Is this what 137 for 2 hours is supposed to look like? Or is my sous vide machine a couple degrees mis-calibrated? (I want it red not pink)
Is this what 137 for 2 hours is supposed to look like? Or is my sous vide machine a couple degrees mis-calibrated? (I want it red not pink)
by SanguinarianPhoenix
34 Comments
MakeoutPoint
The fat doesn’t look fully rendered, but the color looks right. I would try a thermometer in your bath to make sure your circulator’s temperature is accurate (mine is off by .7°).
I also feel like 3-4 hours is the sweet spot for my steaks, so that might be something to try the next time around?
boot_scoot_wookie
If you want red, 137 is too high. Rare is closer to 128.
freerangepops
check out the amazing time/temp tables on Serious Eats
137 isn’t about the color it’s about the rendered fat. Looks can be deceiving with sous vide though. I find that because of the longer cook, that rendered fat lends more flavor than what I have typically preferred from a rare steak. I used to say I like my steaks still mooing. I take a completely different approach if I’m going to sous vide
wooking
Give it a sec. Sometimes need oxygen to give it some color.
Simple-Purpose-899
137 is fully into medium even before sear.
Rare 115-124
Medium rare 125-134
Medium 135-144
Medium well 145-154
Ruined 155+
Plan accordingly on carryover.
Significant-Fly-8170
Too high. That’s medium. I use 132.
GotMilk711
That’s not a bad color, but give it more time in the bath. Something that thick needs at least 3 hours at 137.
Jock-amo
I skeptically tried 137 at two hours with a couple of 1 1/2”ribeyes. I always prefer my steaks on the rarer side. The 137 degree ribeyes came out pink on the inside before the sear. Perhaps they were closer to medium rare but they were the best steaks I ever cooked! Next will be NY strips but I will never prepare my steaks other than the 137/ 2 hour method!!
DankDarko
Why do you want it red? Sous vide cooks a lot of that color out but you can force rarer if you go down to 132 Itll take worst though. .
Natural_Sky638
Why did you sv at 137?? Use a guide like the one from Anova!
132 is my sweet spot with the Anova I have. But I do thicker steaks. If I do a thin steak I know my sear can cook it more
rorschach_vest
Not to discount your preferences, but with sous vide, color is a much less important indicator. The methods are so different that sometimes the color is just not directly comparable to the direct heat methods you might be used to, or even different than indirect methods. I would go by texture over everything. It still might be miscalibrated but just to say color isn’t everything.
BIRDsnoozer
Someone in the sub might correct me but I think the 137 thing is meant for more marbled cuts. Like a nice fatty ribeye. This cut looks a bit too lean… looks to me like a NY strip or something.
If youre doing a NY, and want it red, go for like 125 before your sear.
Pretend_Height_4607
I don’t understand this 137.
I sous vide steaks at 115 or 120 and then sear in a pan. I feel like if I tried to sear sometbkng that had cooked to 137 I’d be eating an over cooked hamburger.
Is there a secret I’m not in on here?
DishwasherLint
137 is a temp for a medium cook
Try 129-130 next time
Fongernator
Well yea 137 is the lower range of medium doneness. Why would it be red/rare 😂
Digg_it_
Looks about right for 137f. Try 132f next time.
wellaby788
137 is too hot!
S1ayer
Red and pink should taste almost the same, with one being more tender. I feel like if we ignore the science of 137 because we don’t like the color, we’re just as bad as the people who want their steaks well done (just in reverse).
Kaneshadow
135 is medium so, you done fucked up
LTNine4
How thick is your steak? If your steak is 1″ thick, you’ll reach an internal temp of 137 in less than 2 hours. If it’s thicker, it’ll take longer, sometimes over 2 hours. If you are concerned with the water temp, you can use a certified Thermapen to verify the temp of the water.
Also 137 is closer to medium. A lot of people like to do 137 because it renders fat faster, and they’ll monitor with a leave it probe and pull it sooner. But doing that you’ll end up with somewhat of a gradient, with the outer edges being at 137.
On my last cook I did 131 for 6 hours and it turned out pretty good, but a bit too soft. Honestly you’re going to have to experiment until you find the time and temp that you like. Taste is subjective. Even for folks that like steaks more rare, or closer to medium, with Sous Vide the texture can vary.
I would focus less on the color, and focus more on the taste and texture. There is a lot more variance with Sous Vide than other cooking methods.
SnooBooks3754
Did you add salt to the bag?
Dizzman1
One of the issues we face when it comes to meat is that we too often taste with our eyes.
For highly rendered fat, you need the temperature up a little higher, and that rendered fat is going to result in far more juicy, flavorful meat, along with a variety of different advantages.
But it’s also going to mean that we go away from red and towards pink. (And yes, I know this also affects texture)
The reality is that it may well taste better with the rendered fat and the pink.
However this of course will vary based on the cut of meat and the amount and type of intramuscular fat
In the end though we expect the red and so if we see pink, our eyes tell us “oh no it’s too done!” and it affects how we actually taste.
believe it or not.
So in the end, it’s a balance of colour vs rendered fat.
TD-Eagles
Next time…. 132 for 2 hours. I’m not a part of the 137 gang.
This is beef shoulder roast @ 127.5 for 5 hours and a light sear on wrought iron with just salt and ghee. Your cooking temps can be much lower with sous vide. The other thing to note too is that if you go too long you’ll end up with a piece of meat that is tender but not juicy.
fannoredditt2020
That’s spot on for 137. I like medium rare and typically do 3/4 or 1” steaks at 130 for 2-3 hours then quick sear.
G8083r
137 is too high.
96dpi
Going off of color is a mistake.
