Hey hive mind 135 or 137 for tonight? I am open-minded..
Hey hive mind 135 or 137 for tonight? I am open-minded..
by jontseng
10 Comments
jontseng
Opportunistic purchase. Seemed to have particularly decent marbling. Normally I do single rib cuts at 135 for a few hours. After cooking I’ll just blast it in a hot pan with a mayo sear.
svettsokkk
137 for fatty pieces of beef
Eltex
I’m going to be honest: it probably doesn’t matter. Just do it. See how it goes. Do again next week. Rinse. Repeat. Find what you like. It might even be 136, or 134, or, heaven forbid, 139, or 131.
yll33
136
there’s nothing magical about 137. it will render fast a bit faster than 135, but not much. you’ll probably be fine at 135.
there’s also nothing special about 135. the protein will be a bit less done than 137, but not much. the only good thing about 135 is it’s a “round” number.
so screw it, be unique, split the difference, do 136
fotank
All hail hypno toad
jsmuv
Since it’s Dry Aged, it will be more dense. I’d go 135.
Petricorde1
Correct answer is don’t sous vide it and cook it traditionally. Too nice of a cut and sous vide is not the best for steaks imo
sogo00
54C 4-6 hours
bbgun24
M&S cote’s are really good tbf. Have a great meal tonight!
Also I’d say 137 club for this and a mayo sear. With the weather right now you can’t bbq but a flame sear would be great for this.
10 Comments
Opportunistic purchase. Seemed to have particularly decent marbling. Normally I do single rib cuts at 135 for a few hours. After cooking I’ll just blast it in a hot pan with a mayo sear.
137 for fatty pieces of beef
I’m going to be honest: it probably doesn’t matter. Just do it. See how it goes. Do again next week. Rinse. Repeat. Find what you like. It might even be 136, or 134, or, heaven forbid, 139, or 131.
136
there’s nothing magical about 137. it will render fast a bit faster than 135, but not much. you’ll probably be fine at 135.
there’s also nothing special about 135. the protein will be a bit less done than 137, but not much. the only good thing about 135 is it’s a “round” number.
so screw it, be unique, split the difference, do 136
All hail hypno toad
Since it’s Dry Aged, it will be more dense. I’d go 135.
Correct answer is don’t sous vide it and cook it traditionally. Too nice of a cut and sous vide is not the best for steaks imo
54C 4-6 hours
M&S cote’s are really good tbf. Have a great meal tonight!
Also I’d say 137 club for this and a mayo sear. With the weather right now you can’t bbq but a flame sear would be great for this.
OMG what a beauty