Finally decided to go and buy an Anova sous vide(precision cooker 3), and decided to test it out on two ribeyes. 137f for 2.5 hour's, then rest one hour on a rack in the fridge and then quick sear on stainless steel. Very pleased with doneness and crust, but the fat on some of the pieces felt a bit stringy. Any ideas as to why?
Don't know if this has to do with meat quality, cooking time or time in fridge.
by Real-Fig-6563
5 Comments
Might have been a bit too chilled still when you served? I know a lot of people here will throw back in the bath at like 120 for a little bit to bring it back up to temp after chilling/before searing
Mouth is watering now thanks a lot
skip the fridge step. as long as you can get the surface dry before searing, there’s no point heating something up, cooling it down, then heating it back up again. you’re not buying yourself more searing time to get a better crust, you’re just forcing yourself to spend more time searing for the same crust. just put it on a rack on the counter, pat it dry, then sear.
It looks yummy.
I imagine it tastes well
Noice!