I didn't put it in the fridge before touching, just padded it with towels. Any Goldilocks temperature I should be aware of?
by Puzzled-Mongoose-587
17 Comments
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lotsagabe
depends on how you like your meat. if you like it rare, shoot for around 48 C. if you like it pink, somewhere in the 50s, if you like it brown, over 60.
kkibb5s
It could be the lighting but 56 should come out way more pink. I reckon your color-lack-thereof was from searing.
That or your wand is miscalibrated.
impex90
I always go around 53 °c. Its perfect for me.
MegaMegaSuper
I noticed that I have to (depending on thickness of steak) shoot for a temperature 3-4 degrees below what I need because searing it will impart some extra degrees of heat to the cut. Maybe you need to experiment a little. Good luck
Upbeat-Raisin-7422
I always do 54 for steaks
Hartvigson
I use 55c for medium rare. I think 56 c gives more of a medium result.
liteagilid
I think that’s high for lean cuts (sirloin, teres major). I like it for things like ribeye
Relative_Year4968
Depends upon what it is. All steaks are not the same. Come on, OP, give full info.
cesko_ita_knives
54*C is my go to for almost any steak, medium-rare ish
ArtIsPlacid
How long did you sear it for? Maybe that’s where you went over?
mrchen911
Omg as I’m scrolling through Reddit waiting for my coffee to finish brewing, I thought the picture had a finger in it. I had to do a double take. I then realized what I thought was the nail was the fat and the rest was a cut of the meat.
It’s too early in the morning, I need my coffee
AFishNamedFreddie
For me personally, I’ve found that 133 is my optimal temp for pretty much all steaks. If it’s super lean, I will lower it to 129, but nine times out of ten I’m rocking 133
Elses_pels
That temp is my go to. My family like it that way. I would do 1 or 2 degrees lower but to avoid arguments I do 56. My error is always the time. I cook for too long
jairoll
It should be darker red (more rare) in color for 56°C. You may have a couple of degrees error in your circulator. Try 54° next time.
Fluffy_Big
Temperature should’ve been OK. How long did you finish it for? One minute each side should’ve been more red .
dabutcha76
I am around 50 for meat like this, and then give it a good high temp whack (grill/griddle/carbon) after. After a bit of a rest they tend to come out great:)
17 Comments
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depends on how you like your meat. if you like it rare, shoot for around 48 C. if you like it pink, somewhere in the 50s, if you like it brown, over 60.
It could be the lighting but 56 should come out way more pink. I reckon your color-lack-thereof was from searing.
That or your wand is miscalibrated.
I always go around 53 °c. Its perfect for me.
I noticed that I have to (depending on thickness of steak) shoot for a temperature 3-4 degrees below what I need because searing it will impart some extra degrees of heat to the cut. Maybe you need to experiment a little. Good luck
I always do 54 for steaks
I use 55c for medium rare. I think 56 c gives more of a medium result.
I think that’s high for lean cuts (sirloin, teres major). I like it for things like ribeye
Depends upon what it is. All steaks are not the same. Come on, OP, give full info.
54*C is my go to for almost any steak, medium-rare ish
How long did you sear it for? Maybe that’s where you went over?
Omg as I’m scrolling through Reddit waiting for my coffee to finish brewing, I thought the picture had a finger in it. I had to do a double take. I then realized what I thought was the nail was the fat and the rest was a cut of the meat.
It’s too early in the morning, I need my coffee
For me personally, I’ve found that 133 is my optimal temp for pretty much all steaks. If it’s super lean, I will lower it to 129, but nine times out of ten I’m rocking 133
That temp is my go to. My family like it that way. I would do 1 or 2 degrees lower but to avoid arguments I do 56. My error is always the time. I cook for too long
It should be darker red (more rare) in color for 56°C. You may have a couple of degrees error in your circulator. Try 54° next time.
Temperature should’ve been OK. How long did you finish it for?
One minute each side should’ve been more red .
I am around 50 for meat like this, and then give it a good high temp whack (grill/griddle/carbon) after. After a bit of a rest they tend to come out great:)