Overall it was pretty good but could be better, I may have to try other types of cuts to experiment with. This was a strip steak (1lb) & cooked at 130 degrees for 2hrs, just a little too long in my opinion. For someone who isn’t a fan of rare steaks this was a little too done for me, was aiming for medium.
by alias_cb
3 Comments
Looks like searing may have worsened the issue. You didn’t tell us how — but the lack of char, not super consistent dark brown crust, and grey bands point to a searing problem.
How long did you sear? Looking at the big grey band, my guess is you seared till you got the crust you wanted, but that took too long because it wasn’t hot enough. If you share with us your searing method (heat source, surface type, temp setting, fat/oil type) we’ll be able to help you better.
2hrs is just fine for that, it would have no affect on doneness, temp=doneness time=tenderness. If you prefer medium do 137°. When you take it out of the sous vide you need to cool the exterior of the meat. You can either do that by doing an ice bath(still in bag) or putting it in the fridge on a wired rack(out of the bag). Then pat it VERY dry, and sear on a ripping hot cast iron with avocado oil or beef tallow quickly, not butter because it will burn. Do not do 3-4 minutes per side, I normally can get a good sear in 1-1:30 minutes per side