I’m glad you’re on the train. But there’s a lot to improve here: 1. As the other poster said, absolutely go hotter. 137 is popular for a reason. 2. Use a thicker cut. It’s hard to tell, but this looks like a pretty thin cut that doesn’t benefit much from sous vide over a pan only cook. 3. Sear it a ton hotter. Getting a good sear will improve the flavor a lot. You’ll probably need to cool off and dry the steak too.
2 Comments
126….?
You want 130 and above to prevent bacteria homie.
https://douglasbaldwin.com/sous-vide.html
I’m glad you’re on the train. But there’s a lot to improve here:
1. As the other poster said, absolutely go hotter. 137 is popular for a reason.
2. Use a thicker cut. It’s hard to tell, but this looks like a pretty thin cut that doesn’t benefit much from sous vide over a pan only cook.
3. Sear it a ton hotter. Getting a good sear will improve the flavor a lot. You’ll probably need to cool off and dry the steak too.