Venison tenderloinby Sweaty_Ad7107 3 Comments Sweaty_Ad7107 3 years ago Little to no prep since I worked late. Charcoal steak rub from a local restaurant and S&P, Sous vide to 115° for ~1 hour, seared with avocado oil.10/10 with no prep and could have cut it with a spoon.I’ve done a handful of steaks with a reverse sear. First time using a charcoal rub it made all the difference. the-stoned-astronaut 3 years ago You might want to let your meat rest before cutting it so it doesn’t bleed like that nineinchesontgesag 3 years ago Love venison and it has to be rare to medium rare at most. Such a healthy optionWrite A CommentYou must be logged in to post a comment.
Sweaty_Ad7107 3 years ago Little to no prep since I worked late. Charcoal steak rub from a local restaurant and S&P, Sous vide to 115° for ~1 hour, seared with avocado oil.10/10 with no prep and could have cut it with a spoon.I’ve done a handful of steaks with a reverse sear. First time using a charcoal rub it made all the difference.
the-stoned-astronaut 3 years ago You might want to let your meat rest before cutting it so it doesn’t bleed like that
nineinchesontgesag 3 years ago Love venison and it has to be rare to medium rare at most. Such a healthy option
3 Comments
Little to no prep since I worked late. Charcoal steak rub from a local restaurant and S&P, Sous vide to 115° for ~1 hour, seared with avocado oil.
10/10 with no prep and could have cut it with a spoon.
I’ve done a handful of steaks with a reverse sear. First time using a charcoal rub it made all the difference.
You might want to let your meat rest before cutting it so it doesn’t bleed like that
Love venison and it has to be rare to medium rare at most. Such a healthy option