What cuts of steaks do I have and what times and temps do you guys recommend for them?
What cuts of steaks do I have and what times and temps do you guys recommend for them?
by billy12237
7 Comments
AutoModerator
**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.*
billy12237
Got gifted some steaks, but not sure what cuts I’m working with, could anybody with more experience tell me what I have and what are some good times and temps to work with?
Neredith076
Bottom left is picanha, with the big piece of fat. I recommend trimming the fat to a reasonable amount and sous vide in 56 degrees for about 2 hrs. Then bake the fat side until crispy and finish the steak as you normally do. If you have no sous vide I would recommend doing the above just skip the sous vide part
EDIT: didn’t look at sub. We are in r/sousvide so I assume you have one
Homgry_Deer
For the picanha, I would not trim the fat. Render the fat and if you do it right. You’ll be left with a crunchy melt in your mouth piece of fat in every bite.
RedBallD
Looks like a whole top sirloin cut into the individual muscles
I outline that to say, the temp should be whatever you like Rare, Med-Rare, Med? Different cuts do not require different temps, unless you want different doneness for some reason. I like 137 for beef, it gives med-rare (close to med), but renders the fat better.
For time, I would probably do 2-3hrs depending on what you want to do with them and what kind of tenderness you like. Eat as a steak, or part of something like fajitas.
7 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.*
Got gifted some steaks, but not sure what cuts I’m working with, could anybody with more experience tell me what I have and what are some good times and temps to work with?
Bottom left is picanha, with the big piece of fat. I recommend trimming the fat to a reasonable amount and sous vide in 56 degrees for about 2 hrs. Then bake the fat side until crispy and finish the steak as you normally do. If you have no sous vide I would recommend doing the above just skip the sous vide part
EDIT: didn’t look at sub. We are in r/sousvide so I assume you have one
For the picanha, I would not trim the fat. Render the fat and if you do it right. You’ll be left with a crunchy melt in your mouth piece of fat in every bite.
Looks like a whole top sirloin cut into the individual muscles
https://preview.redd.it/9c0ywuijdbuf1.jpeg?width=800&format=pjpg&auto=webp&s=4af8824921b5885307208c23597d2ef4fabfe462
No need to sous vide these
Temp = Doneness
Time = Tenderness
I outline that to say, the temp should be whatever you like Rare, Med-Rare, Med? Different cuts do not require different temps, unless you want different doneness for some reason. I like 137 for beef, it gives med-rare (close to med), but renders the fat better.
For time, I would probably do 2-3hrs depending on what you want to do with them and what kind of tenderness you like. Eat as a steak, or part of something like fajitas.