138 for 90 minutes, then 20 minutes in the ice bath. Ended up having to spend a lot of time on the skillet. Turned out ok (sorry no cut pics- weird butcher cut with bone in the middle). Not sure about the whole ice bath thing- previous cooks without it turned out better I think. Any tips?
by tykneedanser
3 Comments
The ice bath isnt for everyone. I enjoy a 2-3 minute ice bath to cool the surface, and allow extra Maillard. With ought sacrificing interior.
And honestly, there’s quite a few folks on here that don’t like it. That’s completely fine. Use what method/s you find fit.
I completely agree. Forget the ice bath. Chris with modernist did back to back empirical tests and cooler surface temperature results in empirically demonstrable worse steaks—despite the advice in this sub.
Ice bath is stupid don’t do it.