Had them in the sous vide for a little over an hour at 130. Rested in the fridge, then seared on my sear burner on the grill. A bit more gray band than I would have liked, but still came out great.
by what_is_a_redditor
5 Comments
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pantry-pisser
Honest question: Why buy a tbone like this? There’s almost no filet on it. You could get a boneless new York for cheaper, or get a porterhouse that has a decent sized filet on it.
3rdIQ
Great marbling. ✔️
We bought a Porterhouse, labeled as a “T-Bone” for Easter… and are hoping for the best.
I just bought a sous vide last week, first thing I tried was T-bone from my 1/2 cow. Only issue i had was the sear at the end. The bone sticks put proud of the meat and couldn’t get a great sear
5 Comments
**This is a generic reminder message under every image post**
Thank you for your picture post to r/sousvide. We want to remind everyone of Rule #5. Posts should be accompanied by something to foster discussion. A comment, a question, etc is encouraged.
If you’ve posted a picture of something you’ve prepared, please explain why in a comment so people can have some sort of conversation. Simply dropping a picture of food in the sub isn’t really fostering any discussion which is what we’re all aiming for.
Posts that are a picture with no discussion can and will be removed by the mods.
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Honest question: Why buy a tbone like this? There’s almost no filet on it. You could get a boneless new York for cheaper, or get a porterhouse that has a decent sized filet on it.
Great marbling. ✔️
We bought a Porterhouse, labeled as a “T-Bone” for Easter… and are hoping for the best.
[https://i.imgur.com/uM3TRgJ.jpg](https://i.imgur.com/uM3TRgJ.jpg)
United Steaks of America
I just bought a sous vide last week, first thing I tried was T-bone from my 1/2 cow. Only issue i had was the sear at the end. The bone sticks put proud of the meat and couldn’t get a great sear