Hey everyone! This is my first time making a sous vide steak. I used salt, rosemary, and thyme @ 130F for 2 hours.
I made this on valentines and wanted yah to critique it. I would like to know if I need any improvements!
by Secret-Yam8872
Hey everyone! This is my first time making a sous vide steak. I used salt, rosemary, and thyme @ 130F for 2 hours.
I made this on valentines and wanted yah to critique it. I would like to know if I need any improvements!
by Secret-Yam8872
14 Comments
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People gonna tell you to try different times/temps, but more importantly, what did ***you*** think?
I like 125 and searing on the hottest possible tempature my pan can reach
Gooooorgeous
Scrolling quickly past this, I had to do a double-take, as at a glance that arrangement looks like a human hand.
I like the way this looks over the 137 cooked rib eyes but personally I haven’t tried that temp yet to see how the fat rendering changes
Did you do the sear on a cast iron?
Looks great, you did an amazing job for you first time
My critique is that I would eat it too fast and get a bellyache
Yeah that’s about as good as it gets – you nailed it on the first try lol. It’s worth experimenting with different temps and times and sear techniques but it’s safe to say you already have the recipe figured out
This is phenomenal.. wow
Looks good but I’d lower the temp on the water a few degrees and increase the temp on the sear if you can.
It looks really nicely done. And a very acceptable sear to boot!
It looks great