Came out great but the fat results were still not what I was hoping for. I have been cooking NY cuts because the ribeye available near me does not look the best, but I think I will go further to a better store to find one and try the coveted 137f next time. Used a torch to sear but next time I will buy a charcoal chimney and try searing directly above it.
by MindOfErick
5 Comments
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That looks awesome! If the fats not quite there you might just have to up the temp more. That’s why 137 is so magic for ribeyes and chuck because it renders sooo well but you still get the color and texture you want from rarer temps. Honestly I can cook a steak to like 140 so my kids will eat it and it’s still super juicy and tender in the SV.
The thumbnail looked like a baby hippo. Still a great click!
I am new to sous vide, and for my first few steaks, I’ve cooked them for 1-2 hours at 129°F. This is what the anova app and Google searches recommended. My question is, do these longer cooking times tenderize the meat more, or is it just for rendering fat, or both?
The sear looks top notch, well done