Long time lurker. Decided to go steak and ramyun today. Fillet steak sous on sous vide for 2 hours at 54c, with butter, garlic powder and rosemary. Was dry brained overnight. 10 mins in fridge after the water bath. Then seared off the edges until a decent crust has formed, and then the flat edges for about 45 secs to a minute, with beef fat as my oil. Ratings and advice on how to improve is appreciated! I always cook my veg in the beef fat fat after searing my steaks.
by nahidul_
29 Comments
Yum yum
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Moo. But not by much. But that’s my opinion. How was it though? Did you like it?
This looks on point, I would eat and pay for this anytime!
Looks somewhere perfectly between rare and medium rare
Are you single 😭
I’ll definitely go to town on that…
Looks tasty as hell. A little more rare than I normally prefer, but I’d still devour.
Alcohol-free cider??
Outstanding
Yum….. steak and noodles. Two of my favorites together!
This looks divine 😩
It looks like it’s cooked perfectly, but a few minutes more resting would keep the juices from running.
>Fillet steak sous on sous vide for 2 hours at 54c,
The steak does not look like it reached 54C. It looks like 50C at the highest.
I’d prefer a little more cooked, but I’m sure it was real good.
Look’s Impressive,
Gotta try me some dry brain 🙂 looks amazing!
8/10
I rate it, I’m hungry.
what are those sides? look 🔥
10/10
Chill on the filters lol
Ate!
I’m a blue rare person, so I’d be content with the less cooked pieces. You actually are providing a for rare/ medium rare people in one steak. Impressive!
I’d need to to taste to rate it.
I’d eat it
This is the only right way a steak should be made!
A little bit more on tha description and I finish.
looks delicious! i rate this 10/10