Hi everyone! New member here. After trying some baseball steak sous vide i have to say im converted to this method.
2 hours at 130f or 54C.
It was a fantastic piece of meat

by ravenbisson

4 Comments

  1. John-Beckwith

    ![gif](giphy|jDeAx8wpYMdji)

    Go get yourself a baseball steak

  2. Full-Perception-5674

    Every baseball steak I’ve ever seen or ordered has basically been round. Look like you got a mid cut of a baseball steak.

    To add these are really for true rare and mostly cooked blue lovers. The rounded side give an amazing quick searing as it rolls around the grill, but due to the 4-6 inch thickness the heat has no way to penetrate the insides and is as red as you want to be a true blue cold temp cook.

    I’ve only had 2 that amazed me, the meat has to be seriously top of the line soft to the start to really do it right.

    Flat cuts as in this picture on the meat removes the entire baseball ( round 4 inch ball ) concept and makes it a plain (band the meat) steak.

    Side note, what you did looks amazing and cooked to a perfect rare that I would smile and love with every bite.

  3. ravenbisson

    Thank yall for the love. And yes i need to do some more mear research haha

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