137 for 2 hours, ice bath, 60 second sear. Tasted great but was slightly overdone for my taste. Better to lower the temp or lower time cooked?
by JTinHD
8 Comments
ChunkySalsaMedium
Time does nothing for doneness, it’s temperature only. 2 hours is not long at all, and I would not go below that unless it’s something very tender to begin with.
I would do 52°C.
awfulwaffleeeeee
Great first attempt. Right down the temp in time to cook this one at, I would go 134 for the same amount of time. And give it a little harder sear maybe about a minute on each side create a great crust. Try like that write that down and see which one you like before or after. Maybe somewhere in the middle is the perfect spot for you. Remember when you’re cooking different cuts of meat the temperature will affect them slightly differently. If you’re cooking the ribeye you want to go for a little bit longer cooking time to ensure that some of the fat and sinew breaks down. If you’re cooking something like a filet you want to not go over 135° internal because by the time you see it you’ll get overcooked ring around perfect medium rare. And also when searing at the end ad a spring of time Rosemary and the smashed clove of garlic with about two tablespoons of butter and using a spoon based in the steak to give an extra layer of flavor and also assist on creating a great crust.
DadFromACK
Looks good. Now it’s time to experiment!
Lower temp, cool in ice bath after cooking, different cuts of protein (chicken breast are especially tasty and juicy when cooked sous vide). Have fun!
Sprinkles_Objective
137 is going to get you to medium territory. Overall it looks beautifully cooked. Minimal grey band, good sear. It very much just seems like maybe the sous vide temp was a bit higher than you’d prefer. If you sear it too long you’ll get a grey band before you start overcooking the interior. The fact that the doneness throughout is so consistent tells me the sous vide temp is too high. Time isn’t too much of a consideration because you’ll never go beyond the sous vide temp. You can “turbo sous vide” by cooking in water hotter than your target temp, but generally you’re setting your target temp and then waiting enough time for the steak to reach that temp. Some things you can sous vide even longer, but that mainly just impacts texture. Like I sous vide short rib for 48+ hours, and it breaks down all the cartilage into gelatin and makes it super tender. If you sous vide a steak too long it would become mushy, as most people want some level of chew with their steak.
Try lowering the temp to 132 or even lower. For a well marbled cut I’ll cook it as low as 120.
Relative_Year4968
Lower the temp. Also, the 137 club is primarily intended for cuts with lots of intramuscular fat, like ribeyes. For strips (?) like this or picanha, sous vide it to your temperature preference. No need to adopt the 137 club when you’re not gaining the primary benefit of it.
cheeseadelic
Not bad… That’s how some of my first ones looked.
When you want to branch, try pork loin and long baths (24 hours) of tough cuts. Just make sure you cover and wrap your container for an overnight bath. The sous vide is also amazing for reheating things like chicken to get that almost first day flavor…. Vegetables take much longer than the interwebs say, though…
One of my next frivolous purchases will be a torch for searing as I suck at a good pan crust.
bgetter
As Magneto would say “Perfection”.
interstat
If you want it less done Tbh I’d go less on the sear to potentially get your desired doneness.
My 137 attempts have always been more pink than that. Also I go 3 hours for most cuts of meat. This to me looks tight front sear and not enough time sous viding
8 Comments
Time does nothing for doneness, it’s temperature only. 2 hours is not long at all, and I would not go below that unless it’s something very tender to begin with.
I would do 52°C.
Great first attempt. Right down the temp in time to cook this one at, I would go 134 for the same amount of time. And give it a little harder sear maybe about a minute on each side create a great crust. Try like that write that down and see which one you like before or after. Maybe somewhere in the middle is the perfect spot for you. Remember when you’re cooking different cuts of meat the temperature will affect them slightly differently. If you’re cooking the ribeye you want to go for a little bit longer cooking time to ensure that some of the fat and sinew breaks down. If you’re cooking something like a filet you want to not go over 135° internal because by the time you see it you’ll get overcooked ring around perfect medium rare. And also when searing at the end ad a spring of time Rosemary and the smashed clove of garlic with about two tablespoons of butter and using a spoon based in the steak to give an extra layer of flavor and also assist on creating a great crust.
Looks good. Now it’s time to experiment!
Lower temp, cool in ice bath after cooking, different cuts of protein (chicken breast are especially tasty and juicy when cooked sous vide). Have fun!
137 is going to get you to medium territory. Overall it looks beautifully cooked. Minimal grey band, good sear. It very much just seems like maybe the sous vide temp was a bit higher than you’d prefer. If you sear it too long you’ll get a grey band before you start overcooking the interior. The fact that the doneness throughout is so consistent tells me the sous vide temp is too high. Time isn’t too much of a consideration because you’ll never go beyond the sous vide temp. You can “turbo sous vide” by cooking in water hotter than your target temp, but generally you’re setting your target temp and then waiting enough time for the steak to reach that temp. Some things you can sous vide even longer, but that mainly just impacts texture. Like I sous vide short rib for 48+ hours, and it breaks down all the cartilage into gelatin and makes it super tender. If you sous vide a steak too long it would become mushy, as most people want some level of chew with their steak.
Try lowering the temp to 132 or even lower. For a well marbled cut I’ll cook it as low as 120.
Lower the temp. Also, the 137 club is primarily intended for cuts with lots of intramuscular fat, like ribeyes. For strips (?) like this or picanha, sous vide it to your temperature preference. No need to adopt the 137 club when you’re not gaining the primary benefit of it.
Not bad… That’s how some of my first ones looked.
When you want to branch, try pork loin and long baths (24 hours) of tough cuts. Just make sure you cover and wrap your container for an overnight bath. The sous vide is also amazing for reheating things like chicken to get that almost first day flavor…. Vegetables take much longer than the interwebs say, though…
One of my next frivolous purchases will be a torch for searing as I suck at a good pan crust.
As Magneto would say “Perfection”.
If you want it less done Tbh I’d go less on the sear to potentially get your desired doneness.
My 137 attempts have always been more pink than that. Also I go 3 hours for most cuts of meat. This to me looks tight front sear and not enough time sous viding
Otherwise looks rly good