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Sous vide filet mignon, cooked a bit rare. Would you still eat?
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Sous vide filet mignon, cooked a bit rare. Would you still eat?

Sous vide filet mignon, cooked a bit rare. Would you still eat?

by Dankbarber

44 Comments

  1. Historical_Golf9521

    That’s pretty much how I like mine

  7. Guavadoodoo

    “Would you still eat?”

    No worries! There’s a bandit (2nd pic) glaring who absolutely would.

  8. John-Leonhart

    I’ll show you a really cool magic trick if you put that steak in front of me.

  10. Complaint_Manager

    Temp and time in the hot tub? I know time isn’t a huge thing but I like a 2 hr on something this thick. Nice job.

  18. Cjaz24

    Honestly….I think Sou Vid is overrated and a waste of time for steaks

  19. Zealousideal_Mail12

    It’s perfect. I like my steak to have the ghost of a moo

  22. lostgravy

    Only if there was melted butter and sea salt flakes, otherwise, I would still eat it, but not enjoy it as much

  23. lostgravy

    And the dog is just waiting for the right opportunity 🤣

  24. Not-quite-my-tempo-

    Fuck yeah I’d eating that shit up!

  30. Monsieur_Toast

    Anything above medium rare your losing all that flavor and juiciness! Rare all day!

  31. XANDERtheSHEEPDOG

    Is this a rhetorical question? I’d have that gone before you could even set the plate down. I looks f’ing delicious!

  36. Chix_Whitdix

    I’ll take two, please. Balsamic and flaky salt on the side.

  39. MuffledFarts

    I prefer a filet on the rare side. Looks pretty.

  42. WonkoSmith

    What did you use for the final phase of cooking? I usually shoot for more char on the exterior (referring to the second photo).

    On the interior, the ideal for me is where the internal thin fat strands start to liquify. At that point, a good filet becomes “best ever” meat candy. And it is definitely still rare.

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