Found these at Aldi and plan to sous vide them but unsure what temp and time needed for it. Research found some conflicting information. I do plan on removing and putting them in a food safe plastic vacuum bag. Thanks for the help!
by Ok-Video5299
5 Comments
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Just saying, those look thin from the photo. I hate to say it, but probably not worth the sous vide for thin stuff. Give em a classic treatment in hot cast iron.
louhern56
I made some at 131 F for 6 hours. Tender, but it would have been better with a bit more time. Next time, I’ll try 10-12 hrs.
Edit. That was for a boneless lamb leg. 3 hrs should be plenty for your steak.
No_Brief_3947
I just made this exact one. I did 135 for three hours and then seared in beef tallow. It was for my kids so I didn’t want go to rare. You could probably lower the temp for more rare. We liked it. We ate with Trader Joe’s chimichurry.
5 Comments
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I’d follow this [Serious Eats](https://www.seriouseats.com/sous-vide-leg-of-lamb-mint-cumin-black-mustard-recipe)
Just saying, those look thin from the photo. I hate to say it, but probably not worth the sous vide for thin stuff. Give em a classic treatment in hot cast iron.
I made some at 131 F for 6 hours. Tender, but it would have been better with a bit more time. Next time, I’ll try 10-12 hrs.
Edit. That was for a boneless lamb leg. 3 hrs should be plenty for your steak.
I just made this exact one. I did 135 for three hours and then seared in beef tallow. It was for my kids so I didn’t want go to rare. You could probably lower the temp for more rare. We liked it.
We ate with Trader Joe’s chimichurry.