Cooked this last night at 130F for 3 hours, chilled in the fridge for 20 minutes and seared one minute each side, including fat cap.
Even though I cooked it to 130F (medium rare) it looks closer to medium. I’m wondering why, if anyone knows please enlighten me!
by asf9812
6 Comments
**This is a generic reminder message under every image post**
Thank you for your picture post to r/souvide. We want to remind everyone of Rule #5. Posts should be accompanied by something to foster discussion. A comment, a question, etc is encouraged.
If you’ve posted a picture of something you’ve prepared, please explain why in a comment so people can have some sort of conversation. Simply dropping a picture of food in the sub isn’t really fostering any discussion which is what we’re all aiming for.
Posts that are a picture with no discussion can and will be removed by the mods.
Thank you!!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/sousvide) if you have any questions or concerns.*
You ate the entire continent of Africa?
I cooked my NYstrip at 130 also and it came out overcooked to medium as well. I cooked for two hours then seared with a torch.
I don’t have the exact science, but I’d suggest going 5-10°F lower than what you want before finishing with the sear. That’s how I’ve seen it done in the restaurant industry. It’s a beautiful even cook with no gray band.
I want to say that the energy transferring through the meat while you’re searing it super hot was enough to cook it through an extra few degrees making your steak closer to medium compared to med-rare.
If you got another steak, try it out at 120°F and post the results following the same procedures
Nice!
How did you make the pan sauce?