I removed the butter (second pic) now marinating it, few questions
- For how long should I marinate it?
- When sous vide, what temp? I saw some saying 135, others 145 and up to 175 degrees, which one is the recommended?
- How many hours?
Thank you in advance!
by Then-Ad1871
14 Comments
**This is a generic reminder message under every image post**
Thank you for your picture post to r/sousvide. 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.*
137 for 2.5 hours is where I’d go.
>When sous vide, what temp? I saw some saying 135, others 145 and up to **175 degrees**
Be wary of the person who recommended this. They’re trying to hurt you and your family.
I’d go 135 for 2 hours, tops.
https://www.seriouseats.com/food-lab-complete-guide-to-sous-vide-steak
This is all your answers.
What is it?
[deleted]
You caved
Ruined.
People freak out about butter but it honestly makes such a little impact, included or not. But I hardly see anyone point out that raw herb in the bad will not break down and impart a cooked herb flavor. Vegetable cells will not break down under 180f and so you get a raw herb flavor when you include them in the bag. If you like that it’s fine, but it’s a much more pungent flavor than they’d otherwise impart when cooking.
You are quite the tease, OP….
Jason Logsdon is also a great source for sous vide education. He is co-founder of the ISVA (International sous Vide Association), and has a website with very helpful videos. https://www.amazingfoodmadeeasy.com/
Put butter if you want to
Personally prefer dry brine then 129 for 2 hours. After that pat it dry followed by 15 minutes in the refrigerator then season and sear with butter. No grey band and perfect medium rare.
205 for 6 hours, then straight into the microwave on high for 5 minutes to finish it off. Let rest in the sink for 2 hours. Slice and serve