1h @ 134°F/56.5°C
Unfortunately I failed the crust but no steak I had done myself was this good! 🤯
Meat wasn’t the highest quality but for 22€/kg I paid less than 5€ for one steak
If you have any suggestions for improvement, I‘ll happily take it 🙂
by Affectionate-Ask-360
3 Comments
Nice! Maybe an extra hour but that looks good.
Takes a little practice to get the sear right after sous vide but overall beautiful steak! Would recommend you to experiment a little bit with seasoning your steaks before you vacuum seal them. I always put some keltic sea salt, pepper, thyme and garlic powder on them then seal. Comes out very tasty each time. Also black pepper can help with the sear in my experience
Yeah try 2 hours at that temp, rest it in the freezer for 20 minutes while you prep your stove top or grill for a super hot sear. Make sure to pat meat dry prior to sear as well.