Do I add the steak too, or just cook that after? Also what temps does everyone like? And for future reference, can I cook this in the wax wrapper or do I always take it out like in the photo? Thanks!
by MMAHipster
19 Comments
hayzooos1
Really should’ve put some garlic cloves in there to set everyone off
AgileReality9275
🤣
lasonna51980
I hope there are ppl who enjoy these posts
Gullible_Average7946
I marinate it in butter with the wrapper, and let rest for 2 weeks on top of the microwave.
teddyone
I wouldn’t go a degree above room temperature on a stick that nice
nainotlaw
Apprehensive-Scar188
im new to this why do people hate on putting butter in the bag?
minnesota2194
This just made me wonder if you could make brown butter this way…?
tech16
I’ve done this before. When the recipe calls for room temp butter, just set the sous vide to room temp, put in the butter, wait 20 minutes.
SkollFenrirson
Good job.
mysteriononfire
137 all the way, anyone else is lying to you
grumpvet87
no need to strip it naked, save time and cook it in the store packaging – 100% sou veed approved
chad_
Steven1789
Beurre-n
Spin_Drifted
Is that wagyu or choice?
BassMan350
Maybe put a splash or two of olive oil in there, just as a buffer to make sure the vac doesn’t smash the edges.
diemunkiesdie
A piece like that doesnt need sous vide; put it straight in the cast iron!
19 Comments
Really should’ve put some garlic cloves in there to set everyone off
🤣
I hope there are ppl who enjoy these posts
I marinate it in butter with the wrapper, and let rest for 2 weeks on top of the microwave.
I wouldn’t go a degree above room temperature on a stick that nice
im new to this why do people hate on putting butter in the bag?
This just made me wonder if you could make brown butter this way…?
I’ve done this before. When the recipe calls for room temp butter, just set the sous vide to room temp, put in the butter, wait 20 minutes.
Good job.
137 all the way, anyone else is lying to you
no need to strip it naked, save time and cook it in the store packaging – 100% sou veed approved
Beurre-n
Is that wagyu or choice?
Maybe put a splash or two of olive oil in there, just as a buffer to make sure the vac doesn’t smash the edges.
A piece like that doesnt need sous vide; put it straight in the cast iron!
137 is the only temp for that style of butter.
Did you dry-brine this for 36 hours beforehand? 🤨