I posted a couple of days ago about an insane ribeye I found at H-E-B and wanted to post a follow up.
The cap (pictured) was the most insanely tender steak I’ve ever had, full stop.
However, I ended up hedging (based on some of the comments) and doing the deed at 135F for a shade under 2 hours (instead of 137F for 90 minutes). No Ragrets.
by selfawarestardust
14 Comments
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Original post: https://www.reddit.com/r/sousvide/s/F90RkZq6eH
Looks good to me
Sure as hell that I’m not fighting anyone on how they like their food.
I can extend that to discussions involving religion, money, politics or football.
Things can get spicy really fast, so I’d rather talk about socks. They keep you warm and all that.
Your thermometer is off; I have cooked 100 137’s and they are all way more cooked than that. But looks delicious
Looks like a good cook to me! Glad you enjoyed it
I’m with u/brackish-tiger here. No shade at all, I’m glad you enjoyed it! But your thermostat needs to be checked. That is rare, especially after a sear as well as you did.
No shot in hell that is 137, that honestly looks sub 130 (which is what I like). If that was 137 then no one on earth would even argue about the club.
How is that 137.
137 for 36 seconds
This is rarer than my steak done at 133.5. Something is off in your setup.
Well, based on the comments I’m definitely going to double back my water temp on my next cook! In any case, it still turned out incredible.
lol that almost looks like the way I like it but less rendered. I do 120.
You just cooked a steak in the mid-low 120s and it was better than steaks that are cooked more. Welcome to Reality! Medium rare steaks, right between 120 and 125, taste better than anything else. Hard stop. Anyone that tells you differently is trying to justify over cooking their meat. It’s fine if someone wants to do that, but it doesn’t taste as good. Enjoy your properly cooked, medium rare steak for the rest of your life.