Originally Posted By: Steezo
Originally Posted By: LouCypher
anyone ever try this?.

How To Cook Steak In A Cooler


I have a Sous Vide Supreme and a vacuum sealer and do this all the time. I mostly use it for cuts of meat that are easy to overcook like chicken breasts, pork tenderloin and beef tenderloin. Although a flank steak cooked at 131degrees for 2 days and then seared on a super hot griddle is pretty great. The best part is the meat is cooked to the exact temperature and doneness all the way through.


nice... i'm down to try that cooler method although i pan fried a few steaks tonight using some of ramseys(below)recommendations and there wasn't much of a temperature gradient and alot less steps. i'm betting chicken and pork is where the sous vide pay off is.

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