First time using a sous vide cooker. 1” filet at 130 for 1 hour. Took out and seared in a cast iron then took off to cut. Steak almost feels rubbery to cut? Tons of blood but the weirdest thing is that the muscle fibers seem to be separating like it’s a corned beef. Kinda off putting don’t know if I messed up somewhere
by ctri_10
6 Comments
A) it’s not blood B) you didn’t cut against the grain, you cut along the grain
The same happened to me too! I got Wagyu stake twice thick as yours and cooked for 2 hours at 130F. It looked more like yours. Seared each side at ~450F for a min. It was very tough to chew. I was thinking to cook 4 hours next time, but I don’t think that cooking longer will make the meat texture less tough than rare meat.
Hemoglobin, not blood. And you cut it wrong that’s all. Still perfect and I bet tasted fan fucking tastic lol
You are cutting it exactly opposite to correctly. You should see the ends of the fibers not the sides
130 for 1hr? Too short.
This your first time eating a steak?