Herbs from our garden and basted with beef tallow and herb butter in cast iron.
by jisf0rjosh
Herbs from our garden and basted with beef tallow and herb butter in cast iron.
by jisf0rjosh
12 Comments
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Perfection!
I always go with 136.5, but if it works it works. /s
I always followed the recommended temps on Anova. And it didn’t come out as tender at 128 for 2 hours. So at 137, it’s more tender?
You’re on the right team now.
Solid medium well, nice work! I need to sous vide my steaks more often.
Dry redo
God damn dude, that looks awesome. r/steak would love to see this.
Some people like medium.
That’s okay
I’ve stopped eating ribeyes medium rare. Medium for me
I’d eat it without complaining. But seeing how this turned out, I’d do 131-132 next time, for MY preference. Your preference may vary…
How long did you cook at 137 and how long do you cook at 132? If I do 132 for 4 hours, the fat renders and you can eat it easily. At 2 hours, the steak is great but the fat isn’t great. If you go longer than 4 hours, the steak starts to get an almost roast like texture.
I’ve done 137 before and I get why some may like it, but if I rest the medium rare for 5 mins before slicing, it is juicy and has edible fat. That said, a lot of people eat steak medium regardless.
What I do recommend is trying a red chimichurri sauce using hot smoked paprika vs just smoked paprika on sliced steak. It has been a crowd favorite and I just started making it a few months ago. It is also great on chicken thighs.