Needed some beef for salat and took ny strip for 2h at 137°F, just salt, quick‘n‘dirty.
After a little sear in the pan this was the outcome.
Was ok, a little bit chewy but the kids ate it, so not too much. Nobody likes gray meat here.
But next time, I‘ll go back to 133°F. Or maybe in between and try 135°F somewhere there has to be the magic number.
by Jessy_84
15 Comments
why you eating steak like its cereal?
I think 137 is advocated specifically for ribeyes where the higher temperature will render all the fat and connective tissue, making that particular cut still tender.
it’s not the 137, it’s the temp of your steak before it goes into the pan.
Here’s been my key to success:
– dry brine in fridge open-air on rack overnight.
– 137 2h. Sure, try 135.
– ice bath 10m
– pat dry and back in fridge on rack in open air. LIGHTLY salted to draw moisture as it’s already been heavily salted previously.
– Heat up cast iron when ready to eat and once pan is smoking hot, sear steak for 30s each side and keep flipping until internal temp is well below 135-137 (somewhere in the 105-112 range) but hot enough to melt the fat again.
Isn’t 137 mainly for ribeyes?
I never go above 132, sear for the rest
That potentially looks too lean for 137.
“Nobody likes gray meat here.”
That’s a searing problem, not a sous vide problem. The whole idea of SV is to get a consistent cook the whole way through. If you were to slice it right out of the bag, the whole meat would be the nice red colour you have in the middle. The other poster has some tips on what to do – give them a shot!
I’m a 130° kinda guy
Do you always eat your steak like cereal?
137 was fine, you seared too long.
I’m a 127 girl because it gives me a bit more leeway when it comes to letting them rest and searing. I’d recommend it
How is this always misunderstood? For the 900th time, people, for most, the 137 club is only for steaks with intramuscular fat. It’s not a universal steak temperature.
Again,comments like mine have been typed out in the sub hundreds of times, yet every couple weeks someone comes in after having misapplied 137 to a filet or New York strip, unhappy with how it came out.
How, people? The 137 club is NOT for every cut.
I do 131F for NY Strip
Did you ice bath before your sear? The people saying ice bath for sous vide steak are usually cooking at lower temps.
Strip is too lean for 137. 137 is best for fattier cuts like ribeye and chuck.