Been watching the 137° crowd for a bit and wanted to try. Today was actually my first steak sous vide but have experience with other foods/meat.
Notes:
2hrs at 137°
Dry brined longer than I wanted due to sick kid with flu. (she wanted steak though when she shook back and daddy was ready)
Color is darker due to longer dry brine I assume.
Cook was a lil more done than I typically like it, but was still tender and tasty.
Seasoned with garlic powder and black pepper in the bag
Seard with beef tallow, 1min min per side, basted with added butter on 2nd side.
Learned a lot tonight but came into it armed with info thanks to you all. Fat was rendered! And baby girl loved the steak and her salad. Dad is happy.
More notes for the haterz 😜
Yes I have a wooden cutting board.
The clothes pin is to keep the circulator from touching side of container. My custom (bootleg) setup.
by alphatrader06