I'm on a high. SV this Tenderloin 120° 4 hrs, Cast Iron sear. I think this is my best steak so far.
Juices on the cutting board are from other steaks I cutter prior to this one
by CosmicBallot
21 Comments
bomerr
Is that pork or beef tenderloin? I would consider that overcooked for beef tenderloin. I would sous vide at 52-54C for 1 hour then put in an ice bath and then sear it.
Dull_Engineering_583
I am sorry but I would send that back, if I were served it in a restaurant.
After all it’s all personal taste, but here in France, you do not eat steak at this state. Not even kids.
yoyoMaximo
For 4 hours?? How thick is the cut?? I can’t imagine anything being in the SV for 4 whole hours and it not coming out over cooked. Edit: I was being hyperbolic here based off of OP’s post, but yes I know you can leave things in a SV for long time based off of cut! My bad y’all
Maybe your pictures aren’t doing it justice but tbh the interior of it is not an appetizing looking steak. It looks overcooked
anyone1728
Looks pretty mid tbh. Grey and unappealing
CosmicBallot
You guys are brutal! 😂
ArchonXY
Sorry for your loss man.
InternationalUse7453
Maybe it’s the pictures but 3 and 4 look dry and pale. The 4 hours cook time might have changed the texture and it didn’t retain the juices, never seen a steak that should be rare look so grey
ZZZrp
Why are you guys shitting on this guy so hard?
ruinyourjokes
Nah, I understand the other posters want to humble you, but this likes decent. I’d go wreck it Ralph all over this bad boy.
oldmanartie
Maybe it’s the lighting but it doesn’t look great. What was the internal temp after searing?
hayzooos1
Pictures 3 and 4 are what people are unhappy with. I think it’s probably the lighting, but it looks bland af. No color unless grey is the color you’re going for.
4 hours for a lean cut of meat also sounds maybe too long? Picture 4 makes it look mushy almost and that’s what people are shitting on. If you liked it though, who gaf what people in here think?
morallyagnostic
I’d check your water temp with an independent thermometer. That looks like a 135, not a 120.
KC_Jedi
Here’s the deal. Tenderloin and fillet do not need sous vide. They don’t have any fat to render. So 4 hours at 120 is an overcook. The muscle fiber just ends up with a weird, almost boiled, texture. Just a quick sear is enough as an alternative to reverse sear. Save your sous vide for fattier, tougher, cuts. Your sear is decent though, imo.
dumbledorky
Op: “humble me”
Redditors: “your steak is not good”
Op: “why are you being so mean 😭 🤷♂️🤣”
Healingrunes
I must be high, because this looks delicious lol
bogdanadgob
Quick get the saturation guy in here !
sjjenkins
Looking at this makes me experience woe.
mybaloneyhomer
Don’t ask for feedback if you can’t take it man. Did you sear your steak cold?
Dr_ManTits_Toboggan
Don’t try to sell this. I know elephant tusk is illegal to sell. I assume elephant foot is also restricted.
ShakaJewLoo
I thought it was a rump roast or something and looked good for sandwiches. My condolences.
21 Comments
Is that pork or beef tenderloin? I would consider that overcooked for beef tenderloin. I would sous vide at 52-54C for 1 hour then put in an ice bath and then sear it.
I am sorry but I would send that back, if I were served it in a restaurant.
After all it’s all personal taste, but here in France, you do not eat steak at this state. Not even kids.
For 4 hours?? How thick is the cut?? I can’t imagine anything being in the SV for 4 whole hours and it not coming out over cooked. Edit: I was being hyperbolic here based off of OP’s post, but yes I know you can leave things in a SV for long time based off of cut! My bad y’all
Maybe your pictures aren’t doing it justice but tbh the interior of it is not an appetizing looking steak. It looks overcooked
Looks pretty mid tbh. Grey and unappealing
You guys are brutal! 😂
Sorry for your loss man.
Maybe it’s the pictures but 3 and 4 look dry and pale. The 4 hours cook time might have changed the texture and it didn’t retain the juices, never seen a steak that should be rare look so grey
Why are you guys shitting on this guy so hard?
Nah, I understand the other posters want to humble you, but this likes decent. I’d go wreck it Ralph all over this bad boy.
Maybe it’s the lighting but it doesn’t look great. What was the internal temp after searing?
Pictures 3 and 4 are what people are unhappy with. I think it’s probably the lighting, but it looks bland af. No color unless grey is the color you’re going for.
4 hours for a lean cut of meat also sounds maybe too long? Picture 4 makes it look mushy almost and that’s what people are shitting on. If you liked it though, who gaf what people in here think?
I’d check your water temp with an independent thermometer. That looks like a 135, not a 120.
Here’s the deal. Tenderloin and fillet do not need sous vide. They don’t have any fat to render. So 4 hours at 120 is an overcook. The muscle fiber just ends up with a weird, almost boiled, texture. Just a quick sear is enough as an alternative to reverse sear. Save your sous vide for fattier, tougher, cuts. Your sear is decent though, imo.
Op: “humble me”
Redditors: “your steak is not good”
Op: “why are you being so mean 😭 🤷♂️🤣”
I must be high, because this looks delicious lol
Quick get the saturation guy in here !
Looking at this makes me experience woe.
Don’t ask for feedback if you can’t take it man. Did you sear your steak cold?
Don’t try to sell this. I know elephant tusk is illegal to sell. I assume elephant foot is also restricted.
I thought it was a rump roast or something and looked good for sandwiches. My condolences.
It don’t look good my guy