I need advice on how to prepare this piece of Fiorentina Steak sousvide.
Thikness of the piece is about 5 cm.
I would aim for an internal temperature of 54°C before searing it in a cast iron skillet.
How long should it stay in the waterbath, would 2,5 hours suffice?
Thank you in advance!
by jonzewiespikejonze
3 Comments
I usually go three hours on a thick cut like that.
52°C is perfect for fiorentina, you can go lower. There’s almost no fat to render. 3 hours is a good bet on a thick cut but… This one isn’t crazy thick and I’m impatient so I would game on 2 – 2.5 hours.
I’d do 3 hours at 132*