Cyborg_rat
I just made some steak at 133f. Perfection (just throw on the hot grill with mayo or oil for some color)
34 Comments
The fat doesn’t look fully rendered, but the color looks right. I would try a thermometer in your bath to make sure your circulator’s temperature is accurate (mine is off by .7°).
I also feel like 3-4 hours is the sweet spot for my steaks, so that might be something to try the next time around?
If you want red, 137 is too high. Rare is closer to 128.
check out the amazing time/temp tables on Serious Eats
looks a little bit more cooked than my 137 cooks
but u are not getting red with 137
https://preview.redd.it/wgrm4k5h4whd1.png?width=518&format=png&auto=webp&s=0d6e1eea47494bdf527f926f9827b30acc6396c6
137 isn’t about the color it’s about the rendered fat. Looks can be deceiving with sous vide though. I find that because of the longer cook, that rendered fat lends more flavor than what I have typically preferred from a rare steak. I used to say I like my steaks still mooing. I take a completely different approach if I’m going to sous vide
Give it a sec. Sometimes need oxygen to give it some color.
137 is fully into medium even before sear.
Rare 115-124
Medium rare 125-134
Medium 135-144
Medium well 145-154
Ruined 155+
Plan accordingly on carryover.
Too high. That’s medium. I use 132.
That’s not a bad color, but give it more time in the bath. Something that thick needs at least 3 hours at 137.
I skeptically tried 137 at two hours with a couple of 1 1/2”ribeyes. I always prefer my steaks on the rarer side. The 137 degree ribeyes came out pink on the inside before the sear. Perhaps they were closer to medium rare but they were the best steaks I ever cooked! Next will be NY strips but I will never prepare my steaks other than the 137/ 2 hour method!!
Why do you want it red? Sous vide cooks a lot of that color out but you can force rarer if you go down to 132 Itll take worst though. .
Why did you sv at 137?? Use a guide like the one from Anova!
131
145 for 50 minutes
https://www.reddit.com/r/steak/s/qO4K2q5kKr
132 is my sweet spot with the Anova I have. But I do thicker steaks. If I do a thin steak I know my sear can cook it more
Not to discount your preferences, but with sous vide, color is a much less important indicator. The methods are so different that sometimes the color is just not directly comparable to the direct heat methods you might be used to, or even different than indirect methods. I would go by texture over everything. It still might be miscalibrated but just to say color isn’t everything.
Someone in the sub might correct me but I think the 137 thing is meant for more marbled cuts. Like a nice fatty ribeye. This cut looks a bit too lean… looks to me like a NY strip or something.
If youre doing a NY, and want it red, go for like 125 before your sear.
I don’t understand this 137.
I sous vide steaks at 115 or 120 and then sear in a pan. I feel like if I tried to sear sometbkng that had cooked to 137 I’d be eating an over cooked hamburger.
Is there a secret I’m not in on here?
137 is a temp for a medium cook
Try 129-130 next time
Well yea 137 is the lower range of medium doneness. Why would it be red/rare 😂
Looks about right for 137f. Try 132f next time.
137 is too hot!
Red and pink should taste almost the same, with one being more tender. I feel like if we ignore the science of 137 because we don’t like the color, we’re just as bad as the people who want their steaks well done (just in reverse).
135 is medium so, you done fucked up
How thick is your steak? If your steak is 1″ thick, you’ll reach an internal temp of 137 in less than 2 hours. If it’s thicker, it’ll take longer, sometimes over 2 hours. If you are concerned with the water temp, you can use a certified Thermapen to verify the temp of the water.
Also 137 is closer to medium. A lot of people like to do 137 because it renders fat faster, and they’ll monitor with a leave it probe and pull it sooner. But doing that you’ll end up with somewhat of a gradient, with the outer edges being at 137.
On my last cook I did 131 for 6 hours and it turned out pretty good, but a bit too soft. Honestly you’re going to have to experiment until you find the time and temp that you like. Taste is subjective. Even for folks that like steaks more rare, or closer to medium, with Sous Vide the texture can vary.
I would focus less on the color, and focus more on the taste and texture. There is a lot more variance with Sous Vide than other cooking methods.
Did you add salt to the bag?
One of the issues we face when it comes to meat is that we too often taste with our eyes.
For highly rendered fat, you need the temperature up a little higher, and that rendered fat is going to result in far more juicy, flavorful meat, along with a variety of different advantages.
But it’s also going to mean that we go away from red and towards pink. (And yes, I know this also affects texture)
The reality is that it may well taste better with the rendered fat and the pink.
However this of course will vary based on the cut of meat and the amount and type of intramuscular fat
In the end though we expect the red and so if we see pink, our eyes tell us “oh no it’s too done!” and it affects how we actually taste.
believe it or not.
So in the end, it’s a balance of colour vs rendered fat.
Next time…. 132 for 2 hours. I’m not a part of the 137 gang.
137 is too high. I do 133 for MR.
https://preview.redd.it/5snt1g636xhd1.jpeg?width=4080&format=pjpg&auto=webp&s=6a70517057f73bbfa8d99ea2b4a9307e4a7d2617
This is beef shoulder roast @ 127.5 for 5 hours and a light sear on wrought iron with just salt and ghee. Your cooking temps can be much lower with sous vide. The other thing to note too is that if you go too long you’ll end up with a piece of meat that is tender but not juicy.
That’s spot on for 137. I like medium rare and typically do 3/4 or 1” steaks at 130 for 2-3 hours then quick sear.
137 is too high.
Going off of color is a mistake.
I just made some steak at 133f. Perfection (just throw on the hot grill with mayo or oil for some color)