My wife wanted to be helpful, bless her heart. And picked up a Prismo from Costco while I was at work a few days ago. She got a bit over zealous and didn't look at the date and use by was not going to make it till Christmas dinner. So I cut it up and threw it in the deep freeze.
I figured I'd just roll with the punches but I'm having a hard time finding a time and temp. The Internet is all over the place. This is too expensive to gamble with. Does anyone have any insights?
Baseball Card stats: 2 1/2 inches at the thickest part and weighs 3lbs on the nose.
Any help would be great, thanks!
by Whopper311
8 Comments
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Depends how rare you like it.
I’d go 130F for 2-3 hours.
55c is perfect
I did a similar size recently, did 2.5 hours at 54. However I don’t think the middle ended up reaching temp, I had a thermometer in but it’s more flakey than sea salt so couldn’t get a true live read, ended up chucking it in the over after pan frying it for about 10 minutes and then wrap and rest however this could probably be avoided by going for 3 hours sous vide
Id go 130-132 probably go 3 hours straight from the freezer. Maybe 3.5.
Definitely recommend defrosting first. Then 130ish for 2.5 hours.
I’d either ice bath (20 mins?) or fridge (45 mins?) to lower the temp, then debag, pat dry, and put in the oven at around 500 on convect if you have the option. Probably takes 15-25 mins to get a good crust.
Chateaubriand goes in the square hole.
Individual filets I do from frozen at 130 for 1hr 30. If it’s whole I’d say 2 – 2.5 tops