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
2 Comments
Time has nothing to do with the internal temperature. You cooked it too hot and seared too long. You can tell by the grey band
The issue here is your sear. Too much fat in the pan, too low temp, too long time. If anything you could SV it longer.