heat source, as long as the steak is packed watertight.

Because I enjoy my grill or cast iron skillet steaks and didn't want to spend the money on something if I wouldn't like it or if it didn't work out as expected. Stacking sats instead of cookware I guess?

I regularly put my steak in a sous vide and then sear it briefly (after patting off the water) in either an 800C gas grill (summer) or on a ultra hot 🔥 cast iron skillet. Both gives great results.

Sous vide with salt, pepper, garlic and rosemary at 135 for 1-2 hours then sear on cast iron is my fav If there’s time, make a pan sauce by reducing the broth from the sous vide bag with some red wine, maybe add some mustard at the end + spinach, blueberries, feta cheese, candied walnuts, olive oil and balsamic vinegar 🤌🏻

I prefer salting and peppering at the end, so the juice stays in the meat. My skillet doesn't produce any broth at all; it's too hot and the meat loses very little liquid anyway. That may be a downside, sauce-wise, but I just love my pure meat.

I usually make enough for a few days. Pan sauce the day I make it, but then the next few days just take it out of the fridge, heat it up a little, maybe add some salt but nothing more. Soooooo good 🥩 😋

Add créme fraiche and red wine, maybe even soy sauce, then reduce for maximum taste. I never have time for that because I like to eat my steak HOT and fresh off the grill. Time to get a big chunk of cheap meat just to make the gravy I guess.