Sous Vide FAIL - pre-sear
So I wanted to try this new fangled sous vide low-temperature cooking. Bought a not-so-special T-Bone / Porterhouse and vacuumed it with a bit of steak pepper and herb salt. Got my styrofoam cooler and added a hole in the top for a little silicone tube, and some drainage holes. Hot water collects in the funnel, flows through tube to the bottom of the cooler and drains just under the lid. Thermometer pierced through lid to do whatever it is that thermometers do. Just over 7 hours at 55°C. Searing in hot pan produces lots of smoke, little else. The meat is tender throughout, but I miss the range of textures you get from a "traditional" steak: crispy on the outside, with a juicy pink centre and melt-in-your-mouth fat... This steak was greasy and tallowy, with a hint of fishiness, though (to be fair, I don't know how far the method is to blame for the Flavour Fail).
I will definitely not try this again for steak. I may give it another try for some other cut of meat.