How would you guys cook these steaks? I jus picked the up and need to decide on temp and length
by Exact-Expression-710
17 Comments
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mercinariesgtr
Just add salt and pepper, they’re already done
GlitteringEngine4225
128 for 4 hours, then bbq or hard sear on cast iron
Affectionate_Tie3313
Are they the same thickness?
I personally prefer 128-129°F but push to 131° if I have to share
tomsmac
131 for 3:15.
drsoos1973
Im going with 130 for 12 hours, salt and pepper the F out of them.
RandyRVA
I’d do 137 for 2 hrs. then sear with a torch.
_d_c_
I’d go 138 for 2.5 hours (and probably fine up to 5). Then sear however you want, I usually pat dry and throw in cast iron.
smurf123_123
I’d do 135 to 137 then pan sear the fat side. You could go with the torch on the meat but I would want some nice penetration that a cast iron would be able to provide for that thick and juicy fat.
Outrageous_Ad4252
I would not go above 135 (4 hrs) for that cut. They will sear beautifully
Deep_Sport_3903
Bone in steaks are way better after 3 hours. I would 135 for 3.5 hours, then sear and serve. Boom. They could go as long as 5 hours.
hey_im_cool
I would not sous vide these. They’ll come out much better reverse seared in the oven or on the grill. Pull at 125 and sear. Should be about 135 by the time it hits the plate
usedmuffin
Please do not sous vide these – reverse sear will be much better
gzilla57
Depends how you’re searing.
132 if your searing method is likely to bring up the temp (me, using a cast iron in an apartment and trying not to have the fire department show up).
137 if I was searing outside on something I could get and keep crazy hot.
Obviously depends a bit on how you like your steak.
2-5 hours (I personally don’t think differences of an hour or two make a difference that you can notice unless you’re comparing identical steak side by side).
-OmegaPrime-
225 45 min….
Hot hard sear 3 min each side w mix of oil and butter…side sear too.
HR_King
131 for 4 hors, the sear in a blazing lying hot pan.
17 Comments
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Just add salt and pepper, they’re already done
128 for 4 hours, then bbq or hard sear on cast iron
Are they the same thickness?
I personally prefer 128-129°F but push to 131° if I have to share
131 for 3:15.
Im going with 130 for 12 hours, salt and pepper the F out of them.
I’d do 137 for 2 hrs. then sear with a torch.
I’d go 138 for 2.5 hours (and probably fine up to 5). Then sear however you want, I usually pat dry and throw in cast iron.
I’d do 135 to 137 then pan sear the fat side. You could go with the torch on the meat but I would want some nice penetration that a cast iron would be able to provide for that thick and juicy fat.
I would not go above 135 (4 hrs) for that cut. They will sear beautifully
Bone in steaks are way better after 3 hours. I would 135 for 3.5 hours, then sear and serve. Boom. They could go as long as 5 hours.
I would not sous vide these. They’ll come out much better reverse seared in the oven or on the grill. Pull at 125 and sear. Should be about 135 by the time it hits the plate
Please do not sous vide these – reverse sear will be much better
Depends how you’re searing.
132 if your searing method is likely to bring up the temp (me, using a cast iron in an apartment and trying not to have the fire department show up).
137 if I was searing outside on something I could get and keep crazy hot.
Obviously depends a bit on how you like your steak.
2-5 hours (I personally don’t think differences of an hour or two make a difference that you can notice unless you’re comparing identical steak side by side).
225 45 min….
Hot hard sear 3 min each side w mix of oil and butter…side sear too.
131 for 4 hors, the sear in a blazing lying hot pan.
137