First time ever using a sous vide, recently have been trying to up my cooking game a bit and I had read sous vide is superior to reverse sear so I thought I’d give it a go.
131 F for 1:15. I set the timer for 2:30 but frankly got impatient.
I personally liked the steak and how wall to wall medium rare it was. I do think reverse sear will be my go to when I want something quick but I will continue to keep going with sous vide when I have the time.
If anyone can drop some time and temps for me to experiment with I’d appreciate it.
by Aggressive-Dirt5090
3 Comments
Looks good… 👍🏻
Depends on the cut, finish and texture you want.
This is the sous vide steak bible:
https://www.seriouseats.com/food-lab-complete-guide-to-sous-vide-steak
Worth reading to understand, but summarises temps and times by cut nicely.
Enjoy your sous vide! A tip to help with the timing, Start it earlier, like after lunch then you’ll be less tempted to pull it.
Yesterday I made rack of lamb for the first time and it was amazing. So many possibilities