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Another one for the SCINTILLATION STATE!

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Have you cooked a steak or big piece of meat using your BBQ, Smoker, or over and the meat was not as tender as you desired. Assuming you did not completely overcook your meat, Sous Vide is a great method to turn that not so tender cut of meat into a scintillating mouth watering and tender piece of beef. I walk through the process and give my final thoughts.

I ended up going almost double the time to 8 hours, as I wanted to go as long as I could before dinner time. 4 hours would of definitely not been enough to where this meat was at 8 hours. Glad I went the 8!

Make sure your cooking temperature in the Sous Vide is the SAME temperature as your final resting temp. It's a great best practice to use an instant thermometer and cook by temperature so you can hit the precise rare, med-rare, med that you want.