Cooked at 137°F for 2 hours, chilled briefly, then pan-seared in butter. Sauce made from mushroom soaking liquid, bag drippings, and thyme. Asparagus went in for the last 15 minutes at the same temp with a pat of butter. Finished everything with Maldon salt. Turned out
by Equivalent-Collar655
3 Comments
Save any for me? Looks great.
Can you detail how you chilled it? I tried it but I ended up overdoing it – clearly didn’t chill enough. Totally new to this with steaks.
Looks delicious. I stayed with 132F for quite a while since I started using a sous vide cooker but as of about a month, 137F is where I want to be with most beef cuts.
I grew up eating asparagus from age 3 back in the ’50s and it ties for number 1 with artichokes for my fav vegies. I have had inconsistent results with steamed or boiled asparagus and artichokes over the 50 years I have been cooking them. Probably user error – but sous vide cooking is now my go to for asparagus and artichokes.