First timer here, been wanting to get an Anova for years now.
choice grade, 2” angus ribeye. 137F for 3 hours, fridge on a rack for 10mins, seared for about a minute all around with oil
I feel like I’d like the fat to be rendered a bit more in the fat caps. Also the two steaks came out a bit different, with one being a bit more done than the other
Thoughts?
by banaina93
2 Comments
Render the fat cap in the pan when you are searing it by holding the steak with some tongs with the fat cap on the pan first. That will give you some or much of the fat you need to sear the rest of the steak and giving you the beefy flavor you want, just be careful not to burn it. If it gets too hot lift the steak up and move the pan off the heat and repeat until you get the rendering you want.
Looks pretty great to me