Never done one before. I usually do ribeye at 137 and strips at 133. Not a nazi over medium rare, just want it to taste good and be tender. Little thin (1”) so def an ice bath before piping hot sear. Just curious on temps and time people have done for something like this?
Pup in picture to get more clicks
by jacksoncranford
8 Comments
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You make it however the hell the dog desires, this isn’t for you anymore. Good day.
That pup is not having it! He just wants the meat lol
Please don’t sous vide your dog.
I have fallen into a pattern of 133 for leaner cuts, 137 for fattier. 137 is meant to render the fat and isn’t as much of a concern with leaner cuts like this. I’d do this at 133 for like 3 hours if it were me
Pets for 2-3 hours and then belly rub for a bit after to finish it off.
It’s a waste of time to cook this sous vide. Just pan sear or grill it. A pan sauce would be a good idea.
No need to Sous vide, the dog will it as is. I can guarantee he will love it.