I apologise for the state of the final picture, but I need answers please.
Why has the central muscle in my ribeye come out less pink compared to the outer muscle?
Has anyone else experienced this?
Sous vide for 4 hours at 55C / 131F. Seared with a blow torch.
by Enough-Issue90
3 Comments
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Color is not an indicator of doneness or that you did anything wrong. You pointed it out in your post, these are different parts of the meat and they may vary in thickness, myoglobin content, muscle structure, fat, PH, etc. While you could have “messed up” during searing, I highly doubt it.
Did it taste any differently? How was the tenderness?
Yes I experienced this last night. The ribeye cap is like that. Completely different texture and stayed more red than pink. I did 137 for 8 hours on a big 10 inch thick piece of ribeye tho.