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Sous Vide Charcoal Seared Filets

I like a good charcoal-seared steak, but I also like how you can infuse flavors and get a set temp with sous vide, so today we’re combining both methods.

Start by removing the steaks from their packaging and patting them dry with a paper towel. Season generously with salt and pepper on all sides.

Next, we’re going to put avocado oil, garlic, thyme, and oregano into the bag. Then, put the steaks in the bag, vacuum seal it, and refrigerate to let the flavors infuse.

Set the steaks in the sous vide bath at a temperature between 120°F and 129°F for leaner cuts like fillets, or slightly higher between 129°F and 135°F for fattier cuts like ribeye, as fat starts to render at around 130°F. Sous vide for 1.5 to 2 hours depending on the thickness of the steak. Towards the end of the sous vide time, start the charcoal and add wood chunks if you want extra smoke flavor.

After the sous vide bath, let the steaks cool down a bit before searing. This helps you get a good sear without overcooking the interior. If you were to put them straight from the sous vide onto the grill, the steak’s internal temp would rise too high above your desired temp. Once they’ve cooled, pat them dry again and make sure to remove any garlic to avoid burning during the sear.

In this cook, I placed the steaks on a cold grate, and then put the whole grate with the steaks directly over the coals on the grill. This allows for an even sear across the surface without sear marks. When you are happy with the sear on that side of the steak, move them to the indirect side, pat them down to remove any moisture, and then rotate the grate back over to the direct side.

Move the steaks frequently to avoid burning and achieve an even char. If the sear isn’t developing as much as you like it, you can place the steaks directly on the charcoal for a more intense direct heat. Just dust off any charcoal dust that sticks to the steaks.

Once the steaks are seared to your liking, let them rest under foil for about five minutes to allow the juices to redistribute. Then slice against the grain, add a little salt and enjoy.

The next time I try this, I’ll be sure to let the steaks cool a little more before searing, but I had a hungry family waiting for the steaks to be done. I’ll also pat down the top of the steaks to remove moisture after searing one side before flipping to sear the other side. That should help improve the sear and give even better results. Combining the garlic and herb flavors from sous vide with the smoky sear from the charcoal is definitely worth a try.

#bbq #grilling #steak #sousvide